Ever wonder what’s cooking at ICE? Five Course Friday gives you a snapshot of what we are whipping up weekly. Whether you pop into a recreational class, catch a professional demo or watch the transformation from student to chef, there is something scrumptious happening daily.


Beet Meringues from Hydrocolloids Primer with ICE Creative Director, Michael Laiskonis


Succulent roasted chicken and garlic in pan sauce gravy from Culinary Arts class


Bone marrow pearls from hydrocolloid experiments


Buttery croissants from pastry students


Yogurt and apricot spheres 

Have a delicious weekend!

 

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