The Institute of Culinary Education » Chef Chris Gesualdi http://blog.ice.edu Thu, 16 May 2013 22:21:57 +0000 en-US hourly 1 http://wordpress.org/?v=3.5 Mastering the Craft of the Cocktail Snack with Chef Chris Gesualdi http://blog.ice.edu/2012/12/31/cocktail-apps-for-the-new-year/ http://blog.ice.edu/2012/12/31/cocktail-apps-for-the-new-year/#comments Mon, 31 Dec 2012 19:17:10 +0000 admin http://blog.iceculinary.com/?p=12941 chefchrisheadshotBy Carly DeFilippo

Chef Chris Gesualdi is no slouch. Last night, he whipped 16 novice chefs into shape, prepping a 10-course New Year’s Eve hors d’oeuvres menu in just under three hours. Not only was it one of the most organized cooking classes I’ve taken, it was also one of …

]]> http://blog.ice.edu/2012/12/31/cocktail-apps-for-the-new-year/feed/ 0 Hydrocolloids 101 http://blog.ice.edu/2012/05/17/hydrocolloids-101/ http://blog.ice.edu/2012/05/17/hydrocolloids-101/#comments Thu, 17 May 2012 20:31:31 +0000 Tim Bruderek http://blog.iceculinary.com/?p=10988 Hydrocolloids

This week, ICE Chef Instructor Chris Gesualdi led a hands-on demonstration on the nature of hydrocolloids and how these common ingredients can transform the texture of everyday foods. This class was the first of its kind for our recreational cooking classes, continuing on ICE’s modernist cooking curriculum for our …

]]> http://blog.ice.edu/2012/05/17/hydrocolloids-101/feed/ 0 ICE at the 2012 International Association of Culinary Professional Annual Conference http://blog.ice.edu/2012/04/03/international-association-of-culinary-professional-annual-conference-at-ice-2/ http://blog.ice.edu/2012/04/03/international-association-of-culinary-professional-annual-conference-at-ice-2/#comments Tue, 03 Apr 2012 21:49:41 +0000 admin http://blog.iceculinary.com/?p=10440

The International Association of Culinary Professionals (IACP) hosted their annual conference in New York this past weekend. Each year, the conference brings together culinary professionals from across the globe to meet, network and learn the latest trends and developments happening in the culinary community and industry. Starting last Thursday and …

]]> http://blog.ice.edu/2012/04/03/international-association-of-culinary-professional-annual-conference-at-ice-2/feed/ 1 International Association of Culinary Professional Annual Conference at ICE http://blog.ice.edu/2012/04/02/international-association-of-culinary-professional-annual-conference-at-ice/ http://blog.ice.edu/2012/04/02/international-association-of-culinary-professional-annual-conference-at-ice/#comments Mon, 02 Apr 2012 22:30:06 +0000 admin http://blog.iceculinary.com/?p=10404 The past four days have been a very exciting weekend for the culinary community. The International Association of Culinary Professionals (IACP) hosted their annual conference in New York. Starting on Thursday, the conference has been packed full of events, seminars and lectures with amazing culinary professionals from all aspects of …

]]> http://blog.ice.edu/2012/04/02/international-association-of-culinary-professional-annual-conference-at-ice/feed/ 0 The ABCs of Hydrocolloids with ICE Chef Instructor Chris Gesualdi http://blog.ice.edu/2012/02/23/the-abcs-of-hydrocolloids-with-ice-chef-instructor-chris-gesualdi/ http://blog.ice.edu/2012/02/23/the-abcs-of-hydrocolloids-with-ice-chef-instructor-chris-gesualdi/#comments Thu, 23 Feb 2012 21:38:32 +0000 admin http://blog.iceculinary.com/?p=10128

More and more ICE students are interested in learning the modernist techniques that are becoming so popular in restaurant kitchens across the world. Last night, one of ICE’s resident experts, Chef Instructor Chris Gesualdi, taught a class on how to use hydrocolloids, or gums, in the kitchen.

In this …

]]> http://blog.ice.edu/2012/02/23/the-abcs-of-hydrocolloids-with-ice-chef-instructor-chris-gesualdi/feed/ 0 National Student Leadership Conference at ICE http://blog.ice.edu/2011/07/13/national-student-leadership-conference-at-ice/ http://blog.ice.edu/2011/07/13/national-student-leadership-conference-at-ice/#comments Wed, 13 Jul 2011 14:30:32 +0000 admin http://blog.iceculinary.com/?p=7417

This week, the National Student Leadership Conference held their first ever Culinary Arts & Careers conference at ICE. For over 20 years, the National Student Leadership Conference (NSLC) has invited a select group of outstanding high school students to participate in its fast-paced, high-level and interactive summer sessions. NSLC …

]]> http://blog.ice.edu/2011/07/13/national-student-leadership-conference-at-ice/feed/ 0 Recipe: DIY Hot Dog Condiments: Sauerkraut and Onions http://blog.ice.edu/2011/06/30/diy-hot-dog-condiments-sauerkraut-and-onions/ http://blog.ice.edu/2011/06/30/diy-hot-dog-condiments-sauerkraut-and-onions/#comments Thu, 30 Jun 2011 17:00:09 +0000 admin http://blog.iceculinary.com/?p=7224

Yesterday, we were inspired by the students in Chef Instructor Chris Gesualdi’s class who were making sausages and frankfurters and brought you recipes from ICE Director of Culinary Arts Program Mike Handal on how to make your own ketchup and mustard for your hot dogs on July 4. The students …

]]> http://blog.ice.edu/2011/06/30/diy-hot-dog-condiments-sauerkraut-and-onions/feed/ 1 Recipe: DIY Hot Dog Condiments: Ketchup and Mustard http://blog.ice.edu/2011/06/29/diy-hot-dog-condiments-ketchup-and-mustard/ http://blog.ice.edu/2011/06/29/diy-hot-dog-condiments-ketchup-and-mustard/#comments Wed, 29 Jun 2011 18:00:01 +0000 admin http://blog.iceculinary.com/?p=7220

This week, Chef Instructor Chris Gesualdi has been teaching his Culinary Arts class the ins and outs of making sausages. On the menu were chicken sausages, Italian sausages, bologna and more — but we only had eyes for the frankfurters. As July 4 approaches, we have hot dogs on the …

]]> http://blog.ice.edu/2011/06/29/diy-hot-dog-condiments-ketchup-and-mustard/feed/ 0 Taste Test: Learning from Italian Masters http://blog.ice.edu/2011/05/19/taste-test-learning-from-italian-masters/ http://blog.ice.edu/2011/05/19/taste-test-learning-from-italian-masters/#comments Thu, 19 May 2011 20:16:23 +0000 Chef James Briscione http://blog.iceculinary.com/?p=6755

Ever have one of those weeks at work where you felt like you constantly under pressure and you couldn’t get away from it — like you were working in a vacuum?

I just had one of the weeks; but no one around here seems to feel very sorry for me. …

]]> http://blog.ice.edu/2011/05/19/taste-test-learning-from-italian-masters/feed/ 0 Chef Chris’s Sous-Vide Experiment http://blog.ice.edu/2011/04/21/chef-chris%e2%80%99s-sous-vide-experiment/ http://blog.ice.edu/2011/04/21/chef-chris%e2%80%99s-sous-vide-experiment/#comments Thu, 21 Apr 2011 16:00:04 +0000 admin http://blog.iceculinary.com/?p=6563

Last week, Chef Instructor Chris Gesualdi spent all week cooking a variety of different cuts of meats all using one technique — sous-vide. Food is sealed in airtight plastic bags and then immersed in a water bath held at a specific temperature using an immersion circulator. The method is …

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