24. July 2017 · Categories: Video

 

Ever wonder what it takes to make one bar of chocolate? ICE Creative Director Michael Laiskonis, our resident chocolate expert, takes us through the entire process — from sourcing and roasting, to refining and conching, to finally molding and tasting — in less than a minute. But don't be fooled by the video: though it may seem like a piece of (chocolate) cake, careful thought and calculation goes into each stage. According to Chef Michael, "Every step of the chocolate-making process, from fruit to bean to bar, presents an opportunity to influence the flavor and texture of the finished chocolate."

bean to bar chocolate video

Keep reading to watch the bean-to-bar chocolate process in 60 seconds. 

 

For 15 years, Kelly Newsome (Culinary Arts ’17) dreamed of going to culinary school. Though her infatuation with food and cooking was sparked during college, various factors (like concerns from family and friends) pushed her off that track and into office jobs. It’s not an uncommon situation, but what set Kelly apart was her tenacity — it drove her to take small steps toward achieving her ultimate goal. First, she enrolled at New York University’s master’s program in food studies and spent three years working full-time while burning the midnight oil between classes and assignments. Then, she landed an attractive marketing position with a food science company, edging ever closer to the kitchen. Finally, at age 38, Kelly decided she couldn’t ignore her true passion any longer, and enrolled in ICE’s Culinary Arts program. “I just realized I’m never going to be happy unless I follow this passion inside me, which is to work in food.”Kelly Newsome

Keep reading to watch the full video featuring Culinary Arts student Kelly Newsome. 

 

By Timothy Cooper

 

This interview originally appeared in ICE's Main Course newsletter. 

 

Born in Los Angeles, Ken Friedman attended UC Berkeley, where he discovered San Francisco’s lively music scene. He left college to pursue a full-time career in music as a concert promoter, first independently and then working for the impresario Bill Graham. He moved to London to manage bands such as The Smiths and UB40, before finding himself in New York City, working with the renowned Clive Davis at Arista Records.

Ken Friedman

When Friedman turned 40, he decided to make a career change. Opening a restaurant was a natural next step: He'd already spent many nights frequenting New York City’s best restaurants while entertaining his clients, and friends continually offered to invest in his first project, sure it would be a success.

 

Thus, in February 2004, Friedman opened New York City’s first gastropub, The Spotted Pig, with Chef April Bloomfield. Since then, the duo has opened The Breslin Bar & Dining Room, The John Dory Oyster Bar, Salvation Taco (with a second soon to come in Williamsburg), Salvation Burger, White Gold Butchers, and Tosca Cafe (Friedman's first venue in San Francisco), all to critical acclaim. He is also a partner in The Rusty Knot, The Monkey Bar and Locanda Verde, with Andrew Carmellini. In 2016, Ken was honored with the James Beard Award for Outstanding Restaurateur.

 

How did you get your start in the restaurant industry?

 

Ken Friedman: I was the high school kid who had no idea what I wanted to do in college. I decided to go to UC Berkeley as an art major, with American history as a minor. What happened in the ’70s and ’80s was pretty much everybody in the art department at Berkeley, and Stanford and California College of the Arts and the San Francisco Art Institute—we all formed punk rock bands. I did the same.

 

Read on to learn about Ken's path from the music industry to the culinary industry and some wisdom he picked up along the way.

 

By James Briscione — Director of Culinary Research

 

The fried chicken sandwich, by law, may only contain bread, chicken, pickles and sauce. Never mind which law that is — the point is this: if you try to put anything more on my sandwich, we are going to have problems. With just four components to build it out, this sandwich is perfect in its simplicity, so each ingredient that goes into it better be perfect, too. Any missteps or half measures are going to stand out big time and completely throw off your chicken sandwich mojo.

fried chicken sandwich recipe

Now don’t worry, you have me to take you through it step by step. First, the sandwich components:

 

  1. The bun: Only a soft potato roll will do. Period.
  2. The pickles: Dill chips are really the way to go (but if you have another preference I won’t fight you on this one).
  3. The chicken: Fried, of course — but also brined.
  4. The sauce: It’s gotta be special.

 

Read on for Chef James' signature fried chicken recipe.

By Luz Estrella — Student, School of Culinary Arts ‘17

Throughout my experience at the Institute of Culinary Education, I’ve learned so many terms, recipes and methods that it’s hard to keep track of them all. During each module we’ve had a new topic to discuss, and I’ve studied diligently in each. Learning to fabricate protein has been one of my biggest challenges. Each section of protein has its own terms and these terms can vary, based on what animal you're fabricating. Having to cut open an animal, touch the cold, gooey flesh and separating the different parts was very new to me and, needless to say, very messy, too. I was afraid of cutting myself, or simply doing it wrong.

Luz Estrella

Read on to discover what Luz learned in the fish fabrication lessons at ICE.

When it comes to steak, it does matter which way you slice it. With grilling season in full swing, you’d be wise to learn the simple technique for making every steak more tender and delicious: slicing across the grain.

One of the most common mistakes with steak preparation is not in the cooking — it’s in the cutting. Meat has long muscle fibers, which are naturally chewy and tough: cutting across them makes each piece of meat easier to chew. In a new video from ICE and Wüsthof, ICE Chef James Briscione shows the proper method for cutting steak. Watch and try for yourself next time you fire up the grill (or pan).

Wusthof Knives - Knife Skills - Steak - Slicing Steak - Finding the Grain

Keep watching to learn how to cut steak life a pro. 

By Timothy Cooper

Padma Lakshmi is perhaps best known as host and executive producer of Bravo’s Emmy Award–winning “Top Chef,” currently in its 14th season. But prior to that position, she was also an actress, food expert, model, and award-winning author.

Padma Lakshmi

Born in India, she grew up in America, graduated from Clark University with degrees in theater arts and American literature, and worked as a fashion model in Europe and the United States. Early on, she hosted two cooking shows on Food Network: “Padma’s Passport,” where she cooked dishes from around the world, and the documentary series “Planet Food.” She also wrote the best-selling cookbook “Easy Exotic,” and a second cookbook, “Tangy, Tart, Hot & Sweet.” In 2016, she published her memoir, “Love, Loss and What We Ate,” as well as her new culinary compendium, “The Encyclopedia of Spices & Herbs.”

For her hosting and judging role on “Top Chef,” she was nominated for an Emmy. Her line of culinary products, called Padma's Easy Exotic, includes frozen organic foods, spice blends, teas, and more.

You've already had such a varied career, in areas including acting, modeling, authoring, TV hosting, and more. How did that develop into a focus on food?

Padma Lakshmi: My earliest memories are all about food, actually. They occurred mostly when I was a toddler in India. I still remember being on my grandmother’s cool marble floor in her kitchen. I wasn’t allowed to really cook back then, but I could still shell peas out of their pods or break the ends off of beans. From very early on, I associated cooking with womanhood. All the fun stuff was always happening in the kitchen.

Read on to get the full interview with this Top Chef host and producer. 

12. July 2017 · Categories: Recipes

ICE Chefs Cara Tannenbaum and Andrea Tutunjian wrote the book on making delicious things with nuts — no, really, they wrote a book called In a Nutshell: Cooking and Baking with Nuts and Seeds. Their recipes for toasted-almond ice pops and coconut ice pops are a simple way to make homemade, creamy frozen treats — no ice cream machine required. With the addition of rich, condensed milk and a satisfying crunch in each bite, these ice pops hit all the right notes. 

ice pops

Read on to get the recipes for these delicious, sweet treats. 

By Danielle Page

Pursuing an education in culinary arts opens a ton of doors for potential career opportunities -- far beyond the traditional roles confined to a kitchen. A few decades ago, working in food media meant only a handful of paths to consider: authoring cookbooks or editing food magazines, with not many other options in between. But thanks to social media and the age of the internet, culinary expertise can be translated into a wide array of viable career options -- as demonstrated by these ICE graduates who have gone on to do just that.

From styling food for avant-garde startups to founding a media company dedicated to culinary video production, these ICE graduates are making big strides. Here's what they had to say about leveraging culinary training to land a job in the media world.

Eden Grinshpan

1. Eden Grinshpan, Food TV Personality

Having been the host of two cooking shows on a major TV network, Eden Grinshpan is proof that networking will get you pretty much anywhere. "Through ICE, I was introduced to many people in the field that have helped me along the way with my career," Grinshpan says. "Since leaving ICE I have worked on 'Eden Eats,' a show that I created with my business partner Samantha Schutz, and 'Log On And Eat with Eden.'"

Read on to learn more about Eden and other successful food media pros who began their careers at ICE. 

 

It’s hard to believe that it’s been two years since we launched ICE’s bean-to-bar Chocolate Lab (the first education-focused one of its kind!). We decided to check in with ICE’s Creative Director Michael Laiskonis to find out what he’s been up to. As it turns out: a lot.

Having produced over 120 batches of chocolate with beans sourced from more than 20 countries, the Chocolate Lab has given Chef Michael the chance to tinker with each step of the chocolate-making process and bring out the best qualities in each bean. What’s more, Chef Michael has been meticulously tracking these changes and differences in process and flavor, which he then shares with interested students and colleagues in a number of hands-on classes at ICE.

chocolate making - Chocolate lab - bean-to-bar - Institute of Culinary Education

Keep reading to discover what's been cookin' in the Chocolate Lab at ICE.