ICE Journeys: Barcelona, Spain
From Dubai to Mexico and Turkey to California, ICE alumni span the culinary globe. I was fortunate to enjoy a recent visit with ICE alumnus Freder
Archive for March, 2010
Salami-Making with Chef Chris Gesualdi
When ICE Chef Instructor Chris Gesualdi isn’t busy teaching in ICE’s Culinary Arts Career Program, he can be found crafting recipes and experi
Lessons 91-100: The End in Sight
One hundred fifty-eight days ago I stepped into kitchen 601 at ICE and learned how to hold a chef’s knife for the first time. This morning, I ma
Upcoming Classes at ICE’s Center for Advanced Pastry Studies
From sugar dough artistry to airbrushing chocolate, ICE's Center for Advanced Pastry Studies (CAPS) is offering four unique multi-part classes for p
Polpette Fritte
I've been busy going back through my recipes from previous modules in my Culinary Arts Career Program at ICE and I stumbled upon one of my all-t
Become an ICE Facebook Fan for a Chance to Win an ICE Gift Card!
Get the latest updates on all things ICE by becoming a fan of the ICE Facebook page. The 2,200th fan to join will receive a $50 ICE gift card!
STREETS International’s 3rd Annual Benefit
STREETS International will hold its 3rd Annual Benefit on March 24, 2010, at The Astor Center in New York City. Donations from the event will benefi
Navigating a Restaurant Wine List
There are maps posted everywhere to navigate the subway. You have GPS on your phone to figure out which direction you’re headed. But what do you d
Lessons 81-90: From Poaching to Plating
I’ll be the first one to admit it. I’ve never met a dessert I didn’t like. From cream puffs and crepes to marshmallows and macaroons, if the
2010 ICE Career Expo
From Magnolia Bakery and Whole Foods Market to Soho House New York and The Dinex Group, recruiters packed the sixth floor conference room at ICE y
