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Let’s just say he seems to have been born part caveman (definitely his father’s side). He will gnaw the life out of any bone as long as it’s dripping in some kind of barbeque sauce. He is also a bit

As these students prepare for new careers in the tourism industry, they have to learn all the ins and outs of running a hotel, including cleaning guest rooms and managing staff. The students from the

The reoccurring January celebration took over three floors of the school’s 42,000-square-foot facility. During the party, the entire ICE staff and guests enjoy drinks, food and dancing throughout the

Even though the bread curriculum at ICE had undergone revision a few years prior, we wanted to take it up a notch and make it even better. With that in mind, Chef Sim created an outline for the

This class takes place during the beverage module of the program where students explore areas of beverage service, controls, responsible drinking and alcohol governance, bar structure, the roles of

Yesterday, the team behind the discovery assembled at ICE to unveil the chocolate made from these newly discovered cacao trees. In 1916, diseases struck the Pure Nacional population in Ecuador and

For those of you hoping to eat healthier, this recipe uses “en papillote,” a wonderful technique for cooking moist, flavorful food without using a lot of fat or sacrificing any flavor. When cooking

The group traveled from south to north, eating and sampling as the cuisine changes with the landscape. With trips and tours of museums, cities, towns and landmarks as well as hands-on culinary

The process of making molded chocolates is fairly simple in theory: temper chocolate, fill shell of mold, prepare filling, fill molds, temper chocolate, cap molds and unmold. It's the temperature and

Many of today’s most notable chefs are writing cookbooks, often with the help of a good food writer. In addition to his work for publications such as The New York Times, Men’s Vogue, Gourmet, Saveur

A few years back, when I was working at Eleven Madison Park, I found myself fascinated with the canelé de Bordeaux (a.k.a. cannelé bordelais), a wonderfully unique cake with a rich custardy interior

Along with the cocktails and Champagne, one of the best things about New Year’s celebrations is the finger food. Revelers munch on a plethora of canapés and hors d’oeuvres well into the wee hours of