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It was the perfect class for those of us who were interested in getting some real education on this bubbly beverage just in time to pop some corks for the holiday season! While nothing can compare to

While the amount of physical labor involved in the program makes it hard to actually pack on the pounds, the food is just so irresistibly good. Perhaps the fact that we’ve prepared it heightens our

Apparently I’m not the only one because there is a whole wide world of travel-food writing out there. In an effort to get the inside scoop on how to get started in this enviable business, I joined a

We’ve officially completed one-third of our 110 lessons in ICE’s Culinary Career Program and all I can think about is how to make the time slow down. Before I began the ICE Culinary program I asked

Chef Samuelsson, who is chef/owner of Aquavit and Riingo and is also a member of ICE culinary’s Advisory Board, took a packed house of ICE Culinary alumni, students and guests on a culinary adventure

Being with my extended family meant the classics of a 60s Thanksgiving table - canned cranberry sauce, green bean casserole and marshmallowed sweet potatoes. But this year things were going to be a

After an early morning arrival at Zurich airport, ICE chef instructors and program directors Faith Drobbin, Kathryn Gordon, Nick Malgieri, Rebecca Millican, Michelle Tampakis, Andrea Tutunjian and

It’s hard to believe that we’re through the first of five modules in our culinary arts program, and an externship that once seemed infinitely far away is now creeping up on us. I spent last weekend

We practiced making each of the three types of roux (pale, blond and brown), and for some of us that meant multiple attempts as we learned just how quickly butter could burn. And butter wasn’t the

We watched carefully as Chef Ted demonstrated each cut and technique on varying sections of beef, veal, pork, rabbit, and lamb. We began each lesson with a short lecture outlining the slaughtering

KS: You’ve been in the culinary field for almost three decades. What is it that originally drew you to knife skills in particular? NW: I guess you could say I was in the right place at the right time

Friday night began at the Powerhouse (an event space in an old power station) where cocktails and snacks were provided by The Inn at Blackberry Farm, in Walland, TN. I didn’t get a list of what was