Culinary Arts
Pop + Pour: Champagne Gala
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
Lessons 38-42: Now we're cookin'
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
Travel Food Writing with a Culinary Focus
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
Lessons 33-37: 'Tis the time to tournée
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
Marcus Samuelsson: The New American Table Demo
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
Holiday Hors D'oeuvres with Chef Richard Ruben
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
Where In the World is ICE: Switzerland - Part I
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
Lessons 20-24: Soups & Sautéing
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
Lessons 15-19: Classic & Contemporary Sauces
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
Lessons 11-14: Meat Fabrication
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
A Cut Above: Q&A with Chef Norman Weinstein
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
Southern Foodways Roadtrip: Part II
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