This might be a slight overgeneralization; there are a handful of Roman restaurants doing “modernist cuisine-molecular gastronomic” spins on traditional Roman cooking. However, most Romans find the...
What was one of the most challenging cakes you've designed? The most challenging request I've ever gotten might well have been for a Rubiks Cube wedding cake. The bride and groom were so great and...
Butchery is a perfect storm of technique and skill. It isn't something you can intuitively figure out, rather it takes instruction and repetition before you start instinctually understanding where...
.This year, we were thrilled to have 36 culinary and pastry students participate (more than any other culinary school!), supporting such esteemed chefs as Kevin Sbraga (Sbraga Dining—Philadelphia)...
Although Allagash is a household name today, it wasn't always that way. The brewery started in 1995, in a simple warehouse space in Portland, Maine. Rob loved Belgian style beers, but noticed that...
I fell into cooking quite by accident. It was the 1990's and I was pursuing studies in an unrelated field. To supplement my meager student income, I took a job in a small bakery. I had no desire to...
By Renee Farrell ICC Student/Professional Culinary Arts On the first day of our culinary education we were issued with a huge bag of tools and gadgets boldly emblazoned with the ICC logo. Brimming...
Now that I am nearing the end of my Professional Pastry Arts program here at ICC, class is getting more and more intense. We are beginning to combine all of the skills that we have learned throughout...
For the second year running, ICE Culinary Management alum Matthew Riznyk will be the host chef at Friday's 2014 Book, Broadcast and Journalism Awards. From busser to waiter, chef to purchaser...
Competing alongside New York's top bartenders, students have the chance to test drinks from the best in the business. Better yet, the winner of the New York student contest is given the chance to...
However, after taking ICE’s Five-Course Winter Vegan Dinner class with Chef Louisa Shafia, author of the IACP nominated Lucid Food: Cooking for an Eco-Conscious Life and The New Persian Kitchen, I...
The pair first worked together at Maison Pic, the only 3 start Michelin restaurant in France that is owned by a woman. In anticipation of Philippe's first hands-on pastry masterclass at ICE this...