By Leslie Engel
I never dreamed of becoming a restaurant chef. Coming from a culinary student, this may sound a little strange. Why would someone go to culinary school and not want to join the ranks of great chefs like Alice Waters or Eric Ripert? It’s a legitimate question. Hear me out though, because today there are many paths you can forge with a culinary background.
Like most culinary students, my love for food and cooking began at an early age. I have fond memories of plucking sugar snap peas from my father’s garden and preparing a family meal at the ripe age of 10.
Despite this early interest, I pursued my love of food and cooking in ways that seemed more practical — examining the integral role food plays when it comes to our health. In grad school, I studied public health to better understand why so many people are sick with diabetes and obesity. I discovered that most Americans lack real, nourishing food in their diets — so I set out to change that. I carved out a niche during my time at a non-profit, making grants to support healthy food access and sustainable agriculture.
farmers’ market (credit: Anne Preble)
If I wasn’t in my kitchen or at the farmers market, I was venting to anyone who would listen about how giant food companies were sabotaging our health. I started a blog demonstrating how simple it is to cook healthy, inexpensive meals. I fantasized about culinary school — but always dismissed it as outlandish, one of those things an eccentric relative does.
During a brief and unsatisfying foray into city government, I had reached a crossroads. I’d hoped to shape food policy in this role. Instead, I found myself in endless meetings daydreaming about what I would cook next. Over lunch one day a colleague and I talked longingly about what we really wanted to do with our lives. We both said culinary school. I knew then it was finally time for me move out from behind the desk and into the kitchen.
The very next week I was touring ICE, with many ideas for the next phase of my career. I knew I wanted to provide healthy meals to people — or even inspire people to cook for themselves — but what would that look like? Would I delve into food media or the burgeoning meal kit delivery business, creating and testing recipes? Or would I become a private chef, using my expertise to provide wholesome meals to people short on time? Perhaps I’d take a broader, more public health approach, and join the growing movement to improve the food at institutions like hospitals or community-based organizations. While these options may not be as glamorous as working in a Michelin-starred restaurant, they feel true to how I relate to food. Everyone I spoke with at ICE — from admissions to career services — understood this and offered practical advice on how to reach my goals.
Leslie and another Culinary Arts student at a meeting of ICE’s Sustainability Club
One thing was certain — I would need to upgrade my skills to suit a professional kitchen. In an effort to undo years of questionable knife habits, I spent hours dicing potatoes and attended additional knife skills classes. I honed a variety of techniques from braising to poaching that I hope to translate into new, healthy recipes. I took advantage of networking and volunteer opportunities to meet people in the field and gain a better understanding of the industry. My classmates are a diverse bunch; some already have professional experience, and others are career changers like me. The range of ages, backgrounds and work styles provides an excellent preview of what working in a professional kitchen will be like.
As my time at ICE comes to a close, I look forward to drawing on the whole experience — the lessons, the difficulties and the relationships — as I move ahead with my career. Next month I’ll begin my externship in the test kitchen for a meal kit delivery service. Because why else would I go to culinary school?
Ready to find your culinary voice? Learn more about ICE’s career programs
April 2018
- New Technology at ICE’s Culinary Lab: How to Work with a Rotovap
- Why a Career in Public Health Inspired Me to Go to Culinary School
- Why ‘Simple French Food’ Is a Must-Read for Chefs — Chef David Waltuck Explains
- Stop Loafing Around: Master the Craft of Artisanal Bread With Chef Sim Cass
March 2018
- New York’s Most Delicious Donuts Are Sold at a Car Wash
- Traditional Hot Cross Buns
- Chef Bill Telepan on How to Leverage Leftovers
- My Culinary Voice: Rachel Yang
- ICE Graduates Poised To Win Big At This Year’s James Beard Awards
- Welcome Spring with Simone Tong’s Grilled Asparagus with Pidan (Century Egg) Sauce
- Beyond the Bakery: 8 Exciting Career Paths For Pastry Arts Grads
- Get the Recipe for Our Most Popular Loaf: Irish Soda Bread
- ICE Hosts the ‘Roots of Cacao’ — Pressing Issues and Delicious Innovation Across the Chocolate Industry
- Why I Chose to Study Hospitality Management at ICE
- Over $160,000 Up For Grabs: Enter the 2018 #CulinaryVoice Scholarship Contest Today!
- My Culinary Voice: Greg Proechel
February 2018
- Find Out Which Alum Won Big at the 2018 IACP Awards
- This Cookbook Has Flavor Pairings Down to a Science
- ICE Welcomes the 40th Anniversary IACP Conference
- Celebrate #NationalMargaritaDay with Rick Bayless’ Expert Tips
- Tips for Getting the Most Out of Career Fairs
- 6 ICE Alums Named 2018 James Beard Awards Semifinalists
- My Culinary Voice: Rick Bayless
- A Foolproof Valentine’s Day Appetizer: Fig & Ricotta Toasts
- Why an Octopus Is Chef Greg Proechel’s Spirit Animal
- Capture Your Sweetie’s Heart with Pink Palmiers for Valentine’s Day
- Master the Dessert Buffet with King of Pastry Philippe Rigollot
- ICE Alum Adrienne Cheatham Competes on This Season of Top Chef
- My Culinary Voice: Vivian Howard
- ICE’s New Sustainability Club Discovers Life in the Greenmarket in the Dead of Winter
January 2018
- Meet The Founder of EDWINS, The Cleveland Restaurant That Employs Formerly Incarcerated Individuals and Subject of 2018 Oscar-Nominated Documentary
- Pie for Dinner: Leek & Potato Galette with Fresh Herbs
- The Best Kitchen Gadget for DIY Gin (No Still Required!)
- Life as a Culinary Management Student: Health On the Line
- My Culinary Voice: Miguel Trinidad
- Little to Big: Little Lessons for Big Results for New Food Entrepreneurs
- Winter Herbs for Kitchen Survival: How to Cleanse Your Body & Nourish Guests
- My Culinary Voice: Chef Anthony Ricco
- What Chefs Can Learn From Farming Themselves — Chef Evan Hanczor Explains
- Roots of Cacao: ICE’s First-Ever Symposium Dedicated to Chocolate
- My Culinary Voice: Chef Bill Telepan
- Sexual Harassment in the Restaurant Industry: How to Prevent It and Where to Begin
- How a First-Time Restaurant Owner is Finding Success in Greenwich Village
December 2017
- My Culinary Voice: Ashley Merriman
- The Irrational Optimist — An Interview with James Beard Foundation President Susan Ungaro
- My Culinary Voice: Chef David Burke
- Three Easy Champagne Cocktails Worth Celebrating
- A Winter Citrus Salad to Make Your Feast Merry and Bright
- Chocolate Biscuits You’ll Actually Love
- DIY Jelly Doughnuts for Chanukah
- My Culinary Voice: Donatella Arpaia
- Top Chef Judge Gail Simmons’ Holiday Gift Guide
- The Perfect Apps for Your Holiday Soirée: ‘Figs in a Blanket’
- My Culinary Voice: Chef Michael White
- The History of Hot Chocolate (Plus How Our Chocolate Expert Makes His)
- The Best Kitchen Gadgets for Your Favorite Foodie This Holiday Season
- My Culinary Voice: Chopped Judge Eden Grinshpan
November 2017
- Life as a Culinary Student: My First Foray Into the Kitchen of a World-Renowned Chef
- ICE Hosts the James Beard Foundation’s Chefs’ Night Out
- This ICE Alum Helped Launch the Best New Restaurant App in NYC (You’re Welcome)
- My Culinary Voice: Chef Marc Forgione
- Anti-Pie? Make Sticky Buns for Thanksgiving Instead
- How to Bake Better with Pumpkin? Just Add Chocolate
- My Culinary Voice: Chef Alex Guarnaschelli
- Forget Roasting — How to Make the Juiciest. Turkey. Ever.
- These Southern Side Dishes Will (Almost) Make You Forget the Turkey on Thanksgiving
- This Military Sergeant Turned ICE Chef-Instructor Knows the Secret Ingredient for Success in the Kitchen
- My Culinary Voice: Chef Duff Goldman
- How Chef April Bloomfield Got Growing — On Her Own Farm
- It’s Official: The Institute of Culinary Education is Opening in Los Angeles
- Here’s a Pro Tip for Restaurant Owners: Keep Tipping
- Recipe: Umami-Packed Potatoes That Taste Like Dark Chocolate at First Bite
October 2017
- Sweet Collaborations from the Chocolate Lab and Hydroponic Farm at ICE
- ICE Chefs Construct the Big Apple’s Biggest Rice Krispies Treat: A Ten-Foot Elf Named Buddy
- Fluffy, Ghost Marshmallows with Just Five Ingredients — So Easy It’s Scary
- Watch Now: A Chocolatier in the Making at ICE
- The Next Big Bite: What is the Future of Food?
- The Secret of Bean-to-Bar Chocolate Making in Ten Steps
- Chai Lovers’ Cookies: Chai Langues-de-Chat with Blueberry Cream Filling
- Watch Now: How Vacuum Cookers Help Michael Laiskonis Score Maximum Flavor Points
- The Ultimate Make-Ahead Tailgate Sandwich: Sous Vide Peppercorn Crusted Flank Steak
- Life as a Culinary Student: Four Tips for Finding Your Career Direction
- An Irresistible Bacon-y Shrimp and Rice Recipe from the Gulf Coast
- Taste Sustainability: A One-Night-Only Pop-Up Dinner With Chefs Alex Atala, Ignacio Mattos and Michael Laiskonis
- It’s Cranberry Season! And We’ve Got a Double-Crust Apple-Cranberry Pie to Celebrate
- Rethinking Your Lunch Box: The Key to Happiness
September 2017
- Learn How to Tailgate Like a Pro — The Official Jets Cooking School
- This Chef Defies the Myth that Modern French Cuisine Is Dead
- Four ICE Grads That Are Taking Over the East Village Restaurant Scene
- A Chef’s Love Letter to Guatemala: The Antigua Elixir Mezcal Cocktail
- Tradition Meets Innovation at Simone Tong’s Little Tong Noodle Shop
- Sweet Inspiration: A Back-to-School Reading List for Pastry Chefs
- From Reindeer to Blinis: Exploring Finnish Cuisine in Helsinki
- A Chef’s Tour: Quebec City
- Why Hydroponic Farming Belongs in the Classroom – Chef Bill Telepan Explains
- 14 Food Styling Tips from Food52
- One History of the Brownie – Plus the Original Recipe!
- Two Pastry Chefs Dish on Their Eye- (and Mouth-) Opening Food Trip Through South Korea
August 2017
- How to Use Up Those End-of-Summer Tomatoes: Salmorejo
- This Chef Introduced NYC to ‘Punch-in-the-Mouth’ Flavorful Filipino Cuisine
- Planning Your First Restaurant Trail? Here’s How to Nail It (and Land Your Dream Job)
- Chefs You Should Know: The French Chef Who Changed American Cuisine
- You’re Doing it Wrong: Cooking Pasta — Watch Now!
- What’s an ICE Student’s Secret Weapon? Watch to Find Out
- This Michelin-Starred Chef is Going Back to Culinary School – as ICE’s New Director of Sustainability
- Don’t Sweat Dessert: Make This Simple Summer Fruit Clafoutis
- Move Over Mister Softee: Here’s 3 Soft Serve Ice Cream Recipes You Can Make at Home – In 5 Minutes!
- Learn to Build Breathtaking Sugar Showpieces With Master Pastry Chef Stéphane Tréand, M.O.F
- Mind Over Mouth: Why All the Details Count
- Moules Marinières: Your No-Stress, Sure-to-Impress Weeknight Dinner
July 2017
- An ICE Education Helped This Alum Score Her Dream Gig at NYC’s Coolest Hotel
- How an Interaction Designer Turned Culinary Student Discovered the Superpower of Food
- Watch Michael Laiskonis Craft the Perfect Chocolate Bar — in 60 Seconds
- This ICE Culinary Student Proves: It’s Never Too Late
- Watch One Chef’s Tips for Making the Perfect Fried Chicken Sandwich
- Life As a Culinary Student: Four Things I Learned About Fish Fabrication
- How to Find the Grain and Slice Steak Like a Chef — Watch Now!
- ‘You Have to Be Hungry’ — An Interview with Padma Lakshmi
- How to Make Nutty, Delicious Ice Pops in Four Easy Steps
- Food for Thought: ICE Grads On Their Careers In Media
- Guess How Many Batches Of Chocolate We’ve Made Since We Opened the Chocolate Lab
- Carla Hall Shares the Secret to Her Success — ‘You Can’t Stand Still’
- How Two ICE Alumni Put Welsh Cuisine on the Map
- Life as a Culinary Student: Rediscovering an American Classic — Cobb Salad
- How to Make the Best Grilled Ribs. Period.
June 2017
- Yes, You Can Fillet a Whole Fish Like a Chef — Here’s How
- Homemade Pizza Tricks You’ll Want to Steal
- Where Can You Host an Amazing Culinary Event + Learn to Cook with Hydroponic Herbs? (Hint: ICE, ICE, Baby!)
- This Red, White and Blue ‘Fourth-fetti’ Cake Is Better Than Fireworks
- Another Reason to Love Summer: Homemade Sweet Corn Ice Cream
- What Chefs Really Think About Kitchen Scars
- One Chef Explains Why Finding Your Path Requires a Few Wrong Turns
- What’s Next for Cronut Creator Dominique Ansel? (Hint: It’s Savory and Sweet)
- Meet Chef Kathryn: From Wall Street Consultant to Macaron Master
- Bread That’s Worth the Wait: Master the Science and Craft of Artisanal Bread With Chef Sim Cass
- Watch These Knife Skills from ICE + Wüsthof: How to Slice, Dice and Julienne Like a Chopped Champion
- Coming to a Michelin-Starred Restaurant Near You: Fresh Herbs from ICE’s Hydroponic Garden
- How a Champion Horse Jumper Landed at ICE
- Throwback Dessert Day: Strawberry Shortcake Ice Cream Bars
- Knife Skills: How to Create Perfect Tiers for Your Layer Cake
- Meet Chef Frank: ICE’s Expert on Simply Delicious Mediterranean Cuisine
May 2017
- Toques Off to ICE’s 2017 Graduates!
- Chef James Briscione Visited One of the Best Restaurants in South America — Here’s What He Ate
- Your New Favorite Healthy-ish Summer Cocktail of the Summer
- A Huge Congrats to ICE Chef Kathryn: One of the Top Ten Pastry Chefs in America!
- Learn Whimsical Cake Carving with a Celebrated Cake Artist at ICE
- Why a Culinary or Hospitality Education Will Make Your Career Path Smoother (And Get You Farther, Faster)
- Hey All You Naan-Believers: Learn How to Use a Tandoor Like a Pro
- A Culinary Industry Call-to-Action: The Zero Waste Food Conference Hosted by ICE and The New School
- Why I Tell Pastry Students ‘Imagine Yourself as a Tiny Milk Fat Particle’
- From Math Major to Executive Chef: ICE Alum Suzanne Cupps’ Incredible Rise to the Top of Untitled
- Understanding Wine: How I Learned to Stop Hating and Love the Riesling
- Watch these Knife Skills from ICE + Wüsthof: How to Chiffonade, Chop and Slice Different Herbs
- Life as a Culinary Student: The Not-So-Secret Ingredient that Makes All Foods Better
- Find Your Fare: Beginner’s Guide to Foraging
- How One ICE Grad Landed the ‘Coolest Job in the World’ — Director of Training and Development at Shake Shack
April 2017
- The Most Important Lessons This Chef Learned from (Seemingly) Simple French Cuisine
- Delicious Street Food From Around the World For a Great Cause
- Putting in Solo Time: How Chef Michael Laiskonis Refines His Craft Alone in the Kitchen
- ICE and Wüsthof Present Knife Skills Like You’ve Never Seen Before: Watch Now!
- Food (Waste) for Thought: How the Industry is Tackling Food Waste
- Hot Cross Buns: What Are These Damned Things?
- Why Hospitality Management Was the Perfect Fit for These ICE Students and Graduates
- This Mock ‘Chopped Liver’ Is Even Better Than the Original
- What’s It Like to Work in Bon Appétit’s Test Kitchen? Ask ICE Alum Gaby Melian
- What Some of America’s Best Chefs and Restaurateurs Are Saying About ICE Students — Watch and Find Out!
March 2017
- How to Pass the Master Sommelier Exam — And More Tips from Verve Wine Co-Founder Dustin Wilson
- Life as a Culinary Student: Getting the Timing Right
- How to Make Homemade Ricotta Ravioli with Brown Butter, Sage and Hazelnut Sauce
- Coming to ICE: Champion of Charcuterie Chef Aurélien Dufour
- 6 Tips for Kicking Off Your Culinary Career
- Coming to ICE: Acclaimed Chef Eric Bertoia to Share the Secret to Entremets
- To the James Beard Awards We Go! ICE Alumni Nominees
- Life As a Culinary Student: Mastering Danish Dough
- The Best (No, Really) Irish Soda Bread
- In Season: Brazilian Seafood Stew ‘Moqueca’
- Road Trip: ICE President Rick Smilow’s Recap of the 2017 IACP Conference in Louisville
- Boost Flavor and Nutrition: Three Recipes Using Alternative Flours
- The Only Boozy (No-Bake!) Dessert You Need on St. Paddy’s Day
- 8 Career Paths For Pastry Arts Grads
- American Pastime Cocktails: Mint Julep and Old Fashioned
- Excite Your Palate: Cardamom, Za’atar and Berbere Spice
- Making Every Move Count: Cooking With Economy
- How a People-Person with a Travel Bug Made a Career in Hospitality
February 2017
- How Chef Massimo Bottura is Fighting to Eliminate Food Waste
- Our 2017 #CulinaryVoice Scholarship Challenge Winners
- Watch What You Can Bake With These Three Alternative Butters
- Zero Waste Food: Imagining a System Where Nothing Goes to Waste
- A Master Sommelier Shares Five Tips for (Fearlessly) Ordering Wine
- The Ultimate Vegetarian Valentine’s Day Menu: Part III
- Celebrated Chef Scott Green Shares Pastry Wisdom with ICE
- Say “I Heart You” with this Chocolate Layer Cake
- The Best Kind of Valentine’s Day Date: Medjool Date Sticky Toffee Pudding
- We Asked ICE’s Instructors: What’s Your Culinary Voice?
- The Ultimate Vegetarian Valentine’s Day Menu: Part II
- Super Bowl Training Camp: The Ultimate Make-at-Home Chicken Wings
- Three Oils To Add to Your Pantry (+ Recipes to Go With!)
January 2017
- The Ultimate Vegetarian Valentine’s Day Menu: Part I
- Brazilian Flavor: Chef James Finds Culinary Inspiration in Bahia
- Freshen Up: FiDi Fast Food Finds with Hydroponic Farm Herbs
- Tea Time: 3 Delicious Ways To Sip and Bake with Tea Powder
- On Top of the (Wine) World: ICE Alum Aaron Fusco on His Path to Daniel
- Piping 101: 5 Tips for Creating Buttercream Roses
- My 31-Day Resolution to Create Zero Food Waste at Home: Checking in With Thrifty Recipes
- Keep Warm With This Recipe for Aunt Gertie’s Hot Beef Borscht
- Pick Your Poison (and a Bar Concept to Go With): A Beverage Writer’s Notes From ICE’s Pro Mixology Course
- The New Law That May Make Your Burger Even More Expensive
- Why You Should Enter the 2017 #CulinaryVoice Scholarship Challenge: Inspiring Alumni Stories
- Always Forward: Pastry Chef Michael Laiskonis Sets Goals for the New Year
- ICE JUST LAUNCHED THE 2017 #CULINARYVOICE SCHOLARSHIP CHALLENGE
- 4 Things this Non-Baker Learned During the Pastry Module
December 2016
- Bring on the Bubs: Three Champagne Cocktails for Your NYE Festivities
- A Feast of Our Favorite Recipes of 2016
- Flying the Coop: Pastry Student Pablo Moreno Finds Fresh Perspective at ICE
- ‘Tis the Season: My 31-Day Resolution to Create Zero Food Waste at Home
- Five Essential Gifts for the Foodie in Your Life (Modern Cuisine Edition)
- ICE Alums Making Headlines: Our 2016 Standouts
- Winter Herbs for Kitchen Survival: How to Cleanse Your Body & Nourish Guests
- Whip Up This Bourbon Eggnog at Home
- Chef James’ Take on a Classic Holiday Treat: Speculaas Cookies
- Prune Co-Chef Ashley Merriman (Culinary Arts ’04) Is Not a Foodie
- Borrowing Lessons from Architecture in the Pastry Kitchen
- 5 Surprising Takeaways From My Wine Course at ICE
- Pastry Chef Kate Sullivan Gives Us The Scoop on Her Confectionary Creations
November 2016
- This ICE Student is Empowering Refugees Through Food
- ICE’s Resident Sommelier Wants You to Have Fun With Wine: Meet Richard Vayda
- Five Tips for a Healthier Thanksgiving + Recipe for Vegan Almond-Raspberry Cake with Maple Tofu Whipped Cream
- Add These Southern Sides to Your Holiday Table (Your Guests Will Thank You)
- This Pie is the Best of Both Worlds: Double-Crust Apple-Cranberry Pie
- Two Ideas for Finger-Licking Turkey This Thanksgiving
- 7 Lessons Learned from ICE’s ‘Meet the Culinary Entrepreneurs’ Series
- Sip Like a Sommelier this Holiday Season
- Pockets of Love: Turning a Family Recipe Into a Successful Empanada Business
- Berry Thankful: 3 New Cranberry Recipes for Your Thanksgiving Table
- The Electric Toothache Buzz Button Test
- 86 All NYC Restaurants? Not So Fast
- VIDEO: Another Successful NYCWFF at ICE
- Life as a Culinary Arts Student: Combining Passions
- Cause for Celebration: ICE is the Best Culinary School in America
October 2016
- New York’s ‘Golden Age’ of Chocolate
- Sous Vide: From Top Kitchens to Tailgates
- Learn the Art of Chocolate Showpieces with Chef Ebow Dadzie
- Eat Spain Up: A Hands-on Suckling Pig Master Class Led by Chef Mario Sandoval
- ICE Alum Spotlight: How Feedfeed Founder Julie Resnick (Organically) Grew an Instagram Mega-Brand
- Pumped for Brittle: A New Recipe For Your Fall Repertoire
- ‘Generation Chef’: Stirring up a Chef’s Nostalgia
- Autumn’s Apples Abound — And A Pastry Chef’s Tips on How to Use Them
- A Day in the Life of an ICE Culinary Student
- ICE Student Stories: Jessica McCain (Culinary Arts ’16)
- The NYCWFF is Back! Sneak Preview of the Chocolate Master Class with Michael Laiskonis
- Honing Her Style: ICE Alum Adrienne Cheatham
- 10 Tips for Making Schmear-Worthy Homemade Bagels
- A New Cookbook from the ICE Community: Les Petits Sweets by Chef Kathryn
September 2016
- In Search of Chocolate in Old NYC: A Quest for Clues
- Life as a Dual Diploma Student: Emma Weinstein
- Welcome Home: ICE’s Student Housing Program in NYC
- Tiny, Delicate, Flavorful: Microgreens
- The Ultimate Course in Pickling at ICE
- A Globe-Trotting Chef Finds a Home at ICE: Meet Chef Lorrie
- Leading the Sweet Side of La Sirena: ICE Alum Thea Habjanic
- Recipe: Pumpkin Whoopie Pies—The Perfect Fall Dessert
- What the Shrub Is a Drinking Vinegar?
- ICE’s Hydroponic Garden: Cultivating Innovation
- Olympic Inspiration: Recipe for Loin of Lamb with Mini Moussaka
- 4 Tips for Time Management from a Culinary Arts + Culinary Management Student
- Summer in a Jar
August 2016
- Where to Eat Lunch in FiDi: According to Culinary Students
- A Chef’s Tour: Montreal
- Vegetables: the New Stars of the Plate…Again
- Pastry Arts Grad Finds Success Behind the Bar
- In Search of Chocolate in Old NYC
- How to Make Your Best BLT Ever: Tomato “Mayo”
- ICE’s Resident Hydroponic Farmer: Meet Rob Laing
- Chefs Aki and Alex Debunk Gluten-Free Baking
- Upgrade Your Gameday Tailgate: C-O-O-K with the J-E-T-S
- Meet the Instructors: Alan Someck
- Life as a Culinary Student: Discovering Asian Cuisines
- Toast to the Olympics Opening Ceremony!
- Chef James Dishes: Three Ways to Watermelon
- History of the S’more: The Ever-Popular Dessert That Leaves You Wanting Some More
July 2016
- ICE PRO STUDENTS: INSTAGRAM AND WIN
- Breakfast Queen: ICE Alum Jiselle Basile
- 8 Tips for Elevating Your Homemade Pizza Game
- Refining and Conching: Unlock the Bean’s Potential
- From Finance to (Eco-Friendly) Food: ICE Alum Chloe Vichot
- Life as a Culinary Management Student: 8 Tips for Mastering the Art of Purchasing
- Continuing Education at ICE: Food Stylist Junita Bognanni and Food Photographer Steve Legato
June 2016
- ICE Alumni Spotlight: Dom Tesoriero, Culinary Arts ’05
- Celebrate Independence Day with July Fourth-fetti Cake
- Readable Feast: The Epicurean Cookbook
- Cool for the Summer: Ice Pop Recipes
- James Beard Award-Winning Chef David Waltuck Joins ICE
- Chef David Waltuck Joins ICE Team as Director of Culinary Affairs
- Keller, Boulud and More at ICE for Prestigious Ment’or Competitions
- Martha Stewart Bakes With ICE Students
- ICE Hosts America’s Top Pastry Chefs
- Editorial Entrepreneur: ICE Alum Ed Behr
- Chef Scars: Evidence of a Life in the Kitchen
- Life as a Pastry Student: Making It Work
- Courting Culinary Mentors
- No-Machine Ice Cream: Sweet Summer Corn
May 2016
- ICE Goes International: TEDxWarsaw
- Cooking for a Cause—ICE Alum Pnina Peled
- Career Advice for Young Cooks
- Plating: Choosing Dinnerware For Your Brand
- Life as a Culinary Management Student: A Career-Changing Move
- Student Stories: From Guantanamo Bay to Brooklyn’s Best Kitchens
- The Edible Adventurer: ICE Alum Eden Grinshpan
- What It’s Really Like to Work in a Professional Kitchen
- Life as a Culinary Student: What is Your Passion?
- Meet ICE Creative Director Michael Laiskonis
- The Essential Elements of Plating
- The Pizza Entrepreneur—ICE Alum Matt Hyland
- The Scoop: Getting to Know Ice Cream
April 2016
- Life as a Culinary Student: Getting to Know Churros
- Plating: One Entrée, Three Ways
- Rule Breaking Baking
- Memories of Menus Past
- The Student As Teacher: Meet Chef Charles
- VIDEO: One Dessert, Three Ways
- 5 Things I Learned by Writing Recipes for Home Cooks
- Accessible, At-Home Indian Cooking: ICE Alum Madhuri Sharma
- Life as a Culinary Student: Working as a Team
- Shake Up Your Spring at ICE
- Advanced Pastry at ICE: Gale Gand
March 2016
- VIDEO: 5 Must-Have Plating Tools
- Chocolate: The Daily Grind
- Culinary Startup Success—ICE Alum Jenny Dorsey
- VIDEO: Knife Skills, Three Ways
- Living the Ripe Life — Wine Entrepreneur Mary McAuley
- ICE’s Mixology Master—Meet Anthony Caporale
- 7 Ways to Boost Your Culinary Education
- VIDEO: The Perfect Fried Chicken Sandwich
- ICE Students Medal at US Pastry Competition
- Designing Kitchens for #FutureChefs
- Books for Cooks: Nose to Tail Cooking
- The Global Breads of Hot Bread Kitchen
- What is Irish Soda Bread?
- Life as a Student: Seeing the Signs
February 2016
- Starting Behind, Now Leading the Pack—Career Changer Paras Shah
- VIDEO: ICE Student Stories—Hone Your Skills
- Meet Chef Sarah
- Behind the Scenes: Top 10 Chocolatier Awards at ICE
- Books for Cooks: 5 Must-Read Pastry Cookbooks
- Every Little Thing That Matters—Service Secrets with Kate Edwards
- Recipe: Pink Palmiers for Valentine’s Day
- VIDEO: Chocolate in 60 Seconds
- Preserving Winter Citrus: Three Techniques
- VIDEO: Meet the Culinary Entrepreneurs
January 2016
- Life as a Hospitality Student: A Well-Oiled Machine
- Ruling the Roast: Chocolate Craftsmanship
- Books for Cooks: 5 Vegetable-Focused Cookbooks
- Meet Chef Robert
- VIDEO: The Professional Sweet Spot
- Video: The Magic of Bread Baking
- Video: Chocolate Craftsmanship
- VIDEO: Modern Culinary Techniques
- VIDEO: Gin Mixology Masterclass
- Video Series: Food & Wine at ICE
- VIDEO: A Culinary Confidence Boost
December 2015
- Video: Farm-to-Classroom Cuisine
- Books for Cooks: 4 Ingredient-Based Cookbooks
- About a Bean: The Beginning of Chocolate’s Life Cycle
- Life as a Culinary Student—What I Learned in 2015
- From Food Waste to Fine Dining
- VIDEO: ICE Mixology Center
- VIDEO: Technique & Art of Cake Decorating
- Exploring the ICE Culinary Technology Lab, Part II
- VIDEO: The Pizza Entrepreneur
- Meet Brian Buckley
- Kitchen Culture: The End of ‘Yes, Chef’?
- Refining and Redefining Classic Desserts
- Life as a Hospitality Student: Finding the Right Fit
November 2015
- Give Thanks—Reducing Food Waste
- VIDEO: 8 Reasons to Choose ICE
- VIDEO: The Chocolate Lab at ICE
- Alex Guarnaschelli’s Right-Hand Man: Meet ICE Alum Michael Jenkins
- VIDEO: Tour of ICE
- Life as a Culinary Student: If You Can’t Take the Heat…
- Hands-On Cooking Events at ICE
- Dessert, Redesigned: Meet Chef James Distefano
- Cooking with Fire—Introducing ICE’s Culinary Technology Lab
- NYC Sweets for the Style Set—ICE Alum Melanie Moss
October 2015
- Continuing Education—Keeping the Fire Alive
- From Restaurants to R&D—ICE Alum Alex Laudeman
- Keeping Your Cool in the Kitchen
- Uncorked: What Makes a Wine “Good”?
- Life As a Pastry Student: Why Quality Counts
- Building a Better Food System—ICE Alum Matthew Weingarten
- From Hotel Upstart to Hospitality Expert: Meet Tom Voss
- Take the Long Road—Career Advice From Alex Guarnaschelli
September 2015
- Life as a Culinary Student: Back to Basics
- Chef Scars: Lasting Reminders of a Life in the Kitchen
- Beyond Flavor: The Science of Butter
- The Tipping Point: Wage Spikes, Menu Prices and the New Restaurant Economy
- Books That Matter: California Cuisine
- The Restaurateur as Entertainer—ICE Alum Arnold Myint
- An Appetite for Knowledge: Meet Chef Sam
- Life as a Pastry Student: Field Trips
- Food That Heals—ICE Alum Pnina Peled
- Life As a Culinary Student: Pursuing My Passion
- The Can-Do Chef: Tina Bourbeau
August 2015
- Sweet Technique: Chocolate Ganache
- Social Media Meets Fine Dining: ICE Alum Anthony Jackson
- Bean-to-Bar: Chocolate in 10 Steps
- The Showpiece Sorcerers—Karen Portaleo and Susan Notter at ICE
- From Food Trucker to Food Network Star: ICE Alum Dom Tesoriero
- Life as a Pastry Student: Getting My Hands Dirty
- Wining & Dining Small-Town America: Inez Ribustello
- NYC’s Restaurant Advocate: ICE Alum Andrew Rigie
July 2015
- Special Ops: Running the Show in NYC’s Event Industry
- 5 Incredible Pastry Chefs You Should Know
- The Chef as Consultant: Freelancing After a Career in Restaurants
- Making the Most of Your Externship
- Pastry Chef Turned Chocolatier: Interview with Roger Rodriguez
- A Pastry Chef’s Savory Start—Meet Chef Dalia
- Life as a Pastry Student: Pâte à Choux
- Contraband Cupcakes: Inside ICE Alum’s “Prohibition Bakery”
- On Restaurants and Rent
- NYC’s Macaron Maven: Christina Ha
June 2015
- The Ice Cream Entrepreneur: Meet Julian Plyter
- Everything You Ever Wanted to Know About Ice Cream
- Student Stories: Making a Change
- Life as a Culinary Student: How to Choose Your Externship Site
- A Summer Reading List for Chefs
- The Pastry Prodigy: Chef Richard Capizzi
- Meet ICE’s Resident Fromager: Max McCalman
- Life as a Culinary Student: Ready for the Real World
- Professional Bread Baking at ICE
- Clarisa Martino: The Sweet Genius Behind Bobby Flay
- The Brains Behind the Business: Restaurant Development Expert Vin McCann
- NYC Wine & Food Festival Master Classes at ICE
- The Craft of Cake Painting: Airbrush Artist Lisa Berczel
- Financing Your Education
- Notes From the Pastry Lab: Inside the Mind of Michael Laiskonis
May 2015
- Rick Bayless Shares His Culinary Voice
- The Truth about Farm-To-Table Cooking
- Lights, Camera, Cook!—ICE Alum Greta Anthony
- The Food Media Mogul You Want to Meet: ICE Alum Jamie Tiampo
- Life as a Pastry Student: Facing Your Fears
- Pastry Fusion: The Pan-Cultural Techniques of Chef Peter Yuen
- The Queen of Local Cuisine—Meet Chef Ana
- Life as a Student: Learning to Fail
- Flour, Science, Hands, Heart: ICE Alum Tim Healea
- A Conversation with Chef Dominique Ansel
- How to Make Tortillas From Scratch
April 2015
- Learning to Write an Original Recipe
- How to Build Your Brand: Social Media for Culinary Professionals
- Eureka!—Chasing Inspiration in the Kitchen
- ICE & IBM Cookbook Hits Stores
- The Restaurant Realist: ICE Alum Jason Soloway
- Life as a Pastry Student: The Great Bread Debate
- The Editor as Entrepreneur: ICE Alum Ed Behr
- The Eternal Student—Meet Chef Scott
- Life as a Culinary Student: Foreign Flavors
March 2015
- Heart, Head, Hand—The Pastry Philosophy of Chef Anil Rohira
- ICE Wins Top Honors at IACP Awards
- The Media Mogul: Meet Alum Denisse Oller
- Cultivating Culinary Mentors
- Digital Pastry: The Benefits of Joining the Social Conversation
- Life as a Culinary Student: Choose Your Own Path
- The Ice Cream Innovator: An Interview with Sam Mason
- Life as a Pastry Student: The Singing Baker
- Meet Chef Michael Handal
- Digital Food Pioneer: ICE Alum Kim O’Donnel
- Life as a Culinary Student: Cook Smarter
February 2015
- Sound Bites from NYC’s “Rising Stars”
- The Chef’s Storyteller: ICE Alum Jody Eddy
- Life as a Culinary Management Student: Words from the Wise
- Tip of the Tongue: Behind the Scenes at Two ICE Alums’ Brooklyn Bakery
- Follow the Leader: On the Value—or Lack thereof—of Trends in Cooking
- Dynamic Duo: A Powerhouse Team of Alumni Sous Chefs
- ICE is Giving Away $140K in Scholarships!
- Meet Chef Jenny
- Life as a Hospitality Management Student: A Passion for Service
- Life as a Culinary Student—Starting From Scratch
January 2015
- Stirring Every Pot in the Kitchen: The Benefits of a Diverse Culinary Career
- Life as a Culinary Student—Graduation
- From Interior Design to Edible Design: Stevi Auble
- Introducing the New ICE + IBM Cookbook!
- Culinary Career Tips: What is a “Trail?”
- Shaping the Way America Eats: ICE Alum Einav Gefen
- Man With a Pizza Plan—Inspiring ICE Alum Matt Hyland
- Meet Kate Edwards—NYC’s Master of Service
- Is a Career in Food Right for You?
December 2014
- A Hearty Chili for a Hunter’s New Year
- Roots and Rituals: On Cookies and Culinary Memories
- An Elegant Chocolate Tart for Holiday Celebrations
- Recipe: Eggnog for Bourbon Lovers
- Recipe: Upside Down Cranberry-Pistachio Muffins
- Your Guide to Holiday Drinking with ICE Alum Juliette Pope
- Recipe: DIY Doughnuts for Chanukah
- Shop Local: ICE Alum Gaia DiLoreto’s Brooklyn Gift Guide
- Life as a Culinary Student: Creative Direction
- Watch ICE Alum Lindsey Becker on “The Taste”
- A Guide to Growth: From Culinary Student to Professional Chef
- From Reinventing Harlem’s Cuisine to Training Future Chefs: Meet Chef Mike
- ICE and American Express Present: How to Sizzle and Not Fizzle
- ICE and American Express Present: Building Your Marketing Plan
- ICE and American Express Present: Recipe for Restaurant Profits
- ICE + American Express Present: Preventing Bar and Retail Theft
November 2014
- Food + Football = The Ultimate Turkey Touchdown
- Save Those Turkey Scraps: Thanksgiving Leftovers Grilled Cheese
- Thanksgiving Cheat Sheet: Vegetarian Cauliflower-Cashew Chowder
- Bold Holiday Flavors from Chef Anthony Ricco of Spice Market
- Introducing ICE’s Chocolate Lab
- Life as a Culinary Management Student: Restaurant Psychology
- A New Twist on a Thanksgiving Classic
- Career Mentors Get a Taste of Culinary Education
- Life as a Culinary Student: Recipes of Iconic Chefs
- ICE and American Express Launch Restaurant Success Series
- An Impressive Dessert to Wow Your Holiday Guests
- ICE Stands Out at NYC’s Biggest Fall Food Events
- 6 Career Tips for Young Cooks
October 2014
- A Healthy Pumpkin Recipe to Satisfy Your Halloween Sweet Tooth
- 6 Tips for Conquering Career Fairs
- A Fresh Start at Cooking Light: ICE Alum Katie Barreira
- Sweet Spotting in Montreal with Chef Victoria Burghi
- From the ICE Pastry Labs—The Art of Experimentation with Chef Michael Laiskonis
- The Truth About Bed Bugs: Proactive Policies for Hospitality Professionals
- Entrepreneur by Way of Italy: Meet Chef Gerri
- Life as a Culinary Management Student: A Professional Game-Changer?
- 14 Food Styling Tips from Food52
- Redefining Regional American Cuisine with ICE Alum Vivian Howard
- So You Want to Write a Cookbook? Part V: Writing, Testing and Photographing Recipes
- The Roots of American Food: Paying Homage to Jeremiah Tower
September 2014
- Meet the Culinary Entrepreneurs: Ariane Daguin
- The Pursuit of Hospitality: ICE Alum Tony Trincanello
- The Restaurant Success Strategy You Can’t Afford to Overlook
- Life as a Culinary Student: Sweet Surrender
- From Editor to Entrepreneur: Meet ICE Alum Sara Deseran
- Striving Toward Pastry Perfection: Meet Chef Jeff
- So You Want to Write a Cookbook? Part IV: Getting Down to Work
- GET READY TO KICK OFF SEASON TWO OF ICE’S JETS COOKING SCHOOL
- Toasting to ICE’s Nutty Professors: In a Nutshell Cookbook Launch
- Playing with Fire: How Taking Risks is Essential to Being a Chef
- Rethinking the Almond: 5 Video Recipes
August 2014
- Chef at the Helm: ICE alum David Seigal of Cull & Pistol
- Sandy Survivor: ICE alum Sohui Kim of The Good Fork
- Recipe: Broken Rice
- The Pastry Renaissance of Tariq Hanna
- From NY’s Iconic Kitchens to ICE’s Classrooms: Meet Chef Sabrina
- An Innovative Chef Takes on Sustainable Butchery—ICE Alum Alex Pope
- So You Want to Write a Cookbook? Part III: Hiring the Right Team
- Life as a Pastry Student: The Art of Sugar Sculpting
- Recipe: End of Summer S’mores
- Learning to Trust My Palate—Understanding Wine at ICE
- Life as a Culinary Student: Man Your Station
- ICE Alumni Entrepreneur: Randy Zweiban
- Sustainable Butchery: Going Whole Hog with Rudi Weid
July 2014
- Meet the Culinary Entrepreneurs: Amanda Hesser, Food52
- Back to the Start(er): A Pastry Chef’s Lifelong Passion for Bread
- Mastering the Art of Candy Making: An Interview with Beth Kimmerle
- The Insta-Complaint: How Social Media is Changing the Hospitality Industry
- Entrepreneurial ICE Alum: Jessica Lin of General Tso’Boy
- So You Want to Write a Cookbook? Part II: Selling Your Proposal
- The King of Crust: Meet Chef Sim
- Finding Culinary Success in the Woods of the Midwest
- Flavors of Italy: Puglia
- The Soul of Spanish Charcuterie
- The French Revolution—A Cuisine for the People
- The Death of Cupcakes?
- Life as a Culinary Student: The Wide, Weird World of Ingredients
- Life As a Pastry Student: Cake Decorating
- Reviving French Flavors with James Peterson
- Know Your Ingredients: Dairy
June 2014
- Two Alumni Chefs Share Their “Culinary Voice”
- The Queen of Piping
- Sugar Science: The Art of Candy Making
- Your Ticket to Taco Paradise: ICE Dives Into Dos Caminos
- A Conversation with Wylie Dufresne
- So You Want to Write a Cookbook?
- Life as a Culinary Student: Building Flavor
- Inspiring Alumni: Funky Gourmet
- Recipe: Fish Sauce Peanut Brittle
- Alumni Interview: Florian Pinel
- In Defense of Modern Cuisine
- 29th Annual Citymeals Chefs’ Tribute
- Recipe: National Doughnut Day
- Meet Chef Chris
- Top 10 Pastry Chefs in America
May 2014
- The Evolution from Cook to Chef
- STREETS International 7th Annual Benefit
- Meet the Culinary Entrepreneurs: Suzanne Goin
- Life As A Pastry Student: Plated Desserts
- Meet the Culinary Entrepreneurs: Ken Oringer
- Alumni Interview: Zac Young
- Alumni Interview: Valerie Broussard
- Recipe: Celebrate 50 Years of Nutella
- Alumni Interview: Frederico Guerreiro
- Sweet Success: The Career Arc of a Pastry Chef
- Meet the Culinary Entrepreneurs: Donald Link
- Meet Chef Kathryn
- Annual ICE Alumni Party
- Cake Power: A Candid Interview with Designer Kate Sullivan
- A Chef’s Guide to Rome
- Life As a Culinary Student: Butchery
- 2014 James Beard Awards
- A Taste of American Craft Brewing — Allagash at ICE
- Food Trends Before the Digital Age: A Reading List for Aspiring Chefs
- Executive Chef: Serving James Beard’s Culinary All-Stars
April 2014
- Culinary Management with a Splash of Craft Cocktails
- A Five-Course Vegan Dinner at ICE
- King & Queen of Pastry: Philippe and Elodie Rigollot
- Inspiring Alumni: John Feingold
- Life as a Pastry Student: Bread Baking
- Demystifying Wine with Bernard Sun
- 12th Annual Cookin’ with Allagash Recipe Contest
- Meet Steve Zagor
- Life As a Culinary Student: The First Week
- Trending: Supper Clubs
- Meet the Culinary Entrepreneurs: Daniel J. Daou of Daou Vineyard and Winery
March 2014
- Cognitive Cooking in Action: Inside the #IBMFoodTruck
- Fascinating Alumni: Sharon Folta
- Signature Recipes of Empellón with Chef Alex Stupak
- Cupcake Class: Studying with the Robicellis
- 2014 Culinary Awards Season: ICE Chefs & Alumni in the Spotlight
- Meet the Culinary Entrepreneurs: Chef David Bouley
- Savory Turkish Pastries with Chef Nick Malgieri
- Italian Chocolate Desserts with Chef Vicki Wells
- Kitchen Innovation: iPads at ICE
- The #IBMFoodTruck, Powered By ICE
February 2014
- Recipe: Filipino “Arroz Caldo”
- THE SIGNATURE DISHES OF BETONY
- Recipe: Snow-Based Cocktails
- The ICE Difference: Real-World Externships
- The Queen of Cake: ICE Alum Elisa Strauss
- Life As a Culinary Student: Pastry Problems
- Andrew Carmellini: Redefining NYC Restaurants
- Video: Wine Training from a Restaurant Perspective
- Inspiring Alumni: Jim Nawn of Agricola Eatery
- Escaping Winter’s Chill with Mediterranean Cooking at ICE
- CAPS Pastry: Ice Cream Innovations with Sam Mason of OddFellows
- Life as a Pastry Student: My First Two Weeks
- From Military Sniper to Pastry Chef: Meet Chef Chad
- Meet the Culinary Entrepreneurs: John Gorham of Toro Bravo
- A Sugar Showpiece for the Super Bowl
January 2014
- Super Bowl Recipe: Pork Carnitas Chili & Jalapeno Griddlecakes
- A Day in the Life of A Professional Kitchen
- ICE Alum Represents the NY Giants at Taste of the NFL
- When Good Bartenders Become Bad Servers
- Recipe: Alfajores
- Life as a Culinary Management Student: Practical Skills for Success
- Alumni Interview: Lee Knoeppel
- New Year, New Culinary Career
- Understanding Wine: A 10-Week Course with Master Sommelier John Ragan
- Recipe: Hand-Pulled Mozzarella
- Find Your Culinary Voice Contest—Holiday Edition!
- Life as a Culinary Student: The Art of Plating
- Meet the Culinary Entrepreneurs: Top Chef Harold Dieterle
December 2013
- Recipe: Panna Cotta with Fresh Blood Orange
- Life as a Pastry Student: Senior Reception
- Holiday Recipe: Snowshoe Cocktail
- Holiday Recipe: Cranberry Pistachio Shortbread
- ‘Tis the Season for Giving
- A Chef Reimagines His Culinary Heritage
- There’s No Gift Like a New Job for the Holidays
- Food, Fire and Football: The New York Jets Tailgating Series
- Christmas Recipe: Panettone
- Inspiring Alumni: Dana Bonagura
- Techniques and Flavors of Spain with Chef Anthony Sasso
- IBM & ICE: The Future of Culinary Innovation
- Recipe: A Gingerbread House from Scratch
- STREETS International Vietnamese Cooking Benefit
- Inspiring Alumni: Executive Chefs and Restaurant Owners
- Meet the Culinary Entrepreneurs: Drew Nieporent
November 2013
- 3 Recipes for Thanksgiving Leftovers
- Life as a Pastry Student: Chocoholics Anonymous
- A Month of ICE Alumni Success
- 5 Expert Tips for Aspiring Food Entrepreneurs
- Recipe: Turducken Stuffing
- Recipe: Sweet Potato Donuts with Eggnog Sauce
- Inspiring Alumni: Allison Fishman Task
- Life as a Culinary Student: New York City Wine and Food Festival
- Three Birds in One—The Famous Turducken
- Marc Murphy’s New Restaurant: Fit for a “King”side
- Checking In: When Speed Compromises Service
- Restaurant Divided—Cutting Costs with Chef James Briscione
- Meet Chef Michael
- Life as a Culinary Management Student: Passion and Practicality
- Payard Dessert: 20 Years of Pastry
- Recipe: Pumpkin Pound Cake with a Maple-Pecan Glaze
- The Signature Dishes of Alder with Chef John Bignelli
- Revisiting Classic French Pastry
- Life as a Pastry Student: Trailing
- Desserts of Jean Georges with Chef Joseph Murphy
October 2013
- A Legend Comes to ICE: Alain Ducasse
- Russian Culinary Students Visit ICE
- The Wines of Boulud Sud
- Putting KitchenAid’s Best to the Test
- Move Over Wine and Cheese: There’s a New Pairing on the Tasting Scene
- Life as a Culinary Student: Turning Up the Heat
- Signature Dishes from Maysville
- Opportunities Diversify at ICE’s Career Fair
- The Birth of a Cookbook: Jenny McCoy’s “Desserts for Every Season”
- Recipe: Apple Pecan Waffles
- Life as a Gluten-Free Culinary Student: Global Cuisine
- Interactive Sous Vide at Star Chefs International Chefs Congress
- The Desserts of HotChocolate with Chef Mindy Segal
- Recipe: Pumpkin Seed Spice Cake
- #CulinaryVoice Photo Contest
- New York’s Queen of Porchetta and Pasta: Sara Jenkins
- Seeds: Cultivating the Future of Flavor
- Life as a Pastry Student: Laminated Dough
September 2013
- Recipe: Sweet Corn Polenta with Sage
- Meet Chef James
- Whole Beef Butchery with Rudi Weid
- New York Jets Grilling Boot Camp
- Advanced Sugar Workshop with Ewald Notter
- Food of the Founding Fathers
- New IRS Rule Causes Restaurants to Rethink Automatic Gratuity
- Know Your Ingredients: Pork Appreciation
- Find Your #CulinaryVoice Photo Contest: September Finalists
- Life as a Culinary Student: Shay Spence
- From Students to Successful Entrepreneurs
- Seasonal Recipe: Apple Cake
- Finding the Right Food Career
- Continuing Education: A Culinary Voyage to Lithuania
- 5 Things to Consider When Thinking About a Career in Food
- Life as a Pastry Student: Liz Castner
August 2013
- Alumni Success: Women of ICE
- Life as a Culinary Student: Restaurant Week
- Cooking Off-Camera with Food Network’s Chef Robert Bleifer
- Inspiring Alumni: Zeke Mandel, “The Savory Pie Guy”
- Exploring Asian Flavor with Chef Anthony Ricco
- Meet Chef Michelle
- Interview with Master Sugar Decorator Ewald Notter
- New York Jets Cooking School – Tailgating Division
- Recipe: Dukkah Chips
- An Interview with Chef Aarón Sánchez
- Genius Recipes from Food52
- Cooking the Books: ICE Alums and Instructors Take On Publishing
- Sake Samurai with Roger Dagorn
- Recipe: Gluten-free Plum Cherry Clafoutis
- Life as a (Gluten-Free) Culinary Student: Breaded & Fried
- Culinary Careers: More Than One Way to Get There
- Recipe: Hand-Pulled Apple Streudel
- Partnering with Delta for a “Cabin Pressure Cook-Off”
- Hiring a Consultant: A Dating Game
July 2013
- Life as a Culinary Student: The Potential of a Tomato
- Les Dames d’ Escoffier New York – 2013 Scholarship Awards
- High- or Low-Tech Homemade Yogurt
- Meet Chef Ted
- “Find your #culinaryvoice” Contest
- Life as a Gluten-Free Culinary Student: Roux the Day
- In Season: Garlic Scapes
- Sweet Science: Frozen Desserts With Chef Michael Laiskonis
- Inspiring Alumni: Eden Grinshpan
- Pok Luck: A Conversation with Chef Andy Ricker
- Trends in Chocolate with Chloe Doutre-Roussel
- Learning to Love Lambrusco with Joe Campanale
June 2013
- Composting: the next food frontier?
- Inspiring Student: Jonathan Horn
- Recipe: Rose Petal Preserves
- Alumni Stories: Ana Nicole Rodriguez
- Life as a Culinary Student: “Stockmania”
- The Breads of Le Pain Quotidien
- The End of Hotel Room Service?
- The Taste of Science
- Back of the House: An Interview with Chef Paul Liebrandt
- From Isaac Newton to 3D Printed Pizzas: The Science of Food
- Dessert Professional’s Top Ten Pastry Chefs in America Turns Twenty
- Decadent Vegan Breakfast with Adam Sobel of the Cinnamon Snail
May 2013
- ICE on National TV
- Culinary Careers: Jessica Perkiss, Pastry Sous Chef at Gramercy Tavern
- Annual Alumni Party
- Recipe: The Perfect Ribs
- What can we learn from GoogaMooga’s cancellation?
- Baking One Girl Cookies with Dave Crofton
- Life As a (Gluten-Free) Culinary Student
- NFL Players Score Big at ICE’s Culinary & Hospitality Management Seminar
- Recipe: Rhubarb and Apple Compote
- Recipe: Potato-Ramp Latkes
- 6th Annual STREETS International NYC Benefit
- 2013 James Beard Awards
- Live Blog: NFL Hospitality and Culinary Management Workshop
- Recipe: Pickled Ramps
- Chefs Collaborative 20th Anniversary and Cookbook Launch
April 2013
- ICE Gives Back: Streets International
- Culinary Careers: Susan Stockton
- 11th Annual Allagash Scholarship Competition
- Key Ingredient: Butter
- Bread Alchemy
- Recipe: Toba Garrett’s Almond Paste & French Vanilla Buttercream Cake
- Life as a Culinary Student: The First Day
- IACP 2013: San Francisco
- Technique and Art of Professional Cake Decorating: An Interview with Chef Toba Garrett
- ICE named IACP “Cooking School of the Year”
March 2013
- Careers Through Culinary Arts Scholarship Competition
- Raising a Glass to NYC’s “Choice Eats”
- Culinary Career Changer: Leigh Koh Peart of Craft Cakes
- Chef-Worthy St. Patrick’s Day Fare
- The 17th Annual Calvados Cocktail Competition
- Life as a Culinary Student: Learning to Cook An Egg
- Culinary Entrepreneur: Joe Campanale
February 2013
- Interview with Sim Cass, Bread’s “Prince of Darkness”
- Life as a Culinary Student: Making A Change
- “Real Southern Cooking” with Cynthia Graubart and Nathalie Dupree
- An Evening with Dorie Greenspan
- The Ultimate Valentine’s Day Dessert
- Meet the Culinary Entrepreneurs
- Unique Culinary Career: Catherine McCord
- Food Safety Tips with Chef Brian Buckley
- Alumni Startup: Cocoamains
January 2013
- Culinary Careers: The Meatball Shop’s Chef Daniel Holzman
- Super Bowl Seafood Showdown: Baltimore vs. San Francisco
- Beaucoup Bacon – Rendering America’s Favorite Meat with Chef Virginia Monaco
- Cooking with Vegetables the Dirt Candy Way
- The Northeast Regional San Pellegrino Almost Famous Chef Competition
- Celebrating the Food of Oaxaca with Chef Ivy Stark
- Students On Site: The New York Times Travel Show
- Inside the DBGB Kitchen with Chef Eli Collins
- ICE Instructors Join Forces to Mentor Budding Food Entrepreneurs
- 5-Star Breakfast with Chef Chad Pagano
- The Art of Blending with Lior Lev Sercarz
- “All In”: Jason Apfelbaum
- Wild Game Domain: Rustling Up A New Radio Show
- Behind the Scenes at Amy’s Bread
- From Chez Panisse to Top Chef Master: An Interview with Chef Jonathan Waxman
December 2012
- Mastering the Craft of the Cocktail Snack with Chef Chris Gesualdi
- Holiday Recipe: Swedish Meatballs
- Ho, Ho, Holiday Cupcakes
- Holiday Recipe: Alsatian Tarte Flambée
- Reimagining Asian & American Comfort Foods
- Cooking Up Romance with Chef Vicki Caparulo
- Holiday Recipe: Snickerdoodles
- Five-Course Friday
- Historic Holiday Drinks: Nogs, Flips and Syllabubs
- Holiday Recipe: Mince Tartelettes
- Celebrating the Season with Rick Bayless
- Five Course Friday
- In the Kitchen with Rick Bayless: A Hurricane Sandy Fundraiser
- Mastering the Art of Butchery with Chef Jonathan Waxman
- The Art of Coffee Pairing
- Three Things I Wish I Knew Before Starting My Food Blog
November 2012
- Five-Course Friday
- Recipe: Roasted Pumpkin, Wheatberry and Kale Salad
- The San Pellegrino “Almost Famous Chef” Competition
- Cooking Classes for the Holidays
- Giving Thanks, Giving Back
- Carving a Turkey on Live Television
- Holiday Cocktail Snack: Lotus Root Chips
- Pete Wells vs. Guy Fieri – Does it even matter?
- Five-Course Friday
- The New Thanksgiving Meal
- ICE Student Profile: Jackie Ourman
- Five-Course Friday
- ICE Is Cooking Again!
October 2012
- Roasted Kabocha Squash Stuffed with 5-Spice Glutinous Rice
- Five-Course Friday
- The Evolution of Food Personalities
- Meet the Culinary Entrepreneurs: David Burke
- Five-Course Friday
- Gluten-Free Tapas with Chef Michelle Tampakis
- Five-Course Friday
- In the kitchen with Chef Michael Laiskonis
- Five-Course Friday
- Alum Spotlight: Anna Monaco of Shake Shack
- Recipe: Pan-roasted venison with cherry-port reduction
September 2012
- Five-Course Friday
- The One Day Restaurant School
- Recipe: Roasted Bone Marrow
- Five-Course Friday
- Practice Makes Perfect
- Contemporary Methods in Plated Desserts
- Five-Course Friday
- Chef Thomas Keller at ICE
- A Conversation with Thomas Keller
- Five-Course Friday
- He Said, She Said: Olympic Oatmeal
August 2012
- Five-Course Friday
- The Pantry at ICE
- The Meaning of the Word “Significant”
- Five-Course Friday
- Pork in Loire Valley
- ICE: The Institute of Constantly Eating
- Five-Course Friday
- Commemorating 100 years of Julia Child
- Roasted Tomato Soup with Arugula Pesto
- Five-Course Friday
- From Corporate to Kitchen; A Culinary Journey
- He Said, She Said: Marché Restaurants
- Five-Course Friday
- Taste Test: Fluid Gels
July 2012
- Meet the Culinary Entrepreneurs: Mindy Segal of Hot Chocolate
- Five-Course Friday
- Barcelona in the Springtime
- Recipe: Chicken Sate with Spicy Peanut Sauce
- Five-Course Friday
- ICE Student Profile: Emily Kessler
- Become a Sous Vide Master!
- French Country Kitchen
- Five-Course Friday
- Knife Skills Workshop with Norman Weinstein
- Success in the Professional Kitchen: Cooking with Attitude
- Five-Course Friday
- Chef Michael Laiskonis Cooks at Macy’s
- 4th of July Favorites
June 2012
- Five-Course Friday
- Handmade Mozzarella
- Savoring the Sweets: A Triumph of Texture
- Savory Macarons
- Sous-Vide at Home
- Five-Course Friday
- Baking Artisan Breads
- High on the Hog with Master Butcher Rudi Weid
- He Said, She Said: Business Planning
- Light, Quick and Easy Summer Pastas
- Five Course Friday
- Father’s Day Recipe
- ICE Alumni Round-up
- The Art of Food Photography with Canal House
- ICE Cuisine Course in France
- Meet the Culinary Entrepreneurs: Michael Dellar
- Vino: A Summertime Treat
- Citymeals-on-Wheels: 27th Annual Chefs’ Tribute
- Top 10 Pastry Chefs Celebrate at ICE
- Revisiting Classic French Pastry
- Summer Cooking for Newlyweds
May 2012
- ICE Chef Instructor Focus: Greer Nuttall
- ICE Cuisine Course in France
- Ramps on Everything
- Meet the Culinary Entrepreneurs: The Mast Brothers
- ICE Student Profile: Shari Tanaka
- No Kitchen Appliances Necessary with Pichet Ong
- Unique Culinary Careers: Irene Wu
- ICE Alumni Focus: Sarah Copeland
- Spice Market with Chef Anthony Ricco
- Hydrocolloids 101
- An Interview with Chef April Bloomfield
- ICE Student Profile: Rebecca Blair Roth
- Recipe: Pizzas
- An Interview with Chef April Bloomfield
- An Interview with Chef April Bloomfield
- Recipe: Waffles for Mother’s Day
- ICE Student Profile: Dasheen Ellis
- James Beard Awards 2012
- ICE Chefs and Students Cook for James Beard 25th Anniversary Party
- ICE Career Training Open House
- You Say Cebiche, and I Say Ceviche: Peru’s Beloved Dish
- ICE Alumni Round-up
- Annual ICE Alumni Party
April 2012
- ICE Student Profile: Robert Esselborn
- A Taste of Thai
- Artisan Confections and Candies with Jean Marie Aubione
- Recipe: Fresh Fruit Tart
- You Say Cebiche, and I Say Ceviche: Peru’s Beloved Dish
- He Said, She Said: Extreme Local and Seasonal Dining
- Meet the Culinary Entrepreneurs: Marc Glosserman of Hill Country
- Spring Lamb Primer with Master Butcher Rudi Weid
- Modern Scandinavian Cuisine
- Unique Culinary Careers: Ed Debiec
- Gumpaste Venetian Mask with Master Decorator Toba Garrett
- Recipe: Healthy Breakfast Granola
- ICE on Location: Buttermilk Channel
- Taste Test: Chemicals are our Friends
- STREETS International Annual Fundraiser
- ICE Alumni Round-up
- ICE at the 2012 International Association of Culinary Professional Annual Conference
- International Association of Culinary Professional Annual Conference at ICE
- Win a Copy of Food Blogging for Dummies
March 2012
- Recipe: Wheatberry Salad
- Easy Thai Cooking with Robert Danhi
- Wine Essentials
- C-CAP Competition at ICE
- Meet the Culinary Entrepreneurs: Gina Stipo
- He Said, She Said: Shake Shack
- The Sweet Rites of Spring with Michael Krondl
- Unique Culinary Careers: James Ransom
- Southern Comfort: American Regional Favorites
- ICE at A Slice of Latin America
- ICE Career Fair
- Recipe: Milk Chocolate Panna Cotta
- Sweet Treats: Puddin’
- ICE is Hiring!
- ICE Student Richard Chan
- Advanced Cake Decorating Techniques with Michelle Bommarito at ICE’s Center for Advanced Pastry Studies
- ICE Catch of the Day!?
- Annual Allagash Brewery Contest at ICE
- Pig Butchery with Gaetano Arnone
- Taste Test: Form and Function
- ICE Alumni Round-up
- ICE Ball 2012
- ICE Chef Instructor Profile: Greer Nuttall
- ICE Cook for a Day: Sustainable Meats with Guest Blogger Amy Roth of Minimally Invasive
February 2012
- Unique Culinary Careers: Dan Cohen
- Recipe: Risotto
- BLT Fish with ICE Alum Amy Eubanks
- ICE Hosts Scholarship Competition for High School Students
- The ABCs of Hydrocolloids with ICE Chef Instructor Chris Gesualdi
- Sweet Treats: Pie in my Face…and a Hamburger, Too
- ICE Cook for a Day: Artisan Breads At Home with Guest Blogger Jamie Feldmar
- ICE Competes in Almost Famous Chef Competition
- ICE Participates in Annual C-CAP Benefit
- Demo at ICE with Chef Jonathan Kinsella of Épicerie Boulud
- Miss USA Bakes at ICE
- He Said, She Said: Restaurant Openings
- The Next Move…
- ICE Welcomes Award-Winning Chef Michael Laiskonis as Creative Director
- Meet the Culinary Entrepreneurs: Jennifer Baum
- Sweet Treats: The 12 Days of Valentine’s Day
- Student Profile: Julia Heffelfinger
- Unique Culinary Careers: Claire Tansey
- ICE Program Advisory Committee Meeting
- ICE Alumni Round-Up
- ICE Alum Flys New York Pizza to the Giants
- A Real Conversation with Chef Andrew Carmellini
- Sous-Vide: The Basics with ICE Chef Instructor James Briscione
- Sous-Vide Buffalo Wings
January 2012
- Recipe: Flourless Chocolate Soufflé
- Student Profile: Michael Eng
- ICE Career Training Open House
- Bake Cookies with Miss USA at ICE!
- Everyone Cooks Everything: Steakhouse
- Unique Culinary Careers: Joe Navin
- Student Profile: Manuel Pastrana
- ICE Hospitality Management Field Trip to Times Square Hilton
- Winter Wonderland with Pastry Chef Instructor Kathryn Gordon
- He Said, She Said: Nobody Asked Me, But…
- Up Close and Personal with Maury Rubin of City Bakery
- Recipe: Beef Meatballs from The Meatball Shop
- Super Fast Weeknights
- Sweet Treats: Lady M
- Interview with Mark Bittman — Part III
- Chef Instructor Profile: Hervé Riou
- Sous-Vide Cooking in the Kitchens at ICE
- ICE Career Training Open House
- Truffles, Truffles, Truffles
- Interview with Mark Bittman — Part II
- Our Roman Food Tour in Testaccio
- Recipe: Grilled Salmon Tranche
- Student Profile: Alice Lee
- Interview with Mark Bittman
- ICE Alumni Round-Up
December 2011
- Taste Test: Short Ribs
- Sweet Treats: A Tribute to the Bûche de Noël
- ICE Alum Maxime Bilet One of to Forbes 30 Under 30
- Recipe: Caramelized Almonds
- Recipe: Apricot Almond Rugelach
- Italian Holiday Cocktail Party
- Hospitality Management Guest Speaker — General Manager Ed Staniszewski
- He Said, She Said: Restaurant Wait Times
- Alumni Profile: Anthony Paris
- Sweet Treats: Raaka Chocolates
- Life as a Culinary Management Student — Wrap-Up
- Recipe: Decorated Gingerbread Cookies
- Re-imagined, Beloved Desserts with Latin Flavors
- ICE Alumni Round-Up
- He Said, She Said: Service Basics
- Recipe: Carrot Timbales
- Italian Wines from Dell’anima and L’Artusi
November 2011
- Unique Culinary Careers: Stephen Field
- Foie Gras — Should it be Banned?
- Sweet Treats: ChocoBolo —The Best Chocolate Cake in the World?
- Announcing the ICE Student Awards Program
- Recipe: Broccoli Soufflé
- Culinary Mixology
- Recipe: Glazed Carrots & Turnips
- Career Training Open House at ICE
- Start Your Own Food Blog
- Mangia! Experience Harvest to Table Cooking Classes in Italy at Cucina Della Terra
- ICE Participates in Action Against Hunger
- Seasonal Favorites from Food Network Kitchens with Chef Robert Bleifer
- Macaron Book Launch at ICE
- Recipe: Potato Purée
- ICE Participates in Annual Chocolate Show
- Lessons 150-The End: The End is Just the Beginning
- Turducken: The Indulgence of the Louisiana Kitchen
- Recipe: Palmiers
- Sweet Treats: Dominique Ansel Bakery
- Unique Culinary Careers: Aviv Fried
- He Said, She Said: Social Media — Part II
- Career Training Open House
- Malaysia Kitchen for the World with Zak Pelaccio
- ICE Alumni Round-Up
- My Sweet Mexico
- Where Have All the Thermometers Gone?
- Reserves from the ICE Cellar
October 2011
- ICE Alumni Shine on Top Chef: Just Desserts
- Sweet Treats: A Gourmet Field Trip
- True Indian Cuisine from Tulsi
- Unique Culinary Careers: Pierre Lamielle
- ICE Alumni Networking Night
- Gluten Free from Blackbird Bakery
- An Afternoon at the Virgin Clubhouse
- International Flavor at ICE: A Q & A with ICE’s International Students
- ICE Participates in Bid Against Hunger
- Recipe: Chocolate Sauce
- ICE on Location: Union Square Café
- Back to Basics: A Full Side of Beef
- ICE Celebrates Pastry Chef Albert Kumin
- Cookies for Kids: A Bake Sale
- Careers on the Move: Food Trucks, Pop-ups and More
- ICE Cook for a Day: Learning to Stir-Fry with Success
- Sweet Treats: Laduree NYC
- Meet the Culinary Entrepreneurs: Howard Greenstone
- The Chef’s Garden with Farmer Lee Jones
- ICE Students, Instructors and Staff Participate in Sixth Annual StarChefs.com International Chefs Congress
- Lessons 123-149: The Final Crunch
- Book Launch at ICE
- Career Training Open House
- ICE to Help Celebrate Pastry Chef Albert Kumin
- ICE Alumni Roundup
September 2011
- He Said, She Said: Social Media
- ICE’s Chef Andy Gold Returns From Indonesia
- Dine Out Irene: A Tomato Lovers’ Workshop
- Recipe: Baked Apples
- Les Petits Macarons: New Book From ICE Chef Instructor Kathryn Gordon
- Sweet Treats: Gilt Taste
- Chocolate Artistry with Vincent Pilon
- Taste Vietnam: The Morning Glory Cookbook with Trinh Diem Vy
- ICE’s International Students
- ICE Celebrates Constitution Day
- Dine Out Irene: A Tomato Lovers’ Workshop
- Fall Career Fair
- The Great Gathering of Chefs 2011
- Biscuits
- ICE Chef Instructor Michelle Tampakis Judge at Pastry Live
- ICE Director of Student Affairs Working with Top Chefs in Indonesia
- StarChefs.com Sixth Annual International Chefs Congress
- Elissa Beerman Awarded the ICE Kevin Nurse Memorial Scholarship
- Taste Test: Crab Salad
- Screening of A Matter of Taste with Drew Nieporent
- Mediterranean Desserts with Vicki Wells
- Meet the Culinary Entrepreneurs: Amy Scherber
- Pasta 101
- He Said, She Said: Demand Pricing
- ICE Alumni Round-Up
- Sweet Treats: Kid in a Candy Store
- Win an OXO Apple Divider & Peeler
- Career Training Open House
- Canning Workshop
- Recipe: Coconut Dark Chocolate Chip Cookies
August 2011
- Lessons 97-122: An Eventful Week
- Unique Culinary Careers: Ramin Ganeshram
- You Never Know Who You Will Meet at ICE
- He Said, She Said: Trends
- ICE Cook for a Day: Essentials of Indian Cooking with Shiv of Pithy and Cleaver
- The Great Gathering of Chefs
- Sweet Treats: DQ and Gullugoglu
- Taste Test: Surprising Results with Yogurt Marinated Lamb
- Recipe: Corn and Red Pepper Relish
- The South: American Regional Favorites
- Unique Culinary Careers: Robin Burger
- Career Training Open House
- School Food at ICE
- ICE Alumni Round-Up
- He Said, She Said: Revisiting America’s Next Great Restaurant
- Recipe: Peach Pie with Almond Crumble Topping
- Lessons 71-96: Life Imitating School
- The Summer of Tom(s)
- Sweet Treats: Paris Baguette
- ICE’s Partners Offer Pink Oven in Support of Breast Cancer Research
July 2011
- Sugarwork: Pastillage and Poured Sugar Techniques at ICE’s Center for Advanced Pastry Studies
- Unique Culinary Careers: Lauren Shockey
- ICE Students Volunteer at Meatopia
- Italian Dessert Classics
- ICE Alumni to Compete on Hit TV Shows
- ICE Alumni Featured at James Beard Foundation’s Chefs & Champagne
- Recipe: Strawberry Salad
- Salsa and Chiles with ICE Alumna and Chef Ivy Stark of Dos Caminos
- He Said, She Said: The Law of Labor
- Sichuan Spice
- Sweet Treats: Mille-feuille Bakery
- Meet the Culinary Entrepreneurs: John Scharffenberger
- ICE Chef Chairs Week-Long Food Festival
- Chocolate Making with John Scharffenberger
- ICE Students Awarded Scholarships
- ICE Chef Instructor’s Growing Business
- National Student Leadership Conference at ICE
- Chef Instructor Herve Riou’s Farm-to-Table Garden
- Treats from Three Tarts Bakery
- Unique Culinary Careers: Sarah Simmons
- Knock! Knock! Housekeeping!
- Taste Test: Chef’s Day Off
- ICE Alumni Roundup
- BlueStar at ICE
- Lessons 62-70: Summer School
- Chef James’s Sous-Vide Steaks
- Sweet Treats: I Scream for Ice Cream
June 2011
- Recipe: DIY Hot Dog Condiments: Sauerkraut and Onions
- The Definition of a Manager
- Recipe: DIY Hot Dog Condiments: Ketchup and Mustard
- ICE Student for a Day: Essentials of Japanese Cooking with Big Girls Small Kitchen
- City Harvest’s Honor Roll Truck
- He Said, She Said: Passion
- Unique Culinary Careers: Jane Lerner
- Putting on the Ritz
- Recipe: Grilled Red Snapper with a Sweet Corn Coulis and Basil
- Sweet Treats: The Great Brownie (Mix) Bake Off (with Recipe)
- Taste Test: A Schoolhouse Supper, Grappa and Guitars
- Ice Cream Macarons
- ICE Partcipates in Citymeals-on-wheels Taste of Home
- Lessons 38-61: What’s in a Name?
- He Said, She Said: Celebrity Chefs
- Summer Steak Workshop
- Top Ten Pastry Chefs in America at ICE
- Unique Culinary Careers: Jamie Tiampo
- ICE Instructor Sam Kadko’s Garden Market
- ICE President Rick Smilow Wins IACP Award of Excellence
- The Meatball Shop
- Sweet Treats: Red Hook, Line and Sinker (with Recipe)
May 2011
- Aperitivo Hour
- Recipe: Grilled Chimichurri Flank Steak
- Career Training Open House
- Lessons 22-38: Food Safety Nightmares
- ICE Alumni Roundup
- He Said, She Said: Food Costs
- ICE Launches Official Android App
- Unique Culinary Careers: Emily McKenna
- Knife Skills I
- Meet the Culinary Entrepreneurs: Paul Bolles-Beaven
- Taste Test: Learning from Italian Masters
- Sweet Treats: Utter Disappointment and Pleasant Surprises
- The Making of Modernist Cuisine with ICE Alumnus Maxime Bilet
- Recipe: Roasted Orange Negroni Sbagliato
- Lessons Learned: What Next?
- ICE Students in Chefs of Grey Poupon Student Competition Finals
- Recipe: Rhubarb Cheese Tart with Crumb Topping
- ICE at the 2011 James Beard Awards
- Contemporary Swedish Cooking with Michelin-Starred Chef Mathias Dahlgren
- ICE Chef Helps Build World’s Largest Gluten-Free Cake
- Lessons 16-21: Field Trips
- ICE Chef Instructors’ New Book, Just Married & Cooking
- Sweet Treats: Finding God in NYC
- C-CAP Annual Awards Breakfast
April 2011
- He Said, She Said: Group Eating
- Spring Lamb Primer
- ICE Participates in NY Loves Japan
- Annual ICE Alumni Party
- Recipe: Asparagi alla Parmigiana
- Sweet Treats: Bedford Avenue and Beyond
- Lessons 1-15: The Latest News
- Chef Chris’s Sous-Vide Experiment
- Video of Modernist Cuisine at ICE
- Recipe: Salad Niçoise
- ICE on Celebrity Apprentice
- ICE Alumni Roundup
- He Said, She Said: Mixology
- C-CAP Student Cooking Competition at ICE
- Sweet Treats: Momofuku Milk Bar, Brooklyn Commissary
- Recipe: Onion Soup Gratiné
- Lesson 1: Life as a Culinary Management Student Begins
- Life as a Pastry Student: A Whole New World
- Taste Test: Not So Fast…
- World of Pies
- Behind the Scenes at elBulli
- Unique Culinary Careers: Allison Fishman
- ALOHA Training For ICE Culinary Management Students
- Recipe: Pommes Anna
- He Said, She Said: Food as Fashion
March 2011
- ICE Participates in STREETS International Fourth Annual NYC Benefit
- Art on a Plate: Easy Garnishing for Beautiful Presentations
- Sweet Treats: La Silhouette
- Goat Milk Ricotta and Peas from Modernist Cuisine Book Launch at ICE
- Inside the Casting of Hell’s Kitchen and Kitchen Nightmares with Debbie & Lisa Ganz
- ICE Culinary Management Students Finish Final Business Plans
- ICE Hospitality Students Learn Leading Industry Software
- ICE Culinary Management Class Field Trip to Blue Smoke
- Sous-Vide Pastrami from Modernist Cuisine Book Launch at ICE
- Modernist Cuisine at ICE
- Sculpted Cakes at ICE’s Center for Advanced Pastry Studies
- Whisky, Bourbon and Scotch
- Alumni Spotlight: Maria Tampakis
- An Evening with Amanda Hesser at ICE
- Taste Test: A Little Something Extra
- An Evening with James Oseland at ICE
- He Said, She Said: America’s Next Great Restaurant
- Simply Great Breads with Dan Leader
- ICE Culinary Management Field Trip to Shake Shack
- ICE at A Slice of Latin America
- ICE Career Fair
- Sweet Treats: Yodel-ay-hee-hoo
- ICE Student for a Day: Dining in Imperial Rome
- ICE Students Compete in Chefs of Grey Poupon Semifinals
- ICE Hospitality Management Field Trip to Ritz-Carlton
- The Prince of Darkness: Famous Words of Chef Sim
- Recipe: Tex-Mex Martini
- Meet the Culinary Entrepreneurs: Joe Campanale
- ICE Alumni Roundup
- STREETS International Fourth Annual Fundraiser
- ICE Chef Instructor Judges Chocolate Exhibition
- For Grant Achatz, Focus is on Emotions and Interactions
- Maxim Sandwich Showdown
- Unique Culinary Careers: Jeremy Fisher
- Entremets, Tartes, Goûters at ICE’s Center for Advanced Pastry Studies
- Lessons 98-100: Lessons Learned
- Fast Flavor
- Sweet Treats: La Maison du Chocolat
February 2011
- Ladies’ Night Out in the Kitchen
- ICE at MCC Green Film Festival
- ICE Hosts Scholarship Competition for High School Students
- Recipe: Pasta Dough
- Career Training Open House
- IACP Regional Conference
- Congrats to ICE Alumni!
- Steve Cuozzo Speaks to ICE Students
- Lessons 93-97: A Rose By Any Other Name
- C-CAP Annual Benefit
- Spanish Food and Wine Pairings
- Unique Culinary Careers: Pnina Peled
- Cookies for Kids’ Cancer Fundraiser
- Meet the Culinary Entrepreneurs: Shelly Fireman
- One-Day Breads
- Lessons 91-92: An Eye for Design
- New Pastry & Baking Arts Chef Instructors at ICE
- The Accidental Cheesemaker at ICE
- The New Zealand Wines of Jean-Georges
- Hospitality Management Front Desk Simulation
- Sweet Treats: CookieBar Pop-Up Store (with Recipe)
- Recipe: Chicken Tagine with Couscous
January 2011
- ICE Alumni Roundup
- Unique Culinary Careers: Andrew Burman
- Lessons 87-90: Practice Makes Perfect
- New Chef Instructors at ICE
- ICE Competes in Almost Famous Chef Competition
- A World of Curries
- Chocolate Tasting with ICE Alum Zac Young
- Jamison Farms with Sukey and John Jamison
- Fulton Fish Market Field Trip
- Lessons 83-86: For the Love of Chocolate
- Sweet Treats: Blue Smoke Bake Shop
- ICE Hospitality Management Field Trip
- ICE Ball 2011
- ICE Students and Alumni Travel to Vietnam — Part II
- New ICE Bread Curriculum
- Beer 101
- Rediscovered Rare Chocolate Unveiled at ICE
- Recipe: Papillote of Salmon
- ICE Students and Alumni Travel to Vietnam — Part I
- Lessons 80-82: Patience
- Unique Culinary Careers: JJ Goode
- Sweet Treats: Les Caneles de Celine, French Miniature Pastries
- ICE Employee Classes
December 2010
- Recipe: Coconut Shrimp with Tamarind Dipping Sauce
- World Party — Vegetarian Style
- Lesson 76-80: Tempering in the World of Chocolate
- Truffle Quest
- Career Training Open House
- Recipe: Cannoli Extravaganza
- ICE Announces the Kevin Nurse Memorial Scholarship
- Great Street Food of New York
- Recipe: Gingersnaps
- An Evening with Barbara Fairchild
- Unique Culinary Careers: Max Shrem
- Careers with a Conscience
- Sugar Confectionery at ICE’s Center for Advanced Pastry Studies
- Lessons 71-75: On the Surface
- Recipe: Pecan Balls
- Meet the Culinary Entrepreneurs: Bill Niman
- Favorite Holiday Memories Contest
- An ICE Night at Daniel
- Out of the Woods: A Whole Wild Boar
- Hospitality Management Open House
- ICE at Beard on Books
- ICE Alumni Work with Wellness in the Schools
November 2010
- Lessons 68-70: You Take The Good, You Take The Bad…
- Unique Culinary Careers: Claire Handleman
- Thankful for Turkey
- Thanksgiving Desserts from Craft
- Culinary Management Open House
- ICE Alumni Roundup
- Recipe: Pumpkin Pie
- In Memoriam: Joe Goldin
- ICE Launches Official iPhone App
- All American Hot-N-Spicy Favorites
- Lessons 63-67: Making or Breaking It
- ICE Participates in Annual Chocolate Show
- Unique Culinary Careers: Moira Campbell
- A Tale of Two Trails
- An Evening With Marcus Samuelsson
- Annual Allagash Brewery Contest at ICE
- Recipe: Potato Gratin
- Food Styling Workshop with Delores Custer
- ICE Hospitality Management Program Underway
- Lessons 57-61: What Lies Beneath
- ICE Participates in Action Against Hunger
- Turducken: The Indulgence of the Louisiana Kitchen
- ICE Culinary Management Program Introduces New Weekend Schedule
October 2010
- Halloween Sugar Showpiece
- Culinary Careers Seminar
- Meet the Culinary Entrepreneurs: Gary Hirshberg
- Lessons 53-56: Finish What Ya Started
- Recipe: Supernatural Brownies
- Bartending 101
- ICE Participates in Bid Against Hunger
- Three ICE Students Win Scholarship to Study in Italy
- Comfort Food Walking Tour
- DICED One-Year Anniversary
- Lessons 51-52: Mix It Up
- Pierogi Workshop
- Bartending 101
- Recipe: Spit-Roasted Suckling Pig
- ICE Students Volunteer at New York City Wine & Food Festival
- ICE Walks in Columbus Day Parade
- Unique Culinary Careers: Kristen Miglore
- Recipe: Just Another Friday Here at ICE
- Harvest Feast
- ICE Alumni Roundup
- Lessons 46-50: Half-Time
- Recipe: Pizzeria-Style Pizza Dough
- ICE Chef Instructor’s Kombucha Beverage Finds Success
- Volunteering at the James Beard House
September 2010
- Plated Dessert Techniques at ICE’s Center for Advanced Pastry Studies
- Malaysia Kitchen for the World with Zac Pelaccio
- The Great Gathering of Chefs 2010
- Lessons 41–45: Bangin’, Restin’, Rockin’ and Rollin’
- International Chefs Congress
- ICE Annual Bowling Extravaganza
- Back to Basics: A Full Side of Beef
- Meet the Culinary Entrepreneurs: Dan Rafalin
- Ultimate Cocktails, Spirits & Wine Blast
- Unique Culinary Careers: James Simpkins
- Hospitality Management Open House
- Constitution Day: Food & Drink of the Founding Fathers
- ICE Career Fair
- Top Chef: Just Desserts Contestant Malika Ameen
- Meet the Culinary Entrepreneurs: Tito Beveridge
- ICE Chef Nick Malgieri’s New Book
- Lessons 39-41: Inspiration at the Table
- Liquid Nitrogen Demo
- Unique Culinary Careers: Renie Steves
- Recipe: Braised Endive
- Top Chef: Just Desserts Contestant Zac Young
- Tuesdays with Dorie: Peanut Butter Crisscrosses
- Upcoming Classes: September 2010
- A Soul Food Family Dinner
- ICE Alumni Roundup
- Unique Culinary Careers: Caryn Stabinsky
- Wine Essentials
- Spanish Surf & Turf
August 2010
- Eataly Sneak Peek
- Lessons 35-38: How Much Is That Tart In The Window?
- ICE Alum Gail Simmons Wins Emmy
- Holiday in Vietnam
- Recipe: Chocolate Sour Cream Doughnuts
- Eggsact Estimate Contest
- Unique Culinary Careers: Lisa Ganz & Debbie Ganz
- Wine Essentials
- Tip to Tail: Butchering and Using the Whole Hog
- Lessons 30-34: Getting to Know You, Bread
- Chicago Eats — Part II
- Unique Culinary Careers: Paras Shah
- Wine Essentials
- Chicago Eats — Part I
- The Chef’s Garden with Farmer Lee Jones
- Recipe: Grilled Salmon B.L.T.
- Edible Garden
- Wine Essentials
- Upcoming Classes: August 2010
- Lessons 26-29: Simple Complexity
- Career Seminar: Cooking for Private Clients
- Marc Murphy, A New York “Landmarc”
- Unique Culinary Careers: Renee Forsberg
- Hospitality Management Open House
- Chocolate Showpieces
- ICE Alumni Travel to France — Part II
July 2010
- Recipe: Moules Marinière
- ICE Alumni Will Compete on Top Chef: Just Desserts
- Wine Essentials
- ICE Alumni Roundup
- Ultimate Grilled Cheese Sandwich
- Lessons 22-25: Struck by Lightning
- ICE Alumni Travel to France — Part I
- Culinary Management Open House
- Beijing Noodle Making
- Airbrushing Chocolate at ICE’s Center for Advanced Pastry Studies
- A Pig Roast With ICE Alum Matt Weingarten
- Unique Culinary Careers: Jennifer Cook
- Lessons 19-21: Melting Point
- Latin Cooking with Daisy Martinez
- Recipe: Old-Fashioned Buttercrunch
- Les Dames d’Escoffier Awards Scholarships to Four ICE Students
- Lessons 15-19: The Sweetest Thing
- Goodbye to Arnold
- Upcoming Classes: July 2010
- Mexican Cooking with Chef Sue Torres
- Food & Wine Includes ICE Alumni in The Year of the Pastry Chef
June 2010
- Savor the Salt
- Lessons 12-14: The Many Forms of Gelling
- Lessons 8-11: The Miracle of Eggs
- ProStart Conference
- Four-Star Farmer
- Citymeals-on-Wheels’ Silver Spoons: 25 Years of Chefs and Celebrations
- Recipe: Roasted Plum and Ginger Galette
- Get to Know Arnold Myint
- Strudel Workshop
- Artisanal Breads at ICE’s Center for Advanced Pastry Studies
- Top 10 Pastry Chefs Celebrate at ICE
- Congratulations to a Sweet Friend of ICE
- Lessons 4-7: The Core Of It
- Top 10 Pastry Chefs Coming to ICE
- Upcoming Classes: June 2010
- ICE Entertaining: Brunch
- Behind the Scenes: ICE Library
May 2010
- Recipe: Southern Fried Chicken
- Tourné Workshop
- Lessons 1-3: Weighing It All Out
- Tex-Mex Fiesta
- Wine Event Contest
- Lesson 1: Taking My Own Advice
- Carême and the Grand Art of French Cooking in the 19th Century
- Recipe: Pomegranate Granita
- ICE Alum on Top Chef Washington D.C.
- Culinary Careers Book Launch Party
- Chefs of Grey Poupon Competition Winner Sonali Ruder
- Upcoming Classes: May 2010
- ICE Student Wins Chefs of Grey Poupon Student Competition
- Finding Your Culinary Career: ICE President Rick Smilow’s Book
- ICE Student Headed to Chefs of Grey Poupon Competition
- Meet the Culinary Entrepreneurs: Jason Apfelbaum
- ICE at the James Beard Awards
April 2010
- Meet the Culinary Entrepreneurs: Eileen Crane
- ICE Research & Development: Testing New Bread Recipes
- ICE Alumni Hall of Achievement and Alumni Party
- ICE Chef Instructor Judges Specialty Food Awards
- Alexandra Guarnaschelli: A Passion for Cooking Demo
- Chef Toba Garrett’s New Wedding Cake Book
- Student Cooking Competition at ICE
- Lesson 110: Graduation & Farewell
- ICE Launches New Hospitality Management Program
- ICE Chef Instructor Launches Kombucha Beverage Line
- ICE Chef Instructor’s Dish Gets Cover of National Culinary Review
- ICE Alumnus Missy Robbins Named “Best New Chef” by Food and Wine
- Recipe: Champagne Truffles
March 2010
- Salami-Making with Chef Chris Gesualdi
- ICE Journeys: Barcelona, Spain
- Lessons 91-100: The End in Sight
- Upcoming Classes at ICE’s Center for Advanced Pastry Studies
- Recipe: Polpette Fritte
- Become an ICE Facebook Fan for a Chance to Win an ICE Gift Card!
- STREETS International’s 3rd Annual Benefit
- Navigating a Restaurant Wine List
- Lessons 81-90: From Poaching to Plating
- 2010 ICE Career Expo
- ICE Chef Instructor Michelle Tampakis Nominated as Top 10 Pastry Chef of 2010
- Meet the Culinary Entrepreneurs: Greg Brewer
- ICE Student Advances to Chefs of Grey Poupon Final Competition
- Recipe: Pains Au Chocolat
- The Mother Sauces and Their Offspring
February 2010
- Lessons 71-80: Pastry and Patience
- Culinary Stars & ICE Prez Rock Out
- The Rhone Ranger of Santa Cruz Visits ICE
- Recipe: Scallops with Grapefruit Vinaigrette
- ICE Alumnus Heats Up Winter Olympics
- Recipe: Penne with Sun-Dried Tomatoes and Chanterelle Mushrooms
- The Complete Chinese Dinner
- Lessons 60-70: Trying to Contain Myself …
- High School Student Wins Culinary Scholarship
January 2010
- Valentine’s Day-Inspired Classes at ICE
- Winter Happenings at ICE
- Lessons 55-59: Normandy, Alsace, Provence and Beyond …
- ICE Students to Compete in Almost Famous Chef Competition
- Best and Easiest Chocolate Desserts
- Lessons 50-54: Food as Art
- The Great New York Steakhouse
- Lessons 43-49: France, Italy & China, here we come!
- ICE’s Center for Advanced Pastry Studies
December 2009
- ICE Culinary Alumni Roundup
- Pop + Pour: Champagne Gala
- Lessons 38-42: Now we’re cookin’
- Travel Food Writing with a Culinary Focus
- Lessons 33-37: ‘Tis the time to tournée
- Marcus Samuelsson: The New American Table Demo
- Where in the World is ICE: Switzerland – Part II
- Lessons 25-32: Frying, Braising and Beyond
- A Sweet Italian Christmas with Chef Gina DePalma
November 2009
- Holiday Hors D’oeuvres with Chef Richard Ruben
- Recipe: Paillasson de Pommes de Terre (Potato Cake)
- Where In the World is ICE: Switzerland – Part I
- Lessons 20-24: Soups & Sautéing
- 2009 Action Against Hunger Benefit Gala
- Bread Baking with Chef Peter Reinhart
- Lessons 15-19: Classic & Contemporary Sauces
- ICE Students Compete in Martha Stewart Pie Show
- Women Chefs & Restaurateurs 2009 National Conference
- Lessons 11-14: Meat Fabrication
- Cookies for Kids’ Cancer
- A Cut Above: Q&A with Chef Norman Weinstein
- Southern Foodways Roadtrip: Part II
- Southern Foodways Roadtrip: Part I
October 2009
- Lessons 6-10: Fabrication & Stocks
- Culinary Entrepreneur Series: Ted Baseler
- Recipe: Homemade Marshmallows
- A Turkish Feast with Chef Fehmi Samanci
- Lesson 5: Medium Dice & Mirepoix
- City Harvest Bid Against Hunger
- Lesson 1: Mise en Place
- Recipes from Olives & Oranges with Chef Sara Jenkins
- Food Careers in Research & Development
