Culinary Arts

It’s so hot and humid that there are only two good things to do: swim and eat ice cream. I guess I should make that three things; I can’t forget Chick-fil-A. Yes, Florida, you have a special place in

They took their “grown-up meals made with limited resources” approach to the culinary class and came back with a whole new set of skills. As newly minted experts (we just published our first cookbook

ICE President Rick Smilow sits on the Board of Directors for the organization which collects excess food from all segments of the food industry, including restaurants, grocers, corporate cafeterias

Jane Lerner is freelance food writer, editor and marketer. In addition to working for publications such as amNY, Metromix and Manhattan, she keeps her own food blog, Butter and Salt, and is part of

Yesterday, ICE’s resident butchering expert, Master Butcher Rudi Weid gave a demo on how to prepare a variety of beef cuts and steaks for summer grilling. Weid fabricated entire sections of beef such

One of our newest Culinary Arts Chef Instructors, Sam Kadko operates a small 400-square foot organic market garden in New Jersey where he grows a plethora of different vegetables for two area chefs

Last night, the International Association of Culinary Professionals (IACP) hosted their annual awards as part of the professional organization’s 33rd annual conference in Austin, TX. This year, ICE

While The Meatball Shop is a casual, neighborhood joint, Holzman started his career at the more prestigious Le Bernardin when he was 15, working in the high-end restaurant after school and on weekends

The spread is totally free for anyone who orders a drink. Last week, I had the pleasure of sitting in on the Aperitivo Hour class with Joe Campanale, beverage director and co-owner of West Village

To ensure that you won’t make the same mistakes as me, here are a few very important tips Chef Instructor Brendan McDermott taught the class that every new cook and seasoned pro should know. Storing

I just had one of the weeks, but no one around here seems to feel very sorry for me. Chef Chris Geualdi and I recently got an assignment from our boss and we knew the pressure was on us, heck it was

This past week, I was reading some old posts on one of my regular blog haunts and there it was, something new, something simple, something French (I'm a sucker for all things French; fries, chocolates