Lesson 110: Graduation & Farewell
[caption id="attachment_2095" align="aligncenter" width="550" caption=" "][/caption] And so it ends. Sealed with the crowning of a toque, a farew
Archive for the Life as a Culinary Student Category
DICED One-Year Anniversary
One year ago, the first post went up on DICED, the official blog of The Institute of Culinary Education. The first year has seen over 200 postings
Lessons 91-100: The End in Sight
One hundred fifty-eight days ago I stepped into kitchen 601 at ICE and learned how to hold a chef’s knife for the first time. This morning, I ma
Lessons 81-90: From Poaching to Plating
I’ll be the first one to admit it. I’ve never met a dessert I didn’t like. From cream puffs and crepes to marshmallows and macaroons, if the
Lessons 71-80: Pastry and Patience
If I’ve learned one thing so far about pastry and baking, it’s patience. I have to admit that I was anxiously awaiting the start to Module
Lessons 60-70: Trying to Contain Myself …
In the last three weeks I have been able to cross off two major items on my never-ending culinary bucket list: learn how to make homemade pasta an
Lessons 55-59: Normandy, Alsace, Provence and Beyond …
Butter. Duck Fat. Pork fat. Olive oil. Pick your weapon. This week was a whirlwind tour of classic French cuisine. Our palettes travelled from
Lessons 50-54: Food as Art
I lay a golden slice of Pommes Anna in the upper right third of the plate. Then seven sautéed yellow beans find their place parallel to the potat
Lessons 43-49: France, Italy & China, here we come!
First and foremost, I promised an update as to how my Christmas culinary debut went. The good news? We didn’t end up at The Mandarin Palace. The
Lessons 38-42: Now we’re cookin’
My classmates and I joke that with each module we should be given a new uniform, one size larger than the previous. That way, by Module 5, we’ll
