Stephanie Fraiman - Public Relations & Communications Director

Rule Breaking Baking

ohoadmin — Wed, 27 Apr 2016 16:57:19 +0000

Rule Breaking Baking ohoadmin Wed, 04/27/2016 - 12:57 April 27, 2016

By Stephanie Fraiman - Public Relations & Communications Director

To most, the general difference between cooking and baking is that cooking involves tasting, adjusting to your preferences and the ability to follow a recipe loosely; while baking is precise, measured, detailed and must strictly follow that recipe. With this knowledge in hand, I embarked on the seemingly rebellious Rule Breaking Baking: Baking without Measuring class with Chef Melanie Underwood at ICE.

(credit: Melanie Underwood)

The premise of the class is to learn to bake the way we cook – and to think independently about measuring or not measuring! Here are the biggest lessons I learned in this class:

Think Ģ��Ƶ Seasonality

The key is to think about the flavors of what you’re baking before you start – you don’t have to follow the recipe to a “t.” Is it winter and the recipe calls for plums? Then you’re probably going to want to add more sugar to supplement the tart flavor of that out-of-season fruit. But if it’s the middle of August, then you may want to reduce your sugar to account for how ripe and sweet those plums will be.

Let Your Tastes Dictate the Ingredients

When you see a flavoring ingredient in the recipe, like chocolate or cocoa powder, coffee, orange juice or zest, vanilla, etc., this is the perfect opportunity to break the rules and make the recipe your own. For instance, in the class, rather than following the exact recipe for a strawberry-chocolate ice cream (to go with the rhubarb crisp), I chose to replace cocoa powder with lemon juice, citrus zest and thyme for a fresher flavor profile.

Measure by Hand

While it takes some practice, most measurements can be done by hand and eye, rather than with a measuring cup. Start practicing by measuring a cup of flour or sugar and then placing it in your hand. You can get a sense of how much a cup feels like and use that as a general measurement. After all, our grandmothers didn’t measure their flour meticulously, and how many of our favorite desserts came from their kitchens?

I also gleaned some interesting general baking tips that everyone – even the measuring sticklers – can benefit from:

When zesting a lemon with a microplane, hold the lemon below the microplane and use it to “shave” off the zest. This will help prevent over-zesting and the risk of bitter pith in your batter.
You can freeze leftover egg whites.
A milk wash will produce a more rustic look while an egg wash gives baked goods a shinier finish.
Roll out dough on parchment paper. That way, if it gets warm, you can just pick up the parchment and put it in the refrigerator to chill.
Baked goods go stale more quickly when stored in the refrigerator (unless they have eggs as an ingredient).

Ready to up your baking game? Click here for a list of upcoming recreational classes at ICE.

Pastry Arts Baking Arts

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Pastry & Baking Arts

ICE Wins Top Honors at IACP Awards

ohoadmin — Mon, 30 Mar 2015 15:23:49 +0000

ICE Wins Top Honors at IACP Awards ohoadmin Mon, 03/30/2015 - 11:23 March 30, 2015

By Stephanie Fraiman - Public Relations & Communications Director

This weekend, ICE received the ultimate nationwide honor from the International Association of Culinary Professionals (IACP), winning the 2015 Award of Excellence for “Culinary School of the Year” at this year’s Annual IACP Conference in Washington, D.C.

ICE President and CEO Rick Smilow accepts the 2015 IACP award for "Culinary School of Excellence.

The IACP is a forum of 3,000 professional food and beverage members from 32 countries engaged in and committed to excellence in all aspects of the culinary industry at the local, national and global level. Each year, the IACP Awards pay tribute to notable culinary professionals or institutions that have made significant and lasting contributions to the culinary industry. This award comes at a pivotal time in ICE’s history—2014 had record enrollments and 2015 marks the school’s 40th anniversary.

In April, ICE will be moving to its brand new, expanded 74,000 sq. ft. home at Brookfield Place, overlooking the Hudson River in Lower Manhattan (225 Liberty Street). “ICE’s mission is to help our students find their culinary voice, be it as a restaurant chef, food entrepreneur, master baker or simply a better home cook,” said Rick Smilow, ICE’s president and CEO since 1995.

“This award not only validates those efforts, but also acknowledges our ongoing mission to be one of the world’s most programmatically diverse, creative, inspiring and state-of-the-art culinary institutes.” At the IACP Conference, ICE won a second award as Culinary Arts Chef Instructor Chris Gesualdi was named 2015 “Culinary Educator of the Year.”

During Chef Chris’ 10 year tenure at ICE, he has made a lasting impact on thousands of students through his unyielding commitment to excellence in the kitchen. Prior to a career in education, Chef Chris worked at some of New York City’s best restaurants, including Le Bernardin, Tonic and Montrachet (where he received 3 stars in the New York Times and a James Beard Award nomination for his work as executive chef).

Among Chris’ most formative colleagues is Chef Thomas Keller, who notes: “Chef Chris’ commitment, dedication and work ethic were unmatched and continue to be an example today. Our profession is in a better place because of [chef instructors] like Chris who truly understand what it takes to be a chef.”

“ICE operates classes and events more than 350 days per year, helping people from across the country hone their culinary skills or advance their careers. We’ve created the ideal culinary community for anyone to find what they are looking for in food and hospitality,” said Richard Simpson, ICE’s vice president of education. “We are constantly looking to enhance this community with innovations like migrating our curriculum to iPads, installing a bean-to-bar chocolate lab in our new facility or partnering with leading brands like IBM and the New York Jets, and we’re proud that our professional colleagues recognize that effort and imagination.”

In the field of cookbooks and food journalism, three ICE alumni also received top honors at the conference, including "Best Culinary Column" (Kristen Miglore—Genius Recipes, Food52), "Cookbook: Judges Choice" (Jody Eddy—North: The New Nordic Cuisine of Iceland) and "Cookbook: Children, Youth & Family" (Ramin Ganeshram—Future Chefs: Recipes by Tomorrow's Cooks Across the Nation and the World). ICE has won IACP Awards in the past for “Best Vocational Cooking School” and “Best Recreational Cooking School.”

Additionally, ICE Creative Director Michael Laiskonis won the “Culinary Professional of the Year” award in 2014 and Smilow, ICE’s president, won “Culinary Entrepreneur of the Year” in 2011.

Click here to learn more about ICE's award-winning career programs.

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ICE and American Express Launch Restaurant Success Series

ohoadmin — Mon, 10 Nov 2014 16:54:53 +0000

ICE and American Express Launch Restaurant Success Series ohoadmin Mon, 11/10/2014 - 11:54 November 10, 2014

By Stephanie Fraiman - Public Relations & Communications Director

When it comes to building a successful restaurant or food business, who better to turn to than the expert consultants and Culinary Management instructors at ICE? In this four-part video series, created in collaboration with American Express, we invite aspiring and current restaurant owners to explore the world of restaurant management with tips, advice and insider information that can help ensure your success. From breaking down menu costs to learning the secrets of preventing bar or retail theft, get a leg up in this highly competitive industry. Offering their expertise are instructors from ICE’s School of Culinary Management: Dean of Culinary Business and Management, Steve Zagor; instructors Vin McCann and Brian Buckley; Director of Beverage Studies, Anthony Caporale; and public relations consultant, Cindi Avila.

Recipe for Restaurant Profits

Cutting corners may initially seem easy and fast, but could you end up losing money in the long run? Discover the number one thing you need to know to make money in the restaurant business.

Restaurant Success: How to Sizzle and Not Fizzle

Does your restaurant have what it takes to thrive, or will it be just a flash in the pan? Learn how proper employee training and learning to interpret customer feedback can help build a stable, profitable business.

Preventing Bar and Retail Theft

Do you trust your staff? Do they trust you? Could security cameras do more harm than good? Master the secrets to preventing beverage, food and retail theft in your restaurant.

Building Your Marketing Plan: Public Relations, Social Media, and Advertising

Afraid your food business is getting lost in the mix? Discover your “niche”, learn to build buzz, and boost brand recognition with these PR, marketing and media tips from ICE.

Have an idea for a food business, but not sure how to get started? Learn how ICE's Culinary Management and Professional Development programs can help turn your dream of opening a restaurant into a reality.

Business of Food Special Events Restaurants Restaurant Management

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Business of Food

Recipe: National Doughnut Day

ohoadmin — Fri, 06 Jun 2014 20:47:04 +0000

Recipe: National Doughnut Day ohoadmin Fri, 06/06/2014 - 16:47 June 6, 2014

By Stephanie Fraiman - Public Relations & Communications Director

Chef Chad Pagano loves doughnuts. Their basic recipe is a canvas for creativity, with no limit to the toppings, glazes and flavor profiles that can work their magic on the sweetened dough.

Across the world, chefs of all cultures add their own twist to the beloved pastry, and—at least in America—that’s an idea worth celebrating.

In honor of National Doughnut Day, we asked Chad to share his expert tips, so you can craft the perfect batch.

Don’t over-mix. “A lot of amateur bakers tend to overmix doughnuts. The best cake doughnuts have a little bumpiness and irregularity to them—that’s OK. Don’t over-mix cake or yeast doughnuts; that makes the doughnuts too chewy and tough—the last thing we want.”
Temperature is key. "This is especially important when making yeast doughnuts. You want to mix the yeast with the water or milk at 100 degrees. Keep the rest of your ingredients at room temperature. When combined, you'll get the perfect temperature for rising dough—78-82 degrees."
Resist the urge to add more flour. "If your dough is too sticky, wrap it in plastic and let it sit in the refrigerator for an hour to rest."
Invest in a digital thermometer. “People don’t realize that they need a certain temperature when frying. I fry doughnuts in shortening—the thicker viscosity prevents the fat from penetrating the doughnut—at a nice high temperature, 375 F, and that temperature needs to be maintained. If you’re using other oils (like canola) bring it down to 360 F.”
Don't over-fry. “A good doughnut is dropped in the oil and sinks to the bottom. As the gasses expand in the doughnut, the dough rises. Fry it about one minute on each side, and don’t flip it too many times.”
Have patience. “Don’t glaze doughnuts while they are hot. You want to make sure the doughnut is room temperature, so the glaze doesn’t melt off, which just looks sloppy. You want the doughnut cooled off a bit, then dip it into a nice hot glaze and shake it a little so the glaze sits on the doughnut.”

Apple Cider Doughnuts

Yield: Approximately 15 doughnuts, plus holes

1 cup unfiltered apple cider
3 ½ cups all-purpose flour
1 tablespoon baking powder
1 ¼ teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon, divided
½ cup well-shaken buttermilk
¾ stick unsalted butter, melted
2 large eggs
3 cups sugar, divided

Boil cider until reduced to about 1/3 cup, then cool completely.
Whisk flour, baking powder, baking soda, salt and 1 teaspoon cinnamon.
Whisk reduced cider, buttermilk, butter, eggs, and 1 cup sugar in a small bowl. Stir into dry ingredients until a dough forms (it will be very sticky).
Turn dough out onto a floured surface and pat out with floured hands into a 13-inch round. Cut out doughnuts and fry at 370F degrees until done. When slightly cooled, dredge in cinnamon sugar (made with remaining cup sugar and cinnamon).

For more of Chef Chad's signature doughnut recipes, visit TODAY.com.

Recipe Holidays Desserts

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Recipes Step 1 - Boil cider until reduced to about 1/3 cup, then cool completely; Step 2 - Whisk flour, baking powder, baking soda, salt and 1 teaspoon cinnamon; Step 3 - Whisk reduced cider, buttermilk, butter, eggs, and 1 cup sugar in a small bowl. Stir into dry ingredients until a dough forms (it will be very sticky); Step 4 - Turn dough out onto a floured surface and pat out with floured hands into a 13-inch round; Step 5 - Cut out doughnuts and fry at 370F degrees until done. When slightly cooled, dredge in cinnamon sugar (made with remaining cup sugar and cinnamon);

STREETS International 7th Annual Benefit

ohoadmin — Fri, 30 May 2014 22:05:34 +0000

STREETS International 7th Annual Benefit ohoadmin Fri, 05/30/2014 - 18:05 May 30, 2014

By Stephanie Fraiman - Public Relations & Communications Director

This week, more than 200 members of the New York community came together to support STREETS International, a Hoi An, Vietnam-based nonprofit organization that trains underprivileged young men and women to succeed in their region’s growing 5-star hospitality industry.

Chef Anita Lo of Annisa poses between ICE President Rick Smilow and an ICE student Volunteer at the STREETS International 7th Annual Benefit Wednesday night, at the Astor Center in NYC

STREETS was founded by Dr. Neal Bermas (a former ICE Culinary Management instructor) and his partner Sondra Stewart in 2007. Now in its seventh year of success, their 18-month training program for disadvantaged Vietnamese youth is hosted at four locations in Hoi An: The STREETS Restaurant and Cafe, a training center and two single-sex dorm houses. Among its most notable accolades, STREETS was inducted into the Clinton Global Initiative in 2014.

Video presentation at the benefit. Photo courtesy of Joe Wehner

This year, STREETS hosted its annual benefit event at the Astor Center in New York City. ICE students cooked alongside such esteemed chefs as Daniel Boulud and Anita Lo, preparing Southeast Asian-inspired street food for the event.

Chef Daniel Boulud, Neal Bermas (STREETS International Founder), Mark Maynard-Parisi (Senior Managing Partner at Blue Smoke Enterprises), and Danny Meyer. Photo courtesy of Joe Wehner.

Chefs from restaurants around the city join STREETS International founder Neal Bermas. Photo courtesy of Joe Wehner

Among the wide range of celebrated New York restaurants participating in the event were The Meatball Shop, Pok Pok, Toro, Annisa, DBGB, Blue Smoke, Pearl and Ash, Umi Nom/Kuma Inn, Num Pang, Le Colonial and Ai Fiori. Guests toasted the evening with specialty cocktails crafted by top mixologists from The Wren.

From left: Leslie McEachern (owner, Angelica Kitchen), Stephen Zagor (Dean, ICE School of Business & Management Studies, and Marion Nestlé (Paulette Goddard Professor, Department of Nutrition, Food Studies, & Public Health, New York University)

ICE was proud to be a part of the benefit, which raised over $100,000 for the charity organization on Wednesday night

Thanks to the help of STREETS’ many benefactors the event was a roaring success. It costs $1,800 for one student to complete the training program, and the benefit raised more than $100,000 for the organization. To learn more about STREETS and how you can contribute to their mission, click here.

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