With the James Beard Foundation also celebrating its 30 th anniversary, this year’s Chefs’ Night Out was particularly festive. “ICE and the James Beard Foundation have always had a special bond and...
When it comes to palate training, Chef Alex Guarnaschelli started young. The daughter of a busy cookbook editor, Alex spent her childhood surrounded by a smorgasbord of food and culinary trends. Since...
T o celebrate the release of her highly anticipated cookbook, My Rice Bowl, James Beard Award nominee Chef Rachel Yang will visit ICE on November 10. She and co-author Jess Thomson will reflect on...
ICE’s expert pastry chefs joined forces and spent over 500 hours crafting a 10-foot-tall replica of Buddy the Elf, made of delicious Rice Krispies Treats ®. The colossal confection was unveiled on...
We would be hard pressed to a better proponent of cooking sustainably or a better example of finding one’s culinary voice, than Chef Atala. Chef Atala, widely considered the best chef in South America...
As a bonus, two of them just happen to be vegan. Even better, the only kitchen equipment you’ll need is a hand blender and a jar. First on the menu is Peanut Butter & Jelly — with raspberries and...
First, she enrolled at New York University’s master’s program in food studies and spent three years working full-time while burning the midnight oil between classes and assignments. Then, she landed...
One of the most common mistakes with steak preparation is not in the cooking — it’s in the cutting. Meat has long muscle fibers that are naturally chewy and tough: Cutting across makes each piece of...
ICE Chefs Cara Tannenbaum and Andrea Tutunjian wrote the book on making delicious things with nuts — no, really, they wrote a book called In a Nutshell: Cooking and Baking with Nuts and Seeds. Their...
Having produced over 120 batches of chocolate with beans sourced from more than 20 countries, the Chocolate Lab has given Chef Michael the chance to tinker with each step of the chocolate-making...
This month, we’re rolling out our summer menu, incorporating the season’s best produce, and offering a brand new hydroponic garden option, which allows you and your guests to take a guided tour of our...
ICE President Rick Smilow welcomed 600 proud family and friends to share in the ICE graduates' accomplishments. Rick noted the diversity of the students, who represented all of ICE’s career programs —...
