As the weather gets warmer, we find ourselves looking towards crisp ingredients to satiate our appetites, like vibrant asparagus, spring peas and an abundance of herbs. “I love all the greens,” says

When it comes to poutine, you’d be hard-pressed to find a chef — or anyone, really — who doesn’t like the hefty bar snack. Hailing from Québec, poutine is a combination of French fries tossed with

It was during her high school years and her enrollment in City-As-School (CAS) where she began navigating the world of hospitality, working as an apprentice under Annemarie Colbin at the Natural

Start by making a roux of equal parts of flour and butter. The darker the roux, the deeper the flavor. Then, add in the beer. For his beer cheese recipe, ICE Chef-Instructor Chris Arturo typically

We’re officially in spring, and our recipes are singing songs of fiddlehead ferns, asparagus, artichokes and fresh peas. When asked what he’s turning to this season, ICE Director of Culinary Affairs

Restaurateur Henry Meer says the most important piece of restaurant equipment isn’t labor or gas and electricity, but is, in fact, the garbage bin. “It’s hugely important to your bottom line,” he says

Potato starch is exactly what it sounds like, starch that has been extracted from tubers with high starch content, washed and then turned into powder. “The wonders of a modified starch, such as potato

Sabrage, or the act of sabering a Champagne bottle, is quite the party trick, and ICE students at our Los Angeles campus were lucky enough to learn the proper technique by Chef Lachlan. Enroll in the

Chef Kathryn knows a thing or two about pastry. Having over 20 years of experience, she has worked in some of the top restaurants in the world including Windows on the World, Le Cirque and Le

Think Small 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 many Hanukkah holiday staples, the humble-yet-mighty potato pancake can be prepped in a myriad of ways with every family having their own particular recipe or method. “Your potato latke shouldn’t

Chef Stephanie Izard hopes the next generation of chefs and culinary entrepreneurs will “learn everything you can, and when you make the next step in choosing which restaurant you want to work at