dICEd Blog Listing

Most notably: paella. While the promise of mastering this crowd-friendly dinner was my initial attraction to ICE’s Spanish Surf-n-Turf recreational class, I learned much more than just the wonders of...

This class was a one-of-a-kind opportunity to watch a entire hog be butchered into the different cuts of meats we are familiar with. Not only was it a lesson in how to butcher and use an entire hog...

Working in the culinary industry affords many unique and interesting opportunities. Paras Shah graduated from ICE’s Culinary Arts program in 2007. A born and raised New Yorker, Shah plans to open a...

Along with his Executive Chef Frank Proto, who oversees Murphy’s three restaurants and catering business, Murphy demonstrated how to make Marinated White Anchovy & Cucumber Salad and Shrimp Escabeche...

Susie Middleton (Culinary, ’92) published her cookbook, " Fast, Fresh & Green," a collection of vegetable dishes. Vanessa Maltin (Culinary, ’10) released "The Gloriously Gluten-Free Cookbook: Spicing...

Over the past five months as a Culinary Arts student at ICE, I have expanded and fine tuned my palate, tasting the likes of sweetbreads, tripe and foie gras bread pudding, to name just a few. Beyond...

Weingarten is the Executive Chef at Inside Park at St. Bart’s, a restaurant known more for refined business lunches than rustic whole hog roasts. Their attempt was a lesson on the ins and outs of...

Carmellini was executive chef of Café Boulud for six years, during which he won James Beard Awards for Rising Star Chef in 2000 and Best Chef, New York City in 2005, after being nominated three times...

We learned salt is not all bad. In fact, salt is vital to our existence! So don’t cut it all out just yet. After an extensive taste-test of a wide variety of salts from various regions, each team got...

Savory Macarons — June 12 Savory versions of the smooth Parisian macaron are appearing in fine dining restaurants in both France and the US. Pastry Chef Instructor Kathryn Gordon will teach you to...

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. I ngredients: 1 chicken 8...

A tournéd vegetable is an assured signifier of a chef’s skill, and in Chef Instructor Ted Siegel’s Tourné Workshop five lucky Culinary Arts students took our first step, or first carefully carved...