Tourné Workshop
No one can dispute the beautiful rusticity of a carrot or a potato in its natural, whole state. Yet when vegetables are formed into the geometric,
Archive for May, 2010
Southern Fried Chicken
Chef Instructor Ted Siegel’s Culinary Arts class is learning techniques for frying this week and the smell of this Southern chicken was too much
Lessons 1-3: Weighing It All Out
Firsts of anything are nerve-wracking. A first date. A first interview. A first pastry class. As my class approached, I felt a surge of anxious an
Tex-Mex Fiesta
Originally, I was drawn to this recreational class was the promise of cheese, guacamole and tequila, but I took away from it so much more: a histo
Wine Event Contest
Wine Enthusiast is hosting Toast of The Town on Monday, May 24th at the David H. Koch Theater at Lincoln Center. A huge wine and restaurant tasting
Lesson 1: Taking My Own Advice
For over two years, sitting on the sixth floor in ICE’s Career Services department, I have had the great pleasure of taste testing a variety of
Carême and the Grand Art of French Cooking in the 19th Century
These days modern cooking techniques include turning carrots into foam and squeeze bottles are filled with hydrogenised fluids rather than familia
Pomegranate Granita
Though the weather in NYC is chilly this week, we know the sweltering days of summer are just around the corner. Soon we will trade in our sweater
ICE Alum on Top Chef Washington D.C.
Bravo just announced details of Top Chef Washington D.C. ICE Alum Arnold Myint will be sharpening his knives and getting ready to compete in Quick F
Culinary Careers Book Launch Party
Last night, ICE President Rick Smilow celebrated the launch of his new book, Culinary Careers at ICE with all the food, drink and laughs expected
