Types of Flour
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Halloween Treats for Kids to Make
Chef Tracy Wilk, formerly the Ä¢¹½ÊÓƵ's lead recreational chef-instructor, loves to create fun seasonal recipes for children and parents to make together at home. For Halloween
ICE Launches Intensive Sommelier Training
Wine enthusiasts of all levels can pursue this exclusive program approved by the Court of Master Sommeliers and led by Dean of Wine Studies Scott Carney, MS. Scott is on the Court of Master Sommeliers
4 Ways To Minimize Your Food Waste This Thanksgiving
Here's a look at some of the ICE chefs' favorite tips for using extra scraps, fats and bones to create a delicious meal while minimizing food waste. Break Down Your Turkey This arguably should be the
ICE's New York Campus Reopens
After closing in March due to pandemic stay-at-home orders and engaging with students online for months with Market Basket Challenges, technique demonstrations and a roster of renowned virtual guest
3 Easy Breads for your Thanksgiving Table
Hailing from the land of apfelstrudel and Sachertorte, Thanksgiving was a culture shock when he came to America from Austria in 1996. More than 20 years later, he loves Thanksgiving and regards it as
Things to Know Before Culinary School
As a new student at ICE, it's OK to have never cooked in a professional kitchen before and to not know everything — that's why you're coming to school in the first place. When you come to culinary
Understanding the Significance of Michelin Star
While the Michelin brand is globally well-known for its tires, the Paris-based company is also famous for its annual Michelin Guide. The prestigious red guide dates all the way back to 1900, when
Three Easy Summer Recipes
Here are a few summer recipes with no need for professional guidance, celebrating some of the season's best flavors: fresh lobster, juicy watermelon and effervescent lemonade.
ICE Announces Agreement with International Culinary Center
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Pan de Platano: Caribbean Plantain Banana Bread
Chef Sim uses plantains roasted with brown sugar and rum for this quick bread. "The riper they are, the sweeter the flavor," he says. He adds orange juice to the batter for moisture, nutmeg for
The Ultimate Potato for Potato Salad
Chef Joe always uses fingerling potatoes for potato salad because they're dense, hold their shape and taste good. He cooks Brussels sprouts in the fat from triple-smoked slab bacon before roasting