Pop + Pour: Champagne Gala
It was worth braving the winter wonderland that was Manhattan on Saturday evening to get to the wine room of ICE Culinary, where Richard Vayda, Di
Archive for December, 2009
ICE Culinary Alumni Roundup
From executive chefs at top-tier restaurants and specialty food start-ups, to nationally recognized bakeries and food media moguls, ICE Culinary a
Lessons 38-42: Now we’re cookin’
My classmates and I joke that with each module we should be given a new uniform, one size larger than the previous. That way, by Module 5, we’ll
Travel Food Writing with a Culinary Focus
As an adamant traveler one of my favorite things to do is explore a new city via its food. Apparently I’m not the only one because there is a whol
Career Direction, Center for Food Media, Recreational Classes
Lessons 33-37: ‘Tis the time to tournée
It seems like every week now marks a turning point in my transformation from self-taught home-cook to budding culinary professional. We’ve offic
Marcus Samuelsson: The New American Table Demo
[caption id="attachment_1044" align="aligncenter" width="550" caption=" "][/caption] “The most important thing is to document your food narrativ
Where in the World is ICE: Switzerland – Part II
[caption id="attachment_1027" align="aligncenter" width="550" caption=" "][/caption] On Monday November 16, we arrived at the Condirama, Felchlin
Lessons 25-32: Frying, Braising and Beyond
What better cooking method to practice the day before Thanksgiving than deep-frying? Fish & Chips, French Fries, Southern Fried Chicken, Brocc
A Sweet Italian Christmas with Chef Gina DePalma
[caption id="attachment_993" align="aligncenter" width="550" caption=" "][/caption] The 12th-floor demo kitchen at ICE Culinary was a flurry of f
