By Lauren Jessen — ICE Graduate + Blogger, A Dash of Cinema
I’ve never been a big pie person. I can appreciate a good homemade pie with a thick crust and multiple scoops of ice cream, but it’s not the Thanksgiving dessert that I look forward to most. If you fall into the same anti-pie category as me, try making these hazelnut and cardamom sticky buns instead. The cardamom and hazelnut form a delicious flavor duo, especially when paired with this soft, tender dough.
Keep reading for this finger-licking delicious dessert recipe.
By Jenny McCoy — Pastry & Baking Arts Chef-Instructor
A small slice of my career as a pastry chef has been dedicated to introducing bakers to the flavor combination of pumpkin and chocolate. Some of you may have already tasted the duo — if you are one of those people, congratulations and please consider adding some chocolate chips to your Thanksgiving pumpkin pie. However, if you have not had the experience of chocolate and pumpkin combined, stop your holiday baking plans now and redirect your attention to this post immediately. Your Thanksgiving is about to get so much better.
Read on to get the recipe for your new favorite fall dessert.
At ICE, we make it our mission to help students to find their culinary voice — that creative drive within each of us that determines how we express ourselves through food. Whether it’s a career training program, a recreational course in pie crusts or a special event featuring handmade pasta, we’ll give you the tools to hone your culinary creativity. Join us as we ask some of today’s leading food industry pros to share their culinary voice.
When it comes to palate training, Chef Alex Guarnaschelli started young. The daughter of a busy cookbook editor, Alex spent her childhood surrounded by a smorgasbord of food and culinary trends. Since then, she’s honed her culinary voice by cooking alongside the best — including chefs like Guy Savoy and Daniel Boulud — and by leading the charge in her own kitchen, the acclaimed NYC restaurant Butter, as Executive Chef.
Watch the video and discover why Chef Alex Guarnaschelli is embracing a quieter culinary voice, and learning to say more with less.
By James Briscione, Director of Culinary Research
Your Thanksgiving turkey has a secret; and I’m here to tell it: that bird HATES being roasted in the oven. I know it, your turkey knows it and deep down, you know it, too: roasting a whole turkey in the oven just isn’t all it’s cracked up to be. It consumes a massive amount of time, space and energy, none of which I would be against if the results were impeccable. However, the sad truth is that roasting turkey in the oven is inefficient and the end product is imperfect.
I blame Norman Rockwell. Ever since he painted that famed portrait of an American family gazing lovingly at Mom as she places that large, bronzed bird on the table, the whole, roasted turkey has been the Thanksgiving gold standard. I can only imagine how dry the breast of Rockwell’s turkey must have been — he should have painted a 50-gallon drum of gravy in the background because I bet the family would have used every last drop of it.
By Robert Ramsey — Director of Advanced Culinary Center
Searching for inspiration for your holiday table? ICE Chef Robert Ramsey, a specialist in Southern cuisine, is sharing three sides so good it almost hurts to call them “sides” — because, really, any one of these could easily steal the show: creamy sweet potato soup with brown butter, sorghum syrup and sage croutons, Southern-style collard greens with black eyed peas, grilled Chesapeake Bay oysters smothered in garlicky, bacon-y butter… hungry yet? Keep reading to get the recipes. Your holiday guests will thank you.
Read on to learn how to make these show-stealing Southern sides.
By Caitlin Raux
There are many lessons you might expect a pastry chef to teach students: have patience; read a recipe in its entirety; opt for the highest quality ingredients. For Chef Carmine, ICE’s newest Pastry & Baking Arts instructor, his most important lesson is simple: stop saying no to yourself. Because, according to Chef Carmine, a former military sergeant who trained as both a ranger and paratrooper, confidence is the most crucial ingredient for success. Once students pass that barrier, Chef Carmine believes that the rest — from French pastries to truffles to fondant cakes — comes naturally. Chef Carmine’s own careers, both military and culinary, are marked by instances of overcoming self-doubt to achieve success — with plenty of hard work and perseverance in between.
Born in the Bronx to a Sicilian mother and Puerto Rican father, Carmine was exposed to two distinct cultures and cuisines throughout his childhood.
Keep reading to learn how Carmine went from the military to a successful pastry career in NYC kitchens, to guiding future chefs at ICE.
At ICE, we make it our mission to help students find their culinary voice — that creative drive within each of us that determines how we express ourselves through food. Whether it’s a career training program, a recreational course in pie crusts or a special event featuring handmade pasta, we’ll give you the tools to hone your culinary creativity. Join us as we ask some of today’s leading food industry pros to share their culinary voice.
Duff Goldman’s slogan is simple: If you can dream it, we can create it. Whether it’s a lifelike Betty White cake or a multi-tiered, hand-painted wedding cake (with or without lasers), the pastry chef and owner of the Baltimore-based, wildly popular Charm City Cakes bakery and star of Food Network’s Ace of Cakes is up for any confectionary challenge. We asked Duff to share his culinary voice with us, and his response should come as little surprise to anyone who’s seen his creations: “I really like to make people smile; I like to make them laugh; and I always like to make them think.” Watch the video and find out more about Duff Goldman’s culinary voice.
Watch extraordinary cake creator Duff Goldman reveal his culinary voice.
By Bill Telepan, Director of Sustainability
In this interview, ICE’s Director of Sustainability Bill Telepan speaks with Chef April Bloomfield, the British-born, NYC-based chef behind The Spotted Pig, The Breslin and The John Dory Oyster Bar. Bill and April talk about Coombeshead Farm, the farm in the heart of Cornwall, England that April owns and runs with Chef Tom Adams, chef-owner of the London restaurant, Pitt Cue. Don’t let the name mislead you — Coombeshead is more ecosystem than farm, or more precisely, a farm, guesthouse, restaurant and bakery that runs largely off the fat of the land, and animals raised on that land. Bill and April chat about her first brush with farming, the benefits of producing your own food and the importance of getting dirty sometimes.
Bill: Your food is so inspired by the seasons. When you came up with The Spotted Pig, what amazed me was how there were great ingredients in a casual setting and it felt so easy. I understand it was not easy, but it felt that way. I wanted to first ask you about growing up — did you have any experience with farming? What was food like at your home?
Read on to learn what inspired April to get growing.
After 42 years in New York City, ICE is opening a second location in Los Angeles — an urban oasis for food and restaurant lovers and without a doubt one of the most exciting food cities in America. Having taken over the facility previously occupied by Le Cordon Bleu in Pasadena, we’re currently reimagining the space as a center for learning, innovation and creativity, staying true to the vision embodied by our New York flagship. With ribbon cutting scheduled for early 2018, both the ICE and food community couldn’t be more thrilled.
“Los Angeles is an ideal next step for ICE, as it has the confluence of food culture, diversity, job opportunities and a nationally recognized, vibrant culinary community that ICE can support and grow just as we have in New York City,” said Rick Smilow, ICE’s president and CEO. “ICE will provide a new option for ambitious and creative students who want to start or change careers, advance in the culinary and hospitality industries or are cost- and time-conscious in their approach to education.”
Read on to learn about our first-ever west coast location.
By Steve Zagor, Dean of Restaurant & Culinary Management
These days, we’re seeing more news on the abolition of tips. You might wonder: what’s the consensus on tipping? I have a little tip for you. We won’t be ending tipping in the U.S. anytime soon. We have a better chance of seeing Mickey Mouse star in a new movie. Here’s why.
Recently, the no tip experiment – yes, it’s still in the test tube phase – was spotlighted in a “60 Minutes” interview with Danny Meyer, whose Union Square Hospitality Group (USHG) claims fame to a formidable roster of top full-service restaurants and the fast casual Shake Shack. Meyer is also the Pied Piper of the no-tipping movement, and as such he eloquently spreads the gospel of no tipping and the equalization of the wages between cooks and wait staff. Meyer has commented that it’s an important human value-based decision, but that the road will be long before it becomes commonplace.