These ICE graduates are receiving national recognition from one of the most prestigious culinary organizations, the James Beard Foundation, despite the uncertainty the restaurant industry has faced in...
Sicilian pistachio and calamansi jelly doughnuts — a mouthful to say, but delicious to eat. Chef Penny's recipe combines rich caramel and the bright citrus flavor of calamansi to create an indulgent...
The first recorded wine vessel was found in modern-day Iran around 5,000 B.C. Mass consumption of wine and beer is evident in ancient civilizations surrounding the Middle East and the Nile Valley...
I teach and oversee ICE's wine education program, Intensive Sommelier Training, which is designed to prepare students of wine to consider a future in the beverage industry. While, as the course name...
Restaurateur Henry Meer says the most important piece of restaurant equipment isn’t labor or gas and electricity, but is, in fact, the garbage bin. “It’s hugely important to your bottom line,” he says...
To successfully create a chocolate showpiece, a pastry chef must master several fundamental techniques. This elaborate and eye-catching confection is assigned to students at the end of the Chocolate...
Potato starch is exactly what it sounds like, starch that has been extracted from tubers with high starch content, washed and then turned into powder. “The wonders of a modified starch, such as potato...
The Institute of Culinary Education now offers online culinary classes, designed to provide you with a world-class culinary education from the convenience of your own kitchen. The Online Culinary Arts...
Chef Sim has been a baker since 1973. He's working with a three-year-old starter and recommends a three-day dough for "a soft, airy interior with a nice crusty shell on it and a lot of flavor." First...
Figs and honey have long been considered aphrodisiacs by cultures the world over, so we’ll use both in this sweet and savory combination. Figs were supposedly the favorite fruit of Cleopatra and honey...
Take a look around you right now. There are flowers everywhere: on phone cases, t-shirts, notebooks, water bottles, pencils. Maybe you have some on your desk or in your window. How about your food...
Culinary Arts Lead Chef-Instructor Cyril Kabaoglu learned this pommes aligot recipe while working in the French Alps. “That was a very popular dish. We would make it about 40 times per service. So I...
