ICE Staff

Michelin Announces the 2024 California Guide Picks

abaker — Thu, 08 Aug 2024 15:36:14 +0000

Michelin Announces the 2024 California Guide Picks abaker Thu, 08/08/2024 - 11:36 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/michelin-guide-california-2024.jpg.webp?itok=ZxpqCf4J August 8, 2024

By ICE Staff

On Monday, August 5, Michelin released the 2024 edition of its California red guide. There are now 85 starred restaurants in the Golden State, 10 of which are seeing stars for the first time.

New additions to the two-starred restaurants include Chef Justin Cogley’s Aubergine in Carmel-by-the-Sea, new Nordic-inspired Sons & Daughters in San Francisco and Chef Jordan Kahn’s contemporary stunner Vespertine in Culver City.

The City by the Bay also sees three new one-starred restaurants: Kristina Liedags Compton and Rachel Sillcocks’s hip Hilda and Jesse; John Wesley and Julianna Yang’s Kiln; and Chefs Serena and David Fisher’s sleek 7 Adams.

Holbox, Chef Gilbert Cetina’s Mexican eatery in Mercado La Paloma, Chefs Yoshitaka Mitsue and Shingo Kato’s Uka and Jordan Kahn’s Meteora (where ICE �� Arts alum Keita Suzuki serves as Sous Chef), all in Los Angeles, also received one Michelin star. R | O-Rebel Omakase in Laguna Beach was also awarded a Michelin star.

Congratulations to all restaurants acknowledged in the 2024 edition of the Michelin Guide California. View the full list here.

Awards and Honors

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Is �� School Worth It?

abaker — Tue, 25 Jun 2024 18:39:48 +0000

Is �� School Worth It? abaker Tue, 06/25/2024 - 14:39 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/GraduationbyTomandCindy%C2%A9LAdigitalPhoto-HERO.jpg.webp?itok=ZUlPgYV- June 25, 2024

By ICE Staff

“�� school isn’t just important, it’s the greatest gift an aspiring culinarian can give themselves,” says ICE’s Vice President of Education, Richard Simpson.

With campuses in two dynamic and exciting food cities — New York City and Los Angeles — and award-winning culinary curricula, ICE brings students to the forefront of the food and hospitality industries.

“I enrolled in culinary school because it allowed me the opportunity to get hands-on experience in a field that I was really curious about which was plant-based holistic cooking techniques,” says Gabrielle “Gabi” Chappel, winner of the latest season of Gordon Ramsay’s “Next Level Chef” and Plant-Based �� Arts alumna.

A Penn State University graduate with degrees in Broadcast Journalism and Spanish, Chef Gabi came to New York to work in production. It wasn't until the COVID-19 pandemic that she decided to dive into making this dream a reality.

“Having a culinary background allows you to understand food from the ground up and it allows you to have a better understanding of the way the culinary industry works,” Chef Gabi continues.

Regardless of which program you choose, whether online or on campus, students are offered a global curriculum taught by dedicated Chef-Instructors who have tenure in the industry.

With a strong job placement record and a clear entrepreneurial focus, ICE is recognized by top chefs and hospitality professionals as a leading pathway to beginning or continuing a wide range of culinary and hospitality careers.

“Another reason culinary school can be so helpful for so many people is the connections that are made and how people get their foot in the door,” says ICE’s Chairman & CEO, Rick Smilow.

Great industry leaders and entrepreneurs stop by both ICE campuses for guest lectures and demos — an invaluable learning opportunity. These events are also streamed live online for students who are unable to attend in person.

“Is culinary school worth it? Yes. It absolutely is worth it. It was so worth it for me,” says Chef Gabi. “It introduced me to new concepts, new theories, new ideas about cooking and about how there’s a unique relationship between chefs and the ingredients and the environment. I wouldn’t have had that without culinary school.”

Food Culture �� Arts �� School

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2024 Juneteenth Events in New York City and Los Angeles

ajohnson — Mon, 17 Jun 2024 22:17:17 +0000

2024 Juneteenth Events in New York City and Los Angeles ajohnson Mon, 06/17/2024 - 18:17 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/juneteenth_events_HERO.jpg.webp?itok=x2Ifmdp9 June 18, 2024

By ICE Staff

Though it only recently became a federal holiday in 2021, Juneteenth has been celebrated since the end of slavery in Galveston, Texas on June 19, 1865. Those celebrations often include plenty of recipes passed down through generations, ranging from barbecue to show-stopping desserts.

If you don't have a Juneteenth celebration planned at home, you're not out of luck! Both New York City and Los Angeles see a ton of celebratory Juneteenth events — here are a few to put on your radar this holiday.

Events in the New York City area:

Broadway Celebrates Juneteenth

June 19, 11 a.m. to 12:30 p.m. Eastern Time
Times Square

Hosted by The Broadway League’s Black to Broadway Initiative, this year’s free concert is hosted by Michael James Scott and features 35 performers from shows including Aladdin, Hell’s Kitchen, The Lion King, Water for Elephants and The Wiz, among many others.

Juneteenth NY Festival 2024

June 13-19, multiple times
Brooklyn

Now in its 15th year, the nonprofit organization Juneteenth NY is a multi-day celebration. Events this year included a Black Kings Celebration, parade and fashion show, culminating with a virtual summit on the 19th.

Black & Queer: A Juneteenth Concert

June 19, 7 p.m. Eastern Time
Midtown East

To celebrate both Pride and Juneteenth, guests are invited to join the New York City Gay Men’s Chorus at Christ Church in Midtown for a 75-minute concert. The night’s show will feature a number of the Chorus’s solo artists who will share what the holiday means to them through their own stories.

Celebrate Juneteenth 2024

June 19, 12 to 6 p.m. Eastern Time
Astoria

This year’s celebration at the Museum of the Moving Image (MoMI) includes a screening of Black filmmaker Spencer Williams’ “The Blood of Jesus” (with a panel discussion immediately to follow), live music and a tour of the museum.

Events in the Los Angeles area:

Black Family Reunion Juneteenth Celebration

June 19th, 11 a.m. to 8 p.m. Pacific Time
Leimert Park Village

In place of the annual event held in Los Angeles' Leimert Park Village, which was canceled this year, the Leimert Park Merchants Association is hosting its own Juneteenth celebration in the same place. The location is extremely fitting, as Leimert Park is known as the historic center of Black and African American culture in Los Angeles. According to the official website, the event will have food, music, and family-friendly activities perfect for a day of celebrating freedom.

Juneteenth Celebration Concert at the Hollywood Bowl

June 19th, 8 p.m. Pacific Time start
2301 Highland Ave, Los Angeles, CA 90068

This one-night-only concert is described on the Hollywood Bowl's website as a "celebration of freedom, creativity, and brilliant artistic tradition." The event curated by the musician T-Pain and will feature many Black artists, including a full orchestra.

Juneteenth Events from the LA County Library

Various dates
Multiple LAPL branches

The Los Angeles Public Library is hosting multiple free art-forward events in honor of Juneteenth. The events range from poetry readings to free movie screenings and offer options for all ages.

Holidays Special Events

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How ICE Chefs Balance Being Chefs and Moms

abaker — Fri, 10 May 2024 19:36:46 +0000

How ICE Chefs Balance Being Chefs and Moms abaker Fri, 05/10/2024 - 15:36 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Mothers%20Day%20Header.jpg.webp?itok=iS5BpToK Our Chef-Instructors share tips, techniques and their experiences in the culinary industry May 10, 2024

By ICE Staff

Mother’s Day is this weekend, and whether or not you’re a parent (this includes those with pets!), step-parent or child, mothers everywhere should be celebrated not just in May, but all year round.

As we are an institution and all about teaching, we turned the tables and asked our Chef-Instructors across both campuses what they learned from their mothers and how they balance being chefs and parents. After all, mother knows best.

Kierin Baldwin

Pastry & Baking Arts

I joke to my students that my grandmother taught me how to properly scrape out a bowl to use every bit of what’s in there. She was a child of the Great Depression and did not condone waste. I remember her scraping every tiny bit of applesauce out of a bowl to be sure I ate absolutely all of it. This has ended up being a useful skill in my professional life — I think of her every time I show my students how to use their spatulas properly to scrape a bowl down to be sure that every bit of an ingredient will be included in the final mix of a recipe.

From my mother, I think I learned a respect for homemade food. When I was really young, she gardened and cooked and baked a lot, and my earliest taste memories are of those foods. They really gave me the palate for handmade, minimally-processed food that has stayed with me my whole life. She was also very anti-sugar when I was a kid, so I credit her with making sweets enough of a taboo that I grew to love them and ended up being a pastry chef. Win some, lose some. (Sorry mom!)

Luisa DeGiorlamo

Pastry & Baking Arts

Yes, I learned from both my mom and her mom, my grandma, whom I am named after. I grew up in an Italian family, so Sundays were the best day to learn to cook meatballs on the stovetop in a small bit of olive oil so they could obtain a nice sear on the outside. Then they would go directly into the pot of homemade tomato sauce, lightly simmering, to marinate and finish cooking.

Carrie Smith

Pastry & Baking Arts, Plant-Based �� Arts

I engage my children to help make dinner and give me their input for what they want eat. It’s a bonus for me when we get to go out and try new restaurants and I don’t have to cook!

My mother would be the first to say that she was not a chef, but she did teach me how to manage my time well. She was a busy mom herself, so we often worked as a family to make meals. I now see the same dynamic with my kids.

I'm a better parent because of being a teacher. And I'm a better teacher because of being a parent.

Missy Smith-Chapman

Lead Chef-Instructor, Pastry & Baking Arts, Plant-Based �� Arts

I'm a better parent because of being a teacher. And I'm a better teacher because of being a parent. Especially with our students or demographic being young people, and in having my son, who is 19, I can relate to a lot of my younger students.

[Balancing being a chef and a mom] is all about the support that you have around you. That's your friends, your family and your partner. If I didn't have a really strong base, it would have been very difficult for me. I would have had to make very difficult decisions with daycare and putting my child in someone else's hands. That would have been very, very hard for me. So as a chef, as a parent, as somebody who who always wanted to have a child, I found it really challenging with the love of what I do, but also the love of my child. Because of the support I had, I was able to do both, but it was — and still is — hard when you want to make sure that you have enough energy for your students and the people that rely on you while having enough energy to be a good parent.

Holidays Chefs ICE Chef

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What is Flambé?

ajohnson — Mon, 06 May 2024 18:48:20 +0000

What is Flambé? ajohnson Mon, 05/06/2024 - 14:48 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/flambe-HERO.jpg.webp?itok=yjUcvFqe �� Arts students learn this traditional French technique at ICE May 6, 2024

By ICE Staff

Whether it’s a show-stopping squash centerpiece or a traditional Coq au Vin, the flambé technique is applicable to an array of dishes. (Plus, who doesn’t love setting food aflame?)

What is flambé?

Meaning “flamed” in French, flambé is the process of adding alcohol, typically Cognac or rum, to a hot pan and then lighting it on fire. While the alcohol cooks off, the sauce reduces and provides a caramelization or maillard reaction to the dish.

How do you safely flambé?

Since you are literally setting food on fire, it’s important to take necessary precautions.

“Take your pan away from the flame, add your Brandy, put it back and let it go,” says ICE’s Director of �� Affairs, Hervé Malivert.

His preferred flambé liquors are Cognac, Brandy and whiskey — and in that order.

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What recipes use flambé?

Bananas Foster, Cherries Jubilee and Crêpes Suzette are some of the more quintessential flambéed dishes that were made popular by being served tableside.

Students in ICE’s �� Arts program are taught how to flambé when making pan sauces, including Lobster Américaine, which features a sauce of onions, tomatoes, white wine, cayenne, butter and fish stock, finished with brandy.

More like this: Essential Restaurant Terminology You Should Know

�� Technique �� Arts Cooking

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How to Make Cheese Fondue

abaker — Thu, 11 Apr 2024 16:38:05 +0000

How to Make Cheese Fondue abaker Thu, 04/11/2024 - 12:38 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/cheese-fondue-hero.jpg.webp?itok=kIjrie0T Happy National Cheese Fondue Day to all who observe April 11, 2024

By ICE Staff

Hot, melty, gooey cheese all to be devoured with a crusty baguette — there may not be anything better to a piping hot pot of cheese fondue. (I know ICE’s marketing team would specifically like a continual flowing river of cheese on campus.)

The best part? It's super easy to make at home.

What types of cheeses are best for cheese fondue?

Whether it’s fondue, queso or beer cheese, there are certain cheeses that are best suited for the task at hand. For classic fondue, ICE’s Director of �� Affairs Hervé Malivert prefers a combination of Comté and Emmental.

“Comté is stronger, has a little more edge and is peppery,” he says. “And Emmental melts very well.”

If you don’t have one of those on hand, Chef Hervé recommends Gruyére as a fine substitute.

Related: All About Alpine Cheese

Can you make fondue without a fondue pot?

The short answer: yes, absolutely.

“Any pot you have at home is fine,” Chef Hervé says.

What are the best dippers for cheese fondue?

Popular items for classic cheese fondue include crusty baguette, any crudité you have on hand and Granny Smith apples. As for Chef Hervé’s favorite fondue dipper?

“Bread,” he says. “Bread, bread, bread, bread.”

Oui, Chef. Here’s how to make it at home.

Cheese Fondue

1 garlic clove, halved
1 pound Gruyère cheese, grated
1/2 pound Emmental cheese or other Swiss cheese, grated
1 cup dry white wine
1 tablespoon plus 1 teaspoon cornstarch
1 teaspoon fresh lemon juice
1 1/2 tablespoons kirsch
Freshly ground black pepper
Freshly grated nutmeg
Salt, to taste

Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic.
Combine the grated Gruyère and Emmental with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes.
Reduce heat to low. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 3 minutes; don't overcook the fondue or it will get stringy. Season with salt. Serve immediately.

More Cheese, Please: French Cheeses with �� Applications

Cheese & Dairy Recipe

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Recipe steps

Step 1 - Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic;

2.Step 2 - Combine the grated Gruyère and Emmental with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes;

Step 3 - Reduce heat to low. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 3 minutes; don't overcook the fondue or it will get stringy. Season with salt. Serve immediately;

ICE’s Women Chef-Instructors Reflect on Their Time in the Industry

abaker — Fri, 29 Mar 2024 15:23:29 +0000

ICE’s Women Chef-Instructors Reflect on Their Time in the Industry abaker Fri, 03/29/2024 - 11:23 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/women-chefs-in-the-industry-HERO.jpg.webp?itok=RnINU7J1 March 29, 2024

By ICE Staff

What’s it like to be a woman in the food and beverage industry? There are as many answers to that as there are female cooks.

The professional kitchen has always been an environment where women have fought for their place.

Through many incredible female mentors, progressive kitchen environments and legal protections put into action over the last several decades, the culinary industry is slowly becoming more welcoming to female and BIPOC culinary professionals, bit by bit.

Below some of our own ICE Chef-Instructors share their experiences of what it takes to build a career as a female cook.

What has your journey been like as a woman in the industry?

Chef Luisa DeGirolamo, Chef-Instructor, Pastry & Baking Arts

“My journey as a female chef has been quite the roller coaster ride. I have endured praise matched with prejudice, spending most of my time with my 'kitchen family' while sacrificing time needed with my children and loved ones, living to learn, working the hardest and making others happy, all the while forgetting to learn to live my own life and lead my own happiness. And somehow, it has all been worth the risk because through all my sacrifices I have become stronger and more aware of myself and what I can do mentally and physically.”

Chef Missy Smith-Chapman, Lead Chef-Instructor, Pastry & Baking Arts & Plant-Based �� Arts

"There are so many women who I want to thank who have paved my path. Women who allowed me opportunities that they did not have. In turn, I have made opportunities for future generations. Women in this industry fight really hard — whether it's becoming a chef, or owning a business or being a manager. Wherever you fit in this industry we have to be really strong. I want to thank all those women who came before me for helping me along the way."

Chef Celine Beitchman, Director of Nutrition

“Challenging, for sure. But not unlike any other cook’s journey. The culinary industry is a demanding space — mentally and physically. It takes a kind of resilience that comes through lived experiences. But, I have been fortunate enough to work with great mentors and leaders who valued the work above anything else, people who didn’t treat me like a woman, just a curious hard-working cook in their ranks.”

Chef Kierin Baldwin, Chef-Instructor, Pastry & Baking Arts

“I have been lucky to work in places that had women in the kitchen from the start of my career, though there has always been — and still remains — a lack of women in back-of-house upper management roles. Pastry departments are a notable exception to this since there are generally more women in pastry and a lot more ending up running that department.

I personally found parts of my transition from being a cook to being in management quite hard because some of the skills that I had needed to hold my own as a female cook suddenly became liabilities when I was dealing with those who were above me in the kitchen hierarchy. I learned to really hold my space and have an assertive voice in the kitchen which kept me around my peers, but there was suddenly a different sort of subtle sexism that punished that same behavior as I started to be in management roles. I had to really pay attention to how I was voicing my opinion and try to predict how other people would receive what I was saying in order to survive.

It was infuriating to be quite honest, and something none of the folks I was struggling to interact with seemed to be aware of or would admit to. All of these men who I was dealing with would think of themselves as open-minded and supporters of women in the kitchen, but the fact was that women were subtly held to different standards than men were.

It was when I started planning to have kids that I finally hit my limit on the lifestyle I had been living. There was really no give working in the middle management role I had, and I didn’t feel particularly supported in trying to find the type of work-life balance I needed to start a family. That’s when I made the decision to transition out of the restaurant world and begin teaching — a role that I really love.

I do think these attitudes have changed somewhat in the years since I have transitioned into teaching, but I don't think they’re gone. They are pernicious because they are so subtle. And unfortunately, plenty of women have internalized some of these attitudes, too.

Is the playing field different for women now than when you entered the industry?

Chef Kierin Baldwin, Chef-Instructor, Pastry & Baking Arts

“Yes, mostly because a lot more women are in ownership and upper management roles now. And a lot of the bad behavior that used to just get written off as part of the industry is not at all tolerated. Having more women in the kitchen makes it better for women who are in the kitchen, and we'll all keep pushing this industry towards parity just by showing up.”

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Chef Olivia Roszkowski, Plant-Based �� Arts

“I’m a big fan of our industry and love to see it constantly evolve — especially with the advent of social media in recent years. I am especially happy to see that a larger percentage of externship sites are now compensating our graduates for their time.

I aim to create an environment in my culinary classroom where students do not feel intimidated and always feel comfortable asking questions. I can only hope that I am imprinting a standard for them in their future work relationships.”

Chef Celine Beitchman, Director of Nutrition

“Definitely. There are a lot more women cooking professionally and at very high levels. I think that makes it much easier for women entering the culinary field to see themselves doing the same.”

Chef Missy Smith-Chapman, Lead Chef-Instructor, Pastry & Baking Arts & Plant-Based �� Arts

"I think that it is becoming such a wonderful place for women to work. When I first started, I thought that women made up maybe 10 percent of the workforce. Now, I think the latest numbers are closer to 48 percent. So we've certainly come a long way.

I want all of these future generations to pave a path for even future generations beyond them. It's a great responsibility and we have to hold ourselves to a higher standard because of it. I want future generations to embrace this industry and be really powerful women together to promote women, stand up for each other and really care about each other. That's what we need to do as culinarians and people who are in the culinary industry."

What advice do you have for aspiring female chefs?

Chef Emilie Berner, Chef-Instructor, Plant-Based �� Arts

"If you look at the statistics, there are still fewer women chefs than men. It is grueling work, it is lots of hours on your feet. Things are heavy, things are hot. It's an environment that, in general, is male-dominated. The advice that I have is really foster and honor our differences. If we need help, don't be afraid to ask and it's okay, it doesn't make you lesser-than or anything like that, just because a pot might be too heavy for you to carry that day. I would say don't be afraid to ask for help and celebrate your differences."

Chef Carrie Smith, Chef-Instructor, Plant-Based �� Arts & Pastry & Baking Arts

"Find where is the most applicable for you, whether that's in a culinary school or a mentorship program, and really find what you're going to get the most out of. Don't be afraid to ask questions and support each other. One of the biggest things I tell all my students is that right now is the present, and we call it the present because it's a gift. We're only here for such a tiny, short little window, so soak up as much as you can and absorb it. Have fun with everything that you learn and then share it. Pay it forward as you go off in the industry."

Chef Olivia Roszkowski, Chef-Instructor, Plant-Based �� Arts

“One of my chef-instructors, Jay Weinstein, used to always say that it is important to align yourself with professionals who take an interest in your career and are invested in your success. This advice has guided me well over the past 14 years.

I think it is important to devote adequate time to the trailing process to match yourself with a compatible kitchen. Take into account logistics such as scheduling and commute times, as entering any new field can be exciting but also physically and mentally taxing.”

Chef Luisa DeGirolamo, Chef-Instructor, Pastry & Baking Arts

“Best advice given to me that I pass on to other female cooks would be to be willing to do anything and expect nothing.”

Chef Celine Beitchman, Director of Nutrition

“Do your best and keep showing up. There is constant learning to be had. Look for the most talented person in the kitchen and model yourself after that. It could be your chef or another cook in the kitchen. Keep that in mind wherever you go.”

Chefs ICE Chef �� School

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ICE Women Chef-Instructors Out of the Office

abaker — Thu, 28 Mar 2024 14:16:19 +0000

ICE Women Chef-Instructors Out of the Office abaker Thu, 03/28/2024 - 10:16 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/womens-month-HERO.jpg.webp?itok=VqFnkMM8 We asked our women chef-instructors across both campuses what they can be found doing when they’re not on campus March 28, 2024

By ICE Staff

Since ICE’s inception, our campuses have been home to a great number of chef-instructors whose talents reach far beyond what the curriculum teaches students.

Here, we celebrate our women chef-instructors both on- and off-campus.

Olivia Roszkowski

�� educator, recipe developer, chef and Brooklyn native, Olivia Roszkowski is no stranger to the plant-based lifestyle. A graduate from the Natural Gourmet Institute, Chef Olivia also has a Bachelor’s in Neuroscience and Behavior from Columbia University and is currently pursuing her Master's in Food Studies at NYU.

The Plant-Based �� Arts at ICE’s New York campus can be regularly found in the Fermentation Lab.

She also ferments at home.

“It’s more for function than experimentation purposes,” Chef Olivia says. “Some favorite staples include cultured plant-based Greek yogurt varieties, quinoa rejuvalac for dehydrated living seed crackers, hard apple cider kombucha, aged rind cashew cheeses and preserved lemon paste.”

As for her expertise?

“Flavor pairing, finding ways to showcase the ferments creatively in dishes and making the fermentation process less intimidating,” she says.

Another fun fact? She also cooks for her dogs daily.

Missy Smith-Chapman

A seasoned pastry arts educator, plant-based chef and food stylist, Chef Missy Smith-Chapman has over 20 years of professional experience, including stints at Epicurean Life Catering, Joachim Splichal’s Patina and an 18-year run at Le Cordon Bleu College of �� Arts in Los Angeles.

She is currently the Lead Chef-Instructor for both Pastry & Baking Arts and Plant-Based �� Arts at ICE’s Los Angeles campus.

Off-campus, you can find her doing literally anything outdoors.

“I live about two blocks from an amazing trailhead that can take you all over the San Gabriel Mountains,” she says. “I am an avid hiker, backpacker, camper and any home improvement I can get my hands on.”

A “crazy morning person,” Chef Missy can be spotted as early as 5:30 in the morning with her dogs before hitting the farmers’ market.

"Believe it or not after work all I want to do is go home and cook dinner," she says. "I very rarely cook with recipes and I cook with the ingredients that I have picked up at the Farmers Market or grocery store. Seasonal food is a must at my house."

Emilie Berner

Emilie Berner, MA, who developed ICE’s Online Plant-Based �� Arts & Food Operations program, is a chef, educator and integrative health coach.

A graduate of Barnard College and the Natural Gourmet Institute, Chef Emilie also has a Master’s in Food Studies from NYU, as well as a Health Coaching Certification from Duke Integrative Health.

Just as she developed a curriculum for ICE, she also develops recipes in her home kitchen.

“My go-to flavor profiles are Thai and Mexican, so I mainly hover around those,” she says. “I have a sweet tooth, too, so I am often looking for ways to make treats that are healthy. Recently I smashed up some dates, drizzled them with cashew butter, topped that with chopped toasted almond and coconut flakes, covered the whole darn thing with 70% chocolate and froze it. Topped with flaky salt and voilà — healthy treat success.”

Chef Emilie also enjoys experimenting with granola, like coconut-cardamom or banana-vanilla-pecan.

When she’s not experimenting in the kitchen — on- or off-campus — you can find Chef Emilie staying active by way of yoga, running and doing jiu-jitsu.

“I am also a health coach and work with a mental health clinic, supporting their patients in making lifestyle shifts that may support their mental health and well-being,” she says.

Norma Salazar

Chef Norma Salazar has more than 30 years of experience in the pastry industry as an executive pastry chef and chef-instructor. Starting out with her own catering company in Long Beach, Chef Norma has worked at various hotels in the City of Angels, as well as been teaching the art of pastry for 25 years.

“I enjoy cooking some of my family recipes, my family comes from Zacatecas Jalisco and Guadalajara Mexico,” she says. “The women on my mother’s side were the ones who cared for the home and family, so cooking was a big part of their daily chores. I remember standing next to my mother on a small white bench from an early age, watching her cook and bake. As I grew older I learned to make flour tortillas, cook pots of beans and make salsas. These three things were always served at every meal, along with the main course.”

As she got older, Chef Norma’s mother taught her the science of baking.

“Everything from her blueberry cinnamon rolls, cheese biscuits, cake cookies and pineapple pie, which to this day I make at least every month,” Chef Norma says.

Her mother also taught her how to make canned treats.

“I love to make her four-pepper jelly for Thanksgiving each year,” Chef Norma says.

When she’s not on campus in Los Angeles, Chef Norma spends her time cooking and baking with her extended family, as well as teaching pastry classes at La Plaza Cocina.

Connie Elick

An Academic Instructor for our online programs, Connie Elick M.S. R.D. has both a Bachelor of Science in Foods & Nutrition and a Master of Science in Agriculture: Nutrition & Food Science from California State Polytechnic University. Since then, she has become a registered dietitian and teaches courses as a lecturer at California State University San Bernardino and at ICE.

When she’s off campus, you can find her hanging with her women’s social group that she started almost three years ago.

“I love the outings and get-togethers we plan, including going hiking at various locations, roller skating, watching live music — preferably classic rock of the 80s — and having closet swaps to help cut down on textile waste,” she says.

She also helps private clients work towards their health and nutrition goals.

Ms. Elick, too, uses her nutrition education at home.

“I’m usually preparing salads and overnight oats as [a] part of meal prepping,” she says. “I also love making some recipes that my mom used to make growing up. Trying new recipes is always fun and cooking for those I care about is a way to show that I care.”

Chefs ICE Chef

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Three Cocktails To Drink This Holiday Season

abaker — Wed, 13 Dec 2023 16:07:59 +0000

Three Cocktails To Drink This Holiday Season abaker Wed, 12/13/2023 - 11:07 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Holiday%20Cocktails_HERO.jpg.webp?itok=1NMM1ogx Celebrate the holidays with a Bourbon Toddy, Smoked Sazerac and Syllabub cocktails December 13, 2023

By ICE Staff

As the seasons begin to change, what you're drinking should change, too.

“I gravitate toward drink cocktails that feature dark spirits during the holiday season, especially those with a smoke element,” says Anthony Caporale, ICE’s Director of Spirits Education. “I also like cream or egg-based drinks, like Brandy Alexanders and flips.”

Other cocktails he's drinking this season? Bourbon toddies, syllabubs and traditional Sazeracs that feature a smoked star anise pod.

“The smoke will tend to focus our attention on the wood characteristics in the rye whiskey, as we associate smoke with wood,” Anthony says. “When we taste one, we look for the other.”

These beverages are sure to carry you through the winter season. Bottoms up!

Bourbon Toddy

Recommended Glassware: Coffee Mug

1/2 ounce honey
4 ounces fresh hot tea
1 ounce bourbon whiskey

In a coffee mug, add your honey and tea; stir briefly.
Add your bourbon whiskey and enjoy.

Smoked Sazerac

Recommended Glassware: Rocks Glass

Ingredients:

Dried star anise blossom
2 scoops ice
1/4 ounce absinthe
2 ounces rye whiskey
1/4 ounce simple syrup
2 dashes Peychaud's bitters
Lemon peel

Directions:

Invert a rocks glass over a smoldering dried star anise blossom.
Add 1 scoop ice to a mixing glass; stir to chill glass thoroughly.
Discard ice and add absinthe; stir to coat glass, discarding excess.
Add whiskey, simple syrup and 1 scoop ice. Stir to chill.
Remove smoked rocks glass from anise blossom.
Strain cocktail into smoked glass filled with fresh ice.
Add 2 dashes Peychaud’s Bitters
Twist lemon peel over glass. Serve immediately.

Anthony's Syllabub

Recommended Glassware: Flip Glass or Large Mug

Ingredients:

1 ounce Applejack
4 ounces heavy cream
2 ounces egg beaters
Juice of 1 orange
2 tablespoons sugar
1/4 teaspoon vanilla extract
Zest of 1 lemon
1 sprig lavender
4 ounces hard cider
Nutmeg

Directions:

In a shaker tin half-filled with ice, add applejack, heavy cream, egg beaters, orange juice, sugar, vanilla extract, lemon zest and lavender. Shake well to thicken.
Add hard cider and swirl gently to incorporate.
Strain into glass and garnish with freshly grated nutmeg.

Holidays Cocktails Drinks Recipe

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BBQ-Spiced Fried Chicken Tenders with Hot Honey

abaker — Mon, 04 Dec 2023 18:15:13 +0000

BBQ-Spiced Fried Chicken Tenders with Hot Honey abaker Mon, 12/04/2023 - 13:15 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/chicken-tendies-HERO.jpg.webp?itok=8G6E8ToZ Take your tendies to the next level with Chef Joshua’s ultimate recipe December 4, 2023

By ICE Staff

No matter which way you dip it, chicken tenders are one of the ultimate bar comfort foods. On this episode of Epicurious’s Four Levels, Lead Chef & Operations Manager Joshua Resnick elevates his tenders by seasoning them with a homemade BBQ spice mix and marinating them in a mixture of buttermilk and Coca-Cola.

The end result: Gorgeous golden-brown fried chicken tenders ready to be dunked in a hot honey sauce.

Here's how to make it at home.

BBQ-Spiced Fried Chicken Tenders with Hot Honey

Yields: 4-6 servings

For the BBQ Spice Mix

60 grams smoked paprika
55 grams dark brown sugar
40 grams kosher salt
30 grams ground cumin
15 grams ground black peppercorn
6 grams cayenne
4 grams dried oregano

For the Hot Honey

190 grams honey
8 grams Crystal or Louisiana-style hot sauce
8 grams apple cider vinegar
3 grams crushed red pepper flake
1 gram cayenne pepper

For the Fried Chicken Marinade

2 chicken breasts with tenders
25 grams BBQ spice mix
15 grams salt
240 grams (1 cup) buttermilk
120 grams (1/2 cup) Coca-Cola
30 grams (2 tablespoons) hot sauce

For Dredging and Cooking

360 grams (3 cups) flour
50 grams BBQ spice
1 gallon frying oil
Extra BBQ spice mix

For the BBQ Spice Mix

Combine all ingredients in a bowl. Reserve in an airtight container.

For the Hot Honey

Combine all ingredients in a pot and place over medium heat. Bring to a boil while whisking.
Once mixture comes to a boil, remove from heat and allow the sauce to cool until it reaches room temperature.
Reserve at room temperature in an airtight container.

For the Fried Chicken Marinade

Remove the tenders from the chicken and place them into a bowl. Cut the remaining chicken breast into similar-sized strips.
Season the chicken with the BBQ spice and salt and toss to coat thoroughly. Add the buttermilk and Coca-Cola into the bowl and mix. Wrap and marinate in the fridge for 2-24 hours.

For Dredging and Cooking

Take the chicken out of the fridge 1 hour before planning to cook.
Place the frying oil in a large pot and bring to 350°F.
While the oil preheats, mix the dredge ingredients in a bowl.
Remove the chicken from the marinade, place the chicken in the dredge, toss to coat, then place back into the marinade and dredge again.
When the oil gets to temperature, fry until the chicken is golden brown and the internal temperature reads 155°F.
Place the cooked chicken into a paper towel-lined bowl to soak up excess oil. Season with salt and then toss with some extra BBQ spice for flavor.
Plate the tenders as desired and serve with the hot honey on the side.

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Three Cocktails To Drink This Holiday Season

Bourbon Toddy

Smoked Sazerac

Ingredients:

Directions:

Anthony's Syllabub

Ingredients:

Directions:

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BBQ-Spiced Fried Chicken Tenders with Hot Honey

BBQ-Spiced Fried Chicken Tenders with Hot Honey

For the BBQ Spice Mix

For the Hot Honey

For the Fried Chicken Marinade

For Dredging and Cooking

For the BBQ Spice Mix

For the Hot Honey

For the Fried Chicken Marinade

For Dredging and Cooking

Add new comment

Is �� School Worth It?

Chef Missy Smith-Chapman, Lead Chef-Instructor, Pastry & Baking Arts & Plant-Based �� Arts

Chef Olivia Roszkowski, Plant-Based �� Arts

Chef Missy Smith-Chapman, Lead Chef-Instructor, Pastry & Baking Arts & Plant-Based �� Arts

Chef Emilie Berner, Chef-Instructor, Plant-Based �� Arts

Chef Carrie Smith, Chef-Instructor, Plant-Based �� Arts & Pastry & Baking Arts

Chef Olivia Roszkowski, Chef-Instructor, Plant-Based �� Arts