Foie Gras — Should it be Banned?
ICE Chef Instructors are all actively engaged in the culinary and food industries and communities. Chef Instructor Herve Riou is part of the Artis
Archive for the Chefs in Depth Category
Chef Instructor Profile: Hervé Riou
ICE releases our school newsletter, The Main Course, three times a year. Every issue is packed with classes, news, articles, and interviews. One of
Macaron Book Launch at ICE
Last week, ICE hosted a party to celebrate the launch of Les Petits Macarons: Colorful French Confections to Make at Home, a new book from ICE Pas
Les Petits Macarons: New Book From ICE Chef Instructor Kathryn Gordon
Macarons seem to be everywhere these days. The delightful, colorful treats are springing up in stores in a huge variety of flavors. In addition to
The Summer of Tom(s)
Rebecca Blair Roth is a student in ICE’s Hospitality Management Program. Her class is learning about the business of the travel and tourism indu
ICE Chef Chairs Week-Long Food Festival
Many students in ICE’s Pastry & Baking Arts career-training program are amazed at the skill of ICE Chef Instructor Michelle Tampakis. Chef M
ICE Chef Instructor’s Growing Business
As you may know, ICE Chef Instructor Mike Schwartz is the founder of BAO Food and Drink. BAO’s line of kombucha (a sweet and sour, slightly fizz
Chef Instructor Herve Riou’s Farm-to-Table Garden
A few weeks ago, we brought you the story of ICE Chef Instructor Sam Kadko’s Garden Market. Chef Sam works on a small plot of land in New Jersey
Chef James’s Sous-Vide Steaks
Earlier this year, Chef Instructors James Briscione and Chris Gesualdi traveled to Italy to learn about sous-vide techniques at Orved. Since then,
ICE Instructor Sam Kadko’s Garden Market
Whether they have worked at some of America’s finest restaurants, written James Beard Award–winning cookbooks or opened and operated their own
