ICE and Zwilling J.A. Henckels have partnered to train the next generation of culinary professionals using the highest-quality kitchen equipment. As a leader in culinary education, ICE is proud to teach students using Zwilling’s cookware, flatware and glassware.
is internationally known for quality, design and innovation. The company combines stainless steel cookware from Demeyere in Belgium, cast-iron cookware from Staub in France, forged aluminum cookware from Ballarini in Italy, artisan knives from Miyabi in Japan, and J.A. Henckels cookware, cutlery, flatware and kitchen tools from Germany.
Zwilling and ICE share distinct values, from excellence to beautiful design, and collaborate on chef-driven creation everyday in the classroom. With a combined three centuries of culinary success, ICE and Zwilling continue to innovate to provide professional and home cooks a superior experience.
Elevate your cooking experience with .
Chef-Instructor Ted Siegel shares his experience choosing Staub.
When did you first discover Staub cookware?
I was first introduced to the beauty and practicality of Staub cookware during a trip to Paris, while dining at Christian Constant's Les Cocottes restaurant in the 7th Arrondissement.
As a professional chef and culinary instructor, what do you like most about Staub cookware?
What I love about Staub cookware is their ability to conduct and hold heat for more even cooking. For example, when it comes to cooking methods that require a cocotte, Staub cocottes lend themselves to a very rustic yet sophisticated presentation.
What’s your favorite recipe to prepare using Staub cookware?
One of my favorite recipes to prepare using Staub’s cocottes is roasted small game bird, such as guinea fowl, pheasant, partridge or pigeon. I start by lining the bottom casserole with hay, various herbs and aromatics. Then, I "butter roast " the small game bird alongside seasonal wild mushrooms.
Count on functional material, beautiful design and unique features with Staub's cocottes, pans and pots. The enamel is engineered for optimal braising, browning and searing; the colors have a shiny finish; and self-basting spikes on the lids keep your food moist. Staub cookware is free of cadmium, lead, PFOA and PTFE.
Zwilling offers more than 20 sets of expertly designed, stainless steel cutlery, including forged knives. The glassware spans crystal beverage and wine glasses, and double-walled borosilicate glassware, which maintains optimal temperatures, whether for coffee, beer or wine. A double-walled bowl is also available in the Sorrento collection.
Chef-Instructor Chris Arturo covers best practices when it comes to knife skills and most importantly how to manipulate your body in a way so you’re constantly cutting straight.
There are numerous ways and techniques to amplify plant flavors. Plant-Based Culinary Arts Chef-Instructor creates a fully plant-based dish with intense, delicious flavors.
Do you know the difference between a straight- and slope-sided pan? Culinary Arts Lead Chef-Instructor Barbara Rich shows you when to choose a sauté pan or a sautoir pan while using two methods to cook chicken.
Pastry & Baking Arts Chef-Instructor Kierin Baldwin explains how custards differ while demonstrating various ways to flavor and serve them.
ICE's Creative Director & Pastry Chef Michael Laiskonis introduces us to the classic and rustic dessert of southern France: the Clafoutis. Demonstrating its traditional form and with a dressed-up seasonal variation, but both baked and served in versatile cast-iron cookware.
