The Institute of Culinary Education » Modernist Cuisine http://blog.ice.edu Thu, 16 May 2013 22:21:57 +0000 en-US hourly 1 http://wordpress.org/?v=3.5 ICE Alumni Round-up http://blog.ice.edu/2012/06/12/ice-alumni-round-up-9/ http://blog.ice.edu/2012/06/12/ice-alumni-round-up-9/#comments Tue, 12 Jun 2012 13:38:55 +0000 admin http://blog.iceculinary.com/?p=11221

ICE alumni are finding success through out the food world. From winning awards for food video production to receiving attention for opening new restaurants, our graduates often have many incredible achievements. Check out just some of the alumni finding success and making recent headlines throughout the industry.

* The James …

]]> http://blog.ice.edu/2012/06/12/ice-alumni-round-up-9/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 Taste Test: Chemicals are our Friends http://blog.ice.edu/2012/04/05/taste-test-chemicals-are-our-friends/ http://blog.ice.edu/2012/04/05/taste-test-chemicals-are-our-friends/#comments Thu, 05 Apr 2012 12:00:43 +0000 Chef James Briscione http://blog.iceculinary.com/?p=10320

Well, it finally happened. After nearly a year of being a skeptical observer Chef Chris Gesualdi dragged me kicking and screaming into the big, scary world of Hydrocolloids. After poking and prodding around for a bit I realized something — it turns out it’s not so scary after all.

Hydrocolloids …

]]> http://blog.ice.edu/2012/04/05/taste-test-chemicals-are-our-friends/feed/ 3 ICE Alumni Round-up http://blog.ice.edu/2012/04/04/ice-alumni-round-up-7/ http://blog.ice.edu/2012/04/04/ice-alumni-round-up-7/#comments Wed, 04 Apr 2012 16:00:34 +0000 admin http://blog.iceculinary.com/?p=10447 Alumni Round-Up

From running award-winning restaurant kitchens to writing notable cookbooks, ICE alumni continue to win accolades and receive attention for their success. Check out just some of the alumni finding success and making recent headlines.

*The James Beard Award Nominees were announced and ICE alumni are on the list of finalists: …

]]> http://blog.ice.edu/2012/04/04/ice-alumni-round-up-7/feed/ 0 ICE Alumni Round-up http://blog.ice.edu/2012/03/06/ice-alumni-round-up-6/ http://blog.ice.edu/2012/03/06/ice-alumni-round-up-6/#comments Tue, 06 Mar 2012 20:30:31 +0000 admin http://blog.iceculinary.com/?p=10185

From running award-winning restaurant kitchens to writing notable cookbooks, ICE alumni continue to win accolades and receive attention for their success. Check out just some of the alumni finding success and making recent headlines.

*Jonathon Stranger (Culinary Arts ’04) of Ludivine in Oklahoma City was nominated by Food & …

]]> http://blog.ice.edu/2012/03/06/ice-alumni-round-up-6/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 ICE Alum Maxime Bilet One of to Forbes 30 Under 30 http://blog.ice.edu/2011/12/28/ice-alum-maxime-bilet-one-of-to-forbes-30-under-30/ http://blog.ice.edu/2011/12/28/ice-alum-maxime-bilet-one-of-to-forbes-30-under-30/#comments Wed, 28 Dec 2011 20:30:34 +0000 admin http://blog.iceculinary.com/?p=9657

Last week, Forbes magazine launched their 30 Under 30, a distinction given to 30 people under 30 who are making an impact in each of 12 fields. The list of professionals in reinventing the world included ICE alum Maxime Bilet (Culinary ’05). He is head chef of The Cooking …

]]> http://blog.ice.edu/2011/12/28/ice-alum-maxime-bilet-one-of-to-forbes-30-under-30/feed/ 0 ICE Alumni Round-Up http://blog.ice.edu/2011/09/07/ice-alumni-round-up/ http://blog.ice.edu/2011/09/07/ice-alumni-round-up/#comments Wed, 07 Sep 2011 17:30:22 +0000 admin http://blog.iceculinary.com/?p=8264

Whether as chefs, cake decorators, specialty food purveyors or caterers, ICE alumni are finding success in a plethora of different avenues in the food world. Check out just some of the alumni finding success and making recent headlines.

*Lots of ICE alumni have been mentioned in The New York Times…

]]> http://blog.ice.edu/2011/09/07/ice-alumni-round-up/feed/ 0 BlueStar at ICE http://blog.ice.edu/2011/07/06/bluestar-at-ice/ http://blog.ice.edu/2011/07/06/bluestar-at-ice/#comments Wed, 06 Jul 2011 18:38:31 +0000 admin http://blog.iceculinary.com/?p=7337

If you have visited ICE recently you may noticed our brand-new ovens and stoves on the 12th floor recreational classrooms. If you’ve participated in a culinary class or cooking event in this space, you’ve used one of the top pieces of culinary equipment available on the market today. The ranges …

]]> http://blog.ice.edu/2011/07/06/bluestar-at-ice/feed/ 0 The Making of Modernist Cuisine with ICE Alumnus Maxime Bilet http://blog.ice.edu/2011/05/18/the-making-of-modernist-cuisine-with-ice-alumnus-maxime-bilet/ http://blog.ice.edu/2011/05/18/the-making-of-modernist-cuisine-with-ice-alumnus-maxime-bilet/#comments Wed, 18 May 2011 17:34:46 +0000 admin http://blog.iceculinary.com/?p=6744

The highly-anticipated book Modernist Cuisine: The Art and Science of Cooking (March 2011) is a six-volume, 2,400-page, abundantly illustrated opus that sets to make the science and technology of cooking that explores and explains a myriad of processes and techniques at length. For years, Nathan Myrhvold, Chris Young and Maxime …

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