Lessons 12-14: The Many Forms of Gelling
Gelatin is an interesting thing. At first sticky, wiggly glance it absolutely disgusts me. Maybe it’s because I am realizing what was in all the
Archive for June, 2010
Savor the Salt
With the debate on the salt ban raging, New Yorkers are paying a little more attention to that shakable sodium. Here at ICE, eleven of us gathered
Lessons 8-11: The Miracle of Eggs
I used to say a relationship, specifically the moment that two people feel exactly the same way about each other at exactly the same moment, is a
ProStart Conference
Sixty-seven culinary educators from all over the Empire State came together at ICE this week for the annual ProStart Educators Conference. ProStar
Four-Star Farmer
On my way to obtaining a diploma in the Culinary Arts, I am encouraged by just how far ranging a chef’s work can be. Whether food styling, resta
Citymeals-on-Wheels’ Silver Spoons: 25 Years of Chefs and Celebrations
Last night, ICE celebrated at Rockefeller Center at Citymeals-on-Wheels Silver Spoons benefit. The yearly event brings together many of the countr
Roasted Plum and Ginger Galette
There are few things as lovely a classic fruit pie. A galette is a rustic tart filled with fruit. It’s a great example of how sometimes the simp
Get to Know Arnold Myint
We were so excited to hear that ICE alum Arnold Myint would be one of the chef-testants on season seven of Bravo’s Top Chef. We cannot wait for
Strudel Workshop
After four and a half hours and about 72 square feet of dough, our 16-person Strudel Workshop class came to one conclusion: bakeries don’t charg
Artisanal Breads at ICE’s Center for Advanced Pastry Studies
Over the past three days, ICE’s kitchens have been filled with the smell of baking bread as Chef Ciril Hitz taught baking professionals about ar
