Malaysia Kitchen for the World with Zac Pelaccio
Award-winning chef and partner of the critically acclaimed Fatty Crab, Fatty ‘Cue and Cabrito, Zac Pelaccio was on hand yesterday to give a demo
Archive for September, 2010
Plated Dessert Techniques at ICE’s Center for Advanced Pastry Studies
Alex Espiritu works at the Valrhona École du Grand Chocolat in France. The eminent chocolate manufacturer works closely with experts to come up w
The Great Gathering of Chefs 2010
Yesterday, over 150 chefs came together in New York City to celebrate food at The Great Gathering of Chefs. The party was a benefit for Action Aga
Lessons 41–45: Bangin’, Restin’, Rockin’ and Rollin’
I’ve noticed bakers are a lot like musicians. They touch bread much like a musician touches an instrument to create a perfectly puffed pastry or
International Chefs Congress
How do we define the creativity of chefs? This week over 1,000 savory and pastry chefs, restaurant managers, sommeliers and other industry profess
ICE Annual Bowling Extravaganza
[caption id="attachment_4819" align="aligncenter" width="550" caption="Hillery and Holly from Admissions and Irene from Marketing having fun at the an
Back to Basics: A Full Side of Beef
Last night, Master Butcher Rudi Weid hung a 720-pound half of a steer from the ceiling in ICE’s demo kitchen and artfully broke it down into pri
Meet the Culinary Entrepreneurs: Dan Rafalin
ICE offers a one-of-a-kind year-round series of lectures called Meet the Culinary Entrepreneurs, during which a wide range of successful culinary
Ultimate Cocktails, Spirits & Wine Blast
After Tito Beveridge’s inspiring lecture last week, many of you were left thirsty for more on the beverage industry. Wine and spirits can add to
Unique Culinary Careers: James Simpkins
James Simpkins's Levain Bread a When ICE President Rick Smilow and Anne E. McBride wrote Culinary Careers: How to Get Your Dream Job in Food
