This St. Patrick’s Day, try your hand at an Irish-inspired sweet — no baking involved! Chef Sarah Chaminade shares her boozy take on cheesecake, with a buttery, chocolate cookie crust and a creamy filling accented by Bailey’s Irish Cream.
Keep reading to get the recipe and to sign up for an upcoming Irish-themed baking course with Chef Sarah!
By Caitlin Raux
Students enroll in our pastry arts program for many reasons — for some, it’s to mix flour, eggs and sugar for the first time and launch a budding pastry career. For others, it’s to hone their skills and enhance their existing experience. Diploma (and whisk) in hand, our pastry grads set out on a range of career paths — from recipe writers to startup chefs to educators and more. Here’s a snapshot of the many possibilities of what you can do with professional pastry training from ICE.
Keep reading to discover where a pastry arts diploma from ICE can take you.
Here at ICE, our mixology experts craft delicious cocktail menus for cocktail-themed special events — a creative, hands-on option for a group event with friends or colleagues. In anticipation of our new lineup of cocktail themes, we’re sharing recipes for a couple of classic, American cocktails from our American Pastime theme. Mix, sip and repeat!
Keep reading to learn how to mix two classic libations — the Mint Julep and the Old Fashioned.
If you haven’t added cardamom, za’atar and berbere spice to your pantry, you’re doing it wrong. These unique, flavor-packed spices can turn an ordinary dish into something extraordinary (and delicious). In a new video from ICE and Direct Eats, Chef James Briscione shares a few recipe ideas that will be sure to excite your palate and inspire your own spice exploration: Berbere Roasted Chicken Pizza with Berbere BBQ Sauce; Roasted Sweet Potatoes With Za’atar and Sumac-Yogurt Dressing; and Cardamom Roasted Pork Tenderloin. Watch the video to learn how you can prepare these dishes at home.
Keep reading to watch the video and get the recipes for these full-flavored dishes!
By Michael Laiskonis — Creative Director
I began what I refer to as my first “real” cooking job 22 years ago this spring. Looking back, stumbling into a modest restaurant called Emily’s was perhaps the smartest move in my career, setting a tone that still guides me. Situated in a hundred-year-old Victorian house in the sleepy Detroit suburb of Northville, that kitchen was my school, my hobby, my life. In those early days, I could have ended up in any run-of-the-mill, turn-and-burn establishment, but at Emily’s I found out what real cooking was all about, the refinement and the passion, and a little about the business as well. Describing the kitchen as tiny would be an understatement — there was barely enough room for three cooks. The chef and owner, Rick Halberg, became my first important mentor. While I learned a lot from Rick — taste, technique, respect — I learned the more crucial lessons by simply standing back and watching him work.
Keep reading to discover one of Chef Michael’s most important kitchen lessons.
By Caitlin Raux
On a crisp February morning, I met with Rommel Gopez (Hospitality Management ’14) in the lobby of Hotel Edison, where he’s Director of Guest Relations. The first thing I notice about Rommel is his dapper appearance — he’s sporting a navy, three-piece suit and a purple pocket square placed with just a touch of nonchalance. Nestled in the bustling Times Square District, the hotel is buzzing with eager out-of-towners. As he shows me around the art deco lobby, the second thing I notice about Rommel is his way with people: he treats both guests and colleagues with warmth and genuine attention, putting an arm around the doorman when we take a few portraits outside. He’s no doubt a people person — and given his love for international travel, it makes perfect sense that Rommel ended up in the hospitality business. The Hospitality Management alum was generous enough to take time from one of his usual, hectic mornings to chat with me for an ICE blog interview.
Keep reading to learn about a day-in-the-life for this Hospitality Management alum.
By Caitlin Raux
How does the chef of the world’s best restaurant fight food waste? Massimo Bottura, chef of Osteria Francescana, named #1 restaurant in the world in 2016, will answer this question and more during the Zero Waste Food conference on April 28-29, 2017. Hosted in partnership with The New School, the two-day conference brings together chefs, growers, architects and food entrepreneurs to explore ways we can create more sustainable food networks and eliminate food waste. In anticipation of his keynote address — in which he’ll discuss his own efforts to empower communities to fight food waste — we chatted with Chef Massimo about artistic expression, his passion project, Food for Soul, and what attendees can expect to take away from Zero Waste Food.
You’ve said that art is the motivation behind your dishes. How can we incorporate better practices into food production without comprising the idea of prepared dishes as artistic expression?
We have to think about beauty from a different perspective: It cannot stand by itself. The good and the beautiful are two sides of the same coin — they complete each other insofar as beauty without good isn’t beautiful at all, and good needs beauty to convey its message.
Keep reading to get the entire interview with Chef Massimo.
For the 2017 #CulinaryVoice Scholarship Challenge, we asked the world: What is your culinary voice? We were overwhelmed by the response: 254 entrants from 201 countries and territories shared their unique, inventive and inspiring culinary voices — and the world responded, with the videos garnering a total of 1,864,696 votes and views to help determine our winners. With full and partial scholarships to attend ICE’s award-winning career programs, 18 lives will change forever. Watch the video below to find out who won the 2017 #CulinaryVoice Scholarship Challenge from ICE.
Keep reading to find out the winners of the 2017 #CulinaryVoice Scholarship Challenge.
In a new video from ICE and Direct Eats, Chef James Distefano, former executive pastry chef of the acclaimed Rouge Tomate, delves into baking with alternative butters. First, he shares the recipe for a mouth-watering maple butter crepe cake. Then, he shows us how to whip up blondies made with cashew butter, with an added touch of yum from chocolate chips and salted cashew brittle — delicious and (sorta’) nutritious. Finally, for those of you with peanut allergies, Chef James has a new best friend for you — sunflower butter, a great alternative for recipes calling for peanut butter. He uses sunflower butter to bake his sunflower seed financiers, a light, airy and peanut-free sponge-cake with just a hint of vanilla. Grab a whisk and check out this inventive butter exploration, then scroll down for the complete recipes.
Keep reading to watch the videos and get the recipes.
By ICE Staff
What would the world look like if we produced no food waste? How would our daily practices be affected? Could we make a significant impact on our communities? Is such a world feasible? The Zero Waste Food conference — a conference presented by ICE and The New School featuring industry leaders and visionaries like Massimo Bottura — will tackle these questions and more.
Keep reading to learn about the conference and how to register today.