Emily Manley — Social Media Associate

How ICE’s Director of Culinary Affairs Celebrates Bastille Day

abaker — Thu, 14 Jul 2022 18:01:42 +0000

How ICE’s Director of Culinary Affairs Celebrates Bastille Day abaker Thu, 07/14/2022 - 14:01 Chef Herve shows his traditional pâté en croûte. Chef Hervé Malivert makes a decadent pâté en croûte for the holiday. July 14, 2022

By Emily Manley — Social Media Associate

Bastille Day is celebrated every year on July 14th, marking the anniversary of the storming of the Bastille, a state prison, in 1789. The historic day marked the beginning of the French Revolution and began the overturn of the monarchy. It was made an official holiday in 1880.

Today, Bastille Day continues to be a celebration of freedom. According to Chef Hervé Malivert, ICE’s Director of Culinary Affairs, celebrating Bastille Day is similar to celebrating the Fourth of July in the United States.

In France, the day is often commemorated with parades, dancing, fireworks and a day of relaxation with friends and family. New Yorkers have the opportunity to partake in pétanque tournaments at local French restaurants, as well as attend an entire Bastille Day festival in Central Park.

For le quatorze juillet, (which translates to "July 14th") Chef Hervé created his own rendition of pâté en croûte, which is a combination of savory forcemeat and decorative dough. The classic dish is considered a staple recipe in France and has been around since the Medieval era.

The traditional French pâté is made from pork and veal, but alternate recipes use other meats as well - namely, chicken. The meat is cut into thin strips and marinated, and then covered in a layer of pastry crust. While the outside of the pâté is breaded and crusty, the inside is moist and savory. The pâté is then chilled before serving.

The inside of Chef Hervé's pâté en croûte.

For Chef Hervé, teaching the the technique and history of pâté en croûte to students is a very important part of learning the craft of making charcuteries. Mastering the craft of making pâté en croûte can take years.

While there are various adaptations of pâté en croûte, try your hand at Chef Hervé’s traditional recipe this Bastille Day.

Pâté en Croûte

Yields 1

For the Dough:

90 grams water
10 grams white wine vinegar
315 unsalted butter, at room temperature
14 grams kosher salt
4 grams sugar
30 grams egg
350 grams all-purpose flour
175 grams potato starch

For the Pâté en Croûte:

500 grams pork shoulder
500 grams boneless duck breast
500 grams fat back
250 grams liver, trimmed
1 shallot, minced
3 cloves garlic, minced
1 sprig of fresh thyme, leaves removed
2 ounces Armagnac
4 grams TCM (curing salt)
14 grams kosher salt
4 grams quatre épices
1½ ounces old baguette, crust removed and cut into cubes
4 ounces milk
1 whole egg
Whole or coarsely chopped nuts, for garnish
Cubes of marinated foie gras, for garnish
Cubes of marinated duck breast, for garnish

For the Gelée:

1 kilogram duck neck (no fat)
100 grams carrot
100 grams leek, white part only
1 onion brulée**
3 liters water
1 bouquet garni
150 grams egg white
200 grams lean ground turkey breast
400 milliliters Port wine
120 grams gelatin leaves

For Assembly:

1 pâté en croûte mold, chilled

For the Dough:

In a food processor, pulse the water, egg, white wine vinegar, sugar and salt. Add butter and continue pulse more. Add the flour and potato starch and pulse until dough forms. Remove from food processor and knead until well-combined. Roll into a ball, cover in plastic wrap and chill in refrigerator.

For the Pâté en Croûte:

Combine the pork cubes, rabbit, fatback and liver in a bowl and mix well; transfer to a plastic bag. Press out as much air as possible and place in an ice bath to chill.
While the meat chills, sauté the shallots, garlic and thyme leaves in butter until tender. Add water as needed to keep the mixture from browning. When the onions and garlic are tender, deglaze with Armagnac and reduce. Chill the mixture completely.
Combine the bread and milk in a bowl and set aside to soften. Add the egg and mix well.
Fold the chilled shallot mixture into the meat. Progressively grind the entire mixture, then transfer to a mixer bowl and add TCM, salt and quatre épices, and mixed well for 1 minute.
Add the bread mixture and mix with paddle attachment for another minute, fold in the garnishes. Cook a small piece of the ground mixture and taste for seasoning. Reserve in refrigerator.

For the Gelée:

In a small saucepan, reduce the port win by half; reserve.
In a small bowl, bloom gelatin in cold water.
In a large saucepot, combine the duck neck and water and bring to a simmer, skimming fat off the top.
Add the carrots, leeks and onion brûlée, and simmer for 3 hours, making sure it doesn't reduce too much; strain.
In a bowl, beat the egg white; add the ground turkey.
Pour ground turkey mixture (the raft) into the cooled broth mix quickly and slowly bring to a simmer.
When the raft forms, make a chimney by gently making a hole in the center, and let simmer for 30 minutes, basting the raft occasionally. Turn off the heat and strain the consommé by ladling the liquid through a cheesecloth-lined chinois.
Add the reduced Port wine and taste for seasoning; add gelatin, chill and reserve for use.

For Assembly and Serving:

Preheat oven to 350˚F.
Remove the pâté en croûte mold from the refrigerator.
Roll out dough to 1/2"-thickness; line mold with reserved dough.
Gently fill out the mold with the forcemeat, filling all the way up.
Seal properly with more dough and decorate as you wish.
Using three pastry tips, make three chimneys across the top to release steam.
Transfer to oven and cook until internal temperature of 150°F.
Remove from the oven, let cool and refrigerate overnight.
The next day, melt the gelée and pour into the chimneys and let set for 1 hour.
Unmold and serve immediately.

Recipe Culinary Arts

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Recipes

What’s Good to Eat? with Celine Beitchman

ajohnson — Thu, 07 Jul 2022 20:28:23 +0000

What’s Good to Eat? with Celine Beitchman ajohnson Thu, 07/07/2022 - 16:28 The ICE Chef-Instructor and health food expert shared her insider knowledge while leading a demo this summer. July 7, 2022

By Emily Manley — Social Media Associate

"What's good to eat?" It turns out the answer to the age-old question is more simple than many people may think.

Celine Beitchman is the Director of Nutrition at the Ģ��Ƶ, where she teaches Health-Supportive Culinary Arts career classes and professional development courses in culinary nutrition and food therapy. She received her B.S. in Film/Cinema/Video Studies in 1997 and graduated with an M.S. in Nutrition & Integrated Health in 2018. She has prior experience as a private chef and in special events, catering, kitchen production, operations and management and has appeared in Bon Appétit, Brit + Co, HuffPost and more as a health food expert. Her special areas of interest include food systems and sustainability, wine and fermentation, food writing and personal and public health.

This summer, Chef Celine gave a demo and discussion about what it means to be health-promoting in today’s world.

Health-Promoting Food

In her demo, Chef Celine invited students at the Ģ��Ƶ to find out how to incorporate wholesome ingredients into their diets, finding the “marriage” between food and health. She emphasized that food can be both:

Health-supportive: Helping to create and maintain good health in the present
Health-promoting: Helping to continue good health in the future

Knowing most people have very busy schedules and lives, Chef Celine encourages everyone to find recipes that are affordable and easy to make. She believes everyone should be able to have a healthy diet despite difficulties that may arise in doing so. In the demo, she highlighted the need for people to find a sustainable diet pattern that fits their personal needs, which may include trial and error. She also said taking notice of one's bodily changes — good and bad — is a great way to start determining what diet is a good fit.

The Mediterranean Diet

In the demo, Chef Celine explained the Mediterranean diet and how the diet's traditional eating patterns promote better health and are scientifically proven to lower risk of various diseases. The Mediterranean diet also includes some of the healthiest dietary habits in the world, being a “plant-forward” diet, which increases the likelihood of healthy aging.

Chef Celine is an advocate for introducing students to a range of healthy dietary patterns and food choices to fit their lifestyle. The Mediterranean diet teaches moderation and celebration of a variety of healthy foods, resulting in a health-promoting way of life.

Whole Grains for Whole Health

Chef Celine made her own version of tabbouleh in her demo, emphasizing the importance of incorporating types of grain into your diet for “whole health.” She discussed the idea of “carb fear,” which is when people intentionally try to eliminate carbs from their diets. She then talked about how whole grains specifically are actually an important part of all diets and said humans should be eating three servings per day — which is easier to than one may think. The size of a fist is about one cup of grains which is about two servings, so it should be easy to reap the nutritional benefits of eating whole grains. Eating a plant-forward diet with the right amount of whole grains is a great way to both follow the Mediterranean diet framework and eat lots of health-promoting foods while doing so.

So, what’s good to eat? The answer is a balanced, health-promoting diet, which may look slightly different for everyone.

Demos & Lectures ICE Chef Health-Supportive Culinary Arts Rice & Grains Health

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Plant-Based Culinary Arts

ICE Alum Amanda Lee Brings A Winning Dish to Campus

abaker — Fri, 01 Jul 2022 18:56:24 +0000

ICE Alum Amanda Lee Brings A Winning Dish to Campus abaker Fri, 07/01/2022 - 14:56 The Culinary Arts grad, who won the United States of Umami Culinary Competition in 2019, hosted a demo for students this summer. July 5, 2022

By Emily Manley — Social Media Associate

Amanda Lee is an ICE alum (Culinary Arts ‘20) who won the United States of Umami Culinary Competition in 2019. She was chosen out of a contest of eight students at ICE, and was then sent to the national competition to compete against six other schools. During Chef Amanda’s time at ICE, she completed an externship at Marea, a Michelin-starred Italian seafood restaurant located on Central Park South. She also partook in an international traineeship in Thailand at the Marriott Resort in Phuket in early 2020. On June 2, Amanda visited us at ICE for a demo and a discussion about her life and career during and post-graduation. She imparted valuable insight to students, who asked her questions and advice for their future pursuits.

“Make your dish sing.”

In her demo, Chef Amanda created a rendition of the dish she created for the United States of Umami Culinary Competition, Korean-style sum, which is a lettuce wrap with duck. The dish stems from her Korean and Chinese nationalities, mixing flavors from each. The theme of the dish focused on umami and balancing flavors, with umami — savoriness — being one of the five basic tastes. Chef Amanda highlights umami as a significant part of the dish, but emphasizes the necessity to balance all flavors to create a cohesive, elevated dish. She states: “In order to make your dish sing, it has to be sweet, salty, savory, umami, bitter, sour.” She reflects on the competition as being a very pressured experience, where she had her dish practiced on a minute-by-minute schedule.

“Culinary school was honestly the best decision I ever made.”

Chef Amanda further calls attention to the fact that you do not have to go into the kitchen from culinary school, and it was actually not her intention of becoming an executive chef or working in the kitchen. She is currently working in kitchens to build her knowledge, with an ultimate goal of working in media or production. Chef Amanda agrees that culinary school is a great place to start your career regardless of your end goal, stating, “Culinary school was honestly the best decision I ever made.” She feels confident in what she learned and that she can apply it to her future career, even if it’s not in the kitchen.

“It’ll be fun, it’ll be hard, it’ll be rewarding.”

Chef Amanda closes her demo with describing her experiences in various kitchens and restaurants. She emphasizes how students must apply their knowledge from learning basic skills in class. Though a student may feel nervous about working in their first kitchen, she advises them to be calm and confident, and they’ll be fine, knowing it’s up to them to apply what they know to their job. Additionally, she points out that each kitchen will teach something that can’t be learned anywhere else, with even minor techniques that can be applied forever. She says, “It’ll be fun, it’ll be hard, it’ll be rewarding,” and that though some people may not choose to go to culinary school, nothing will prepare you for a kitchen like a school will.

Demos & Lectures Alumni

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Culinary Arts