Books for Cooks: 5 Vegetable-Focused Cookbooks
Following up on my last list of ingredient-focused cookbooks, I’m sharing a few vegetable bibles that will expand your culinary horizons: Plenty by Yotam Ottolenghi and Jonathan Lovekin Arguably, no
Books for Cooks: 4 Ingredient-Based Cookbooks
Cheese: A Connoisseur's Guide to the World's Best by Max McCalman Cheese is more than a delicious snack. Imperative to any chef’s working knowledge of food, cheese can be used in a wide range of
Kitchen Culture: The End of 'Yes, Chef'?
The “yes, chef” mentality stems from chefs who worked their way up in grueling environments, once called kitchen brigades. These environments were built for efficiency and excellence: a clear
Give Thanks—Reducing Food Waste
By the time you factor in staff salaries, monthly rent and the various other costs of running a business, restaurant owners are looking at a very small profit margin. That’s why, at ICE, we teach all
Continuing Education—Keeping the Fire Alive
Once I reached the top of the kitchen hierarchy, I noticed an enormous shift in my focus. While I enjoyed the creative freedom of creating new dishes for the menu and I thoroughly enjoyed teaching my
Beyond Flavor: The Science of Butter
Butter in Batters Cake, muffin and other similar batters get mixed in one of two ways: the creaming method or the all-in-one method. The creaming method calls for beating room temperature butter and
Sweet Technique: Chocolate Ganache
While the concept for ganache is quite simple, there are a few basic principles you should know. Once mastered, you’ll find that the uses for ganache are nearly endless, providing plenty of room for
5 Incredible Pastry Chefs You Should Know
Below are five restaurant pastry chefs who have garnered significant recognition in their hometowns and across the country. Most of them have won an award or two, and some may even have had their 15
The Truth about Farm-To-Table Cooking
Stopping for a quick chat with your favorite farmers. Carrying the day’s bounty back to your restaurant in a little red wagon. This is every chef’s dream morning, but that’s not how it really goes
Learning to Write an Original Recipe
In my experience, gaining the skill—and comfort level—to write an original recipe takes time and practice— a lot of time and practice. So what’s the point? You could simply use recipes already written
An Elegant Chocolate Tart for Holiday Celebrations
Mint chocolate chip ice cream is my absolute favorite. For this recipe, I decided to create a more elegant variation using cacao nibs instead of chocolate chips. The result is a less sweet— and very
A Guide to Growth: From Culinary Student to Professional Chef
Let me start by telling you a bit about my background: Just after graduating high school, and with no set plans to attend college, I decided (on a complete whim) to apply to culinary school. I did not