By Chef James Distefano

Is there anything better than corn in the summertime? To me, corn is one of the highlights of the season’s produce. As a kid spending summers at the Jersey shore, the last thing I wanted to do was leave the beach early and shuck corn for dinner (but I did love eating it!). Now, it’s one of my favorite summer ingredients to work with, its subtle sweetness giving it the versatility to work in many dishes. What’s more: whether you’re using it in a soup, salad or simply grilled and buttered, corn is an ingredient that doesn’t need a lot of gussying up.

Corn Ice Cream - No-Churn - No Machine Ice Cream - James Distefano - People magazine

You may not believe corn and dessert go together, but consider this: while we commonly think of corn as a part of a savory dish, it’s also in plenty of your favorite breakfast cereals. The best part about this recipe is that you can make it without an ice cream maker.

Read on to watch how you can make this delicious, seasonal ice cream at home!

 

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 that 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 Robert Ramsey — Chef Instructor, School of Culinary Arts


In the early 2000s, I cracked open "The French Laundry Cookbook" for the first time. A young and inexperienced cook, I was working in a hotel kitchen and still only halfway through my culinary school education. I remember the moment with vivid clarity — pouring over the glossy, crisp pages with my fellow line cook, Caleb. The sous chef, who had brought in the cookbook for inspiration, was taken aback that we hadn’t seen it before, let alone heard of the man behind the book, Chef Thomas Keller.

Chef Robert Ramsey

Why has this seemingly mundane moment stuck like glue to my otherwise mediocre memory? Because it was truly pivotal in my culinary career.

Keep reading to discover how Chef Robert broke into the world of fine dining. 

 

By Andrea Strong

 

In 2013, Dominique Ansel opened a tiny pastry shop in SoHo where he married a croissant and a donut and turned its offspring, the Cronut®, into an overnight Instagram sensation that was heralded by TIME magazine as one of the “25 Best Inventions of 2013.” Since then, Ansel has gone on to create some of the most inspired and viral desserts in the industry, including the Cookie Shot, Frozen S’more, Blossoming Hot Chocolate, Gingerbread Pinecone and Christmas Morning Cereal. His out-of-the-box creations have given him a reputation as a “culinary Van Gogh” (Food & Wine) and “the Willy Wonka of New York” (New York Post).

Dominique Ansel

What's the next step for the creator of the most Instagram-worthy pastry on the planet? To quote Ansel, “the creation isn’t killing the creativity.” He’s taking yet another risk and expanding into unchartered territory – the savory kitchen, with a full-service restaurant called 189 by Dominique Ansel set to open this fall in Los Angeles at The Grove. The restaurant name is personal: it is taken from the address of Ansel’s original SoHo shop, located at 189 Spring Street. Coincidentally, his LA restaurant address also happens to be at 189 The Grove Drive. “It was meant to be,” said Ansel. “It reminds us of our home, and now it will be our second home on the West Coast.” 

 

Andrea Strong spoke with Dominique about his move from pastry to savory, the challenges of opening restaurants in new cities and finding inspiration in unexpected places — like nail art.

 

What inspired you to choose Los Angeles as a location for your first savory restaurant? I’m a tad upset — what about NYC! 

 

I’ve always loved LA. The food scene is so exciting and so eclectic, and it’s so much a part of the culture there.

 

Keep reading to learn about Dominique's latest project and find out where he looks for inspiration.

 

By Carly DeFilippo

Wall Street consultant. Macaron master. International pastry competitor. Best-selling author.

Like many culinary professionals, ICE Chef Instructor Kathryn Gordon never intended to work in food. Yet today, this former management consultant is one of ICE’s most celebrated pastry instructors, one of the country’s foremost experts on the finicky art of French macarons, and was recently named one of Dessert Professional Magazine’s 2017 Top Ten Pastry Chefs in America and inducted into their prestigious Hall of Fame.

Chef Kathryn Gordon

Before she realized her culinary ambitions, Kathryn completed her undergraduate studies at Vassar College, and later, obtained her MBA at New York University’s Stern School of Business. Her work as a consultant in the high-stakes world of Wall Street trading left her more than prepared for a new career in the fast-paced world of restaurant kitchens. 

Read on to learn about this career-changer's inspiring path.

By Tina Whelski

Anything worth having is worth waiting for, and that’s especially true with bread. 

Bread baking, especially when using wild yeast, is a faith-based enterprise,” says Chef Sim Cass, dean of bread baking at the Institute of Culinary Education (ICE). “You need to believe that the bread will rise. Then you have to have the patience required to get your perfect loaf.”

bread

A patient mindset is just one thing students will learn during Chef Sim’s 200-hour Techniques of Artisan Bread Baking course at ICE.

 

Keep reading to discover Chef Sim's favorite bread, plus advice for beginning bread bakers. 

15. June 2017 · Categories: Video

 

If you want to cook like a pro, it’s essential to master the fundamentals. That’s why ICE culinary students start their training by learning the proper techniques for basic cuts: from slicing and dicing to a julienne and chiffonade.

In a new video from ICE + Wüsthof, Chef James Briscione, ICE’s Director of Culinary Research and two-time Chopped champion, demonstrates the proper technique for three basic cuts: the slice, the julienne and the dice, just as he does with ICE culinary students. They look simple, but don’t skip these essential skills — mastering these cuts will make you a better, more efficient chef, as you use them again and again for mise en place and more.

ICE + Wusthof Knife Skills

Keep reading to watch the video and learn expert-level knife skills.


Did you know: the hydroponic garden at ICE supplies fresh herbs and produce not just to culinary and pastry students, but also to a growing list of fine dining restaurants in New York City? We caught up with Rob Laing of Farm.One to chat about the herbs and harvesting know-how they’re delivering to L’Appart, the Michelin-starred restaurant located in Brookfield Place led by Executive Chef Nicolas “Nico” Abello.

harvesting hydroponic herbs

Tell me about your agreement with L’Appart.

Farm.One is working with L'Appart to plant and help maintain a new outdoor aromatic herb garden on their terrace at Brookfield Place. It's an intimate area where guests can sit outside and enjoy fresh tea infusions using a selection of herbs from the garden after their meal at the restaurant. We had already been supplying ingredients to the restaurant, so being part of their herb garden was the natural next step. 

Keep reading to learn how ICE's herbs are freshening up dishes at this Michelin-starred restaurant. 

 

By Caitlin Raux

 

Before even graduating from high school, Francesca Kolowrat (Culinary Arts/ Management ’17) was already a champion horse jumper with dozens of achievements under her belt, including an individual ranking of 15th in the European Championships in 2015 and 2016. One of the top young riders from the Czech Republic, Francesca could have easily continued on the same path and led a very successful career in the equestrian world. Instead, she decided to explore her passion for food and nutrition at ICE. “I didn’t want to look back on my life and think that the world offered so many opportunities and I didn’t take them,” she said, speaking with a level of maturity and decisiveness that makes you forget she’s just 18 years old.

With a dream of one day opening an Australian-inspired café in her hometown of Prague, she came to ICE to get the necessary culinary skills and business acumen before embarking on a four-year degree at the University of Sydney, where she plans to study Nutrition.

With two weeks remaining in her Restaurant & Culinary Management program, we caught up with Francesca to chat about studying culinary arts in NYC and about taking small steps to achieve big goals.

 

Why did you decide to come to culinary school?

 

I needed a career change. I didn’t want to look back on my life and think that the world offered so many opportunities and I didn’t take them. Even though I got to travel with show jumping, I was on the show grounds from morning until night. I didn’t really have time to explore.

 

Read on to learn how ICE helped this champion jumper find her culinary voice. 

 

 

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

 

The strawberry shortcake — one of the most quintessential American desserts – has seen an evolution like none other.

 

It started out as a dessert made in the springtime to celebrate the strawberry harvest season. Made of layers of crumbly biscuit or shortbread-like cakes, sweetened cream and strawberries, it was a simple dessert with a gorgeous composition of textures and flavors — soft and creamy, a bit crisp, a bit acidic and ever so sweet. Over time, as chemical-leavening agents such as baking soda and baking powder became more popular in cake recipes, the shortcake used in some recipes became more cake-like, eventually becoming anything from a pound cake to a sponge cake.

strawberry shortcake bars

Keep reading to learn how to make these delicious, throwback treats.