Chef Jürgen’s Homemade Halloween Candy Bars
Full stop: candy is delicious, and whether it be bite- or king-sized, Halloween gives us an excuse to load up on all your favorite store-bought treats. But believe it or not, making a rendition of...
Abbe Lewis is a writer, editor, Emmy nominee and extreme nacho enthusiast with over a decade of experience in food and beverage media. Always on the move, Abbe can be found running long distances on the weekends to new restaurants or her favorite hangouts.
Full stop: candy is delicious, and whether it be bite- or king-sized, Halloween gives us an excuse to load up on all your favorite store-bought treats. But believe it or not, making a rendition of...
With COVID-19 seemingly behind us (friendly reminder: it isn’t), ICE faculty and staff took the summer season by storm, both dining out locally in New York City and Los Angeles, as well as dining out...
As part of ICE’s Culinary Arts career program, students are introduced to the art of food preservation, including fermentation, pickling, smoking and curing which is then (literally) showcased via a...
“My culinary voice is education. I want people to understand food and understand what they eat, because, we are what we eat,” Chef Adriano says. An Institute of Culinary Education Los Angeles Culinary...
Chef Ravindra “Ravi” Verma is a pastry pro. As a Pastry & Baking Arts Chef-Instructor at ICE's New York campus, Chef Ravi teaches the ins and outs of the curriculum, including the differences between...
After a family trip to an orchard in New York’s Hudson Valley, ICE New York’s Lead Chef & Operations Manager, Joshua Resnick, found his cup runneth over with apples. So he did what any good chef would...
Native to Japan, chazuke, or ochazuke, is a dish in which hot tea or dashi is poured over a combination of cooked rice and a smattering of other ingredients including nori, salmon and various pickled...
When it comes to a summer barbecue, burgers are absolutely a part of the equation. But when it comes to burger style of choice, which camp do you fall into: smash burger or restaurant-style? When we...
“I used to come home from school, first grade or second grade, and for me, my mom’s cooking is the epitome of cooking,” says Chef Shant Halajian, ICE alum and now Executive Chef of The Glenmark Hotel...
She insists her whole career has happened by accident. “I didn’t plan anything,” she says. “I didn’t plan to work at [Charlie] Trotter’s. I just found a love for restaurants.” The pressure was...
And for good reason — intentionally burnt at a high heat to provide a contrast in flavors, the end result of this Basque cheesecake recipe is similar to that of a soufflé (read: rich and gooey). It’s...
In fact, it’s one of the reasons he enrolled in pastry school in the first place. “Fridays in Switzerland were ‘Strudel Day,’ so I made strudel by myself all day,” he says of his time working at the...