Butchery runs through the Flannery bloodline. Third-generation butcher, Katie Flannery, has continued the family legacy and is considered by her peers to be a “rare breed” in the industry. “My...
We met almost 30 years ago when I was the sous chef at Gotham Bar and Grill, where we used their lamb, and I love speaking with them. They tell great stories because they really love what they do and...
Before coming to ICE, you were an economics major. What was it that inspired you to come to culinary school? I worked as a cook in good kitchens while I was in college and I really caught the bug. I...
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...
Butchery is a perfect storm of technique and skill. It isn't something you can intuitively figure out, rather it takes instruction and repetition before you start instinctually understanding where...
Rudi is a third generation New York butcher and a truly skilled artisan. For decades, beef has been sold in smaller cuts, with waste and bone already removed, dwindling demand for professional whole...
When we arrived at class, Waxman announced that we would be preparing proteins ranging from lamb to pheasant - but first, we went back to basics. "Jacques Pepin says the most important thing to learn...
Knowing how to use different cuts of lamb can make a springtime dish truly amazing. It’s not something that you see often, but ICE career-training students recently saw a demonstration of how to...
Along with a group of 16 eager recreational students in ICE’s demonstration kitchen, guest Chef Instructor Gaetano Arnone, Sous Chef at Salumeria Rosi and former butcher at Eataly and Dickson’s...
They raise 5,000 lambs a year, which are served at top restaurants around the country — including Daniel, Picholine, and Telepan in New York. On the farm, the lambs nibble on bluegrass and white...
