Virginia Monaco | Institute of Culinary Education

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Tarte Croustade — praline cream

From the ICE Pastry Labs—The Art of Experimentation with Chef Michael Laiskonis

ham

Sustainable Butchery: Going Whole Hog with Rudi Weid

cheese Meat and Wine on a table

The Soul of Spanish Charcuterie

James Peterson at ICE

Reviving French Flavors with James Peterson

crabcake made by Kamal Rose

Two Alumni Chefs Share Their "Culinary Voice"

Allagash beer

A Taste of American Craft Brewing — Allagash at ICE

Wine on a table

Demystifying Wine with Bernard Sun

dish made by alex stupak of empellon

Signature Recipes of Empellón with Chef Alex Stupak

Italian Chocolate Dessert

Pastry & Baking Arts

Italian Chocolate Desserts with Chef Vicki Wells

Andrew Carmellini

Andrew Carmellini: Redefining NYC Restaurants

Turducken

Three Birds in One—The Famous Turducken

Pastry & Baking Arts

Desserts of Jean Georges with Chef Joseph Murphy

A Legend Comes to ICE: Alain Ducasse

Pastry & Baking Arts

The Desserts of Hot Chocolate with Chef Mindy Segal

Whole Beef Butchery with Rudi Weid

Food of the Founding Fathers

Cooking Off-Camera with Food Network's Chef Robert Bleifer

Sake Samurai with Roger Dagorn

Pastry & Baking Arts

Trends in Chocolate with Chloe Doutre-Roussel

11th Annual Allagash Scholarship Competition

Celebrating the Food of Oaxaca with Chef Ivy Stark