Culinary Entrepreneur Series: Ted Baseler
Ever wonder what it might be like to be a CEO of an award-winning vineyard or to make a career in wine? Well, students in ICE's Culinary Managemen
Archive for October, 2009
Lessons 6-10: Fabrication & Stocks
This past week I have filleted a fish, killed and dispatched a lobster, cleaned a squid, shucked an oyster, and disjointed a chicken and a duck
Homemade Marshmallows
Kick off the Halloween weekend with this popular, easy to make candy recipe by Chef Nick Malgieri, director of ICE’s baking programs. Fresh lemo
A Turkish Feast with Chef Fehmi Samanci
Food cultures collided last week at ICE during a special recreational class taught by Chef Fehmi Samanci of The Istanbul Culinary Institute. The cla
Lesson 5: Medium Dice & Mirepoix
I have officially made it through my first week in ICE’s Culinary Arts Program and these last five days have been a whirlwind of lectures, demos
City Harvest Bid Against Hunger
Pictured left to right: Chef Cesare Casella of Salumeria Rosi, Chef Eric Ripert of Le Bernardin and Rick Smilow, President of The Institute of Culin
Lesson 1: Mise en Place
And we’re off! Today was the start to my six-month experience in ICE’s Culinary Arts Program in New York City. Fourteen of my classmates and I
Recipes from Olives & Oranges with Chef Sara Jenkins
Last week I had the chance to attend my first cooking recreational course at ICE, and I wasn’t about to pass up the friendly warm-up prior to Mo
Food Careers in Research & Development
Featured speakers included ICE alumni (pictured left to right) Susie Donnelly (Pastry '05), Tina Bourbeau (Culinary '93/Management '01) and Eina
