How does an aspiring marketing professional become one of New York’s top bakers? Like many of our students, Amy Scherber was a career changer, motivated by her passion for food.
Amy introduces ICE Culinary Management students to her Chelsea Market store.
In the 1990s, New York was far from the bountiful paradise of bakeries that we find today. When Amy’s Bread opened in Hell’s Kitchen, it was a pioneering force in a bread wasteland, a powerhouse concept that has flourished over more than twenty years of business. It’s no wonder that when Culinary Management instructor Alan Someck decided to take his Culinary Management students on a bakery fieldtrip that Amy’s was the obvious choice.
After a brief tour and tasting at Amy’s Chelsea Market outpost – including her signature semolina bread with golden raisins and fennel seed – students got to ask the nitty-gritty questions. As it turns out, Amy had just signed a lease for another space when the opportunity to open in Chelsea Market came on her radar. She lost money in the deal, but knew that the then-empty warehouse would provide the opportunity to fulfill her vision: to open a bakery where customers could see the bread-making process. Today, most of Amy’s baking has been outsourced to a large space in Long Island City, but she intends to maintain this transparent mission. The oven from her original Hell’s Kitchen location was recently installed in the Chelsea Market space, and her staff will resume on-site bread baking in the near future.
Shoppers look on as Amy takes ICE students behind the oversize windows of her signature store.
Amy also shared insight into the trials and joys of expanding her business. Certain products, like her olive twists, were as much a product of exhaustion and accident as proactive innovation. That kind of exhaustion can fuel creativity, but many bakers fail to overcome such odds. As Amy explained, the price margin in bakeries is much smaller than in restaurants. For example, her strawberry shortcake – made with high-quality ingredients such as greenmarket berries – can only retail for a meager $4-5, whereas a restaurant might charge $12 for the same product. Moreover, starting a new small business is more expensive than most owners anticipate, as it takes time to build credit.
In addition, Amy explained that it’s important to know your stores. Her West Village customers buy the most coffee, Chelsea Market moves the most bread and Hell’s Kitchen is a hotspot for sweets. But where other owners might stop there in calibrations, Amy strategizes to the day. If Wednesday afternoons show a trend toward increased sweet consumption, but Monday is more of a morning bread crowd, she adjusts and re-adjusts to fit her customers’ needs. And let’s not forget – on top of retail customers, she has over 300 wholesale accounts to attend to.
When asked expressly for advice, Amy urged Alan’s class of budding entrepreneurs to spend time working in the type of business they would like to open themselves. While aided by her study of Economics in college and time baking in restaurant kitchens, Amy admits she wishes she had spent more time working specifically in bakeries before starting her business. Last but not least, she underscored the importance of a coherent concept. Even if someone has a fully-developed business idea, it is essential that the consumer can effortlessly grasp it – from the name to the decor, the service style, the product, etc.
ICE Culinary Management students, Amy Scherber and Professor Alan Someck.
Looking out onto the eager eyes peeking into Amy’s oversize windows, it’s clear that she applied this final lesson early on. Her famous oversize windows breed a connection between staff and those they serve, an honesty and intimacy that has been an underpinning of Amy’s philosophy from day one.
May 2013
- Memorial Day Grilling: The Perfect Ribs
- What can we learn from GoogaMooga’s cancellation?
- 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
