Not too long ago, Susan Stockton, Senior Vice President, Culinary Production at Food Network, was a culinary arts student at ICE. I first met Ms. Stockton when she spoke about Food Network and Cooking Channel at the school in August 2012. As a recent graduate, I immediately began to imagine how inspiring it would be for current ICE students, prospective students, and other alumni to hear a bit more about her incredible journey, experiences, and accomplishments in the food industry.
When I contacted her to request an interview on behalf of ICE, Ms. Stockton graciously accepted. We met at the Food Network offices at Chelsea Market. Here’s what she had to say:
I’ve heard that you’ve had previous careers in film, as a florist, a caterer, and a graphic designer. What made you decided to make another career change and attend culinary school?
I had a 12-year-old graphic design firm based in Boston in the late 80’s. At that time, Boston was in a recession, much like we are now. Clients were cutting budgets left and right. I’d also just met my husband. It felt like a good time to jump start a new life with this new person—who had a new job offer in New York City!
The last thing you want to do is open up a New York design studio in a recession. That forced me to stop and ask myself what I wanted to do next. What made me happy? I’d had other careers, been schooled in fine arts and writing and had landed a job as an art director for a small film company. After a few years, I opened a tropical plant store in Boston with movie posters collected from that job and called it “Hollywood & Vine”. I always tell career-changing students, everything you learn from past careers can help you leverage your next career. Just be sure to follow your passion. So, that’s what I did.
I’d always loved cooking and entertaining. I got that from my family. Every get-together revolved around huge spreads of food. And I’d been casually catering dinner parties for friends in Boston and really enjoyed it. So when it came time to move to New York, I felt the desire to begin again.
How did you figure out a game plan?
I didn’t! I had to stop one career. I passed along my business in Boston to someone who worked for me, which was very convenient, and Rick and I moved to New York. I realized I had to re-educate myself, so I threw myself back into school. I knew how to cook. I had been catering, but I was cooking from family recipes and cookbooks. I didn’t know proper techniques. I’d watched Julia Child’s The French Chef for inspiration. Once I arrived in New York, I heard that ICE (it was “Peter Kump’s New York Cooking School” back then) presented a fast track intensive that was very appealing to me. So I signed up for the professional cooking program and retooled my career.
My original idea was to open a restaurant. Back in the late 80’s, there weren’t as many culinary career options as today. I worked in a small restaurant in the Village with long hours and loved it. But I knew I had to do something with better hours or I wouldn’t stay married for long, so I started pounding the pavement.
I had a photography background from my graphic design days (plus, my father was a photographer, and I knew how to style food), so I wound up doing some freelance work for the Times for their Wednesday Dining & Wine section. From there, I started networking, just meeting as many people as I could, and doing whatever I could in the industry: catering, food styling, testing recipes…
When Food Network came on the scene, I was drawn like a moth to the flame. After freelancing for a while, I was hired as chef in their midtown studio kitchen, where I had the honor of cooking with amazing chefs and cookbook authors. as well as a team of passionate foodies who were also drawn to the network. In the beginning, it seemed as if we were really making the TV part of it up as we went along.
Today, people come out of culinary school figuring they’ll immediately land some really plum job. But, what I look for and long to see are the people who are willing to try everything, really branch out and experience as much as they can, and then figure out what they excel at. Don’t refuse to do anything; take time to learn. Experience your professional life fully. That’s kind of an old school way of looking at things, but that’s how I see it.
How did you decide that ICE/Peter Kump’s New York Cooking School was best for you?
Well, back then, you could go stage in a restaurant or you could attend a four year program like CIA. But I already had a degree, and prior careers, so I didn’t want to do that. When I got to New York, I just started talking to people in the industry. After a bit of research, I chose Peter Kump’s New York Cooking School. It was pretty scrappy in those days – in a good way!
The first dot-com crash had just happened and a lot of people in my class were looking to retool themselves. They had dreamt of a career in digital and were forced to realize that was not going to happen. So, they decided that they’d be the next great chef, and I remember how shocked many were when they heard what a starting salary for a prep cook was!
It was hugely disturbing for people in my class to understand that you just had to pay your dues, having had some business experience, I knew that. You have to save enough money to enroll in the program, and to have a little bit of running room after, to stage around or whatever you have to do to get into people’s kitchens and just learn as much as you can in order to find your place. And there weren’t that many places! In those days, being a woman in the kitchen wasn’t that comfortable either, but I lucked out and ended up working for a woman chef.
As far as ICE/Kump, you get out of it what you put into it. I knew I was going to have to stop everything and totally apply myself. And I just loved it.
What’s your role right now at Food Network/Cooking Channel and how do you see the business evolving?
I’m Senior Vice President, Culinary Production here at Food Network. I have the pleasure of heading up the amazingly talented Food Networkkitchen team. Just like home, our kitchen really is the heart of our network. The 32 culinary professionals on staff live our brand and contribute to every facet to keep us on trend. I have to say, I finally have my dream job!
Food Network has boomed since its early days. Originally, the kitchen was responsible for working on set with talent as well as cooking, styling, and scripting what happened behind the scenes for our TV food demos. Then our website grew, and much later our magazine launched, and the kitchen also focused on developing recipes, tips, and other food content for the home cook.
As the network gained popularity, fans wanted more ways to engage with our brand. So our new business team brought us in to co-develop new ideas. In the past few years, we’ve launched an award-winning line of wines with Wente Vineyards called “Entwine” that was blended specifically to pair with food. The kitchen not only participates in the blending process, but they also feed a website with wine pairing recipes. We also develop and test cookware for our Food Network branded product line at Kohl’s.
Our latest big news is that we just opened our first Food Network Kitchen restaurant in the Jet Blue terminal of Florida’s Fort Lauderdale Airport. We’re using this as a prototype for more in other cities. Our dream is to give travelers a taste of the town they’re flying to (or through) by building menus of our own recipes that are inspired by local favorites. Getting people to pull up a chair and actually taste the brand is pretty cool. We’ve never been able to do that before.
One of our challenges was how to stay local/sustainable while growing locations across the country. We addressed that by mapping out a 60-mile radius around the airport and sourcing ingredients and growers to make our dishes. We also like to curate the best food artisans from these locations and let travelers know where to taste some great product while they’re in town. Actually, this is nothing new for us; Food Network programs have celebrated regional food for years. Needless to say, our kitchen team is never bored.
It took Food Network a while to actually produce a magazine, which is interesting because it’s diverse and doesn’t have the same feel as the other food magazines out there. How did that evolve?
Hearst is the answer. They are an amazing partner for us. Maile Carpenter is our Editor in Chief. It took a lot of getting together to figure out what the magazine’s voice and look would be, and how we could work well together. Maile totally gets us. Her husband’s a chef, so it’s a very comfortable relationship. Our test kitchen and the Hearst editorial team work closely on each issue.
Plus, Food Network is pretty unique in its food diversity, and I think the magazine reflects that. We’re a mash-up of home cooks, chefs, and a huge base of Food Network fans so the magazine must talk to a lot of people with varying skills and interests. That audience ranges from busy moms looking for weeknight solutions, to parents and kids who like to have fun in the kitchen, and also includes people who may have a bit more time on weekends to make something more challenging.
Our test kitchen shoots roughs of dishes they’ve developed and sends them to Hearst where they’re re-shot for the magazine. We proof every issue and test every recipe – even the recipes from chefs – just to be doubly certain they’ll work for our reader. There’s nothing worse than asking someone to invest money and time in a recipe that doesn’t work well or taste delicious.
Do you have people putting their feelers out there doing research for you, listening to the industry?
Sure, we have a research department as well as a culinary researcher. Our talent also tells us what’s happening in their worlds, so they add to our information gathering as well. My team travels quite a bit for work and when they’re in the field they naturally check out the local food scene in restaurants, food trucks, and grocery stores. We want our shows and recipes to reflect what our audience is craving, while also being relevant to everyone with ingredients they don’t have to search high and low for.
We have a real mixed bag of cooks in our kitchen; people passionate about a specific cuisine, bakers, as well as people from different parts of the country and different ethnic upbringings. We try to reflect the diversity of our viewers. I’m originally from Chicago, so I have a different perspective than someone raised here in Manhattan. I know everything doesn’t revolve around New York (laughs)…usually (laughs).
What’s the most exciting thing going on at Food Network right now?
Lots. After nearly 20 years at Food Network, it seems like we’re running on all cylinders. Our website is on top of its game and the digital team has launched some amazing apps, which the kitchen has supported: check out Cupcakes, Soups, and Cookies. We’re looking forward to a number of new shows launching on Food Network very soon, and we’re in the process of writing a cookbook for one of our top competition shows.
What is your fondest memory of Food Network?
Hmm. There are so many. But, I especially liked the camaraderie between chef, kitchen, band, and crew during Emeril Live. The pilot of this show was a revelation. The audience brought a new element to cooking shows. Cooking had become truly entertaining, and everyone, especially Emeril, was having a great time!
We all know the food industry is big on giving back, but another memory (post-Katrina), was discovering that Scripps (our parent company) is a very charitable place to work. We spent a lot of time shooting in New Orleans, so when Katrina hit we were all just kind of blown away. One of the guys in our kitchen asked me, “What can we do? These people are hungry and no one is helping them.” That spurred me on to call corporate and say, “We’d like to do something…I don’t know what or how yet, but we’ll figure it out.” I mean, the Red Cross wasn’t even there yet, and Scripps said OK. I was very impressed that our company not only had a good heart, but was also willing to take action.
We weren’t able to enter NOLA, but we heard Gulfport, Mississippi needed assistance for first responders, police, and rescue teams who were devastated by days end. The parts of town that hadn’t been blown away had been evacuated, so we set our small group of cooks in a grammar school cafeteria and cooked comfort food all day long. We had to cook with the pars in the school pantry, which was pretty bad! You know, huge cans of who knows what. At that point we called Sysco and talked them into bringing a truckload of fresh food through roadblocks to Gulfport.
Next, chefs were offering to come down to cook. Alton Brown and Ming Tsai were first on the scene dishing out food in the cafeteria line and cheering people up. Working for a company that supports social responsibility left a lasting impression on us all.
What charitable organization do you feel most strongly about?
Share Our Strength. I find them to be a very grass roots organization that works through strong partnerships with chefs and corporations to find solutions to big problems. Billy Shore announced No Kid Hungry in 2007-2008, and made us all focus on the fact that there’s a new face of hunger – right here in our own country. Food Network is Share Our Strength’s media partner. If you haven’t seen our documentary Hunger Hits Home, you should check it out.
I also noticed that most of the Food Network chefs are paired up with this charitable organization as well.
Well, chefs are an amazingly charitable lot; you know that. We’re all in the industry of feeding people and making people happy. Taste of the Nation (also a Share Our Strength event) has been around for years. So, chefs got in on the ground level helping Share Our Strength with their mission.
Another recipient of Share Our Strength support is Food and Finance High School. I’m on their Board of Advisors. It’s a public school in Hell’s Kitchen that accepts kids from all over the city who are interested in building a career in food. Amazingly, there’s a fish farm on the lower level growing tilapia and a hydroponics farm on the second floor growing pineapples – not your typical public school. Cornell has contributed to these labs, but the school needs a ton of support to keep running. It’s a pretty rough and tumble school, with guards and metal detectors at the door. But many chefs donate their time to teach and take interns into their kitchens. Students come away with a lot of learning about the future of food.
I was there once showing somebody around the school, and I was trying to get one of the kids warmed up to talk a little bit, because they’re just so wonderful, and I said, ‘So, there’s a professor in the basement growing tilapia, and you have aquaponics two floors up, and I understand a connection will soon be made between the two systems so that the fish will be fed from the byproducts of the plants and vice versa.’ I asked him, ‘Why are they doing that?’ He answered, ‘How else do you expect to grow food on Mars?’
What do you think is the most serious food related issue facing this country today?
Obesity. Love it or hate it, I think Bloomberg really built awareness to the fact that we’re consuming way too many empty calories. I think moderation and education is where we need to focus. Through the 90’s and 00’s, we’ve literally blown ourselves up in size. So, I think it’s time to become a little more rational about what we eat and how much of it.
What cookbook are you cooking from right now?
Yotam Ottolenghi’s Jerusalem. His lovely way of cooking is really on my mind right now. He has a couple of restaurants in London and a largely veggie repertoire. He’s really capturing Mediterranean and healthful whole, fresh, gorgeous food and crossing borders in a very non-political way, which is very interesting for a chef to do right now.
What’s one thing you wish people knew about Food Network and Cooking Channel, something that people don’t ask you about that you wish they did?
A lot of people don’t realize that there’s actually a real world, working Food Network kitchen. We’re really committed to food, so we have experts who are cooking, writing, developing delicious recipes, designing product and researching for our website, shows, and magazine to give our brand credibility and strength.
May 2013
- Baking One Girl Cookies with Dave Crofton
- Life As a (Gluten-Free) Culinary Student
- NFL Players Score Big at ICE’s Culinary & Hospitality Management Seminar
- Recipe: Rhubarb and Apple Compote
- Recipe: Potato-Ramp Latkes
- 6th Annual STREETS International NYC Benefit
- 2013 James Beard Awards
- Live Blog: NFL Hospitality and Culinary Management Workshop
- Recipe: Pickled Ramps
- Chefs Collaborative 20th Anniversary and Cookbook Launch
April 2013
- ICE Gives Back: Streets International
- Culinary Careers: Susan Stockton
- 11th Annual Allagash Scholarship Competition
- Key Ingredient: Butter
- Bread Alchemy
- Recipe: Toba Garrett’s Almond Paste & French Vanilla Buttercream Cake
- Life as a Culinary Student: The First Day
- IACP 2013: San Francisco
- Technique and Art of Professional Cake Decorating: An Interview with Chef Toba Garrett
- ICE named IACP “Cooking School of the Year”
March 2013
- Careers Through Culinary Arts Scholarship Competition
- Raising a Glass to NYC’s “Choice Eats”
- Culinary Career Changer: Leigh Koh Peart of Craft Cakes
- Chef-Worthy St. Patrick’s Day Fare
- The 17th Annual Calvados Cocktail Competition
- Life as a Culinary Student: Learning to Cook An Egg
- Culinary Entrepreneur: Joe Campanale
February 2013
- Interview with Sim Cass, Bread’s “Prince of Darkness”
- Life as a Culinary Student: Making A Change
- “Real Southern Cooking” with Cynthia Graubart and Nathalie Dupree
- An Evening with Dorie Greenspan
- The Ultimate Valentine’s Day Dessert
- Meet the Culinary Entrepreneurs
- Unique Culinary Career: Catherine McCord
- Food Safety Tips with Chef Brian Buckley
- Alumni Startup: Cocoamains
January 2013
- Culinary Careers: The Meatball Shop’s Chef Daniel Holzman
- Super Bowl Seafood Showdown: Baltimore vs. San Francisco
- Beaucoup Bacon – Rendering America’s Favorite Meat with Chef Virginia Monaco
- Cooking with Vegetables the Dirt Candy Way
- The Northeast Regional San Pellegrino Almost Famous Chef Competition
- Celebrating the Food of Oaxaca with Chef Ivy Stark
- Students On Site: The New York Times Travel Show
- Inside the DBGB Kitchen with Chef Eli Collins
- ICE Instructors Join Forces to Mentor Budding Food Entrepreneurs
- 5-Star Breakfast with Chef Chad Pagano
- The Art of Blending with Lior Lev Sercarz
- “All In”: Jason Apfelbaum
- Wild Game Domain: Rustling Up A New Radio Show
- Behind the Scenes at Amy’s Bread
- From Chez Panisse to Top Chef Master: An Interview with Chef Jonathan Waxman
December 2012
- Mastering the Craft of the Cocktail Snack with Chef Chris Gesualdi
- Holiday Recipe: Swedish Meatballs
- Ho, Ho, Holiday Cupcakes
- Holiday Recipe: Alsatian Tarte Flambée
- Reimagining Asian & American Comfort Foods
- Cooking Up Romance with Chef Vicki Caparulo
- Holiday Recipe: Snickerdoodles
- Five-Course Friday
- Historic Holiday Drinks: Nogs, Flips and Syllabubs
- Holiday Recipe: Mince Tartelettes
- Celebrating the Season with Rick Bayless
- Five Course Friday
- In the Kitchen with Rick Bayless: A Hurricane Sandy Fundraiser
- Mastering the Art of Butchery with Chef Jonathan Waxman
- The Art of Coffee Pairing
- Three Things I Wish I Knew Before Starting My Food Blog
November 2012
- Five-Course Friday
- Recipe: Roasted Pumpkin, Wheatberry and Kale Salad
- The San Pellegrino “Almost Famous Chef” Competition
- Cooking Classes for the Holidays
- Giving Thanks, Giving Back
- Carving a Turkey on Live Television
- Holiday Cocktail Snack: Lotus Root Chips
- Pete Wells vs. Guy Fieri – Does it even matter?
- Five-Course Friday
- The New Thanksgiving Meal
- ICE Student Profile: Jackie Ourman
- Five-Course Friday
- ICE Is Cooking Again!
October 2012
- Roasted Kabocha Squash Stuffed with 5-Spice Glutinous Rice
- Five-Course Friday
- The Evolution of Food Personalities
- Meet the Culinary Entrepreneurs: David Burke
- Five-Course Friday
- Gluten-Free Tapas with Chef Michelle Tampakis
- Five-Course Friday
- In the kitchen with Chef Michael Laiskonis
- Five-Course Friday
- Alum Spotlight: Anna Monaco of Shake Shack
- Recipe: Pan-roasted venison with cherry-port reduction
September 2012
- Five-Course Friday
- The One Day Restaurant School
- Recipe: Roasted Bone Marrow
- Five-Course Friday
- Practice Makes Perfect
- Contemporary Methods in Plated Desserts
- Five-Course Friday
- Chef Thomas Keller at ICE
- A Conversation with Thomas Keller
- Five-Course Friday
- He Said, She Said: Olympic Oatmeal
August 2012
- Five-Course Friday
- The Pantry at ICE
- The Meaning of the Word “Significant”
- Five-Course Friday
- Pork in Loire Valley
- ICE: The Institute of Constantly Eating
- Five-Course Friday
- Commemorating 100 years of Julia Child
- Roasted Tomato Soup with Arugula Pesto
- Five-Course Friday
- From Corporate to Kitchen; A Culinary Journey
- He Said, She Said: Marché Restaurants
- Five-Course Friday
- Taste Test: Fluid Gels
July 2012
- Meet the Culinary Entrepreneurs: Mindy Segal of Hot Chocolate
- Five-Course Friday
- Barcelona in the Springtime
- Recipe: Chicken Sate with Spicy Peanut Sauce
- Five-Course Friday
- ICE Student Profile: Emily Kessler
- Become a Sous Vide Master!
- French Country Kitchen
- Five-Course Friday
- Knife Skills Workshop with Norman Weinstein
- Success in the Professional Kitchen: Cooking with Attitude
- Five-Course Friday
- Chef Michael Laiskonis Cooks at Macy’s
- 4th of July Favorites
June 2012
- Five-Course Friday
- Handmade Mozzarella
- Savoring the Sweets: A Triumph of Texture
- Savory Macarons
- Sous-Vide at Home
- Five-Course Friday
- Baking Artisan Breads
- High on the Hog with Master Butcher Rudi Weid
- He Said, She Said: Business Planning
- Light, Quick and Easy Summer Pastas
- Five Course Friday
- Father’s Day Recipe
- ICE Alumni Round-up
- The Art of Food Photography with Canal House
- ICE Cuisine Course in France
- Meet the Culinary Entrepreneurs: Michael Dellar
- Vino: A Summertime Treat
- Citymeals-on-Wheels: 27th Annual Chefs’ Tribute
- Top 10 Pastry Chefs Celebrate at ICE
- Revisiting Classic French Pastry
- Summer Cooking for Newlyweds
May 2012
- ICE Chef Instructor Focus: Greer Nuttall
- ICE Cuisine Course in France
- Ramps on Everything
- Meet the Culinary Entrepreneurs: The Mast Brothers
- ICE Student Profile: Shari Tanaka
- No Kitchen Appliances Necessary with Pichet Ong
- Unique Culinary Careers: Irene Wu
- ICE Alumni Focus: Sarah Copeland
- Spice Market with Chef Anthony Ricco
- Hydrocolloids 101
- An Interview with Chef April Bloomfield
- ICE Student Profile: Rebecca Blair Roth
- Recipe: Pizzas
- An Interview with Chef April Bloomfield
- An Interview with Chef April Bloomfield
- Recipe: Waffles for Mother’s Day
- ICE Student Profile: Dasheen Ellis
- James Beard Awards 2012
- ICE Chefs and Students Cook for James Beard 25th Anniversary Party
- ICE Career Training Open House
- You Say Cebiche, and I Say Ceviche: Peru’s Beloved Dish
- ICE Alumni Round-up
- Annual ICE Alumni Party
April 2012
- ICE Student Profile: Robert Esselborn
- A Taste of Thai
- Artisan Confections and Candies with Jean Marie Aubione
- Recipe: Fresh Fruit Tart
- You Say Cebiche, and I Say Ceviche: Peru’s Beloved Dish
- He Said, She Said: Extreme Local and Seasonal Dining
- Meet the Culinary Entrepreneurs: Marc Glosserman of Hill Country
- Spring Lamb Primer with Master Butcher Rudi Weid
- Modern Scandinavian Cuisine
- Unique Culinary Careers: Ed Debiec
- Gumpaste Venetian Mask with Master Decorator Toba Garrett
- Recipe: Healthy Breakfast Granola
- ICE on Location: Buttermilk Channel
- Taste Test: Chemicals are our Friends
- STREETS International Annual Fundraiser
- ICE Alumni Round-up
- ICE at the 2012 International Association of Culinary Professional Annual Conference
- International Association of Culinary Professional Annual Conference at ICE
- Win a Copy of Food Blogging for Dummies
March 2012
- Recipe: Wheatberry Salad
- Easy Thai Cooking with Robert Danhi
- Wine Essentials
- C-CAP Competition at ICE
- Meet the Culinary Entrepreneurs: Gina Stipo
- He Said, She Said: Shake Shack
- The Sweet Rites of Spring with Michael Krondl
- Unique Culinary Careers: James Ransom
- Southern Comfort: American Regional Favorites
- ICE at A Slice of Latin America
- ICE Career Fair
- Recipe: Milk Chocolate Panna Cotta
- Sweet Treats: Puddin’
- ICE is Hiring!
- ICE Student Richard Chan
- Advanced Cake Decorating Techniques with Michelle Bommarito at ICE’s Center for Advanced Pastry Studies
- ICE Catch of the Day!?
- Annual Allagash Brewery Contest at ICE
- Pig Butchery with Gaetano Arnone
- Taste Test: Form and Function
- ICE Alumni Round-up
- ICE Ball 2012
- ICE Chef Instructor Profile: Greer Nuttall
- ICE Cook for a Day: Sustainable Meats with Guest Blogger Amy Roth of Minimally Invasive
February 2012
- Unique Culinary Careers: Dan Cohen
- Recipe: Risotto
- BLT Fish with ICE Alum Amy Eubanks
- ICE Hosts Scholarship Competition for High School Students
- The ABCs of Hydrocolloids with ICE Chef Instructor Chris Gesualdi
- Sweet Treats: Pie in my Face…and a Hamburger, Too
- ICE Cook for a Day: Artisan Breads At Home with Guest Blogger Jamie Feldmar
- ICE Competes in Almost Famous Chef Competition
- ICE Participates in Annual C-CAP Benefit
- Demo at ICE with Chef Jonathan Kinsella of Épicerie Boulud
- Miss USA Bakes at ICE
- He Said, She Said: Restaurant Openings
- The Next Move…
- ICE Welcomes Award-Winning Chef Michael Laiskonis as Creative Director
- Meet the Culinary Entrepreneurs: Jennifer Baum
- Sweet Treats: The 12 Days of Valentine’s Day
- Student Profile: Julia Heffelfinger
- Unique Culinary Careers: Claire Tansey
- ICE Program Advisory Committee Meeting
- ICE Alumni Round-Up
- ICE Alum Flys New York Pizza to the Giants
- A Real Conversation with Chef Andrew Carmellini
- Sous-Vide: The Basics with ICE Chef Instructor James Briscione
- Sous-Vide Buffalo Wings
January 2012
- Recipe: Flourless Chocolate Soufflé
- Student Profile: Michael Eng
- ICE Career Training Open House
- Bake Cookies with Miss USA at ICE!
- Everyone Cooks Everything: Steakhouse
- Unique Culinary Careers: Joe Navin
- Student Profile: Manuel Pastrana
- ICE Hospitality Management Field Trip to Times Square Hilton
- Winter Wonderland with Pastry Chef Instructor Kathryn Gordon
- He Said, She Said: Nobody Asked Me, But…
- Up Close and Personal with Maury Rubin of City Bakery
- Recipe: Beef Meatballs from The Meatball Shop
- Super Fast Weeknights
- Sweet Treats: Lady M
- Interview with Mark Bittman — Part III
- Chef Instructor Profile: Hervé Riou
- Sous-Vide Cooking in the Kitchens at ICE
- ICE Career Training Open House
- Truffles, Truffles, Truffles
- Interview with Mark Bittman — Part II
- Our Roman Food Tour in Testaccio
- Recipe: Grilled Salmon Tranche
- Student Profile: Alice Lee
- Interview with Mark Bittman
- ICE Alumni Round-Up
December 2011
- Taste Test: Short Ribs
- Sweet Treats: A Tribute to the Bûche de Noël
- ICE Alum Maxime Bilet One of to Forbes 30 Under 30
- Recipe: Caramelized Almonds
- Recipe: Apricot Almond Rugelach
- Italian Holiday Cocktail Party
- Hospitality Management Guest Speaker — General Manager Ed Staniszewski
- He Said, She Said: Restaurant Wait Times
- Alumni Profile: Anthony Paris
- Sweet Treats: Raaka Chocolates
- Life as a Culinary Management Student — Wrap-Up
- Recipe: Decorated Gingerbread Cookies
- Re-imagined, Beloved Desserts with Latin Flavors
- ICE Alumni Round-Up
- He Said, She Said: Service Basics
- Recipe: Carrot Timbales
- Italian Wines from Dell’anima and L’Artusi
November 2011
- Unique Culinary Careers: Stephen Field
- Foie Gras — Should it be Banned?
- Sweet Treats: ChocoBolo —The Best Chocolate Cake in the World?
- Announcing the ICE Student Awards Program
- Recipe: Broccoli Soufflé
- Culinary Mixology
- Recipe: Glazed Carrots & Turnips
- Career Training Open House at ICE
- Start Your Own Food Blog
- Mangia! Experience Harvest to Table Cooking Classes in Italy at Cucina Della Terra
- ICE Participates in Action Against Hunger
- Seasonal Favorites from Food Network Kitchens with Chef Robert Bleifer
- Macaron Book Launch at ICE
- Recipe: Potato Purée
- ICE Participates in Annual Chocolate Show
- Lessons 150-The End: The End is Just the Beginning
- Turducken: The Indulgence of the Louisiana Kitchen
- Recipe: Palmiers
- Sweet Treats: Dominique Ansel Bakery
- Unique Culinary Careers: Aviv Fried
- He Said, She Said: Social Media — Part II
- Career Training Open House
- Malaysia Kitchen for the World with Zak Pelaccio
- ICE Alumni Round-Up
- My Sweet Mexico
- Where Have All the Thermometers Gone?
- Reserves from the ICE Cellar
October 2011
- ICE Alumni Shine on Top Chef: Just Desserts
- Sweet Treats: A Gourmet Field Trip
- True Indian Cuisine from Tulsi
- Unique Culinary Careers: Pierre Lamielle
- ICE Alumni Networking Night
- Gluten Free from Blackbird Bakery
- An Afternoon at the Virgin Clubhouse
- International Flavor at ICE: A Q & A with ICE’s International Students
- ICE Participates in Bid Against Hunger
- Recipe: Chocolate Sauce
- ICE on Location: Union Square Café
- Back to Basics: A Full Side of Beef
- ICE Celebrates Pastry Chef Albert Kumin
- Cookies for Kids: A Bake Sale
- Careers on the Move: Food Trucks, Pop-ups and More
- ICE Cook for a Day: Learning to Stir-Fry with Success
- Sweet Treats: Laduree NYC
- Meet the Culinary Entrepreneurs: Howard Greenstone
- The Chef’s Garden with Farmer Lee Jones
- ICE Students, Instructors and Staff Participate in Sixth Annual StarChefs.com International Chefs Congress
- Lessons 123-149: The Final Crunch
- Book Launch at ICE
- Career Training Open House
- ICE to Help Celebrate Pastry Chef Albert Kumin
- ICE Alumni Roundup
September 2011
- He Said, She Said: Social Media
- ICE’s Chef Andy Gold Returns From Indonesia
- Dine Out Irene: A Tomato Lovers’ Workshop
- Recipe: Baked Apples
- Les Petits Macarons: New Book From ICE Chef Instructor Kathryn Gordon
- Sweet Treats: Gilt Taste
- Chocolate Artistry with Vincent Pilon
- Taste Vietnam: The Morning Glory Cookbook with Trinh Diem Vy
- ICE’s International Students
- ICE Celebrates Constitution Day
- Dine Out Irene: A Tomato Lovers’ Workshop
- Fall Career Fair
- The Great Gathering of Chefs 2011
- Biscuits
- ICE Chef Instructor Michelle Tampakis Judge at Pastry Live
- ICE Director of Student Affairs Working with Top Chefs in Indonesia
- StarChefs.com Sixth Annual International Chefs Congress
- Elissa Beerman Awarded the ICE Kevin Nurse Memorial Scholarship
- Taste Test: Crab Salad
- Screening of A Matter of Taste with Drew Nieporent
- Mediterranean Desserts with Vicki Wells
- Meet the Culinary Entrepreneurs: Amy Scherber
- Pasta 101
- He Said, She Said: Demand Pricing
- ICE Alumni Round-Up
- Sweet Treats: Kid in a Candy Store
- Win an OXO Apple Divider & Peeler
- Career Training Open House
- Canning Workshop
- Recipe: Coconut Dark Chocolate Chip Cookies
August 2011
- Lessons 97-122: An Eventful Week
- Unique Culinary Careers: Ramin Ganeshram
- You Never Know Who You Will Meet at ICE
- He Said, She Said: Trends
- ICE Cook for a Day: Essentials of Indian Cooking with Shiv of Pithy and Cleaver
- The Great Gathering of Chefs
- Sweet Treats: DQ and Gullugoglu
- Taste Test: Surprising Results with Yogurt Marinated Lamb
- Recipe: Corn and Red Pepper Relish
- The South: American Regional Favorites
- Unique Culinary Careers: Robin Burger
- Career Training Open House
- School Food at ICE
- ICE Alumni Round-Up
- He Said, She Said: Revisiting America’s Next Great Restaurant
- Recipe: Peach Pie with Almond Crumble Topping
- Lessons 71-96: Life Imitating School
- The Summer of Tom(s)
- Sweet Treats: Paris Baguette
- ICE’s Partners Offer Pink Oven in Support of Breast Cancer Research
July 2011
- Sugarwork: Pastillage and Poured Sugar Techniques at ICE’s Center for Advanced Pastry Studies
- Unique Culinary Careers: Lauren Shockey
- ICE Students Volunteer at Meatopia
- Italian Dessert Classics
- ICE Alumni to Compete on Hit TV Shows
- ICE Alumni Featured at James Beard Foundation’s Chefs & Champagne
- Recipe: Strawberry Salad
- Salsa and Chiles with ICE Alumna and Chef Ivy Stark of Dos Caminos
- He Said, She Said: The Law of Labor
- Sichuan Spice
- Sweet Treats: Mille-feuille Bakery
- Meet the Culinary Entrepreneurs: John Scharffenberger
- ICE Chef Chairs Week-Long Food Festival
- Chocolate Making with John Scharffenberger
- ICE Students Awarded Scholarships
- ICE Chef Instructor’s Growing Business
- National Student Leadership Conference at ICE
- Chef Instructor Herve Riou’s Farm-to-Table Garden
- Treats from Three Tarts Bakery
- Unique Culinary Careers: Sarah Simmons
- Knock! Knock! Housekeeping!
- Taste Test: Chef’s Day Off
- ICE Alumni Roundup
- BlueStar at ICE
- Lessons 62-70: Summer School
- Chef James’s Sous-Vide Steaks
- Sweet Treats: I Scream for Ice Cream
June 2011
- Recipe: DIY Hot Dog Condiments: Sauerkraut and Onions
- The Definition of a Manager
- Recipe: DIY Hot Dog Condiments: Ketchup and Mustard
- ICE Student for a Day: Essentials of Japanese Cooking with Big Girls Small Kitchen
- City Harvest’s Honor Roll Truck
- He Said, She Said: Passion
- Unique Culinary Careers: Jane Lerner
- Putting on the Ritz
- Recipe: Grilled Red Snapper with a Sweet Corn Coulis and Basil
- Sweet Treats: The Great Brownie (Mix) Bake Off (with Recipe)
- Taste Test: A Schoolhouse Supper, Grappa and Guitars
- Ice Cream Macarons
- ICE Partcipates in Citymeals-on-wheels Taste of Home
- Lessons 38-61: What’s in a Name?
- He Said, She Said: Celebrity Chefs
- Summer Steak Workshop
- Top Ten Pastry Chefs in America at ICE
- Unique Culinary Careers: Jamie Tiampo
- ICE Instructor Sam Kadko’s Garden Market
- ICE President Rick Smilow Wins IACP Award of Excellence
- The Meatball Shop
- Sweet Treats: Red Hook, Line and Sinker (with Recipe)
May 2011
- Aperitivo Hour
- Recipe: Grilled Chimichurri Flank Steak
- Career Training Open House
- Lessons 22-38: Food Safety Nightmares
- ICE Alumni Roundup
- He Said, She Said: Food Costs
- ICE Launches Official Android App
- Unique Culinary Careers: Emily McKenna
- Knife Skills I
- Meet the Culinary Entrepreneurs: Paul Bolles-Beaven
- Taste Test: Learning from Italian Masters
- Sweet Treats: Utter Disappointment and Pleasant Surprises
- The Making of Modernist Cuisine with ICE Alumnus Maxime Bilet
- Recipe: Roasted Orange Negroni Sbagliato
- Lessons Learned: What Next?
- ICE Students in Chefs of Grey Poupon Student Competition Finals
- Recipe: Rhubarb Cheese Tart with Crumb Topping
- ICE at the 2011 James Beard Awards
- Contemporary Swedish Cooking with Michelin-Starred Chef Mathias Dahlgren
- ICE Chef Helps Build World’s Largest Gluten-Free Cake
- Lessons 16-21: Field Trips
- ICE Chef Instructors’ New Book, Just Married & Cooking
- Sweet Treats: Finding God in NYC
- C-CAP Annual Awards Breakfast
April 2011
- He Said, She Said: Group Eating
- Spring Lamb Primer
- ICE Participates in NY Loves Japan
- Annual ICE Alumni Party
- Recipe: Asparagi alla Parmigiana
- Sweet Treats: Bedford Avenue and Beyond
- Lessons 1-15: The Latest News
- Chef Chris’s Sous-Vide Experiment
- Video of Modernist Cuisine at ICE
- Recipe: Salad Niçoise
- ICE on Celebrity Apprentice
- ICE Alumni Roundup
- He Said, She Said: Mixology
- C-CAP Student Cooking Competition at ICE
- Sweet Treats: Momofuku Milk Bar, Brooklyn Commissary
- Recipe: Onion Soup Gratiné
- Lesson 1: Life as a Culinary Management Student Begins
- Life as a Pastry Student: A Whole New World
- Taste Test: Not So Fast…
- World of Pies
- Behind the Scenes at elBulli
- Unique Culinary Careers: Allison Fishman
- ALOHA Training For ICE Culinary Management Students
- Recipe: Pommes Anna
- He Said, She Said: Food as Fashion
March 2011
- ICE Participates in STREETS International Fourth Annual NYC Benefit
- Art on a Plate: Easy Garnishing for Beautiful Presentations
- Sweet Treats: La Silhouette
- Goat Milk Ricotta and Peas from Modernist Cuisine Book Launch at ICE
- Inside the Casting of Hell’s Kitchen and Kitchen Nightmares with Debbie & Lisa Ganz
- ICE Culinary Management Students Finish Final Business Plans
- ICE Hospitality Students Learn Leading Industry Software
- ICE Culinary Management Class Field Trip to Blue Smoke
- Sous-Vide Pastrami from Modernist Cuisine Book Launch at ICE
- Modernist Cuisine at ICE
- Sculpted Cakes at ICE’s Center for Advanced Pastry Studies
- Whisky, Bourbon and Scotch
- Alumni Spotlight: Maria Tampakis
- An Evening with Amanda Hesser at ICE
- Taste Test: A Little Something Extra
- An Evening with James Oseland at ICE
- He Said, She Said: America’s Next Great Restaurant
- Simply Great Breads with Dan Leader
- ICE Culinary Management Field Trip to Shake Shack
- ICE at A Slice of Latin America
- ICE Career Fair
- Sweet Treats: Yodel-ay-hee-hoo
- ICE Student for a Day: Dining in Imperial Rome
- ICE Students Compete in Chefs of Grey Poupon Semifinals
- ICE Hospitality Management Field Trip to Ritz-Carlton
- The Prince of Darkness: Famous Words of Chef Sim
- Recipe: Tex-Mex Martini
- Meet the Culinary Entrepreneurs: Joe Campanale
- ICE Alumni Roundup
- STREETS International Fourth Annual Fundraiser
- ICE Chef Instructor Judges Chocolate Exhibition
- For Grant Achatz, Focus is on Emotions and Interactions
- Maxim Sandwich Showdown
- Unique Culinary Careers: Jeremy Fisher
- Entremets, Tartes, Goûters at ICE’s Center for Advanced Pastry Studies
- Lessons 98-100: Lessons Learned
- Fast Flavor
- Sweet Treats: La Maison du Chocolat
February 2011
- Ladies’ Night Out in the Kitchen
- ICE at MCC Green Film Festival
- ICE Hosts Scholarship Competition for High School Students
- Recipe: Pasta Dough
- Career Training Open House
- IACP Regional Conference
- Congrats to ICE Alumni!
- Steve Cuozzo Speaks to ICE Students
- Lessons 93-97: A Rose By Any Other Name
- C-CAP Annual Benefit
- Spanish Food and Wine Pairings
- Unique Culinary Careers: Pnina Peled
- Cookies for Kids’ Cancer Fundraiser
- Meet the Culinary Entrepreneurs: Shelly Fireman
- One-Day Breads
- Lessons 91-92: An Eye for Design
- New Pastry & Baking Arts Chef Instructors at ICE
- The Accidental Cheesemaker at ICE
- The New Zealand Wines of Jean-Georges
- Hospitality Management Front Desk Simulation
- Sweet Treats: CookieBar Pop-Up Store (with Recipe)
- Recipe: Chicken Tagine with Couscous
January 2011
- ICE Alumni Roundup
- Unique Culinary Careers: Andrew Burman
- Lessons 87-90: Practice Makes Perfect
- New Chef Instructors at ICE
- ICE Competes in Almost Famous Chef Competition
- A World of Curries
- Chocolate Tasting with ICE Alum Zac Young
- Jamison Farms with Sukey and John Jamison
- Fulton Fish Market Field Trip
- Lessons 83-86: For the Love of Chocolate
- Sweet Treats: Blue Smoke Bake Shop
- ICE Hospitality Management Field Trip
- ICE Ball 2011
- ICE Students and Alumni Travel to Vietnam — Part II
- New ICE Bread Curriculum
- Beer 101
- Rediscovered Rare Chocolate Unveiled at ICE
- Recipe: Papillote of Salmon
- ICE Students and Alumni Travel to Vietnam — Part I
- Lessons 80-82: Patience
- Unique Culinary Careers: JJ Goode
- Sweet Treats: Les Caneles de Celine, French Miniature Pastries
- ICE Employee Classes
December 2010
- Recipe: Coconut Shrimp with Tamarind Dipping Sauce
- World Party — Vegetarian Style
- Lesson 76-80: Tempering in the World of Chocolate
- Truffle Quest
- Career Training Open House
- Recipe: Cannoli Extravaganza
- ICE Announces the Kevin Nurse Memorial Scholarship
- Great Street Food of New York
- Recipe: Gingersnaps
- An Evening with Barbara Fairchild
- Unique Culinary Careers: Max Shrem
- Careers with a Conscience
- Sugar Confectionery at ICE’s Center for Advanced Pastry Studies
- Lessons 71-75: On the Surface
- Recipe: Pecan Balls
- Meet the Culinary Entrepreneurs: Bill Niman
- Favorite Holiday Memories Contest
- An ICE Night at Daniel
- Out of the Woods: A Whole Wild Boar
- Hospitality Management Open House
- ICE at Beard on Books
- ICE Alumni Work with Wellness in the Schools
November 2010
- Lessons 68-70: You Take The Good, You Take The Bad…
- Unique Culinary Careers: Claire Handleman
- Thankful for Turkey
- Thanksgiving Desserts from Craft
- Culinary Management Open House
- ICE Alumni Roundup
- Recipe: Pumpkin Pie
- In Memoriam: Joe Goldin
- ICE Launches Official iPhone App
- All American Hot-N-Spicy Favorites
- Lessons 63-67: Making or Breaking It
- ICE Participates in Annual Chocolate Show
- Unique Culinary Careers: Moira Campbell
- A Tale of Two Trails
- An Evening With Marcus Samuelsson
- Annual Allagash Brewery Contest at ICE
- Recipe: Potato Gratin
- Food Styling Workshop with Delores Custer
- ICE Hospitality Management Program Underway
- Lessons 57-61: What Lies Beneath
- ICE Participates in Action Against Hunger
- Turducken: The Indulgence of the Louisiana Kitchen
- ICE Culinary Management Program Introduces New Weekend Schedule
October 2010
- Halloween Sugar Showpiece
- Culinary Careers Seminar
- Meet the Culinary Entrepreneurs: Gary Hirshberg
- Lessons 53-56: Finish What Ya Started
- Recipe: Supernatural Brownies
- Bartending 101
- ICE Participates in Bid Against Hunger
- Three ICE Students Win Scholarship to Study in Italy
- Comfort Food Walking Tour
- DICED One-Year Anniversary
- Lessons 51-52: Mix It Up
- Pierogi Workshop
- Bartending 101
- Recipe: Spit-Roasted Suckling Pig
- ICE Students Volunteer at New York City Wine & Food Festival
- ICE Walks in Columbus Day Parade
- Unique Culinary Careers: Kristen Miglore
- Recipe: Just Another Friday Here at ICE
- Harvest Feast
- ICE Alumni Roundup
- Lessons 46-50: Half-Time
- Recipe: Pizzeria-Style Pizza Dough
- ICE Chef Instructor’s Kombucha Beverage Finds Success
- Volunteering at the James Beard House
September 2010
- Plated Dessert Techniques at ICE’s Center for Advanced Pastry Studies
- Malaysia Kitchen for the World with Zac Pelaccio
- The Great Gathering of Chefs 2010
- Lessons 41–45: Bangin’, Restin’, Rockin’ and Rollin’
- International Chefs Congress
- ICE Annual Bowling Extravaganza
- Back to Basics: A Full Side of Beef
- Meet the Culinary Entrepreneurs: Dan Rafalin
- Ultimate Cocktails, Spirits & Wine Blast
- Unique Culinary Careers: James Simpkins
- Hospitality Management Open House
- Constitution Day: Food & Drink of the Founding Fathers
- ICE Career Fair
- Top Chef: Just Desserts Contestant Malika Ameen
- Meet the Culinary Entrepreneurs: Tito Beveridge
- ICE Chef Nick Malgieri’s New Book
- Lessons 39-41: Inspiration at the Table
- Liquid Nitrogen Demo
- Unique Culinary Careers: Renie Steves
- Recipe: Braised Endive
- Top Chef: Just Desserts Contestant Zac Young
- Tuesdays with Dorie: Peanut Butter Crisscrosses
- Upcoming Classes: September 2010
- A Soul Food Family Dinner
- ICE Alumni Roundup
- Unique Culinary Careers: Caryn Stabinsky
- Wine Essentials
- Spanish Surf & Turf
August 2010
- Eataly Sneak Peek
- Lessons 35-38: How Much Is That Tart In The Window?
- ICE Alum Gail Simmons Wins Emmy
- Holiday in Vietnam
- Recipe: Chocolate Sour Cream Doughnuts
- Eggsact Estimate Contest
- Unique Culinary Careers: Lisa Ganz & Debbie Ganz
- Wine Essentials
- Tip to Tail: Butchering and Using the Whole Hog
- Lessons 30-34: Getting to Know You, Bread
- Chicago Eats — Part II
- Unique Culinary Careers: Paras Shah
- Wine Essentials
- Chicago Eats — Part I
- The Chef’s Garden with Farmer Lee Jones
- Recipe: Grilled Salmon B.L.T.
- Edible Garden
- Wine Essentials
- Upcoming Classes: August 2010
- Lessons 26-29: Simple Complexity
- Career Seminar: Cooking for Private Clients
- Marc Murphy, A New York “Landmarc”
- Unique Culinary Careers: Renee Forsberg
- Hospitality Management Open House
- Chocolate Showpieces
- ICE Alumni Travel to France — Part II
July 2010
- Recipe: Moules Marinière
- ICE Alumni Will Compete on Top Chef: Just Desserts
- Wine Essentials
- ICE Alumni Roundup
- Ultimate Grilled Cheese Sandwich
- Lessons 22-25: Struck by Lightning
- ICE Alumni Travel to France — Part I
- Culinary Management Open House
- Beijing Noodle Making
- Airbrushing Chocolate at ICE’s Center for Advanced Pastry Studies
- A Pig Roast With ICE Alum Matt Weingarten
- Unique Culinary Careers: Jennifer Cook
- Lessons 19-21: Melting Point
- Latin Cooking with Daisy Martinez
- Recipe: Old-Fashioned Buttercrunch
- Les Dames d’Escoffier Awards Scholarships to Four ICE Students
- Lessons 15-19: The Sweetest Thing
- Goodbye to Arnold
- Upcoming Classes: July 2010
- Mexican Cooking with Chef Sue Torres
- Food & Wine Includes ICE Alumni in The Year of the Pastry Chef
June 2010
- Savor the Salt
- Lessons 12-14: The Many Forms of Gelling
- Lessons 8-11: The Miracle of Eggs
- ProStart Conference
- Four-Star Farmer
- Citymeals-on-Wheels’ Silver Spoons: 25 Years of Chefs and Celebrations
- Recipe: Roasted Plum and Ginger Galette
- Get to Know Arnold Myint
- Strudel Workshop
- Artisanal Breads at ICE’s Center for Advanced Pastry Studies
- Top 10 Pastry Chefs Celebrate at ICE
- Congratulations to a Sweet Friend of ICE
- Lessons 4-7: The Core Of It
- Top 10 Pastry Chefs Coming to ICE
- Upcoming Classes: June 2010
- ICE Entertaining: Brunch
- Behind the Scenes: ICE Library
May 2010
- Recipe: Southern Fried Chicken
- Tourné Workshop
- Lessons 1-3: Weighing It All Out
- Tex-Mex Fiesta
- Wine Event Contest
- Lesson 1: Taking My Own Advice
- Carême and the Grand Art of French Cooking in the 19th Century
- Recipe: Pomegranate Granita
- ICE Alum on Top Chef Washington D.C.
- Culinary Careers Book Launch Party
- Chefs of Grey Poupon Competition Winner Sonali Ruder
- Upcoming Classes: May 2010
- ICE Student Wins Chefs of Grey Poupon Student Competition
- Finding Your Culinary Career: ICE President Rick Smilow’s Book
- ICE Student Headed to Chefs of Grey Poupon Competition
- Meet the Culinary Entrepreneurs: Jason Apfelbaum
- ICE at the James Beard Awards
April 2010
- Meet the Culinary Entrepreneurs: Eileen Crane
- ICE Research & Development: Testing New Bread Recipes
- ICE Alumni Hall of Achievement and Alumni Party
- ICE Chef Instructor Judges Specialty Food Awards
- Alexandra Guarnaschelli: A Passion for Cooking Demo
- Chef Toba Garrett’s New Wedding Cake Book
- Student Cooking Competition at ICE
- Lesson 110: Graduation & Farewell
- ICE Launches New Hospitality Management Program
- ICE Chef Instructor Launches Kombucha Beverage Line
- ICE Chef Instructor’s Dish Gets Cover of National Culinary Review
- ICE Alumnus Missy Robbins Named “Best New Chef” by Food and Wine
- Recipe: Champagne Truffles
March 2010
- Salami-Making with Chef Chris Gesualdi
- ICE Journeys: Barcelona, Spain
- Lessons 91-100: The End in Sight
- Upcoming Classes at ICE’s Center for Advanced Pastry Studies
- Recipe: Polpette Fritte
- Become an ICE Facebook Fan for a Chance to Win an ICE Gift Card!
- STREETS International’s 3rd Annual Benefit
- Navigating a Restaurant Wine List
- Lessons 81-90: From Poaching to Plating
- 2010 ICE Career Expo
- ICE Chef Instructor Michelle Tampakis Nominated as Top 10 Pastry Chef of 2010
- Meet the Culinary Entrepreneurs: Greg Brewer
- ICE Student Advances to Chefs of Grey Poupon Final Competition
- Recipe: Pains Au Chocolat
- The Mother Sauces and Their Offspring
February 2010
- Lessons 71-80: Pastry and Patience
- Culinary Stars & ICE Prez Rock Out
- The Rhone Ranger of Santa Cruz Visits ICE
- Recipe: Scallops with Grapefruit Vinaigrette
- ICE Alumnus Heats Up Winter Olympics
- Recipe: Penne with Sun-Dried Tomatoes and Chanterelle Mushrooms
- The Complete Chinese Dinner
- Lessons 60-70: Trying to Contain Myself …
- High School Student Wins Culinary Scholarship
January 2010
- Valentine’s Day-Inspired Classes at ICE
- Winter Happenings at ICE
- Lessons 55-59: Normandy, Alsace, Provence and Beyond …
- ICE Students to Compete in Almost Famous Chef Competition
- Best and Easiest Chocolate Desserts
- Lessons 50-54: Food as Art
- The Great New York Steakhouse
- Lessons 43-49: France, Italy & China, here we come!
- ICE’s Center for Advanced Pastry Studies
December 2009
- ICE Culinary Alumni Roundup
- Pop + Pour: Champagne Gala
- Lessons 38-42: Now we’re cookin’
- Travel Food Writing with a Culinary Focus
- Lessons 33-37: ‘Tis the time to tournée
- Marcus Samuelsson: The New American Table Demo
- Where in the World is ICE: Switzerland – Part II
- Lessons 25-32: Frying, Braising and Beyond
- A Sweet Italian Christmas with Chef Gina DePalma
November 2009
- Holiday Hors D’oeuvres with Chef Richard Ruben
- Recipe: Paillasson de Pommes de Terre (Potato Cake)
- Where In the World is ICE: Switzerland – Part I
- Lessons 20-24: Soups & Sautéing
- 2009 Action Against Hunger Benefit Gala
- Bread Baking with Chef Peter Reinhart
- Lessons 15-19: Classic & Contemporary Sauces
- ICE Students Compete in Martha Stewart Pie Show
- Women Chefs & Restaurateurs 2009 National Conference
- Lessons 11-14: Meat Fabrication
- Cookies for Kids’ Cancer
- A Cut Above: Q&A with Chef Norman Weinstein
- Southern Foodways Roadtrip: Part II
- Southern Foodways Roadtrip: Part I
October 2009
- Lessons 6-10: Fabrication & Stocks
- Culinary Entrepreneur Series: Ted Baseler
- Recipe: Homemade Marshmallows
- A Turkish Feast with Chef Fehmi Samanci
- Lesson 5: Medium Dice & Mirepoix
- City Harvest Bid Against Hunger
- Lesson 1: Mise en Place
- Recipes from Olives & Oranges with Chef Sara Jenkins
- Food Careers in Research & Development
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