Culinary Arts https://ice.edu/ en Chef Barry's Pork Belly with Petits Pois à la Française https://ice.edu/blog/pork-belly-spring-peas <span>Chef Barry&#039;s Pork Belly with Petits Pois à la Française</span> <span><span lang="" about="/user/79881" typeof="schema:Person" property="schema:name" datatype="">crose</span></span> <span>Tue, 03/08/2022 - 17:25</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/Untitled%20design%20%2818%29.png?itok=RaX6hBYC <time datetime="2022-03-08T12:00:00Z">March 8, 2022</time> Carly Rose — Social Media Assistant <p>Chef Barry Tonkinson, ICE's VP of Culinary Operations, explains the logic behind the bane of the culinary world: shelling peas.</p> <p>Fair warning: Chef Barry Tonkinson's recipe for pork belly with petits pois à la Française, or French-style peas, calls for the peas to be shelled before cooking. While peeling the skins off peas is not very exciting work, it's not a bad skill to master. </p> <p>Shelling peas is a tedious, repetitive process. It's a common task, and though speed and technique can be improved through practice, there's no shortcut to the final result. The peas must be blanched and then submerged in ice water, after which you can begin removing the skin from each individual pea.</p> <blockquote> <p>"There is no quick way to do this other than to pierce each pea and remove the bitter shell, one by one." - Chef Barry Tonkinson</p> </blockquote> <p>As menial as it sounds, there is a reason why so many recipes, like Chef Barry's, still call for shelled peas. Removing the bitter skin of the pea results in more digestible, sweeter peas. Shelling peas is by no means glamorous work, but it makes a difference in the flavor and texture of the peas. Sometimes it's the little (or petit) details that really elevate a dish. </p> <p>Check out the recipe below to learn more about trying out this dish in your own kitchen.</p> <p><img alt="plate with pork belly and petits pois a la Francaise" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Untitled%20design%20(17).png" class="align-center" /></p> <h5>Chef Barry's Pork Belly with Petits Pois à la Française</h5> <p><i>Yields 4 portions</i></p> <p><b>Petits Pois à la Française</b></p> <ul><li>1 handful onions, baby blanched</li> <li>1 cup petits pois, fresh</li> <li>75 grams pancetta</li> <li>200 milliliters chicken stock, hot</li> <li>1 baby gem lettuce, picked leaves</li> <li>Salt, to taste</li> <li>Pepper, to taste</li> </ul><p><strong>Onion Parsley Purée</strong></p> <ul><li>4 Vidalia onions, peeled and thinly sliced</li> <li>4 bunches parsley</li> <li>Xanthan gum</li> <li>Salt, to taste</li> <li>Pepper, to taste</li> </ul><p><strong>Onion Cream</strong></p> <ul><li>4 Vidalia onions, peeled and thinly sliced</li> <li>200 milliliters heavy cream</li> <li>300 grams butter</li> <li>Salt, to taste</li> <li>Pepper, to taste</li> </ul><p><strong>Pork Belly</strong></p> <ul><li>340 grams pork belly</li> <li>1 each rosemary sprig</li> <li>Onion cream*</li> <li>Onion parsley puree* </li> <li>Petits pois à la Française*</li> <li>Pea shoots</li> </ul> <p><strong>Petits Pois à la Française</strong></p> <ol><li>Blanch onions and shock in ice water.</li> <li>Cut the root end off and remove the skin of the onions, cut in half and sear on the plancha until charred.</li> <li>Blanch peas and shock in ice water.</li> <li>Peel the skin from the peas, set aside.</li> <li>Add pancetta to a pan on low to medium heat. Render the fat and cook the lardons until crisp.</li> <li>Add chicken stock and reduce by half.</li> <li>Add lardons back to the pan along with peas, lettuce leaves and onions and cook briefly.</li> <li>Season to taste with salt and pepper.</li> </ol><p> <b>Onion Parsley Purée</b></p> <ol><li>Place onions and a pinch of salt in a vacuum bag.</li> <li>Cook at 84°C for 2 hours.</li> <li>Strain, cool and place onions in a VitaPrep.</li> <li>Blend, add parsley and blend until smooth.</li> <li>Add xanthan gum to bind the ingredients.</li> <li>Pass through a tamis.</li> <li>Season with salt and pepper and reserve in a squeeze bottle.</li> </ol><p> <strong>Onion Cream</strong></p> <ol><li>Place onions in a vacuum bag and seal.</li> <li>Cook in a water bath at 84°C for two hours.</li> <li>Place into a VitaPrep and blend on full until smooth.</li> <li>Place into a saucepan and add heavy cream.</li> <li>Add cold butter and emulsify.</li> <li>Season with salt and pepper and keep warm.</li> <li>Froth with an immersion blender until foaming.</li> </ol><p><strong>Pork Belly &amp; Assembly</strong></p> <ol><li>Place pork in a vacuum bag with a sprig of rosemary and seal completely.</li> <li>Place into a water bath at 62°C for 40 hours.</li> <li>Remove from the water bath and press into a hotel pan. Chill until below 4°C.</li> <li>Remove from the bag and cut into 115 gram-sized squares.</li> <li>Sear on the plancha, skin-side down, until crisp.</li> <li>Place in oven at 150°C until warm throughout.</li> <li>Remove from the oven and slice into 3 pieces.</li> <li>Place onion parsley purée on the plate and spread in a circular shape around the plate.</li> <li>Add pork belly, place petits pois à la Française next to the pork.</li> <li>Top with onion cream and pea shoots.</li> </ol> Culinary Arts Spring Recipe <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24431&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="KLzmj5cEmqHDbzmASbHAwO1hPXKp2N1YZDhf4pxP7Co"></drupal-render-placeholder> </section> </div> </div> Tue, 08 Mar 2022 22:25:00 +0000 crose 24431 at https://ice.edu Four ICE Classmates On Their International Externships https://ice.edu/blog/international-externships-at-institute-culinary-education <span>Four ICE Classmates On Their International Externships</span> <span><span lang="" about="/user/79461" typeof="schema:Person" property="schema:name" datatype="">ablustein</span></span> <span>Wed, 03/02/2022 - 12:03</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/international%20externships%20at%20ice%20header.jpg?itok=gG_ONmLZ ICE President Rick Smilow (center) and Chef-Instructor Stephen Chavez (left) with the ICE externs What it&#039;s like working in kitchens across Europe <time datetime="2022-03-02T12:00:00Z">March 2, 2022</time> Rick Smilow — ICE President <p>Four classmates in the ICE Los Angeles Health-Supportive Culinary Arts program landed externships in four lauded kitchens around the globe.*</p> <p>In many of ICE’s programs, after on-campus training ends, an industry externship is planned. These externships are completed around the United States, most frequently near our campuses in New York and Los Angeles. Externships overseas are much less common due to state regulations, particularly in New York. So, during a late 2021 visit to our <a href="https://ice.edu/losangeles" rel=" noopener" target="_blank">ICE Los Angeles</a> campus, I was pleased to learn that four students in the same <a href="https://ice.edu/losangeles/career-programs/natural-gourmet-center" rel=" noopener" target="_blank">Health-Supportive Culinary Arts</a> class were heading off to international externships — with three of the four restaurants having a Michelin star!</p> <p>The backgrounds of these four women students and the stories of how they found and chose their externships is both interesting and inspiring.</p> <p><a class="link--round-arrow" href="https://www.ice.edu/request-info" rel=" noopener" target="_blank"><em>Pursue your culinary dreams at ICE.</em></a></p> <h4>Robin Erler</h4> <h6>One-Michelin-Starred Cookies Cream, Berlin</h6> <p>Robin has a BBA in International Marketing from Baruch University, and has been a branding and non-profit marketing executive. As a student of ICE’s Health-Supportive Culinary Arts program, “I was immediately captivated by the story of Cookies Cream,” Robin says about planning her externship.</p> <p><figure role="group" class="align-right"><img alt="Robin Erler" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Robin%20Erler%20blog.jpeg" /><figcaption>Robin Erler</figcaption></figure></p> <p>“[Cookies Cream first opened in 2007], when there were no recipes or rules for a vegetarian fine dining restaurant in Berlin. They collaborated with farmers, using old knowledge of ingredients with modern techniques. I was attracted to the team’s energy, the joy they find in what they do and the way they talk about it. Even from across the world, I knew these were my people,” she says.</p> <p>This enthusiasm was reinforced by the restaurant’s Chef, Stephan Hentsschel. Prior to going to Germany, Robin asked Chef Stephan if she should learn, read or watch anything in particular. He gave the most freeing response: “Forget what you know and come with an open mind and heart.”</p> <p>She did just that. And now one of Robin’s goals is to “collaborate with farmers, chefs and artists that have reverence for the earth, and believe that every interaction contains within it the possibility of deep connection.”</p> <h4>Olga Purlington</h4> <h6>One-Michelin-Starred Cail Bruich, Glasgow, Scotland</h6> <p>Olga, a Michigan native and Michigan State University graduate, spent many years in the automotive industry, working for General Motors and Mercedes-Benz financial services. Notably, while working in the car world, she also made the time to train as a vegan raw food instructor.</p> <p><figure role="group" class="align-right"><img alt="Olga Purlington" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Olga%20Purlington%20blog.JPG" /><figcaption>Olga Purlington</figcaption></figure></p> <p>Just as Robin had never been to Germany, Olga had never been to Scotland. “I had visited 74 countries and lived and studied in three,” Olga says. “I had never been to Scotland but heard wonderful stories about the history, nature, culture and people there. Learning [the] local food (organic in most cases) and experiencing new culture seemed like a perfect way for me to fulfill my externship.</p> <p>Looking ahead, one of Olga’s long-term goals is to have a culinary consulting career, focusing on Health-Supportive Culinary Arts.</p> <h4>Catherine Rivadeneyra Bello</h4> <h6>One-Michelin-Starred Dill, Reykjavik, Iceland</h6> <p>Catherine looked into many options in Europe. “When I decided to change my career from the social media world, one goal was to stage at Michelin-starred restaurants,” she says. “That led me to contact different restaurants in Europe and other countries.”</p> <p><figure role="group" class="align-center"><img alt="Catherine Rivadeneyra at Dill" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/catherine%20rivadeneyra%20at%20dill.jpeg" /><figcaption>Catherine Rivadeneyra (center-left) at Dill</figcaption></figure></p> <p>One of them was Dill in Iceland, a country she fell in love with when she visited in 2021.</p> <p>“One of the reasons I liked Dill was because of Chef Gunnar Karl Gíslason's ethos. He maintains the uniqueness of his dishes and flavors to his native land. I also like how he respects all the raw materials that come into the kitchen — they use everything, and everything is treated with the attention it deserves, which is extraordinary. My experience with Dill since I started reaching out to them was always positive. The sous chef David Málek was always helpful; his humanity helped me come here!”</p> <p>Catherine’s short-term plan is to go to Northern England and work at L’Enclume for Chef Simon Rogan. Longer term, she would like to open her own restaurant, but knows that a broad and dedicated path of further training is needed before doing so.</p> <p>“For me, it is important to set my target to determine the steps I need to take to get where I want to be,” she says.</p> <h4>Katherine Cuzma</h4> <h6>Leo, Bogotá, Colombia</h6> <p>Katherine has a BS in Biochemistry from Northern Arizona University and has worked in the floral and restaurant businesses in Hawaii. When it came time for her ICE externship, she applied for a position at Leo because she was inspired by Chef Leonar Espinoza, recognized as one of the best women chefs in Latin America.</p> <p>"I was very curious about her process of bringing local, indigenously venerable crops to the beautifully orchestrated fine dining experience," she says.</p> <p><figure role="group" class="align-right"><img alt="Katherine Cuzma" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/katherine%20cuzma%20blog.jpeg" /><figcaption>Katherine Cuzma</figcaption></figure></p> <p>Katherine's goals are still in formation, but for sure, she is passionate about the health, social and cultural benefits of healthy food, and the negative impact that she feels industrialization and “big agriculture” have on those goals.</p> <p>“Food is an outlet in which we have the capacity to heal our world in almost every sense, economically, environmentally and physically,” Katherine says. “It is a goal of mine to be a steward of world health, and that starts and ends with food.”</p> <h5>International Housing</h5> <p>One may wonder: Where does one live during a foreign externship? Olga is in a short-term rental apartment. Likewise, Catherine found a short-term rental apartment in Reykjavik, 10 minutes walking distance to the restaurant. Though Robin had never been to Germany, she found an Airbnb near Cookies Cream in Berlin.</p> <h5>Culinary School Takeaways</h5> <p>After finishing their on-campus time at ICE, we asked the students for thoughts on the school and the Health-Supportive Culinary Arts program.</p> <p>“It’s hard to say if I learned more about myself or cooking at ICE,” Robin says. “What I can say is, every day, my classmates and I were invited to show up as our whole selves and take responsibility for the choices, values and actions that shape our lives. My Chef-Instructors helped me gain an understanding of how to prepare health-supportive cuisine, and, importantly, they showed me that every decision we make moves us toward or away from health.”</p> <p>Catherine spoke highly of her Chef-Instructors, too. “I met amazing people who became friends and taught me a lot,” she says. “Chef Nichole taught me to be organized, clean and strong in the kitchen. Chef Missy taught me how to be gentle with myself and always treat people equally. Chef Stephen cared for each of us and taught me that you can always be kind and loving to others in this career no matter the pressure. Chef Cyril taught me how to be creative and believe in myself, which for me is essential.”</p> <p>Iceland, Scotland, Colombia and Germany — one never knows where an ICE education will take you! These alumni are definitely on the way to finding their culinary voices. We wish them well and can’t wait to see what the future brings!</p> <p><em>*These students are all a part of the Health-Supportive Culinary Arts program at The Institute of Culinary Education’s Los Angeles campus, which operates under the Bureau for Private Postsecondary Education law in California. The equivalent agency in New York State is much less receptive to international externships.</em></p> Health-Supportive Culinary Arts Externship Travel <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24426&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="CraXIqBxAq3gjP0s0fFzquzEra25ddae3M_HplhNDPs"></drupal-render-placeholder> </section> </div> </div> Wed, 02 Mar 2022 17:03:09 +0000 ablustein 24426 at https://ice.edu Meet the ICE Alumni Among James Beard Award Semifinalists https://ice.edu/blog/meet-ice-alumni-among-james-beard-award-semifinalists <span>Meet the ICE Alumni Among James Beard Award Semifinalists</span> <span><span lang="" about="/user/79461" typeof="schema:Person" property="schema:name" datatype="">ablustein</span></span> <span>Fri, 02/25/2022 - 15:18</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/ICE%20alumni%20James%20Beard%20Award%20semifinalists%20header.png?itok=xv7VoKWU Rachel Yang, Mashama Bailey, Shennari Freeman and Ayesha Nurdjaja These seven graduates have some of the best restaurants in the country. <time datetime="2022-02-25T12:00:00Z">February 25, 2022</time> Andrew Blustein — Content Manager <p>After a two-year hiatus, the James Beard Foundation is once again doling out its prestigious awards within the restaurant industry this June. On February 23, the Foundation announced the semifinalists for their Restaurant and Chef Awards, and among them, a number of ICE alumni.</p> <p>These ICE graduates are receiving national recognition from one of the most prestigious culinary organizations, the James Beard Foundation, despite the uncertainty the restaurant industry has faced in the last two years. </p> <p><img alt="ICE alum Mashama Bailey of The Grey" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Mashama%20Bailey%20web.jpeg" class="align-right" /></p> <h4>Mashama Bailey (Culinary, '01)</h4> <h5>Outstanding Chef, The Grey</h5> <p>Chef Mashama’s The Grey is <a href="https://ice.edu/blog/mashama-bailey-the-grey-chefs-table">one of the country’s standout restaurants</a>. Now in operation for nearly a decade, the Savannah, Georgia-based concept was named one of TIME’s Greatest Places 2018, and was the subject of an episode in the latest season of the hit Netflix show, "Chef's Table." Her menu uses regional ingredients to create comforting and creative dishes that have attracted diners from around the world. </p> <h4>Rachel Yang (Culinary, '01)</h4> <h5>Outstanding Chef, Joule</h5> <p>After graduating from ICE, <a href="https://ice.edu/blog/rachel-yang-relay-restaurant-group">Chef Rachel worked in fine dining</a> throughout New York City before moving to Seattle in 2007 to open her own restaurant with her partner, Seif Chirchi. Joule serves refined Korean fare using classic techniques, and it almost immediately put the two chefs on the map. They landed a spot to compete on “Iron Chef” in 2010 and have been consistently nominated for the James Beard Award for Best Chef: Northwest. Now Chef Rachel and her partner are in the running for the country’s most outstanding chef. </p> <div class="video-embed-field-provider-youtube video-embed-field-responsive-video"><iframe width="854" height="480" frameborder="0" allowfullscreen="allowfullscreen" class="yt-embed" src="https://www.youtube.com/embed/1mtN6Z5ZaFU?autoplay=0&amp;start=0&amp;rel=0&amp;enablejsapi=1"></iframe> </div> <p><a class="link--round-arrow" href="https://www.ice.edu/request-info" rel=" noopener" target="_blank"><em>Pursue your culinary dreams at ICE today.</em></a></p> <h4>Mary Attea (Culinary, '11)</h4> <h5>Best Chef: NY State, The Musket Room</h5> <p>When Chef Mary took over as Executive Chef of The Musket Room, a Michelin-starred restaurant in Manhattan’s Nolita neighborhood, in February of 2020, she took the bold step of transitioning the then seven-year-old restaurant’s menu of New Zealand cuisine to a menu that featured more global fare. </p> <p>Clearly, the switch has paid off. </p> <blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/COiN4ViHRjb/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14" style=" background:#FFF; 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border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;"><a href="https://www.instagram.com/p/COiN4ViHRjb/?utm_source=ig_embed&amp;utm_campaign=loading" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;" target="_blank">A post shared by The Musket Room (@musketroom)</a></p> </div> </blockquote> <script async="" src="//www.instagram.com/embed.js"></script><h4>Helen Nguyen (Culinary, '17)</h4> <h5>Best Chef: NY State, Saigon Social</h5> <p>Chef Helen worked in real estate for a decade before enrolling in <a href="https://ice.edu/newyork/career-programs/school-culinary-arts" rel=" noopener" target="_blank">Culinary Arts</a> at <a href="https://ice.edu/newyork" rel=" noopener" target="_blank">ICE New York</a>. After working her way up at Chef Nicolas Abello’s L'Appart and Chef Daniel Boulud's eponymous two-Michelin-starred flagship, she opened her Vietnamese comfort food restaurant, Saigon Social, in 2019.</p> <h4>Ayesha Nurdjaja (Culinary, '07)</h4> <h5>Best Chef: NY State, Shuka</h5> <p>Chef Ayesha is on a culinary roll. Her Shuka offshoot, Shukette, was recently recognized by the New York Times as one of the city’s best new restaurants in 2021. Now she’s in the running for Best Chef in the state for her accomplishments at her first restaurant, Shuka, a Mediterranean eatery she opened in 2017.</p> <h4>Shennari Freeman (Health Supportive, '21)</h4> <h5>Emerging Chef, Cadence</h5> <p>Ever since earning her diploma in <a href="https://ice.edu/newyork/career-programs/natural-gourmet-center" rel=" noopener" target="_blank">Health-Supportive Culinary Arts</a> from ICE New York, Chef Shennari’s star has been quickly rising. Her vegan soul food restaurant, Cadence, has earned much acclaim from the likes of the New York Times, Tasting Table, Esquire, Resy and VegOut. Now the James Beard Foundation is recognizing Chef Shennari for her talents, putting her in the running for emerging chef.</p> <h4>Sohui Kim (Culinary &amp; Management, '02)</h4> <h5>Best New Restaurant, Gage &amp; Tollner</h5> <p>Chef Sohui is another ICE graduate to be honored by both the New York Times and the James Beard Foundation. The first iteration of Gage &amp; Tollner was open from 1879 to 2004, but it wasn’t until 2021 when Chef Sohui and her business partners brought the iconic restaurant back to hungry New York City diners. Patrons and critics alike are happy to see the famed institution return.</p> <p><em><a class="link--round-arrow" href="https://ice.edu/blog/ice-alumni-best-restaurants-2021-nytimes" rel=" noopener" target="_blank">Chefs Ayesha, Shenarri and Sohui were all recognized by the New York Times for having outstanding restaurants in 2021.</a></em></p> Culinary Arts James Beard Foundation Awards and Honors <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24411&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="TgZyfZ6BYkHeVPfr2AhRb7ztJC4cQ7bQCPsOjwmNJUs"></drupal-render-placeholder> </section> </div> </div> Fri, 25 Feb 2022 20:18:49 +0000 ablustein 24411 at https://ice.edu 5 Advantages of Taking Online Culinary Classes https://ice.edu/blog/online-culinary-school-classes <span>5 Advantages of Taking Online Culinary Classes</span> <span><span lang="" about="/user/79881" typeof="schema:Person" property="schema:name" datatype="">crose</span></span> <span>Wed, 02/09/2022 - 12:14</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/taking%20online%20culinary%20header.jpeg?itok=kUIcGx31 Fit a world-class culinary education into your schedule. <time datetime="2022-02-09T12:00:00Z">February 9, 2022</time> Carly Rose — Social Media Assistant <p>Kickstart your culinary career without putting your life on hold by taking online culinary arts classes.</p> <p><a href="https://www.ice.edu/" rel=" noopener" target="_blank">The Institute of Culinary Education</a> now offers online culinary classes, designed to provide you with a world-class culinary education from the convenience of your own kitchen. The <a href="https://www.ice.edu/career-online-culinary-arts-and-food-operations" rel=" noopener" target="_blank">Online Culinary Arts &amp; Food Operations</a> program offers a culinary education that marries flexibility with interactive courses and ends with a hands-on externship that puts you in a real-world food business. </p> <h5>Study on Your Own Schedule</h5> <p>ICE’s online culinary classes cover a 900-hour intensive curriculum. Virtual classes are held weekly, and students can join live or view on their own time. Readings, videos and chef-led classes are supplemented by weekly culinary labs, giving you the opportunity to practice techniques discussed in class. The course covers foundational training in culinary arts and the fundamentals of pastry and baking. Students also study food service operations and management as an introduction to the culinary business world.</p> <p><img alt="online culinary arts student" data-entity-type="" data-entity-uuid="" src="/sites/default/files/PDF/taking%20online%20culinary%20web.jpeg" class="align-center" /></p> <h5>Receive Individualized Feedback</h5> <p>Just because you're cooking at home doesn't mean ICE Chef-Instructors aren't there to help you. The program is led by <a href="https://www.ice.edu/blog/meet-chef-shawn-matijevich" rel=" noopener" target="_blank">Chef Shawn Matijevich</a>, who, along with other chef-instructors, will check in on students’ progress several times a week, providing individual feedback based on photos, videos and written responses you'll submit. Experience all the convenience of cooking in your own kitchen while receiving personalized assessments of your progress.</p> <p><img alt="online culinary arts student" data-entity-type="" data-entity-uuid="" src="/sites/default/files/PDF/taking%20online%20culinary%20gnocchi%20web.jpeg" class="align-center" /></p> <h5>Gain Real-World Professional Experience</h5> <p>After you’ve completed your online culinary classes, ICE’s <a href="https://www.ice.edu/newyork/career-resources/career-services" rel=" noopener" target="_blank">Career Services</a> team will help connect you with a culinary business in your area to complete a hands-on <a href="https://www.ice.edu/newyork/career-resources/career-services/externships" rel=" noopener" target="_blank">externship</a>. You’ll use the skills you practiced to gain real-world experience and make connections within the industry. As an ICE student, you’ll have the resources to secure a fulfilling externship and the skills to help you succeed once you’re there.</p> <p><em><a class="link--round-arrow" href="https://www.ice.edu/blog/ice-online-culinary-school" rel=" noopener" target="_blank">Learn more about how online culinary school works.</a></em></p> <h5>Build Your Culinary Network</h5> <p>Enrollment in ICE’s online culinary program gives you access to the exclusive student events hosted virtually and at our campuses in <a href="https://www.ice.edu/newyork" rel=" noopener" target="_blank">New York</a> and <a href="https://www.ice.edu/losangeles" rel=" noopener" target="_blank">Los Angeles</a>. Culinary experts from across the country visit our campuses to lead demonstrations and lectures, both in-person and virtually. Online students have the opportunity to speak with and learn from successful, established epicureans, expanding their culinary network and furthering their professional development. Previous guest speakers include David Chang, chef and restaurateur; Christina Tosi, chef and founder of Milkbar; and <a href="https://www.ice.edu/blog/mashama-bailey-the-grey-chefs-table" rel=" noopener" target="_blank">Mashama Bailey, ICE graduate</a> and executive chef of The Grey.</p> <h5>Launch a Rewarding Career</h5> <p>ICE’s online culinary classes are designed to teach you the skills and knowledge you need to turn your culinary passion into a profession. Upon successful completion of the program, you’ll receive a diploma in Culinary Arts &amp; Food Operations, and all graduates are invited to an in-person commencement ceremony as a celebration of a job well done and an exciting future to come. The Career Services team that helped you land your externship will also be there to help steer you toward job openings in the restaurant and hospitality industry after graduation. The <a href="https://www.bls.gov/ooh/food-preparation-and-serving/chefs-and-head-cooks.htm" rel=" noopener" target="_blank">U.S. Bureau of Labor Statistics</a> found that employment opportunities in food-related jobs are growing faster than other industries.</p> <p>The flexibility offered by online culinary classes lets you invest in your future without uprooting your present. With ICE’s online culinary courses, earning a diploma from the <a href="https://www.ice.edu/request-info" rel=" noopener" target="_blank">top ranked culinary school in America</a> has never been more convenient. The online program offers the support and resources you need to prepare for a successful culinary career and the flexibility to fit into your busy schedule. In just 16 months, your culinary dream could become a reality. Right now, the program is available to students across 12 states, with more states coming soon.</p> <p><em><a class="link--round-arrow" href="https://www.ice.edu/culinary-arts-food-operations-info" rel=" noopener" target="_blank">Learn more about online culinary school at ICE.</a></em></p> Culinary Arts Culinary Education Culinary School <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24281&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="kYq63GhkfZKdjPh0_kBl8qyk8sr3d-Kwb5RRHpWz08g"></drupal-render-placeholder> </section> </div> </div> Wed, 09 Feb 2022 17:14:08 +0000 crose 24281 at https://ice.edu An ICE Alum’s Journey to Osteria Francescana, One of the World’s Best Restaurants https://ice.edu/blog/osteria-francescana-restaurant-italy-institute-culinary-education <span>An ICE Alum’s Journey to Osteria Francescana, One of the World’s Best Restaurants</span> <span><span lang="" about="/user/79461" typeof="schema:Person" property="schema:name" datatype="">ablustein</span></span> <span>Tue, 01/25/2022 - 16:02</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/matteo%20and%20massimo%20header.jpeg?itok=OSalPyCn From ICE LA to Modena, Italy <time datetime="2022-01-25T12:00:00Z">January 25, 2022</time> Andrew Blustein — Content Manager <p>ICE alum Matteo Lanza-Billetta (Culinary Arts, ’22) landed his dream externship at Osteria Francescana, ranked number one by World's 50 Best in 2016 and 2018, where he even made a standout dish for chef Massimo Bottura.</p> <p>Matteo worked as a host at a local restaurant in high school but never thought about working in kitchens as a career. “I never even looked at the kitchen to be honest,” he says. <br />  <br /> So after never considering life as a chef, majoring in finance at University of California Riverside and working in the insurance field, how did Matteo wind up at at three-Michelin-starred Osteria Francescana in Modena, Italy, one of the world’s best restaurants just three years into his newfound culinary career? </p> <p>Matteo didn’t realize how much he liked cooking until after he graduated from college. He’d watch videos on Instagram of floating hands making random dishes and think, “I can totally do that.” So while he was working in data analytics for an insurance company, he got a weekend job at a local restaurant in San Diego. </p> <p>He bounced from station to station, moving up from <em>garde manger</em> to hot appetizers to proteins, where he’d stay for two years. Eventually he transitioned away from his insurance job, and decided to take the dive and work full-time in restaurants. </p> <p><figure role="group" class="align-right"><img alt="Matteo Lanza-Billetta and Chef Massimo Bottura" data-entity-type="" data-entity-uuid="" src="/sites/default/files/PDF/matteo%20and%20massimo%202%20web.jpeg" /><figcaption>Matteo (left) and Chef Massimo (right)</figcaption></figure></p> <p>Matteo and his girlfriend packed their bags and moved in together in Los Angeles, where Matteo would simultaneously pursue a diploma in <a href="https://www.ice.edu/losangeles/career-programs/culinary-arts" rel=" noopener" target="_blank">Culinary Arts</a> at <a href="https://www.ice.edu/losangeles" rel=" noopener" target="_blank">ICE LA</a> and work at Crustacean, an Asian-fusion restaurant in Beverly Hills. At 27 years old, three years after starting his weekend restaurant gig, Matteo was in school pursuing his culinary calling. </p> <p>“I really enjoy it,” Matteo says. “It's something that I can go and do every day and not get bored with; I like that about this type of work. It's something new every day, and you always have an opportunity to learn.”</p> <p>Matteo took the shot on his own and applied to Osteria Francescana but never heard back, so he figured he’d extern at Crustacean where he already had a good relationship with his employer. But his girlfriend gave him an extra push, so Matteo turned to ICE’s career services team for a little help getting his foot in the door. Suddenly, he was in.</p> <p>“I knew I could do it. I just had to get the opportunity, and that's why I'm so thankful to ICE,” Matteo says. “They gave me the platform to do this. ICE really gave me the support and the push to make it there.”</p> <p>Matteo grew up in an Italian household. His mother is from Piemonte in northern Italy, and his father is from Sicily in the south. Surrounded by the language and food his whole life, Matteo was set to spend nearly five months in Italy immersing himself in the country’s fine dining culture. </p> <p>Though he’s fluent in Italian, he had to learn specific Italian-language restaurant slang for common kitchen terms like ‘fire,’ ‘sheet tray’ and ‘lobster claw.’ He said the camaraderie among chefs made for a fun atmosphere, but the work itself was intense.</p> <p>“It was very fast paced. Everybody really prioritizes speed, and quality, obviously,” Matteo says. “Working with some of the chef de parties, you really have to be on. You can't zone out for even a second.”</p> <p><figure role="group" class="align-right"><img alt="Germano at Osteria Francescana" data-entity-type="" data-entity-uuid="" src="/sites/default/files/PDF/germano%20francescana%20web.jpeg" /><figcaption>Germano, an Eel terrine with crispy chicken skin on top, sauced with sour marasca sauce and foie grass with cherry balsamic.</figcaption></figure></p> <p>Matteo prepped chicken skins into rectangles for an hour-and-a-half, which would later be crisped for service and top a final dish. After that he would make all the sauces ahead of service, toast rice for another dish and then whatever the chef de partie or sous chef asked him to do. </p> <p>But working at Osteria Francescana under renowned chef Massimo Bottura was still an opportunity of a lifetime.</p> <p>“Overall, it was probably one of the best experiences of my life. I had so much fun,” Matteo says. “Even though you're a <em>stage</em>, they really take you in and treat you with respect.”</p> <p>Eventually Matteo earned the trust of the kitchen to be the only <em>stage</em> to work solo with a chef; at one point he was even training other <em>stages</em>, a proud accomplishment for him.</p> <p>Of course, there were some speed bumps. After making a mistake, Chef Massimo, one of the best chefs in the world, raised his voice in displeasure at Matteo. But he didn’t let that bring him down. </p> <p><figure role="group" class="align-right"><img alt="Savarin at Osteria Francescana" data-entity-type="" data-entity-uuid="" src="/sites/default/files/PDF/savarin%20francescana%20web.jpeg" /><figcaption>Savarin, an Italian <em>Chawamunshi,</em> topped with beef tongue, squash puree, morel mushrooms filled with cotechino and garnished with shaved black truffle.</figcaption></figure></p> <p>Toward the end of his externship, Matteo was working at Casa Maria Luigia, Chef Massimo’s hotel and dining experience in Emilia-Romagna. Chef Jessica Rosval, who’s leading the kitchen at Casa Maria Luigia, requires all of her <em>stages</em> there to make a dish for Chef Massimo, who wanted to be served something that represented Matteo as a person.</p> <p>“My parents being Italian, they’re from totally different sides of the country,” he says. “The food is different, the people are different, there's a very big stigma about North versus South — they hate each other. So, I wanted to find a way to combine the two.”</p> <p>He immediately thought of <em>bagna cauda</em>, an anchovy and garlic stew Matteo’s mom used to make and serve with raw vegetables. Then agnolotti, a stuffed pasta common in Piemonte, came to mind. </p> <p>For the south, he immediately thought of tomatoes, and used a technique he learned from Osteria Francescana to prepare them.</p> <p><figure role="group" class="align-right"><img alt="Matteo Lanza-Billetta serving Chef Massimo Bottura" data-entity-type="" data-entity-uuid="" src="/sites/default/files/PDF/matteo%20serving%20massimo%20web.png" /><figcaption>Matteo serving Chef Massimo his personal dish</figcaption></figure></p> <p>“They blend tomatoes, and then they put them on a perforated sheet tray with layers of paper, and then they just compress it. All the water comes down and you can use that as a broth. So I made that broth, and then I infused it with shallots, basil, oregano, all these different things,” he says.</p> <p>His north-meets-south dish of stuffed pasta in broth was akin to <em>tortellini en brodo</em>, a staple dish of Modena, where Osteria Francescana is located. To garnish the dish, Matteo topped it with burnt, smokey almonds, nuts that are found all over Sicily. The plate captured the entire country.</p> <p>The combination of ingredients worked. Chef Massimo liked the dish.</p> <p>“It was my very last day … and [Chef Massimo] was there and he started saying, 'This guy made me such a good plate today, it was so conceptual,' and like the whole kitchen heard and started clapping. I couldn't believe that,” Matteo says. “Honestly, it was one of the best moments. I kept whispering to myself, 'I can't believe that just happened. I cannot believe he just said that.' And in front of everybody too, so it was a good way to end my <em>stage</em> there.”</p> <p>Matteo left the Osteria Francesco kitchen in good graces and is now back in Los Angeles relaxing and figuring out his next career move. His ultimate goal is to have creative control of his own Michelin-starred restaurant with a menu influenced by Italian and Asian cuisines. </p> <p>“ICE gave me the preparation that I needed,” he says. “To be organized, to know kitchen etiquette and be mindful of who you’re working with.”</p> <p><em><a class="link--round-arrow" href="https://www.ice.edu/culinary-arts-info" rel=" noopener" target="_blank">See where your passion for Culinary Arts can take you.</a></em></p> Culinary Arts Externship Italian Food Global Cuisine <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24166&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="F_S2RcAdElfJ2bJ4CdAsF1fx3aQ2MPysE3yHblVl1uI"></drupal-render-placeholder> </section> </div> </div> Tue, 25 Jan 2022 21:02:13 +0000 ablustein 24166 at https://ice.edu Beat The Chef: ICE Student and Chef-Instructor Battle in the Kitchen https://ice.edu/blog/beat-the-chef-competition-ice-culinary <span>Beat The Chef: ICE Student and Chef-Instructor Battle in the Kitchen</span> <span><span lang="" about="/user/79461" typeof="schema:Person" property="schema:name" datatype="">ablustein</span></span> <span>Wed, 01/19/2022 - 14:48</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/beat%20chef%20header.jpg?itok=G0_wM_bt The match got heated, but ultimately the vote was unanimous. <time datetime="2022-01-19T12:00:00Z">January 19, 2022</time> Maki Yazawa — Food Writer (Culinary, &#039;19) <p><span><span><span><span><span><span>Do you think you have what it takes to beat the chef? In a competition show-style battle royale, Chef-Instructor Joshua Resnick and Culinary Arts student Parker Elliott went head-to-head to find out.</span></span></span></span></span></span></p> <p>In the demo kitchen of <a href="https://www.ice.edu/newyork" rel=" noopener" target="_blank">ICE’s New York campus</a>, Lead Chef and Operations Manager Joshua Resnick and <a href="https://www.ice.edu/newyork/career-programs/school-culinary-arts" rel=" noopener" target="_blank">Culinary Arts</a> student Parker Elliott were tasked with creating a unique entrée of their choice from a selection of mystery ingredients to wow the judges in front of a live audience. The contestants had only 45 minutes to bring their vision to life before time ran out.</p> <p>ICE Chairman and CEO, Rick Smilow, and Dean of Student Affairs, Lorne Feldman, joined as the expert taste-testers to crown the winner of the heated match. The two were subject to a blind tasting to eliminate any potential bias between the contestants. </p> <p>Chef Joshua chose chicken livers as the center of his dish. “Coming from a Jewish household, I’ve been eating chicken liver since I was too young to remember,” Joshua joked on why he chose it over the other protein options, which included flank steak and shrimp. </p> <p><figure role="group" class="align-center"><img alt="Chicken liver and marinated flank steak" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/beat%20chef%20food%20web.jpg" /><figcaption>Parker's marinated flank steak (left) and Chef Joshua's chicken liver (right)</figcaption></figure></p> <p>To reimagine a childhood staple, Chef Joshua seasoned the chicken liver with garam masala, which features a medley of spices including cardamom, clove, cinnamon, cumin and fennel seeds. </p> <p>Amping up the flavor, Chef Joshua made a miso pan sauce, which he deglazed with chicken stock and finished with a dash of balsamic vinegar. To balance the richness of the dish, he also made a panzanella with garlic croutons, pea shoots and an orange-balsamic vinaigrette. </p> <blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/reel/CY4sJ9Mo0HN/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"> <div style="padding:16px;"> <div style=" display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display:block; height:50px; margin:0 auto 12px; width:50px;"><a href="https://www.instagram.com/reel/CY4sJ9Mo0HN/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank"><svg height="50px" version="1.1" viewbox="0 0 60 60" width="50px" xmlns="https://www.w3.org/2000/svg" xmlns:xlink="https://www.w3.org/1999/xlink"><g fill="none" fill-rule="evenodd" stroke="none" stroke-width="1"><g fill="#000000" transform="translate(-511.000000, -20.000000)"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631"></path></g></g></g></svg></a></div> <div style="padding-top: 8px;"> <div style=" color:#3897f0; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;"><a href="https://www.instagram.com/reel/CY4sJ9Mo0HN/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank">View this post on Instagram</a></div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style=" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style=" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)"> </div> </div> <div style="margin-left: auto;"> <div style=" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style=" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style=" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;"><a href="https://www.instagram.com/reel/CY4sJ9Mo0HN/?utm_source=ig_embed&amp;utm_campaign=loading" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;" target="_blank">A post shared by Institute of CulinaryEducation (@iceculinary)</a></p> </div> </blockquote> <script async="" src="//www.instagram.com/embed.js"></script><p>Culinary Arts student, Parker, served a citrus-soy marinated flank steak paired with a parsnip purée and a classic red wine pan sauce. Chef Lorne described the root vegetable purée as “very complex.” Meanwhile, Rick added, “as far as whose restaurant I’m going to invest in, it’s you,” as he pointed to Parker. </p> <p><figure role="group" class="align-center"><img alt="Rick Smilow and Lorne Feldman judging food at ICE" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/beat%20the%20chef%20web.jpg" /><figcaption>Rick Smilow (left) and Lorne Feldman (right) judging the competition</figcaption></figure></p> <p>“I would have liked a little more firmness to it; the parsnips were a bit softer,” Parker noted as he reflected on his purée. Though both contestants brought their A-game, only one could walk away victorious from this Beat the Chef competition. Ultimately the vote was unanimous in favor of dish “A” created by Chef Joshua. </p> <p>Despite the loss, Parker’s tremendous efforts were undeniable. We can only hope for a redemption match in the near future!</p> Culinary Arts Culinary Student <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24151&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="ke1dhqDt9BE8NQ7RkIgM7kkVnfPUK5FtHr8nW81jjOk"></drupal-render-placeholder> </section> </div> </div> Wed, 19 Jan 2022 19:48:34 +0000 ablustein 24151 at https://ice.edu Flannery Beef Explains Why You Should Dry Age Steaks https://ice.edu/blog/holstein-dry-age-flannery-beef <span>Flannery Beef Explains Why You Should Dry Age Steaks</span> <span><span lang="" about="/user/79461" typeof="schema:Person" property="schema:name" datatype="">ablustein</span></span> <span>Fri, 01/14/2022 - 13:21</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/Flannery%20Beef%20header.jpg?itok=Oybi42km “Think of what happens when you turn a stock into a demi.” <time datetime="2022-01-14T12:00:00Z">January 14, 2022</time> Maki Yazawa — Food Writer (Culinary, &#039;19) <p>Katie Flannery shares how her family business produces top-notch, dry-aged beef products for celebrity chefs and home cooks alike.</p> <p>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.  </p> <p>“My grandfather started in butchery as a janitor in a butcher shop. He rose through the ranks to end up owning the company he was working at. The store he started still exists in San Francisco today and is run by my two uncles.”  </p> <p>Around 2000, Katie’s father, Bryan Flannery, began his own company focusing on Holstein dry-aged beef. The father-daughter duo now has grown their business to supply top chefs across the West, such as David Kinch, Nancy Silverton, Richard Blais and David Chang, to name a few.</p> <p>Headquartered in Northern California’s San Rafael, Katie works with clients directly for custom cuts, runs the dry-aging program and manages the online retail arm to make their products available nationwide. At the forefront of Flannery Beef’s operations, Katie prides herself in their rapidly growing business and builds awareness of their dry-aging of the Holstein steer variety. </p> <p>Katie recently shared this and much more during a live lecture and demo at <a href="https://www.ice.edu/losangeles" rel=" noopener" target="_blank">ICE’s Los Angeles campus</a>. Watch the reel below to learn more about costing, yields and selecting the best product for your own business or consumption. </p> <blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/reel/CYt1Y50ohlf/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"> <div style="padding:16px;"> <div style=" display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display:block; height:50px; margin:0 auto 12px; width:50px;"><a href="https://www.instagram.com/reel/CYt1Y50ohlf/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank"><svg height="50px" version="1.1" viewbox="0 0 60 60" width="50px" xmlns="https://www.w3.org/2000/svg" xmlns:xlink="https://www.w3.org/1999/xlink"><g fill="none" fill-rule="evenodd" stroke="none" stroke-width="1"><g fill="#000000" transform="translate(-511.000000, -20.000000)"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631"></path></g></g></g></svg></a></div> <div style="padding-top: 8px;"> <div style=" color:#3897f0; 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border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style=" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)"> </div> </div> <div style="margin-left: auto;"> <div style=" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style=" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style=" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;"><a href="https://www.instagram.com/reel/CYt1Y50ohlf/?utm_source=ig_embed&amp;utm_campaign=loading" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;" target="_blank">A post shared by Institute of CulinaryEducation (@iceculinary)</a></p> </div> </blockquote> <script async="" src="//www.instagram.com/embed.js"></script><h5>Why Flannery Beef uses Holstein versus Angus cattle?</h5> <p>“Probably the most common and known [breed] in the United States is Angus. What makes Angus so good in the beef industry is that it matures the quickest, and, if fed a good diet, will put on really good marbling and has really good muscle mass.” Additionally, “the yield will make you the most money,” she says. </p> <p>However, Flannery Beef diverged from the norms and became somewhat of an anomaly within the industry, focusing on Holstein for their dry-aged products instead. </p> <p>“Eighty-five percent of all dairy produced in the United States comes from Holstein cows. They’re good at their job. The funny thing about the dairy industry — and it’s kind of an inconvenient truth — is that the biggest byproduct of the dairy industry is the male Holstein.” </p> <p>“If you have a dairy farm, your animals need to keep producing calves in order to keep producing milk. If you have a female calf, that’s great — you just grew your herd. But, if you have a male calf, you have no use for this animal.”</p> <p>“The industry has come to this question of what do we do with male Holsteins?”</p> <p><img alt="Katie Flannery at ICE" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Flannery%20Beef%20web.jpg" class="align-center" /></p> <p>“My dad, our whole company and I are absolutely in love with the Holstein breed, not only because you’re finding a home for something that otherwise is pushed aside from the industry, but [also] because of the quality.”</p> <p>“When you start looking at high-end, high-quality, prime steaks, Holstein has the ability to marble beyond belief.”</p> <h5>So, why dry age beef?</h5> <p><img alt="Katie Flannery slicing steak" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Flannery%20Beef%20beef%20web.jpg" class="align-right" /></p> <p>“There are natural enzymes within the meat that are aerobic. They need oxygen to survive.” Once the beef interacts with the air, it starts to break down the molecular bonds of the meat because of these living organisms. This results in tender and extremely flavorful beef.</p> <p>“In a nutshell, dry aging is a controlled decay process. You’re letting these enzymes break down the muscle. The main control on dry aging is going to be temperature. Temperature is absolutely key,” Katie explains. </p> <p>So why dry age? Flannery Beef explains it as, “the longer you dry age beef, the more pronounced the flavor is. A good analogy for any of you who enjoy cooking is to think of what happens when you turn a stock into a demi. As the moisture evaporates, the flavor concentrates.” </p> <p><a class="link--round-arrow" href="https://www.ice.edu/request-info" rel=" noopener" target="_blank"><em>Pursue your culinary dreams at ICE.</em></a></p> <p><iframe allow="autoplay; clipboard-write; encrypted-media; picture-in-picture; web-share" allowfullscreen="true" frameborder="0" height="314" scrolling="no" src="https://www.facebook.com/plugins/video.php?height=314&amp;href=https%3A%2F%2Fwww.facebook.com%2Ficeculinary%2Fvideos%2F225634642926502%2F&amp;show_text=false&amp;width=560&amp;t=0" style="border:none;overflow:hidden" width="560"></iframe></p> Los Angeles Culinary Arts Butchery <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24146&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="WzLkSp5vvMkVFMswo-HerkS5ZQWFZDxcI-XOHq0O6mE"></drupal-render-placeholder> </section> </div> </div> Fri, 14 Jan 2022 18:21:28 +0000 ablustein 24146 at https://ice.edu Our Top Five Stories of 2021 https://ice.edu/blog/top-food-stories-2021 <span>Our Top Five Stories of 2021</span> <span><span lang="" about="/user/79461" typeof="schema:Person" property="schema:name" datatype="">ablustein</span></span> <span>Wed, 01/12/2022 - 13:03</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/before%20culinary%20school%20header%20%281%29.jpeg?itok=SgXtN_ge This is what you our readers enjoyed most <time datetime="2022-01-12T12:00:00Z">January 12, 2022</time> Andrew Blustein — Content Manager <p>Food stories are universal, and here at ICE we want to share those stories, along with our knowledge and expertise, directly with you. </p> <p>Home kitchens are often the place where friends and family gather to tell stories and make memories. Here are some of the top stories we took from our kitchens that we wanted to share with you.</p> <h5><a href="https://www.ice.edu/blog/alternative-flours" rel=" noopener" target="_blank">Four All-Purpose Flour Alternatives</a></h5> <p>This guide to understanding healthy wheat-flour alternatives was our top story of 2021. ICE Chef Palak Patel shares tips on how to store different kinds of flour, the different properties of each and then shares a buckwheat flour flapjack recipe to help get you started exploring new foods.</p> <h5><a href="https://www.ice.edu/blog/michelin-stars" rel=" noopener" target="_blank">What Michelin Stars Mean</a></h5> <p>Many of our alumni go on to cook at — and even run — Michelin-starred restaurants, but what exactly does that accolade mean? </p> <p>Michelin stars are considered a hallmark of fine dining, and they’re not so easy to earn. A restaurant can receive between one and three stars, and the inspectors who dole out the honors are totally anonymous. </p> <h5><a href="https://www.ice.edu/blog/things-to-know-before-culinary-school" rel=" noopener" target="_blank">Things to Know Before Culinary School</a></h5> <p>Have you been asking yourself if you should go to culinary school? To help you decide, we laid out some basic facts and tips to know before kickstarting your culinary career at ICE.</p> <p>Here’s one piece of advice that will help you thrive in professional kitchens: clean as you cook. Keeping a clean station is stressed in both the classroom and restaurant kitchens, so getting into the habit of being neat will prepare you for your professional career.</p> <p><a class="link--round-arrow" href="https://www.ice.edu/request-info" rel=" noopener" target="_blank"><em>Pursue your culinary dreams at ICE.</em></a></p> <h5><a href="https://ice.edu/blog/antique-chocolate-molds" rel=" noopener" target="_blank">Giving New Life to Vintage Chocolate Molds</a></h5> <p>ICE’s Creative Director Chef Michael Laiskonis is an avid student of chocolate history, culture and manufacturing who collects all kinds of food artifacts, including several vintage chocolate molds dating back 100 years or more.</p> <p>He found a letter and number mold from the 1920s and a rare hinged cigar mold, and then went on a journey to refurbish and mold his own chocolate from these beautiful molds. </p> <h5><a href="https://ice.edu/blog/how-to-cook-eggs" rel=" noopener" target="_blank">How to Cook an Egg</a></h5> <p>This may sound like a simple kitchen task, but many of you wanted to better understand how to make a proper egg. </p> <p>ICE alum Melissa Lamothe shares some tips and explains why it’s so important to get good at cooking this delicate ingredient in restaurant settings where you could be serving hundreds of them during a busy brunch service.   </p> <p><a class="link--round-arrow" href="https://www.ice.edu/blog/best-recipes-2021" rel=" noopener" target="_blank"><em>See our most popular recipes of 2021.</em></a></p> Culinary Arts Pastry Arts Health-Supportive Culinary Arts <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24126&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="oyiTDpv1Bia4xVaJPZ2tnYKCD5KvGBdZww4iXD2NVOU"></drupal-render-placeholder> </section> </div> </div> Wed, 12 Jan 2022 18:03:23 +0000 ablustein 24126 at https://ice.edu ICE Alumni Had Some of the Best Restaurants in 2021 https://ice.edu/blog/ice-alumni-best-restaurants-2021-nytimes <span>ICE Alumni Had Some of the Best Restaurants in 2021</span> <span><span lang="" about="/user/79461" typeof="schema:Person" property="schema:name" datatype="">ablustein</span></span> <span>Wed, 01/05/2022 - 12:34</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/nyt_top_2021_restos_HERO.png?itok=xXAmhUtn New York Times restaurant critic Pete Well’s year-end “ten best new” recap included four restaurants run by ICE graduates. <time datetime="2022-01-05T12:00:00Z">January 5, 2022</time> ICE Staff <p>New York Times restaurant critic Pete Wells deemed these restaurants by ICE alumni to be among the best in New York last year.</p> <p>It’s been a challenging couple of years for the restaurant industry, but many chefs are still managing to thrive and adapt to the new normal. And four ICE alumni did especially well in 2021, at least according to the New York Times.</p> <p>In restaurant critic Pete Wells’ roundup of the top 10 new restaurants of 2021, spots run by four ICE alumni made the cut. After kickstarting their culinary careers at ICE, these four graduates are making their mark on diners and critics alike.</p> <blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/CXtpt1dvcVp/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"> <div style="padding:16px;"> <div style=" display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display:block; height:50px; margin:0 auto 12px; width:50px;"><a href="https://www.instagram.com/p/CXtpt1dvcVp/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank"><svg height="50px" version="1.1" viewbox="0 0 60 60" width="50px" xmlns="https://www.w3.org/2000/svg" xmlns:xlink="https://www.w3.org/1999/xlink"><g fill="none" fill-rule="evenodd" stroke="none" stroke-width="1"><g fill="#000000" transform="translate(-511.000000, -20.000000)"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631"></path></g></g></g></svg></a></div> <div style="padding-top: 8px;"> <div style=" color:#3897f0; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;"><a href="https://www.instagram.com/p/CXtpt1dvcVp/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank">View this post on Instagram</a></div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style=" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style=" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)"> </div> </div> <div style="margin-left: auto;"> <div style=" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style=" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style=" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;"><a href="https://www.instagram.com/p/CXtpt1dvcVp/?utm_source=ig_embed&amp;utm_campaign=loading" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;" target="_blank">A post shared by Ayesha Nurdjaja (@ayesha_rare)</a></p> </div> </blockquote> <script async="" src="//www.instagram.com/embed.js"></script><h5>Ayesha Nurdjaja (Culinary, ’07)</h5> <p>Chef Ayesha earned her diploma in <a href="https://ice.edu/newyork/career-programs/school-culinary-arts" rel=" noopener" target="_blank">Culinary Arts</a> from <a href="https://ice.edu/newyork" rel=" noopener" target="_blank">ICE New York</a> in 2007, and then quickly moved her way up in the restaurant world. She was a sous chef at Lidia Bastianich’s Felidia and helped lead kitchens at Michelin-starred restaurants Picholine and A Voce. After she was executive chef at Red Gravy in Brooklyn for three years, she opened her first restaurant, Shuka, in 2017.</p> <p>But it’s her offshoot, Shukette, that’s earned her praise from the Times. Opened in July of last year, this Middle Eastern restaurant in Chelsea quickly caught the attention of critic Pete Wells for its “exuberant” tone and a menu that “radiates a love of pickles, a passion for dips and charcoal-grilled skewers, a near-mania for breads hot from the oven.”</p> <blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/CHdEKOog0JD/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"> <div style="padding:16px;"> <div style=" display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display:block; height:50px; margin:0 auto 12px; width:50px;"><a href="https://www.instagram.com/p/CHdEKOog0JD/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank"><svg height="50px" version="1.1" viewbox="0 0 60 60" width="50px" xmlns="https://www.w3.org/2000/svg" xmlns:xlink="https://www.w3.org/1999/xlink"><g fill="none" fill-rule="evenodd" stroke="none" stroke-width="1"><g fill="#000000" transform="translate(-511.000000, -20.000000)"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631"></path></g></g></g></svg></a></div> <div style="padding-top: 8px;"> <div style=" color:#3897f0; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;"><a href="https://www.instagram.com/p/CHdEKOog0JD/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank">View this post on Instagram</a></div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style=" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style=" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)"> </div> </div> <div style="margin-left: auto;"> <div style=" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style=" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style=" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;"><a href="https://www.instagram.com/p/CHdEKOog0JD/?utm_source=ig_embed&amp;utm_campaign=loading" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;" target="_blank">A post shared by Shenarri 💐 (@shenarrigreens)</a></p> </div> </blockquote> <script async="" src="//www.instagram.com/embed.js"></script><h5>Shenarri Freeman (Health-Supportive, ’20)</h5> <p>Chef Shenarri’s vegan soul food restaurant, <a href="https://www.ice.edu/blog/shenarri-greens-cadence" rel=" noopener" target="_blank">Cadence</a>, earned her instant acclaim. The Times, James Beard Foundation, Tasting Table, Resy and VegOut all had high praise for this East Village spot after it opened in March of 2021.</p> <p>Chef Shenarri adopted a plant-based diet while working at a bistro in the Washington, D.C. area, and after noticing improvements to her health, she started throwing plant-based pop-ups and dinner parties. In 2019, she decided to take the plunge and enroll in <a href="https://ice.edu/newyork/career-programs/natural-gourmet-center" rel=" noopener" target="_blank">Health-Supportive Culinary Arts</a> at ICE, where she says she picked up invaluable knife skills, kitchen operation know-how and made important connections, like getting the opportunity to volunteer at the James Beard House.</p> <p>“I wouldn’t know as many people in the food industry in New York as I know now,” she says. “I’ve only been here a year and a half and my network has really expanded in a small amount of time.”</p> <p>Wells loves Cadence for the “surprises up its sleeve” — he didn’t expect to find the platonic ideal of potato salad in New York at a vegan restaurant.</p> <blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/CNs4Q06jWA7/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"> <div style="padding:16px;"> <div style=" display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display:block; height:50px; margin:0 auto 12px; width:50px;"><a href="https://www.instagram.com/p/CNs4Q06jWA7/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank"><svg height="50px" version="1.1" viewbox="0 0 60 60" width="50px" xmlns="https://www.w3.org/2000/svg" xmlns:xlink="https://www.w3.org/1999/xlink"><g fill="none" fill-rule="evenodd" stroke="none" stroke-width="1"><g fill="#000000" transform="translate(-511.000000, -20.000000)"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631"></path></g></g></g></svg></a></div> <div style="padding-top: 8px;"> <div style=" color:#3897f0; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;"><a href="https://www.instagram.com/p/CNs4Q06jWA7/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank">View this post on Instagram</a></div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style=" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style=" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)"> </div> </div> <div style="margin-left: auto;"> <div style=" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style=" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style=" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;"><a href="https://www.instagram.com/p/CNs4Q06jWA7/?utm_source=ig_embed&amp;utm_campaign=loading" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;" target="_blank">A post shared by Gage &amp; Tollner (@gage.and.tollner)</a></p> </div> </blockquote> <script async="" src="//www.instagram.com/embed.js"></script><h5>Sohui Kim (Culinary Arts, ’02)</h5> <p>When Gage &amp; Tollner shuttered in 2004, a collective cry could be heard by hungry New York City diners throughout the five boroughs. But New Yorkers can thank ICE alum Sohui Kim and her partners, Ben Schneider and St. John Frizell, who rode in on their horses together and saved the day for this Brooklyn steakhouse revival.</p> <p>Though there was some pivoting due to the pandemic — the targeted opening date was March 15, 2020 — Gage &amp; Tollner finally reopened their doors on Fulton Street in Downtown Brooklyn in April of 2021, and to much fanfare.</p> <p>A Seoul-native, Chef Sohui moved to New York at 10 years old. Her extensive resume includes stints with high-profile chefs including Michael Anthony, Peter Hoffman and Anita Lo. Along with her husband, Ben Schneider, Chef Sohui is the co-owner of celebrated restaurants The Good Fork and Insa, also located in Brooklyn; glitzy Gage &amp; Tollner rounds out their collection of restaurants.</p> <p>The menu, led by Executive Chef Adam Shepard, “offers a contemporary view of Gilded Age indulgence,” Wells says in his roundup. Showstopping dishes include a mammoth chilled seafood platter royale complete with caviar service, clams kimsino (with bacon-kimchi butter), veal chop with roasted shallot-porcini verjus and roasted skate wing on the bone. All of that indulgence — paired with a classic martini or sazerac — Gage &amp; Tollner has been deemed by the NYT well worth the trip to Brooklyn.  </p> <blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/BouUpEOBCYr/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"> <div style="padding:16px;"> <div style=" display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display:block; height:50px; margin:0 auto 12px; width:50px;"><a href="https://www.instagram.com/p/BouUpEOBCYr/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank"><svg height="50px" version="1.1" viewbox="0 0 60 60" width="50px" xmlns="https://www.w3.org/2000/svg" xmlns:xlink="https://www.w3.org/1999/xlink"><g fill="none" fill-rule="evenodd" stroke="none" stroke-width="1"><g fill="#000000" transform="translate(-511.000000, -20.000000)"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631"></path></g></g></g></svg></a></div> <div style="padding-top: 8px;"> <div style=" color:#3897f0; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;"><a href="https://www.instagram.com/p/BouUpEOBCYr/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank">View this post on Instagram</a></div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style=" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style=" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)"> </div> </div> <div style="margin-left: auto;"> <div style=" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style=" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style=" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;"><a href="https://www.instagram.com/p/BouUpEOBCYr/?utm_source=ig_embed&amp;utm_campaign=loading" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;" target="_blank">A post shared by YOON HAEUNDAE GALBI (@yoon_nyc_1964)</a></p> </div> </blockquote> <script async="" src="//www.instagram.com/embed.js"></script><h5>Bobby Yoon (Culinary/Management, ’16)</h5> <p>Chef Bobby grew up in a household where food was at the forefront, and later graduated from ICE with a dual degree in Culinary Arts and <a href="https://ice.edu/newyork/career-programs/restaurant-and-culinary-management" rel=" noopener" target="_blank">Restaurant &amp; Culinary Management</a>. He's gone on to work at venerable restaurants including Danji and O Ya before opening Yoon Haeundae Galbi in bustling Koreatown in 2018. </p> <p>Paying homage to his grandfather’s restaurant Haeundae Somunnan Amso Galbijip in Busan, South Korea, which has been in operation since 1964, all meat served at the New York iteration “is prepared with unparalleled technique,” per the restaurant’s website. </p> <p>Though Chef Bobby’s restaurant is a more modern take on the Busan location, one thing remains the same — short ribs are given the Haeundae cut, a tenderization method developed by Bobby’s grandfather himself. Per Wells’ review last summer, the cut “goes with the grain, leaving a two-inch length of bone at one end of a long, wide belt of meat. Yoon then goes at the beef with a knife, making long, deep slashes across the grain to break up the sinews.” Those short ribs and meats of all kinds, including brisket, rib eye and bulgogi, are served on the grill, stuffed in dumplings or studded in noodle dishes. </p> <p>“The meat is cooked on what looks like an ancient warrior’s helmet; all the fat and juices run down to a wide brim,” adds Wells. </p> <p>“I am very proud to be part of [the] ICE community,” Chef Bobby says. “More fun and exciting [things in] 2022 are coming.”</p> <p><a class="link--round-arrow" href="https://ice.edu/newyork/career-programs"><em>Pursue your culinary dreams at ICE.</em></a></p> Culinary Arts Health-Supportive Culinary Arts Restaurant Management New York City News <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24071&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="atZf495XIfdvR6wS2GCZwl1YEQsnaBqGE3QwAmMJu60"></drupal-render-placeholder> </section> </div> </div> Wed, 05 Jan 2022 17:34:36 +0000 ablustein 24071 at https://ice.edu The Best Kitchen Gift Ideas, According to ICE Chefs https://ice.edu/kitchen-gift-ideas-2021 <span>The Best Kitchen Gift Ideas, According to ICE Chefs</span> <span><span lang="" about="/user/79461" typeof="schema:Person" property="schema:name" datatype="">ablustein</span></span> <span>Wed, 12/22/2021 - 10:58</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/kitchen_gifts_2021_credit_ALB_HERO.png?itok=fur1TOWp Our expert Chef-Instructors are decking the campus halls <time datetime="2021-12-22T12:00:00Z">December 22, 2021</time> Abbe Lewis — Content Director <p>We’re in the throes of the holiday season, and those celebrating Christmas are in crunch mode, doing last-minute shopping for family and friends. With so many kitchen gadgets at the ready, it’s hard to know what tool is best. We turned to our ICE Chef-Instructors for their ideas — here’s what they recommend gifting this holiday season. </p> <h5>Think Small</h5> <p>A chef’s knife and a sauté pan are certainly worth their weight in gold, but don’t discount the smaller utensils that prove themselves to be just as useful and stand the test of time — like an infrared thermometer. “It’s a must-have for tempering chocolate, but also super helpful for checking to see if your pizza stone or baking steel has preheated enough when you’re heating up your oven,” says <a href="https://www.ice.edu/newyork/career-programs/school-pastry-baking-arts" rel=" noopener" target="_blank">Pastry &amp; Baking Arts</a> Chef-Instructor Kierin Baldwin, who has an Etekcity thermometer at home. “They’re workhorses.”</p> <p>For home baking, Chef Kierin turns to Bundt cake testers from Nordic. “The tip changes from black to red when the center of your cake is baked through!” (She also recommends rounding out the gift with a nonstick cast aluminum Bundt cake pan.) </p> <p><figure role="group" class="align-center"><img alt="zwilling_gift_idea" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Screen%20Shot%202021-12-20%20at%2012.19.55%20PM.png" /><figcaption><em>Photo courtesy of Zwilling.</em></figcaption></figure></p> <h5>There’s No Such Thing as Too Much Cookware</h5> <p>A seasoned cook can always use another piece of equipment — specifically, a Dutch oven. Lead Chef and Operations Manager, Joshua Resnick, recommends a 4-quart pan. “It’s not too big, perfect when you’re cooking a good-sized dinner for four-to-six people,” he says. “But you can also cook smaller dinners for two.” Chef Joshua is using his pan to cook a batch of glazed carrots for Christmas dinner. </p> <p>Some cast iron and enamel pans are heat resistant for up to 500˚F, making it a good option for bread baking. </p> <h5>Spatulas</h5> <p>“A crucial and yet affordable piece of equipment for me is a silicon spatula,” says <a href="https://www.ice.edu/newyork/career-programs/school-culinary-arts" rel=" noopener" target="_blank">Culinary Arts</a> Chef-Instructor Remy Forgues. “I use it for many things, like stirring, scraping and shaping. They also come in different sizes and colors, making it a fun gift.” </p> <p>With top brands including OXO and Gir, and types including rubber, offset and fish turners, there are several exceptional spatulas on the market these days for every type of cook. </p> <p>“You can never, ever have too many heatproof silicone spatulas,” adds Chef Kierin, who prefers all-silicone spatulas from Tovolo. “This set has everything including mini spatulas, which not enough people realize are super useful.” </p> <p><figure role="group" class="align-center"><img alt="pie_shirt_courtesy_erin_jeanne_mcdowell_food52" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/pies_courtesy_erin_jeanne_mcdowell_food52_0.png" /><figcaption><em>Courtesy of Erin Jeanne McDowell/Food52.</em></figcaption></figure></p> <h5>Get Weird</h5> <p>Look beyond your kitchen arsenal by way of unconventional gifts like food subscriptions (think hot sauce, tea, cheese or beer) or a set of fancy dish towels. For Chef Kierin, she turns to quirky tees like the one pictured above, fitting for pie enthusiasts and sweet tooths. “Fun food-related clothing always makes me happy.” </p> <h5>Go For a Spin</h5> <p>ICE’s Director of Nutrition, Celine Beitchman, says the gift that truly keeps on giving is the modest salad spinner, a “life changer” for her. </p> <p>“I have been using mine for so long I can’t rightly recall! I use it for salad spinning, keeping greens fresh in the fridge and for sprouting beans,” she says. “And on occasion, I’ve been known to use the outer plastic bowl upside down over a plate of tantalizing baked goods so they are out of reach but not out of sight.” Chef Celine recommends any brand that has both good recognition and quality kitchenware. </p> Holidays Culinary Arts Pastry Arts Health-Supportive Culinary Arts <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24036&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="7N_YWQybFLLl7VqzXmrKNL0ga36_L9JjO770HpM2DP0"></drupal-render-placeholder> </section> </div> </div> Wed, 22 Dec 2021 15:58:14 +0000 ablustein 24036 at https://ice.edu