Director of Purchasing, Josh Pappas, and the entire team in the Stewarding Department work hard to make sure that ICE students have access to anything and everything they could possibly want to cook

Everyone loves a slice of pizza. Whether it is a classic Margherita or topped creative Asian-fusion ingredients, the secret to a good pizza is a good crust. Traditionally, pizza is made in extremely

Fall is almost upon us and the temperatures are just starting to drop here in NYC. Unlike the oppressive heat of summer, fall’s chilly weather calls for hearty, rich meals. A favorite technique among

Ingredients 8 ounces all-purpose flour 1 ounces cocoa powder 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon nutmeg 1 egg 6 ounces

One of the best things about sandwiches is their versatility. In Chef Instructor James Briscione’s Culinary Arts class, the students spent an afternoon making no fewer than a dozen different

For example, earlier this week, Chef Instructor Sabrina Sexton’s class was making a variety of fish and shellfish. These simple mussels steamed in white wine caught our attention for their simplicity

The crunchy toffee studded with almonds and coated in a dark, rich layer of chocolate immediately caught our attention. Cooking the sugar in the candy to the correct temperature and tempering the

A galette is a rustic tart filled with fruit. It’s a great example of how sometimes the simplest desserts are the best. Today, Pastry & Baking Arts Chef Instructor Scott McMillen was teaching students

Chef Ted recommended letting it sit for a few minutes, but we couldn't wait that long. We gobbled up the crunchy, satisfying chicken without even waiting for it to cool down. Ingredients: 1 chicken 8

Creamy chocolate is enrobed with even more chocolate and then coated with crushed nuts or rolled simply in cocoa. I learned the detailed process of making truffles during Module 4 of my Culinary Arts

These traditional Italian meatballs provide the perfect balance of both savory and sweet flavors by pairing pine nuts and Parmesan cheese with raisins. Serve up a platter of the meatballs for the

The balance of butter and chocolate baked into the flaky crusts of these Pains Au Chocolat has been unbeatable, as I hold these pastries to be my favorite so far. Let the flour flinging begin with