Sweet Surrender
While the raw ingredients are often (though not always) less costly in a pastry kitchen, there is far less room for slip-ups. Errors in measurement, adding ingredients in the improper order or even
From Editor to Entrepreneur: Meet ICE Alum Sara Deseran
What sparked your decision to attend culinary school? I was working in lowly position in publishing at Weldon Owen, a company that packaged books for Williams-Sonoma. I'd started working there because
Striving Toward Pastry Perfection: Meet Chef Jeff
Though his initial motivation to move from management to the back of the house was to master a wider range of skills (and become a better manager), it soon became clear that Jeff had a future in
Rethinking the Almond: 5 Video Recipes
Written by ICE Director of Education Andrea Tutunjian and Assistant Dean of Students Cara Tannenbaum, the cookbook is an all-in-one-guide to mastering an incredible range of techniques. From sunflower
Chef at the Helm: ICE alum David Seigal of Cull & Pistol
What were you doing before you enrolled at ICE? I studied Latin American literature at Brandeis University and spent time abroad in Buenos Aires, Argentina perfecting my Spanish speaking skills.
Sandy Survivor: ICE alum Sohui Kim of The Good Fork
What were you doing before you enrolled at ICE? I attended Bowdoin College, a small liberal arts college in Maine, and then I finished my undergraduate studies at Barnard College. From there, I worked
The Pastry Renaissance of Tariq Hanna
Tariq has competed on multiple Food Network and TLC pastry challenges, and he has received numerous accolades, including “2007 Pastry Chef of the Year” in New Orleans Magazine. In 2012, Tariq was also
From NY's Iconic Kitchens to ICE's Classrooms
While finishing her pre-med program at Johns Hopkins University, Sabrina realized she was more anxious about becoming a doctor than passing her MCATs. Deep down, she knew it was time to trade in her
An Innovative Chef Takes on Sustainable Butchery—ICE Alum Alex Pope
Before coming to ICE, you were an economics major. What was it that inspired you to come to culinary school? I worked as a cook in good kitchens while I was in college and I really caught the bug. I
Man Your Station
Eventually, as we moved on to different cooking methods—learning to sauté, braise, grill, roast and fry—we worked in teams of three or four. The real test here was learning to communicate within a
ICE Alumni Entrepreneur: Randy Zweiban
He launched his career with the purchase of a small catering operation and soon found himself in the Miami kitchens of celebrated Chef Norman Van Aken. After seven years, Randy relocated to Chicago
Meet the Culinary Entrepreneurs: Amanda Hesser, Food52
The two met when Amanda was charged with revising 1,400 recipes for The Essential New York Times Cookbook and over the course of many, many sessions in the kitchen, the pair discovered a mutual