24. June 2016 · Categories: Recipes

 

By Caitlin Gunther

Toasted-Almond and Coconut Ice Pops recipe

With the sun shining and the mercury rising, just the thought of baking can seem ludicrous. What’s the lover of sweets to do? The answer: break out those ice pop molds. These sweet treats on a stick have endless flavor potential and are the perfect way to indulge your sweet tooth throughout the summer.

 

In celebration of Popsicle Week 2016, we’re sharing recipes for toasted-almond and coconut ice pops from In a Nutshell: Cooking and Baking with Nuts and Seeds, by ICE chefs Cara Tannenbaum and Andrea Tutunjian. They’re so tasty you’ll gobble them up before they have the chance to melt.

 

Read on to get the recipes for these sweet treats! 

 

By Caitlin Gunther

 

In 1975, fresh out of college, Chef David Waltuck landed his first cooking gig at Empire Diner, the legendary late-night haunt in the Chelsea neighborhood of Manhattan. The young grad had recently decided not to pursue a career in biological oceanography, his college major. Little did he know that this opportunity at a diner would lead to a celebrated culinary career that would span four decades, earn him two James Beard Awards, multiple glowing New York Times reviews, two acclaimed books and, his latest venture, a role as director of culinary affairs at ICE.

Chef David Waltuck | Director of Culinary Affairs | Institute of Culinary Education | Restaurant Chanterelle

Growing up in the Bronx, no one in Chef David’s family worked in the restaurant industry. In fact, as he explained, “Food in my home was not a big deal.” For Chef David, however, a passion for food and restaurants was innate. “My parents loved to go to the theater or concerts,” he recalled, “and when I was old enough, I got invited to come along. It pretty much always involved dinner at a restaurant beforehand—and that was much more compelling to me than the theater or a concert.”

 

Read on to learn about Chef David’s illustrious career and what inspired him to become an instructor at ICE.

ICE is thrilled to announce the newest addition to our faculty—the celebrated Chef David Waltuck, formerly of Chanterelle, as the school’s first-ever director of culinary affairs. In this new role, Chef David will bring his talent, insight and years of experience to ICE students.

David Waltuck - Culinary Arts Chef Instructor - Institute of Culinary Education

Chef David has enjoyed an illustrious culinary career. During his 30-year tenure as executive chef and proprietor of Chanterelle, he and the restaurant received two James Beard Awards, including Best Chef NYC in 2007 and Best Restaurant in America in 2004 (not to mention another 10 nominations) and two four-star reviews from the New York Times (1987 and 1993). Heralded for its innovative blend of French and New American cuisine, Chanterelle introduced a then-unknown type of fine dining to downtown Manhattan.

Read on to learn more about how Chef Waltuck will provide inspiration and guidance for ICE students.

 

The ment’or BKB Foundation is a nonprofit organization that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of cuisine in America. The group held their prestigious 2016 Young Chef and Commis competitions last week in ICE’s kitchens.

Chefs Thomas Keller, Jérôme Bocuse, Daniel Boulud at ICE culinary school

Ment’or is led by Daniel Boulud, Thomas Keller and Jérôme Bocuse—considered three of the world’s most celebrated chefs, with nearly 20 restaurants and over 30 industry honors between them—who founded the organization together in 2008 and came to ICE last week to oversee the day’s events. Read on to find out more about ment’or and how the organization provides opportunities to both would-be culinary students and young aspiring chefs.

 

What aspiring baker hasn’t admired Martha Stewart’s meticulously crafted desserts and dishes—or dreamed of exploring her farm and studio spaces? Three ICE students recently had the pleasure to experience both when they were invited to join Martha in her kitchen for a special episode of Martha Bakes. Now in its sixth season, Martha Bakes is an Emmy®-nominated teaching show on PBS filmed on location at her farm in Bedford, NY.

ICE Students join Martha Stewart for an episode of Martha Bakes | Institute of Culinary Education

Read on for details about our students’ day with Martha Stewart.

 

ICE was once again the proud host of the pastry industry’s sweetest night, welcoming Dessert Professional’s Top Ten Pastry Chefs in America Awards. With a beautiful sunset and the Hudson River as a backdrop, hundreds of guests filled our halls to celebrate the talents and artistry of this year’s winners.

Dessert Professional Magazine Top Ten Pastry Chefs in America Awards 2016 Institute of Culinary Education

From homey treats (gourmet cookies and rice crispy squares from Willa Jean’s Kelly Fields) and playful presentations (push-pop trifles from Franck Iglesias of Foxwoods Resort Casino) to the truly transformational (Pinnacle Foods chef Joseph DiPaulo Jr.’s fine dining version of Duncan Hines), the 2016 selection was a dynamic bunch that demonstrated the wide range of tastes and techniques today’s pastry chefs must master to stay at the top of their game. Read on to view a slideshow of the chefs’ delicious desserts.

13. June 2016 · Categories: Alumni

 

In 2014, Ed Behr earned one of the food industry’s most prestigious honors: an induction into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.” Over the past thirty years, he has grown his publication, The Art of Eatingfrom a simple newsletter into a respected quarterly journal. For aspiring food media professionals, artisanal producers and culinary professionals inspired by the ethical and aesthetic questions of our time, Ed’s uncompromising vision and entrepreneurship stands as a model of excellence. We caught up with the publisher (and new cookbook author!) to learn more about his inspiring career path.

Ed Behr - Natalie Stultz - Interview

What were you doing before you enrolled at ICE? And what sparked your decision to attend culinary school?
I was working as a carpenter and builder, which I did for about a dozen years. I decided I wanted to open a restaurant, and to do that I felt I had to go to cooking school, not because I wanted to cook in the restaurant, but because I knew I didn’t know enough to recognize and hire a good chef. In the end, I never opened a restaurant. Since 1986, I’ve been writing about food and wine as the editor and publisher of The Art of Eating.

 

Read on to learn about Ed’s entrepreneurial career path.

 

By Michael Laiskonis—Creative Director

 

“If you cook, you are going to get hurt.” The crowd that gathered for a panel discussion on modernist cooking erupted into laughter, but Wylie Dufresne’s observation was gravely accurate. Extreme heat (and cold—working with liquid nitrogen was the object of Wylie’s remark), sharp knives and heavy equipment are some of the perils cooks must navigate in their daily workplace environment. Add to the mix a dash of occasional chaos and the pressure to produce at breakneck speed, and it’s a wonder more chefs don’t bear hideous deformities.

Chef Sharpening Knives

Young cooks are instantly identified by the rows of scars running up their forearms: the reminders of brief skin-singing encounters with blazing hot oven racks and pan handles. A cook’s relative experience is easily judged by his or her fingertip’s tolerance to heat (a seemingly heat-proof layer of skin inevitably forms with time). Another telltale sign of a chef is the tough, raised callous at the base of the index finger: the contact point of skin and the carbon steel blade of a chef’s knife. This callous never fully returns to soft, supple flesh, even after years of retirement from daily slicing and chopping. It’s a calling card of sorts, a silent testament to one’s lifelong métier.

 

By Lauren Katz—Student, School of Pastry & Baking Arts

 

One of the first things people ask when I tell them I’ve started the Pastry & Baking Arts program at ICE is, “So, are you still working?” I was surprised the first time I was asked this question, because, to me, the answer was so obvious. I currently work as the web editor at Every Day with Rachael Ray magazine, and on Mondays and Tuesdays, I leave about an hour early to rush down to Battery Park for class.

 

At first I was terrified to juggle work and school—scared that the trains would be delayed, that I wouldn’t have time to eat dinner and, most of all, that I would be exhausted and unable to pay attention after an eight-hour day at the office. But what I quickly discovered is that my passion for baking overrides all of the above.

Lauren Katz Food Media Culinary School

In just the first few weeks of class, I’ve had so many different experiences, and one of the best pieces of advice I’ve received was from Alice’s Teacup owner Michael Eisenberg. He spoke to our class about the trials, tribulations, risks and rewards of owning a restaurant, and to use this time to fail as much as we can. Those words alone have made me infinitely more excited to learn, experiment, fail and—eventually—succeed. So bring on the soufflés, flambés, pâte à choux, fondant, ganache and sugar sculpting. I’ll be waiting at ICE with open arms.

 

Read on to learn more about Lauren’s path to professional pastry.

 

By Jenny McCoy—Chef Instructor, School of Pastry & Baking Arts

 

I distinctly remember the first time I tried to establish a relationship with a pastry chef that I really admired. I had just eaten at Trio in Evanston, Illinois and Della Gossett was the pastry chef. Her dessert menu blew me away, and I knew I had to meet her. I called her kitchen and asked if I could spend a week working with her. She agreed.

Chef Jenny McCoy - pastry chef - blueberry - pastry - plated dessert

After a week of making simple recipes and helping with basic prep work, I thought Della and I were two peas in a pod. So about a week after my stage, I decided to call Della, IN THE MIDDLE OF DINNER SERVICE, to ask what her thoughts were about the best flavor pairings to use with pomegranate. I still cringe at Della’s response: “Ummm…pomegranate is out of season. Why are you calling me right now?”

 

Of course, I was just a silly pastry cook who forgot that a pastry chef might be a bit too busy to entertain my creative whims. Don’t get me wrong; Della was perfectly civilized in her response, but I quickly learned that bothering a chef in the middle of dinner service is not a professional way to build a friendship with a new mentor.

 

So how exactly do you go about cultivating a relationship with a potential mentor? Read on for five tips.

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