Chef Lorrie and 12 other judges tasted 1, 570 specialty gourmet and hand-made foods to select 125 finalists in 31 categories. The judging criteria included: taste, quality, innovativeness, ingredient...
During a demo at ICE Yesterday, Alexandra Guarnaschelli, the executive chef at New York City’s Butter, admitted, “Sometimes I think my food isn’t as good as it could be.” It’s hard to imagine that she...
Brides dream of elaborate, towering cakes that take hours of planning and preparation — not to mention the time it takes to actually bake and decorate the cake! Award-winning ICE Chef Instructor and...
C-CAP is designed to encourage high school students who show interest and aptitude in the Culinary Arts to turn their young passion into a long-term career. The 20th Annual Cooking Competition for...
Sealed with the crowning of a toque, a farewell buffet and one last day spent in the kitchen cooking beside my classmates and now, my close friends. We were an eclectic group. There were former Wall...
“All organic products have a fluffy connotation, they’re earthy and hippy,” said Chef Mike. “But it’s not that easy to be organic and environmentally friendly. It takes a bold person to commit to...
Creamy chocolate is enrobed with even more chocolate and then coated with crushed nuts or rolled simply in cocoa. I learned the detailed process of making truffles during Module 4 of my Culinary Arts...
Before Food & Wine, she worked for Daniel Boulud’s Dinex Group as management consultant, and spent two years as research and recipe assistant to Vogue’s food writer Jefffrey Steingarten. The Main...
I was fortunate to document the process of Chef Chris’s latest creation, salami from scratch. “The key is to keep all of your grinding equipment in the freezer, where it’s covered, clean and cold,”...
From Italy to Asia and Mexico to France, the last 10 lessons have featured a tour of the culinary globe. We transitioned from the world of pastry and baking into Module 5, where Chef Instructor...
These traditional Italian meatballs provide the perfect balance of both savory and sweet flavors by pairing pine nuts and Parmesan cheese with raisins. Serve up a platter of the meatballs for the...
Richard Vayda, Director of Wine and Beverage Studies at ICE, led our evening class through the ins and outs of wine lists including which wines to never order and what sommeliers aren’t telling you...
