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Sara Tane made sausage in Mod 5 of Culinary Arts

Mod 5: The Glamour of Garde Manger

Chef Fredrik Berselius photo by Charlie Bennet

Meet Aska Chef Fredrik Berselius

Pecan pie with orange zest and smoked salt

How to Chef-ify Pecan Pie

Hay Smoked Ratte Potatoes with Crème Fraiche and Chives

Two Ways to Take Mashed Potatoes to the Next Level

Vegan macaroni and cheese

Chef Palak's Pro Guide to a Vegan Thanksgiving

Chef Chris Scott's Korean-style hot wings

Korean-Style Chicken Wings

Leftover Turkey Soup with Chanterelles and Vadouvan

Leftover Turkey Soup Recipe

Salt & Straw co-founder Kim Malek speaks to ICE students.

Business of Food/Wine

Kim Malek’s Salt & Straw Story: From Fear to Cult Following

Warm Roasted Radicchio, Smoked Mozzarella, Buckwheat, Aged Balsamic

Simple Winter Salad Inspiration

Semolina Artisanal Pasta

Three Artisanal Tastes of Pasadena

BOTLR the robot butler courtesy of Aloft Hotels

The Latest Hotel Technology Trends

Chef Paul Liebrandt inspires culinary students at ICE.

Paul Liebrandt’s Lessons Over Lièvre à La Royale

Goat Cheese Mousse, Pickled Beets, Beet Gel, Puffed Amaranth, Celery and Beet Coral

Testing Texture with Goat Cheese and Beets

Seafood and white bean chilli with cornbread

Chris Scott's Seafood Chili Recipe

Amanda Lee

ICE Student Amanda Lee Wins Umami Competition

Gotham Bar and Grill dining room

Business of Food/Wine

Bret Csencsitz's Restaurant Management Advice

Chef Tracy's Five-Spice Carrot Cake

Pastry & Baking Arts

Chef Tracy's Five-Spice Carrot Cake

John and Sukey Jamison raise sheep at Jamison Farm.

Pro Chefs Love This Pennsylvania Lamb Purveyor

Four Seasons Hotel Chicago sources sustainable seafood, including Ora King Salmon, Great Lakes Walleye and Alaskan Halibut.

Hotels Go Even Greener with Eco-Friendly Strides

A pile of multi-colored macarons

One NYC Patisserie: Five ICE Alumni

A pulled sugar flower on a hand-painted cake

Pastry & Baking Arts

How to Use Isomalt for Pulled Sugar Flowers

Chef Diego Lozano smiles with a student at ICE.

My Culinary Voice: Diego Lozano

A diner holds a restaurant menu

Business of Food/Wine

Restaurant Revenue Strategies

Spago in Los Angeles

ICE Alum Jessica Alferos on Year One at Spago