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Apparently I’m not the only one because there is a whole wide world of travel-food writing out there. In an effort to get the inside scoop on how to get started in this enviable business, I joined a

We’ve officially completed one-third of our 110 lessons in ICE’s �������� Career Program and all I can think about is how to make the time slow down. Before I began the ICE �������� program I asked

Chef Samuelsson, who is chef/owner of Aquavit and Riingo and is also a member of ICE culinary’s Advisory Board, took a packed house of ICE �������� alumni, students and guests on a culinary adventure

The class began with a brief a history of Felchlin and we viewed an introductory video of the Felchlin Chocolate production process. In the kitchen, we saw a detailed demonstration from Chef Stephan

Chef DePalma has worked as the pastry chef at Mario Batali’s Babbo Ristorante and Enoteca since its opening in 1998 and was named the 2009 James Beard Outstanding Pastry Chef of the Year. Chef DePalma

Being with my extended family meant the classics of a 60s Thanksgiving table - canned cranberry sauce, green bean casserole and marshmallowed sweet potatoes. But this year things were going to be a

I made this potato cake, or Paillasson de Pommes de Terre, this week in class and thought it would be the perfect, crowd-pleasing dish to complement all of my family's traditional Thanksgiving

After an early morning arrival at Zurich airport, ICE chef instructors and program directors Faith Drobbin, Kathryn Gordon, Nick Malgieri, Rebecca Millican, Michelle Tampakis, Andrea Tutunjian and

It’s hard to believe that we’re through the first of five modules in our culinary arts program, and an externship that once seemed infinitely far away is now creeping up on us. I spent last weekend

This year’s honorees included Wall Street Journal reporters Roger Thurow and Scott Kilman for their investigative narrative, Enough: Why The World's Poorest Starve in a World of Plenty, and Procter &

This concept is the basis for Chef Peter Reinhart’s career as a leading expert on bread baking, and one that he imparted on the class that gathered for his “New Frontiers in Bread Baking” demo this

We practiced making each of the three types of roux (pale, blond and brown), and for some of us that meant multiple attempts as we learned just how quickly butter could burn. And butter wasn’t the