Lessons 35-38: How Much Is That Tart In The Window?
I've walked by (and into) many bakeries in my day, especially living in the Village back when the old-school places were still trying to hold on t
Archive for August, 2010
Eataly Sneak Peek
[caption id="attachment_4536" align="aligncenter" width="550" caption="The butchering team hard at work selling different cuts of meat."][/caption]
ICE Alum Gail Simmons Wins Emmy
Last week ICE alum Gail Simmons was striding down the halls at ICE for one of our ICE Chefs’ Advisory Council meetings. Yesterday, she was stridin
Holiday in Vietnam
ICE is very proud of the focus our curriculum places on different cuisines and techniques from around the world. Our students are exposed to the c
Chocolate Sour Cream Doughnuts
Last week, our Life as a Pastry Student correspondent Deanna wrote about making doughnuts. She said, “fried dough is delicious, and our doughnut
Eggsact Estimate Contest
Some of you may have caught ICE Chef Instructor Mike Schwartz on Inside Edition late last week. He gave some advice on egg safety, emphasizing tha
Unique Culinary Careers: Lisa Ganz & Debbie Ganz
When ICE President Rick Smilow and Anne E. McBride wrote Culinary Careers: How to Get Your Dream Job in Food they discovered a plethora of food jobs
Wine Essentials
It’s tough to top tapas. Small plates packed with exotic, one-bite mouthfuls, you can’t stop at just one. The Spanish simply have it right whe
Tip to Tail: Butchering and Using the Whole Hog
Last Friday, special guest Chef Instructor Seamus Mullen came to ICE to teach a class on butchering and cooking an entire hog. You may have seen h
Lessons 30-34: Getting to Know You, Bread
The more I get to know bread, the more I want to know bread. I have been fascinated by the diversity of textures among the breads we have baked in
