Mother's Day Waffles Makes 4 to 6 waffles Ingredients 8 ounces all-purpose flour 2 ounces sugar 1/2 ounce baking powder 1 teaspoon salt 12 fluid ounces milk 4 egg yolks 4 ounces melted butter 4 egg

Dasheen Ellis, Culinary Arts As a high school track star in Rockland County, Dasheen Ellis, dreamed of one day attending culinary school. But no matter how ready he was to begin his career, it was

The special evening featured James Beard-inspired hors d-oeuvres prepared by students here at the Institute of Culinary Education (ICE) along with a diverse group of ICE chefs who included Andy Gold

Gail Simmons (Culinary, ’99) new book, "Talking with my Mouth Full," was featured in an article in The Globe and Mail. Recipes from Geila Hocherman’s (Culinary, ’99) Kosher Revolution were included in

It is a great way for people to connect in the community, share what they’ve been doing in the industry and ask the old professor a thing or two. This year, we had a great group of students reunite

We like to share snapshots of life inside the classrooms with a look at ICE students. Robert Esselborn came to ICE after a career as an active duty weapons instructor in the Army. Though ICE may seem

I am particularly excited that ICE’s recreational department has developed a new series of shorter classes called ICE al la Minute, which offer a wide variety of core cooking skills in just 1 ½-2 ½

This is an ongoing program of continuing education courses for working pastry and baking professionals taught by visiting chefs and pastry artists from around the world. Auboine’s shop is based in Las

Ingredients 8 ounces pate brisee 8 ounces pastry cream 4 ounces neutral glaze 3 ounces toasted, sliced almonds or chopped, blanched pistachios Instructions For an 8-inch tart, roll the dough into a 10

Julia Heyer: We all hear about seasonal, local and hyper-local cooking. (Hyper-local in NYC always makes me wonder why I would want this. Where did the vegetable come from? The small patch of grass

The series is a chance for ICE’s Culinary Management students to learn about operating a culinary business from the people behind incredibly successful businesses. Glosserman lived in Texas at a young

Knowing how to use different cuts of lamb can make a springtime dish truly amazing. It’s not something that you see often, but ICE career-training students recently saw a demonstration of how to