The Next Move…
For some time, I’d been entertaining the idea of a path toward education. I was inspired by the one-on-one interaction with cooks I’d come to enjoy in the kitchen, but also by a new generation of
ICE Welcomes Award-Winning Chef Michael Laiskonis as Creative Director
Laiskonis has long been one of the industry’s most creative and talented chefs. Fresh off of an eight-year tenure as Executive Pastry Chef at Le Bernardin, Laiskonis is well known for helping the
Meet the ¹ú²ú¸£Àû Entrepreneurs: Jennifer Baum
The sessions, held throughout the year, are designed to bring some of the country’s best restaurateurs, specialty food retailers, caterers, and other business luminaries to ICE to speak with students
Sweet Treats: The 12 Days of Valentine’s Day
Well, Valentine’s Day is here once again and I imagine most of us either look forward to it with giddy anticipation or utter disgust based on our couple status. Well after 10 years of marriage, I’ve
Student Profile: Julia Heffelfinger
Where do you come from? I come from Minnesota but was at college at Wesleyan University in Connecticut for the past four years. How did your interest in food develop? I am from a big foodie family
Unique ¹ú²ú¸£Àû Careers: Claire Tansey
A well-written recipe is no small undertaking. When it comes to creating reliable, readable recipes, it’s hard to underestimate the importance of careful and thorough recipe testing. Readers and cooks
ICE Program Advisory Committee Meeting
All the professionals that are part of PAC are committed to excellence in culinary education. They're an invaluable resource because they ensure that our education meets their high standards and that
Marla D’Urso, Sandra Palmer and Kiyomi Toda-Burke appear on Good Morning America
Michal Shelkowitz (Pastry, ’05) of Dovetail was nominated by Food & Wine for its People's Best New Pastry Chef award. You can vote for her online. Gaetano Cortes (Management, ’09) delivered over a
ICE Alum Flys New York Pizza to the Giants
ICE alum Gaetano Corteo ( ¹ú²ú¸£Àû Management '09) will be delivering over a dozen pizzas to Indianapolis for the team. His family's pizzeria, Umberto's Pizzeria in New Hyde Park, Long Island, has a
A Real Conversation with Chef Andrew Carmellini
In addition to leading the kitchen at two incredibly successful restaurants, Carmellini is also the author of Urban Italian (Bloomsbury, 2008) and American Flavors (Ecco, 2011). He has worked with
Sous-Vide: The Basics with ICE Chef Instructor James Briscione
It was the first of ICE’s dedicated modernist cooking classes teaching innovative techniques and how to use cutting-edge technology to our students. Chef James covered the theory and concepts behind
Sous-Vide Buffalo Wings
Recently I’ve been working on the Ultimate Make-at-Home Buffalo Wings. It’s the perfect recipe for your own Super Bowl party, guaranteed not to set your oven fire (yes, there’s a story there). But as