Savory Macarons
I took this class along with my sister-in-law, Betsey, (both newbies to macaron making) and we swore we’d never make a macaron without a qualified guide. The class kicked off with a demo on how to
Sous-Vide at Home
Once you get right down to it, you simply seal food in airtight plastic bags and set in a water bath for a period of time under a controlled temperature that allows you to cook the item evenly. While
Baking Artisan Breads
The halls of ICE have smelled like bread all week long with Chef Ciril Hitz of Breadhitz here teaching an artisan bread class. This 3-day hands-on workshop was part of our Center for Advanced Pastry
He Said, She Said: Business Planning
Vin McCann: Having reviewed hundreds of restaurant business plans over the last 10 years, I remain flabbergasted, and somewhat saddened, by the number of them that underestimate the potency of
Light, Quick and Easy Summer Pastas
She highlighted recipes that you can serve hot or cold and often make ahead of time, which is a perfect time-saving option if you are looking for a quick dinner or good picnic options. Chef Vicki
Father’s Day Recipe
ICE is offering grill-meister classes just in time for Father’s Day. Below is a sneak peek at a recipe from this sizzling series! Grilled Pineapple "Foster" Yield: Serves 4 This is a variation of
Anup Joshi Named Among Zagat's 30 Under 30
From winning awards for food video production to receiving attention for opening new restaurants, our graduates often have many incredible achievements. Check out just some of the alumni finding
The Art of Food Photography with Canal House
In the cooking and food writing section I noticed a series of five thin books, each a numbered volume categorized by season, sandwiched between the much thicker, bulky cookbooks on the shelf. The size
Spring in France's Loire Valley
I’ve visited the Loire Valley at various times of the year, and I love the spring. The season promises delicious meals with fresh, local ingredients like carrots, radishes, berries, rhubarb, young
Meet the Culinary Entrepreneurs: Michael Dellar
Founded in 1989, the 14-restaurant group is dedicated to offering seasonal farm-fresh fare and extensive wine and spirits, along with caring, professional service, and excellent value. Dellar is a
Vino: A Summertime Treat
With summer officially here, many people are stocking their fridge with chilled white wines and seasonal, refreshing beers. It has long been a ritual to switch from red to white during this time of
Top 10 Pastry Chefs of 2012 Celebrate at ICE
ICE Creative Director Michael Laiskonis awarded the winners which included Sally Camacho of WP24, Craig Harzewski of Naha, Sandro Micheli of Daniel, Marc Aumont of The Modern, Christina Tosi of