Culinary Arts

Marc has worked in hospitality for 15 years. He learned the ropes at some neighborhood spots and spent the last nine years working front-of-house at Rao’s, the venerated Italian restaurant with tables

Dallas native Michael Kerner fell in love with food at a young age while cooking with his parents, especially his dad. Thinking it was more of a hobby, Michael studied real estate finance at Southern

Students at ICE's Los Angeles campus had the opportunity to participate in a four-hour dim sum workshop, the kick-off to our new extracurricular Deep Dive series, exploring ingredients, techniques and

New to New York City at 19-years-old, Samuel Clonts enrolled in culinary school looking to break into the world of fine dining. He had kitchen experience from a Ritz-Carlton in Tucson, Arizona, and

To answer the question, “What do you learn in culinary school?” with the obvious response — how to cook — would perhaps be an oversimplification. Regardless, simple might be a good place to start when

Grilling is best suited to tender cuts of beef, such as filet mignon or ribeye, which take a shorter amount of time to cook and have less risk of drying out. These tend to be more expensive, so it's

In my Culinary Arts program, I was with a cohort of 13 students that represented very diverse reasons for being there. On opposite ends of the spectrum, one was a recent high school graduate

Indoor dining is closed. I have no restaurant kitchen experience. It's 11 a.m. on a pandemic Saturday in December, and I’m walking from my apartment in Brooklyn to my trail at Emily, a popular

Clean Your Grill This is the first step to making sure your fish cooks properly. The grill should be clean and smooth to ensure that the heat will diffuse effectively. Chef Lachlan explains that we

Ireland’s relationship to the potato is not a simple one. Potatoes are not native to Ireland, but matters of geography, politics, economics and agriculture all played an important part in establishing

Growing up in England, it was common for me to eat fish and chips regularly. A Friday night at the “chippie,” as we would call it, meant standing in line at the local fish bar, experiencing a sensory

The first restaurant kitchen I ever stepped into was at Blue Hill at Stone Barns, No. 12 on the World’s 50 Best Restaurants list at the time. I initially got a sense that this place was unique when I