Who says you can’t have pie for dinner? One thing we’ve learned from over 40 years of culinary education: pie is never not a good idea — especially as a main course. The galette we serve to guests at our special events is essentially that: pie crust with a savory filling that works perfectly for a main course dish. Special Events Chef Philipp Hering fills us in on why: “I love making galettes because they combine the fundamentals of both the savory and the pastry kitchen — from the buttery, flaky pie crust to the salty, flavorful filling. Because it’s winter, I developed a hearty, satisfying recipe with potatoes, leeks and parmesan cheese. This recipe, however, can be repurposed for any season, with your choice of seasonal filling.”

leek & potato galette

Keep reading to get Philipp's simple recipe for this delish dinner.  


By James Briscione — Director of Culinary Research


The Sonicprep Ultrasonic Emulisifer by PolyScience is a piece of equipment that has fascinated me for a few years, but I never had the opportunity to use one. Until now. The Sonicprep is the latest addition to the Culinary Technology Lab here at ICE. The lab’s equipment spans from when man just learned to harness fire (our hearth oven, tandoor and rotisserie) to the most cutting edge cooking appliances in the world (sous vide and precision temperature induction). This latest addition may look more suited to a research lab than a kitchen, but its ability to help ICE chefs and students innovate with food (and flavor experimentation) is exactly why it belongs right where it is.

Sonic Prep

The Sonicprep is the key to creating, extracting, infusing and developing both flavor and texture in the fastest, most efficient and unique manner ever seen in a kitchen. Sonic waves force interactions between ingredients without the shearing, chopping or breaking that would be caused by a blender, so extracting or infusing flavors can become incredibly precise.


From something as simple as a new stove to an innovative, modern tool like the Sonicprep, there is always a learning curve when working with a new piece of equipment. When testing out a new stove, I always prepare something familiar, like a fried egg, to get my bearings. So for my first run with the Sonicprep, I also chose something I know well… alcohol.


By Natalie Zises — Student, Restaurant & Culinary Management ‘18


The food industry is not for the faint-hearted — long days, heavy lifting and endless tasks are pillars of your average hospitality position. Never did I feel that more than when I was working as a line cook at an upscale, all-day restaurant in the West Village. During those days, it wasn’t uncommon for me to leave work at 2:00 or 3:00am, without a trace of stamina to think about what I would feed myself, let alone to take a shower when I got home (though I did, half asleep).


Without healthy habits in place, my body began to break down. After three years as a line cook, I realized I had taken all I possibly could from the position — and it had taken a lot from me. It was time to move on and to put my body first. So I did. I made it my mission to use food to heal my body. I began by learning everything I could about food therapy, and soon after began a Master’s program in Nutrition and Integrative Health. But that wasn’t enough — I wanted to help others on their journey towards a more vibrant, energized and healthful life. But how?


Read on to learn how Natalie turned her health issues into a business idea. 

23. January 2018 · Categories: Video


At ICE, we make it our mission to help students find their culinary voice — that creative drive within each of us that determines how we express ourselves through food. Whether it’s a career training program, a recreational course in pie crusts or a special event featuring handmade pasta, we’ll give you the tools to hone your culinary creativity. Join us as we ask some of today’s leading food industry pros to share their culinary voice.

Miguel Trinidad

If mild flavors are your bag, then Chef Miguel Trinidad’s cooking is not for you. The ICE alum and chef-owner of critically acclaimed East Village restaurants Jeepney and Maharlika is all about bold, flavorful cuisine. It’s no surprise that Miguel was drawn to the cuisine of the Philippines. “Filipino food is like a punch in the mouth. It’s big, it’s loud and it takes you on a journey,” explains Miguel. At his restaurants, Miguel takes diners on a flavor-packed journey with his modern take on traditional Filipino dishes like kare kare (oxtail stew) and pata confit (crispy pork leg). Says Miguel of his preferred cuisine, “[e]ven when you’re stuffed, you still want to take another bite because it’s so delicious.”


Watch now as Miguel shares his culinary voice. 


By Stephen Zagor — Dean, Restaurant & Culinary Management


What a year! As ICE’s Dean of Restaurant & Culinary Management, I feasted on the stories, successes, errors and reboots of dozens and dozens of industry notable guests, students and alumni. As a consultant, I peered over the shoulders of some huge industry names, as well as investors and stakeholders. As an expert in my field, I’ve researched numerous articles about current issues in our industry. Each day, I get to inspire, inquire, admire, rewire and even satire soon-to-be and long-standing successful food entrepreneurs. There isn’t a day that goes by that I don’t learn something new. 

Marc Murphy


So, you might wonder, what, if anything, do those successful food entrepreneurs have in common? Is there a magic dust or is there a teachable skill? Here are some common takeaways I learned this year listening to culinary entrepreneurs. Let’s call them tips for going from "little" to "big."


Keep reading to get Stephen's tips for succeeding in the food biz. 

By Luke Wu 


“In winter, one should eat more bitter and cold foods to stay in harmony with the inward movement of the season.” — Master Herbalist, Lǐ Shízhēn (1518-1593)


Herb Your Way to Healthy During the Holidays


During my time as a cook, I had to show up to work no matter what. When the restaurant needed me, I had to be there — there was no concept of sick days. Most kitchen cultures even promote the idea of showing up to work sick, as a matter of pride. So getting sick meant working sick, which leads to decreased productivity and ultimately lost profit.


Since winter is usually the busiest season for a restaurant (and also when we’re most likely to get sick), I had to learn how to invigorate my immune system and build a stronger body. If I was to stay competitive and cook for some of the best chefs in New York, staying healthy took priority above all else. Even for non-chef civilians, the holidays are a time of family, celebration and lots of food. Consuming excess amounts of food, especially rich, fatty foods, can stress the gallbladder and liver. Cleansing is crucial for allowing the body to absorb food.


Apple cider vinegar and lemon juice with water every morning is one quick way to cleanse and stimulate the gallbladder, aiding digestion and liver function. But for those who want to take their cleansing a step further, herbs are especially helpful with balancing stress hormones so our bodies can focus on digestion and detoxification. Many of them can be easily incorporated into our typical recipes and routines. Before I get into the specific herbs, here’s an overview of herbal traditions.

harvesting hydroponic herbs

Keep reading to learn which herbs you should be eating to stay healthy this winter.

12. January 2018 · Categories: Video

Chef Anthony Ricco, ICE alum and executive chef of The William Vale, has a passion for feeding people — very well. The Brooklyn-native and former executive chef at Jean Georges’ Spice Market combines his culinary training and his unique style in every delicious dish that he creates. Though his roots are Italian, his culinary voice comes from a different part of the globe. 

Anthony Ricco

Watch the video to discover the inspiration for Chef Anthony Ricco’s culinary voice.


In this interview, ICE’s Director of Sustainability Bill Telepan speaks with Chef Evan Hanczor, owner of Williamsburg's acclaimed brunch spot, Egg. Bill and Evan talk about Goatfell Farm, two acres of fertile Catskills land that founder and co-chef of Egg George Weld purchased to yield key produce and ingredients for the restaurant a decade ago. Since then, the duo has learned a tremendous amount about maintaining a successful farm-to-table operation. Bill and Evan chat about the conundrum of what comes first: the produce or the menu, as well as the potential edge that agricultural knowledge affords up-and-coming chefs.

Chef Evan Hanczor

Bill: When did you first start farming for Egg?


Evan: George and his wife Jennifer bought it a year or two after Egg opened, and started to develop it into a place where it grew produce for the restaurant. This is about the tenth year, and it's been a really strong year for us. George is up there [on the farm] most weekends with his family, but we have a hired farmer as well — our third since the farm has been in operation. In the past we've had folks with a background and interest in farming who transitioned from working in the restaurant with us to running [the farm].


Read on to learn how Evan chooses what to grow at his Brooklyn brunch staple. 


By Michael Laiskonis — Creative Director


Long before we turned on the lights — and all of the machines — in the ICE Chocolate Lab, I began formulating a mission statement of sorts. In addition to exploring the fundamentals of chocolate-making and sharing that knowledge with our students, I also wanted to create a space that fostered a sense of community beyond our four walls. Over the years, we’ve opened up the lab to chocolate and pastry professionals of all stripes, not to mention scores of guests who just love tasting our efforts. As we’ve learned to make better chocolate, we’ve also added our own voice to conversations within the industry. This February, we’re taking advantage of our unique venue to promote the exchange of ideas with our inaugural chocolate symposium, Roots of Cacao.

Test Roasting Cocoa Bean Samples

Keep reading to learn more about this exciting event at ICE — and register today! 

05. January 2018 · Categories: Video


At ICE, we make it our mission to help students find their culinary voice — that creative drive within each of us that determines how we express ourselves through food. Whether it’s a career training program, a recreational course in pie crusts or a special event featuring handmade pasta, we’ll give you the tools to hone your culinary creativity. Join us as we ask some of today’s leading food industry pros to share their culinary voice.


When we asked Chef Bill Telepan, ICE’s Director of Sustainability and Executive Chef of both acclaimed restaurant Oceana and national non-profit Wellness in the Schools, to share with us his culinary voice, his answer couldn’t be more simple: he likes cooking with real products. As a leader in the sustainability movement and educating America’s youth on cooking and eating nutritiously, it’s no surprise that this celebrated chef puts a premium on real, responsibly sourced food. 

Chef Bill Telepan

Watch the video to hear Bill dish on his unique culinary voice.

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