Chef Kathryn Gordon, chef instructor in ICE’s Pastry & Baking Arts program, has been named one of Dessert Professional Magazine’s 2017 Top Ten Pastry Chefs in America and inducted into their prestigious Hall of Fame. We’re ecstatic, we’re proud and we’re breaking out the bubbly — and serving it with Chef Kathryn’s elegant and celebratory pomelo and cantaloupe calissons. For those of you who haven’t heard of calissons, they’re a traditional almond candy that can be found in sweets shops throughout Provence, France. Chef Kathryn adds her personal, summery touch by sprucing them up with pomelo confit, candied cantaloupe and marbleized orange blossom glaze. And, of course, served alongside a chilled flute of champagne with a couple spoons of fresh, bright cantaloupe granita.

celebratory summer cocktail

Chef Kathryn’s Celebratory Summer Cocktail

Pomelo and Cantaloupe Calissons
Yield: Makes 40 (1-inch dome) calissons

Ingredients:

1900 grams blanched almond flour
100 grams powdered sugar
1 gram fine sea salt
60 grams pomelo confit (recipe below), drained well
60 grams candied cantaloupe (recipe below), drained well

Preparation:

  • Place the almond flour, powdered sugar and salt in the bowl of a food processor and pulse 30 times, stopping and scraping the sides of the bowl every five pulses to ensure ingredients are mixing smoothly.
  • Add ¼ of the pomelo confit and pulse. When a dough starts to form, hand knead in the remaining pomelo confit and candied cantaloupe. Press mixture into 1” flexipan molds. Let air dry for two days. Unmold and place on a glazing rack.
  • Glaze with orange blossom glaze and air dry.

Pomelo Confit

Ingredients:

Peel of 1 pomelo and cold water to cover
Pinch of salt
200 grams granulated sugar
150 grams water
25 grams glucose syrup

Preparation:

  • Cut the pomelo peel (with pith) into ¼-inch dice. Place the peels in a small non-reactive saucepan (stainless steel or tin). Add salt and enough cold water to cover. Bring to a boil over medium-high heat and blanch for five minutes. Pour the mixture through a chinois and rinse in cold water. Repeat the blanching process four more times, without adding additional salt.
  • Stir together sugar and 150 grams water in a saucepan and bring to a boil over medium heat. Once the mixture is boiling, add glucose syrup and blanched pomelo peels. Turn the heat down to low and let simmer for 20 minutes. Remove the pan from the heat and let cool. Chill and reserve syrup for cocktail.

Candied Cantaloupe

Ingredients:

200 grams granulated sugar
50 grams orange juice, freshly squeezed
Flesh of 1 medium orange-fleshed cantaloupe (about 1200 grams), cut into ½-inch dice

Preparation:

  • Stir together sugar and orange juice in a saucepan over medium heat and bring to a boil. Add diced cantaloupe. Turn off heat and let cool for one hour. Reserve syrup and extra fruit for granita.

Marbleized Orange Blossom Glaze

Ingredients:

20 grams orange blossom water
15 grams water
200 grams powdered sugar
Pink, egg yellow and orange gel food coloring

Preparation:

  • Stir orange blossom water and water into powdered sugar. Divide into three bowls, and stir in pink, egg yellow and orange colors, respectively. Place each color in a disposable pastry piping bag. Cut a small hole in each and place those three pastry bags in a fourth pastry bag. Cut a hole at the bottom, straight across. Squeeze out the glaze, and swirl over the calissons on the glazing rack. Let set one hour before removing with a small offset spatula.

Canteloupe Granita

Ingredients:

Reserved syrup and fruit from candied canteloupe

Preparation:

  • Puree in food processor. Place in shallow pan in freezer. Break up crystals around pan perimeter every half an hour until frozen and slushy. Keep frozen until time to serve cocktails.

Celebratory Summer Cocktail

Preparation:

  • Fill chilled champagne glasses to one-third with reserved pomelo syrup. Spoon in cantaloupe granite until halfway filled. Top with champagne or sparkling wine. Serve with pomelo and grapefruit calisson.

You, too, can study pastry & baking arts alongside Chef Kathryn — click here for more information on ICE’s career programs.

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By ICE Staff

Make sure your champagne (or seasonal cider) is on ice because we’ve got some celebrating to do: The Institute of Culinary Education has been named “The Best Culinary School in America” by The Daily Meal, a leading food and lifestyle website — and was awarded the same title by The Best Schools and EDinformatics. Add to this being named as one of America’s top culinary schools by FSR Magazine, and it goes without saying, it’s been an exciting year for the ICE community.

ICE is the Best

We asked Rachael Pack, cook editor of The Daily Meal, how ICE was chosen as the best culinary school in America. Having gone to culinary school herself, Rachael had been through the process of exhaustively researching culinary schools and was aware of the factors that prospective students weigh. As she explained, “I used the factors that were important to me as a student coming out of college: the reputation of the school, location, quality of facilities, length of study…and finally, cost.”

Though the competition was fierce, ICE was ultimately chosen for the top ranking. “The top three schools were very close; they are also schools that have been at the top for a long time. For the final tweaks in the list, I fell back on my industry experience and perception of the schools now that I have passed that phase in my life.” Rachael continued, “In the past years I have, of course, made many friends in the industry with different educational backgrounds, so the conversations and interaction with real grads, recent and otherwise, also played a huge role.”

These latest recognitions haven’t been without dedicated work and innovative thinking. The ICE team has grown to include industry-leading chefs such as Michael Laiskonis and David Waltuck. Our new student housing program has opened the door for aspiring culinary and hospitality professionals from around the country to pursue their passions in New York City. ICE’s new Brookfield Place location boasts over 74,000 square feet of state-of-the-art facilities, including an indoor hydroponic herb garden and the nation’s first education-focused bean-to-bar Chocolate Lab. ICE is honored to receive all of its recent accolades. Still, at end of the day, ICE is most concerned with continuing its mission to help you find your culinary voice.

Watch the video of a day in the life of a culinary student at ICE

Interested in ICE’s career programs? Click here to learn more.

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By Caitlin Gunther

“Two bites: It’s about moderation but also about sophistication and elegance—two very French traits.” An excerpt from the introduction of ICE chef instructor Kathryn Gordon’s new cookbook Les Petits Sweets: Two-Bite Desserts from the French Pâtisserie, co-authored by Anne E. McBride. Chef Kathryn, who takes annual excursions to taste her way through the best pastry kitchens and neighborhood bakeries of France, has a deep knowledge of French culture and food, particularly the sweet side. The cookbook takes readers on a journey through classic and innovative recipes for macarons, financiers, tartelettes, petits fours and much more. But the idea behind petit sweets isn’t just about moderation—it’s also about choice, as Chef Kathryn explains, “[What] I appreciate when making two-bite desserts is that my guests can try more of them. There’s no need to chose, and that allows me to cater to more tastes at once.”

From Armagnac-vanilla cannelés to banana-brown sugar madeleines, Chef Kathryn’s cookbook is a comprehensive and creative guide to tiny French confections, replete with baking tips from the chef herself, who has measured, mixed and baked these recipes more times than she can remember. In anticipation of Chef Kathryn’s book release party on October 10, I sat down with her to chat about the making of Les Petits Sweets.

Chef Kathryn Gordon Les Petits Sweets

What was the inspiration for your new cookbook, Les Petits Sweets?

It was a follow up to my first cookbook, Les Petits Macarons: Colorful French Confections to Make at Home. The sweets in this book are the same size and have the same vibe, but the new art director gave the book a fresh take with color changes and some old-fashioned flower prints—the French look.

What’s your process for deciding what to include in your cookbook?

I start by making lists, usually just scribbling on paper. Then I start typing it up, seeing the gaps and fleshing it out. Then I make flavor lists. This time, I made a chart and it helped me balance the recipes—like I decided I couldn’t have so much raspberry, a very French flavor. When we started writing, we had to decide how to organize the chapters. The second book is so broad that we ended up having more short chapters and a couple recipes in each. Sometimes I would realize we didn’t have enough recipes in one chapter, like financiers, so I came up with the cashew-curry financiers and they’re really good. Just slightly sweet.

Are two-bite desserts a French pastry tradition?

The French are known for the classic petit fours, especially at a fine dining restaurants. It’s the equivalent of the after-dinner red and white mint. I’ve had to make petit fours at various places I’ve worked. Once when I was working at Tavern on the Green, a waiter was sent to the pastry section to ask for the petit fours and he clearly didn’t know what they were, so he asked for the “Betty Fords.” I finally figured out what he meant. To me, petits fours include the classics like financiers but also candy, chocolates and cookies. It’s to give people just a little something extra.

Do you have a favorite petit sweet?

When I go on field trips with students, I like to get cannelés (can-uh-lays) because no one really knows what they are.

There are cannelé recipes in the book and a lot of them have classic flavors like vanilla and rum, but I also wanted to play with the flavor profiles. I used Armagnac because I really like it as a brandy. When I was making the lists of French flavors, sometimes I realized I had too much of one flavor, like orange, so I had to branch out to other flavors like tangerine. I would go around to different pastry classes and ask the chefs for French flavors, to make sure I was covering them all. I like flowery things and Anne [McBride, the co-author] likes St-Germain so we used that for one recipe. I like the tea flavors like lapsang souchong too, so I steep that in the milk for another recipe.

I had never made cannelés before writing the cookbook; but I had eaten them and knew I liked them. I wasn’t sure about things like whether I’d have to chill the batter overnight. But I found out that if you make them right away, your cannelés would have different heights. Letting them chill and hydrate overnight gives them uniformity. The book tells you that.

What’s the recipe you tested the most times?

The macarons.

How many times did you test them?

I don’t even remember—for ages. We were testing in the old ICE location, asking questions like what happens if you bring the almond flour up, bring the almond flour down, what happens if you bring the sugar up, what happens if you bring both up in conjunction? We were doing it forever.

Fifty times?

At least. I can tell you based on that, that if you’re at sea level and want to make your macarons less sweet, you’re better off pairing your macarons with something tart, like curds or ganaches, because you can’t indefinitely take out the sugar because the feet won’t form at sea level without sugar. (Feet = the ruffles on the edges of the macarons.)

Les Petits Sweets madeleines

madeleines (credit: Evan Sung, 2016)

You have a whole chapter dedicated to madeleines? Any advice for making them?

I like whipping the eggs and the sugar together into a ribbon, so the madeleines have really good structure. If you want that rounded bit, you have to rest your batter overnight. You have to have a really hot pre-heated oven, and if the pan is hot and the batter is cold, you’ll get the best temperature shock and that helps create that puffed shape.

Reprinted with permission from Les Petits Sweets © 2016 by Kathryn Gordon and Anne E. McBride, Running Press, a member of the Perseus Books Group.

Pear-Rosemary Madeleines
(servings: makes 16 large madeleines)

Ingredients:

6 tablespoons (84 grams) unsalted butter, divided
1 ripe pear (about 220 grams), peeled and cut into ¼-inch (6-millimeter) pieces
1 teaspoon (2 grams) fresh rosemary, finely chopped
½ teaspoon (2 grams) fine sea salt, divided
¼ teaspoon (1 gram) freshly ground black pepper
2 large eggs
⅓ cup (67 grams) granulated sugar
½ cup (68 grams) all-purpose flour
⅓ cup (40 grams) almond flour
1 teaspoon (4 grams) baking powder
Vegetable oil cooking spray 

Preparation:

  • Heat a medium sauté pan over medium heat.
  • Place 2 tablespoons (28 grams) of the butter, the pear and rosemary, ¼ teaspoon (1 gram) of the salt, and the pepper in the pan and cook for about 8 minutes, stirring occasionally, until the pears begin to turn golden and translucent. Remove from the heat and set aside.
  • Place the remaining 4 tablespoons (56 grams) of butter in a small saucepan over medium heat and let it melt. Remove from the heat and let it cool slightly.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs and sugar until the mixture reaches a ribbon stage, where the whisk leaves a strong, three-dimensional shape. Remove the bowl from the mixer and fold in the all-purpose flour, almond flour, baking powder and remaining ¼ teaspoon (1 gram) of salt until just combined. Fold in the melted butter and the pears. Spoon the batter into a piping bag (do not cut an opening yet), tie the bag closed and refrigerate (up to overnight).
  • Preheat the oven to 425ºF (220ºC). Spray a nonstick 12-cup madeleine pan with vegetable oil cooking spray.
  • Cut a ½-inch (1.25-centimeter) opening straight across the tip of the pastry bag. Pipe the madeleine batter into each cavity of the pan, filling it nearly to the top. Immediately place the pan in the hot oven and bake for 10 to 11 minutes, or until the edges of the madeleines are golden and their top is puffed up. Refrigerate the extra batter while one batch bakes. Remove from the oven and unmold immediately by inverting the pan onto a wire rack. Repeat until the batter is used up. Eat the same day.

Tell us your favorite petit sweet in the comments for a chance to win a copy of Les Petits Sweets! Winner will be announced on October 10.*

*Winning entrant’s shipping address must be within the continental United States.

Want to study pastry arts with Chef Kathryn? Click here to learn about ICE’s career programs.

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

The Institute of Culinary Education welcomes award-winning David Waltuck as Director of Culinary Affairs

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.

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.

Most recently, Chef David has served as the executive chef of élan restaurant, which the New York Times awarded two stars. Prior to that, he served as the Executive Chef for Ark Restaurants Inc., where he opened restaurants for the brand across the country from Las Vegas and Washington, D.C. to Boston and New York City. Outside of the kitchen, Chef David has authored two books: Staff Meals at Chanterelle and Chanterelle: The Story and Recipes of a Restaurant Classic, which won an IACP Award for Best Cookbook: Chefs and Restaurants in 2009. He began his career in the world of science, earning a bachelor’s degree in Biological Oceanography from CCNY and graduating as a member of phi beta kappa.

In addition to his role as chef instructor in ICE’s culinary arts program, Chef David will serve as the school’s first director of culinary affairs. In this role, he will provide mentorship to ICE students as they plan their careers, garner relationships with New York City restaurants to continue placing ICE students in coveted externships, sustain relationships with ICE alumni chefs and provide insight on the school’s culinary curriculum to keep current with restaurant standards. He will also teach in ICE’s School of Professional Development and School of Recreational Cooking.

“I’m looking forward to the opportunity to share the knowledge and experience I have gathered in my forty-year career as a chef with a new generation of aspiring professionals,” Chef David said. “I have chosen to work with ICE because the program is excellent, the new facilities are state of the art and, most important, the instructors and administrators are experienced and deeply committed.”

For its part, ICE is eager for Chef David to join its faculty. “ICE is thrilled to welcome a chef of David’s caliber to the school’s already outstanding teaching staff,” said Rick Smilow, ICE’s president and CEO. “He brings with him the knowledge that comes with 40 years of experience in the restaurant industry, the better part of which was spent working in one of the city’s top restaurants. Our students will absolutely benefit from the lessons and wisdom he will impart.”

To learn about more of ICE’s talented instructors, click here.

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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. 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.

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

(From left) Jérôme Bocuse, Thomas Keller, Daniel Boulud, James Kent and Richard Rosendale judge the 2016 ment’or Young Chef and Commis Competitions at the Institute of Culinary Education in New York City.

The judges panel was a veritable “who’s who” of the country’s top chefs, including:

  • Daniel Boulud – Chef/Owner, Restaurant Daniel, DINEX Group, 4-time James Beard Award winner, including “Outstanding Restaurateur” and “Outstanding Chef of the Year”
  • Thomas Keller – Chef/Owner, The French Laundry, Per Se, Thomas Keller Restaurant Group, 4-time James Beard Award winner, including “Outstanding Chef: America” and “Best New Restaurant (Per Se)”
  • Jérôme Bocuse – Vice President, Bocuse d’Or USA and Chef/Owner, Les Chefs de France
  • Gavin Kaysen – 2007 Bocuse d’Or US team member and Chef/Owner, Spoon & Stable
  • Philip Tessier – Winner of the 2015 Bocuse d’Or Silver Medal
  • Barbara Lynch – Chef/Owner, Barbara Lynch Gruppo
  • Bryce Shuman – Executive Chef, Betony
  • Chris Hastings – Chef/Owner, Hot and Hot Fish Club
  • Gabriel Kreuther – Chef/Owner, Gabriel Kreuther
  • James Briscione – Director of Culinary Development, Institute of Culinary Education
  • James Kent – Executive Chef, The NoMad
  • Richard Rosendale – Chef, Rosendale Collective
  • Mathew Peters – 2017 Bocuse d’Or US team member and Executive Sous Chef, Per Se
  • Robert Sulatycky – Founder/Principal Chef, Taste Restaurant Group
  • Shaun Hergatt – Chef, formerly of Juni and SHO Shaun Hergatt
  • Timothy Hollingsworth – Chef/Owner, Otium and Barrel and Ashes

These events give skilled young chefs the opportunity to showcase their talents in a live cooking demonstration. Winners have the chance to stage with the 2017 Bocuse d’Or Team USA and attend the finals this coming January in Lyon, France.

Student young chef competitions at ICE culinary school

ICE students also had the unique opportunity to volunteer during the event. Christopher Lewnes, an ICE culinary arts student had this to say of his experience: “I was truly inspired by the young chefs who were participating in the competition. Seeing other young chefs doing what they were doing and all the different techniques displayed, I was motivated to learn more and achieve more to become like them. It was also enormously inspirational just to be in the presence of chefs like Daniel Boulud and Thomas Keller.”

Institute of Culinary Education President Rick Smilow with Thomas Keller, Daniel Boulud, Top chefs at ICE

Ment’or offers annual educational grants and internships to culinary professionals through their Continuing Education Program, affording young chefs the opportunity to earn a paid stage anywhere in the world. For young professionals who have already begun their career, the Young Chef and Commis Competition series provides these ambitious individuals with a chance to add increased value to their work through educational opportunities and access to a network of esteemed mentors. ICE students and alumni can have the honor to participate in these prestigious programs. Applications for the competitions are announced via their social media at @mentorbkb.

Thomas Keller speaks at ICE culinary school in New York City

According to ment’or President Chef Thomas Keller, “As established chefs, it is our responsibility to create and foster programs that promote mentorship and shared experiences which elevate and influence the next generation of chefs in the United States.” ICE is proud to be a part of this prestigious organization and help the next generation of chefs find their culinary voice.

For more information on how to get involved with ment’or and apply for their programs, contact Chef James Briscione at jbriscione@ice.edu.

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