The revelatory burger and wine pairing was Frog’s Leap’s Shack Red, a blend expressly designed to pair with the Shake Shack "Shackburger," and was just one of the many surprises I experienced during...
Dustin’s project is a web series called “The Vegan Roadie.” His aim is to show vegans and the “vegan curious” that it’s possible to maintain a plant-based lifestyle while on the road, by seeking out...
Eventually, as we moved on to different cooking methods—learning to sauté, braise, grill, roast and fry—we worked in teams of three or four. The real test here was learning to communicate within a...
He launched his career with the purchase of a small catering operation and soon found himself in the Miami kitchens of celebrated Chef Norman Van Aken. After seven years, Randy relocated to Chicago...
ICE students were recently treated to a rare demonstration of "whole hog" butchery, as Master Butcher Rudi Weid broke down an entire 150-pound pig into primal and individual cuts in real time. Today...
The two met when Amanda was charged with revising 1,400 recipes for The Essential New York Times Cookbook and over the course of many, many sessions in the kitchen, the pair discovered a mutual...
It was the experience of working with bread, back when I was an art student, that unexpectedly pulled me into a life of professional cooking. At some point during those early days there was a critical...
What inspired your interest in candy? I grew up in a suburb of Chicago, which was—and still is—a real candy and chocolate mecca. I also lived briefly in L.A., where I became very aware of See’s Candy...
Have you ever stayed in a hotel where the service didn't meet your expectations? What did you do? If you're like many guests today, you probably pulled out your smart phone and immediately turned to...
What inspired your decision to enroll at ICE? I needed flexibility to work full time and support myself, while still finding time for the things I wanted to learn. So I enrolled in ICE's Culinary Arts...
I’m sharing my top three options for aspiring authors, in order of practical preference: But as I warned you in my previous post: writing a cookbook is a labor of love. If you want to cash in and make...
Seventeen years later, Balthazar Bakery continues to inspire our nation’s now widespread passion for hand-crafted, naturally fermented loaves, and Sim serves as a bread consultant for some of the...