Ever wonder what’s cooking at ICE? Five-Course Friday gives you a snapshot of what we are whipping up weekly. Whether you pop in to a recreational class, catch a professional demo or watch the transformation from student to chef, there is something scrumptious happening daily.

French onion soup from students in Culinary Arts class

Hot chicken wings from a Korean cooking class in our recreational division

Creamy lobster bisque from Culinary Arts

Ice cream dish from Pastry and Baking Arts

Cheesecake from students in Pastry and Baking Arts

Have a delicious weekend!

Bistros are famous for their modest, simple meals at reasonable prices. At its finest, bistro cooking is timeless comfort food. This recipe from the first module of the Culinary Arts curriculum is for a classic bistro dish — onion soup covered in a thick layer of melted cheese. Take the time to caramelize the onions slowly and thoroughly.

Ingredients
14 ounces thinly sliced onions
1 ounce butter
2 fluid ounces calvados
40 ounces white veal stock
1/2 ounce salt
5 slices baguette
1/2 ounce softened butter
5 ounces grated gruyère cheese More…