By Carly DeFilippo

It’s our first full week of classes post-Sandy, but students in the Culinary Arts program are more than making up for lost time.

Chef James Briscione taught an impromptu demo on pork cracklins.

Culinary students mastered signature dishes by Thomas Keller, including this salmon tartare tuile.

Hand-rolled pizzas were a highlight of the week’s bread courses.

Perfecting an American classic: juicy beef burgers.

In the pastry kitchens, students whipped up “Chelsea rolls”, topped with cinnamon, sugar and currants.

If you’re a student, let us know what you’re most proud of cooking this week! Send your pictures (with descriptions) to blog@iceculinary.com.

 

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