Culinary Arts

Why did you choose ICE for your culinary education? After graduating from Bucknell University with a BA in English, I worked on the line at La Morra, a fine dining Tuscan restaurant in Brookline, MA

As a pastry chef, I’ve always enjoyed exploring the food scene of a new city—in particular, learning about new styles of sweets. So I was thrilled to visit Montreal this summer and to learn about the

During his eight-year tenure as Executive Pastry Chef for Le Bernardin, ICE Creative Director Michael Laiskonis was often praised for his innovative desserts. Yet, while he was given a good deal of

While the raw ingredients are often (though not always) less costly in a pastry kitchen, there is far less room for slip-ups. Errors in measurement, adding ingredients in the improper order or even

What sparked your decision to attend culinary school? I was working in lowly position in publishing at Weldon Owen, a company that packaged books for Williams-Sonoma. I'd started working there because

After a sold-out 2013 season, ICE and the NY Jets are proud to announce Season 2 of our exclusive gameday cooking classes. Step up your tailgating skills with lessons from ICE’s team of all-pro chefs

Nuts are exactly what Assistant Dean of Students, Cara Tannenbaum, and Director of Education, Andrea Tutunjian, have had on the brain for the past seven years, all leading up to the recent release of

Written by ICE Director of Education Andrea Tutunjian and Assistant Dean of Students Cara Tannenbaum, the cookbook is an all-in-one-guide to mastering an incredible range of techniques. From sunflower

Before coming to ICE, you were an economics major. What was it that inspired you to come to culinary school? I worked as a cook in good kitchens while I was in college and I really caught the bug. I

The revelatory burger and wine pairing was Frog’s Leap’s Shack Red, a blend expressly designed to pair with the Shake Shack "Shackburger," and was just one of the many surprises I experienced during

Eventually, as we moved on to different cooking methods—learning to sauté, braise, grill, roast and fry—we worked in teams of three or four. The real test here was learning to communicate within a

ICE students were recently treated to a rare demonstration of "whole hog" butchery, as Master Butcher Rudi Weid broke down an entire 150-pound pig into primal and individual cuts in real time. Today