A total of six culinary school students competed in the scholarship sponsored by Brindiamo! on NYC TV. The scholarship was also sponsored by Asti Consortium and the students were required to use Asti...
This past Saturday, ICE Instructor (and alum) Tia Cannon lead a class focusing on the comfort foods of the East Village. The tour started the corner of E 7th St. and Ave. A, on the edge of Tompkins...
The first year has seen over 200 postings of many events, demos, and classes, as well as alumni news and other exciting updates here at ICE, including the launch of our fourth career program...
When I was growing up, the memories I have of making this treat involve a small red box with simple illustrated instructions on the back: 1. Whisk eggs with cake mix in bowl. 2. Add water. 3. Pour...
Eastern European food may not always be the most refined or elegant cuisine, but grandmothers from Moscow to Minsk definitely know how to make pierogi, hearty dumplings filled with substantial...
ICE is a partner of the festival. ICE students volunteered at over 160 shifts over the four-day festival. ICE students could be seen hard at work at the James Beard House for Holy Mole with Marcela...
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...
The event was hosted by Garden & Gun magazine and James Beard Award–nominated chef, Chris Hastings of Hot and Hot Fish Club. Chefs from across Alabama united to cook up a seasonal and local dinner...
In the last few classes of Module 2, we focused more on puff pastry and were introduced to the two additional types of laminated dough — croissant and Danish. Laminated dough is composed of a dough...
This past Saturday I decided to volunteer in the kitchen of the James Beard House in an attempt to keep my knife skills sharp. Chef Perry Hoffman had been invited to create an exquisite five-course...
A part of ICE’s Career Services, the event was a chance for all ICE students and alumni to speak to businesses and potential employers about part- or full-time opportunities, or simply network and...
I ask the question to students at the very start, “What inspired you to come to culinary school?” One after another, students share stories from their childhood, from watching their grandmother cook...
