The Institute of Culinary Education » Chef James Briscione

Recipe: Roasted Pumpkin, Wheatberry and Kale Salad

admin — Thu, 29 Nov 2012 18:30:54 +0000

By Carly DeFilippo

As the days grow colder and the holidays approach, we enter a season of culinary indulgence. But sugary, rich foods can leave us feeling less than energized. Fortunately, autumn is an excellent time to enjoy seasonal superfoods, as Chef Instructor James Briscione demonstrated this morning on CBS …

ICE Chefs and Students Cook for James Beard 25th Anniversary Party

Ashley Bain — Mon, 07 May 2012 16:47:08 +0000

There is a reason that the Empire State Building is shining yellow and orange today! This year marks the 25^th anniversary of the James Beard Foundation and to commemorate his legacy, the foundation has released a new book, The James Beard Foundation’s Best of the Best: A 25^th…

ICE Ball 2012

admin — Mon, 05 Mar 2012 19:00:57 +0000

Last Friday, ICE held a party like no other at the annual ICE Ball. While the party is usually held in January to celebrate the new year, this year the team celebrated the renewed energy of spring. The reoccurring celebration took over four floors of the school’s 43,000-square-foot facility. …

Sous-Vide: The Basics with ICE Chef Instructor James Briscione

admin — Wed, 01 Feb 2012 21:00:36 +0000

Earlier this week, ICE Chef Instructor James Briscione led a half demo, half hands-on class, to give ICE students a general introduction to the uses of sous-vide and low-temperature cooking applications. It was the first of ICE’s dedicated modernist cooking classes teaching innovative techniques and how to use cutting-edge …

Sous-Vide Cooking in the Kitchens at ICE

Anne E. McBride — Thu, 12 Jan 2012 18:00:00 +0000

The Main Course is the much-loved newsletter of ICE. Published three times a year, every issue contains the upcoming schedule as well as interviews, articles, profiles and recipes. In the Winter 2012 issue, former ICE Director of Center for Food Media Anne E. McBride took an in-depth look at …

Chef James’s Sous-Vide Steaks

admin — Tue, 05 Jul 2011 20:00:40 +0000

Earlier this year, Chef Instructors James Briscione and Chris Gesualdi traveled to Italy to learn about sous-vide techniques at Orved. Since then, they have both been working hard trying out different techniques and methods here at the Institute of Culinary Education. Last week, Chef James tried out some …

Taste Test: Learning from Italian Masters

Chef James Briscione — Thu, 19 May 2011 20:16:23 +0000

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. …

ICE Chef Instructors’ New Book, Just Married & Cooking

admin — Wed, 04 May 2011 15:00:01 +0000

Regular readers of DICED will know Chef Instructor James Briscione from his many adventures around ICE. In April alone, he went to Italy to study sous-vide, starred in the Celebrity Apprentice and gave us a recipe for potato-crusted halibut. What you may not know is that he and wife …

ICE on Celebrity Apprentice

admin — Mon, 18 Apr 2011 21:00:18 +0000

Last night, ICE took a primetime starring role in an episode of what has been a tumultuous season of the Celebrity Apprentice on NBC. For this challenge, the remaining celebrities were tasked with creating a live cooking demonstration for Omaha Steaks, in front of executives for the company as well …

Modernist Cuisine at ICE

admin — Thu, 24 Mar 2011 18:31:37 +0000

Modernist Cuisine is perhaps the most highly anticipated cookbook ever. Nathan Myhrvold and co-authors Chris Young and Maxime Bilet (an ICE grad) worked with a 20-person team and spent six years creating the six-volume, 2,400-page set that reveals science-inspired techniques for cooking. And last night, the team celebrated the launch …