Over 20 years ago, I met the owners of Le Moulin Brégeon, a former wheat mill and monastery converted into a country luxe hotel in rural France. Since then, I’ve run a hands-on cooking and baking...
In many of ICE’s programs, after on-campus training ends, an industry externship is planned. These externships are completed around the United States, most frequently near our campuses in New York and...
Home kitchens are often the place where friends and family gather to tell stories and make memories. Here are some of the top stories we took from our kitchens that we wanted to share with you. Four...
It’s been a challenging couple of years for the restaurant industry, but many chefs are still managing to thrive and adapt to the new normal. And four ICE alumni did especially well in 2021, at least...
Pairing wines with proteins is an age-old practice. We know Argentinian Malbec will go nicely with a ribeye, but what vegetarian dish would it pair well with? Palates are diversifying and restaurants...
After 31 years teaching in Brooklyn’s Canarsie neighborhood, Mindy Rich retired with her pension in July. But at 55 years old, she was left to decide what to do next. She’s always enjoyed cooking...
As a new student at ICE, it's OK to have never cooked in a professional kitchen before and to not know everything — that's why you're coming to school in the first place. When you come to culinary...
Proteins are macronutrients found in both plants and animals. These complex compounds are made up of small building blocks called amino acids. As protein molecules are too large to be absorbed, our...
The oldest of nine children, Andrew has always associated food with bonding. He remembers that his paternal grandmother, who grew up on a dairy farm in South Dakota and moved to Southern California to...
If you’re not so sure how to incorporate sorghum or buckwheat into baked goods, turn to Chef Roxana Jullapat’s cookbook, “Mother Grains,” for a journey exploring eight ancient and versatile grains...
When Kate Ray graduated from New York University with a degree in journalism and psychology in 2010, she launched her very own tech company. At the time, the tech world embraced imaginative ideas and...
A mainstay among cultures worldwide, grains account for about 80% of the world’s calories. Types of grains that are commonly consumed include amaranth, barley, buckwheat, corn, millet, oats, quinoa...