By Ethan Fixell
Ethan Fixell is a beer, wine and spirits writer and educator from New York City. He contributes to over a dozen different publications, though he most frequently writes for Food & Wine, Men’s Journal and Quartz.
I drink a lot. As a beverage writer and educator, I like to think of myself as fairly knowledgeable when it comes to cocktails. And yet, after recently sitting in on ICE’s “Cocktail Recipe Development” class, I’m almost embarrassed to admit just how much I actually learned.
The class was the final session of ICE’s new six-week Professional Mixology program, which, led by the school’s Director of Beverage Studies Anthony Caporale, explores topics ranging from mixology history and technique, to cocktail construction, to practical bar management. In this ultimate session, students — who range from curious foodies to prospective bar owners — were given the chance to flex their newfound cocktail knowledge by assembling a custom bar menu and preparing the prospective drinks for their colleagues.
I, for one, was thrilled to participate as a mock bar-goer: Over the course of two hours, each student stood up to describe his or her bar concept to the class, read a menu of up to five cocktails (priced according to a standardized formula) and concocted beverages for thirsty classmates. Below are my notes on some of the most intriguing presentations I witnessed (and drank!) in this incredibly unique class.
Read on to soak up Ethan’s cocktail notes.
By Stephen Zagor — Dean of Restaurant & Culinary Management
Picture this: You’re a new sous chef clocking 55 hours a week and bringing in $40,000 per year. Suddenly, as of January 1, 2017, abracadabra! You’ve magically found yourself with an additional $450 per week (approximately $23,000 per year) in your pocket. Holy Wolfgang Puck! Did you just win the lottery? Were you an heir of a distant aunt who just died?As it turns out, you have just benefitted from an amendment to the New York Wage Order that raises the New York exempt level (that is, exempt from overtime) from $35,100 to $42,900. This means that anyone being paid less than $42,900 per year in 2017, whether salaried or hourly, is entitled to overtime pay of time-and-a-half for every hour worked over 40 per week. The new law stands to affect restaurant workers at every level, from dishwashers to sous chefs to managers. Diners can expect to feel the impact too.
Keep reading to get Steve’s insight on this new law.
“It was always something I liked doing; something I was good at naturally. But it was never something that I thought I would do professionally,” explained Jennifer Tafuri (Pastry Arts, ’11) on the hobby that would ultimately become her livelihood. Though she never imagined she would find herself practicing her passion for pastry on a daily basis, one visit to ICE convinced this former anthropologist and recreational baker to enroll in ICE’s Pastry & Baking Arts program.
With the launch of our 2017 #CulinaryVoice Scholarship Challenge, we’re revisiting stories from our most inspiring alumni. Jennifer popped out of the pastry kitchen at Rotisserie Georgette, where she holds the title of Pastry Chef, to chat with us about her decision to come to ICE and to inspire you to take the leap and enter our scholarship challenge.
Keep reading to watch the video and discover why Jennifer chose ICE.
By Michael Laiskonis—ICE Creative Director
Forward, always forward. That’s the email signature of a friend of mine and the message never fails to resonate with me. The dawn of a new year acts as a slightly arbitrary but nevertheless symbolic occasion to take stock of one’s goals, past and present. As a cook, I see the arc of my career as a series of obstacles surpassed, an upward trajectory of constantly changing ambitions. Whether a student or seasoned professional, I think it’s crucial to keep leaning forward.
Five years ago this month, I completed an eight-year run as the pastry chef at Le Bernardin, satisfied (as much as one can be) that I had achieved a handful of notable accomplishments: a James Beard Award in 2007 and playing a role in the restaurant’s many accolades.
Read on to discover what Chef Michael hopes to accomplish in 2017.
“Do you have what it takes to work in my kitchen?” asks Marcus Samuelsson, celebrated chef of NYC’s Red Rooster, in the newly released 2017 #CULINARYVOICE Scholarship Challenge video from the Institute of Culinary Education. The video, which also features food heavyweights Ted Allen, Duff Goldman and Donatella Arpaia, marks the launch of the second-ever #CULINARYVOICE Scholarship Challenge. It also signals ICE’s continued commitment to finding the next generation of culinary and hospitality talent.
Launched in 2015, the first #CULINARYVOICE Scholarship Challenge was a roaring success. Over 1.1 million votes were cast and eight lives were changed — by scholarships that opened up a world of opportunities for the winning individuals. For the 2017 #CULINARYVOICE Scholarship Challenge, ICE is upping the ante and giving away $212,000 in scholarships so that 18 deserving individuals can study at ICE and pursue a career in food or hospitality.
Keep reading to learn more and to watch the challenge video.
By Brooke Bordelon — Student, Culinary Arts ’17
When I first started at ICE nearly six months ago, I could barely contain my excitement at the prospect of everything I would learn in the weeks ahead. From mastering basic knife skills to preparing the perfect Lobster Americain, I was ready to go with guns blazing. However, as I sautéed, roasted and braised my way through modules one through three, I began to feel a creeping sense of unease as our class approached module four: the pastry module.
As many of my culinary-minded classmates could also tell you, baking and cooking are different beasts that require vastly different skills to master. Whereas cooking allows you to throw in a little of this and a pinch of that, baking mandates that you follow the recipe to a T or risk ending up with a disappointing mess. Needless to say, as someone who had always fallen squarely into the cooking camp, I was more than a little wary about the pastry module.
However, six weeks later, with our final pastry exam just around the corner, I am proud to say that not only did this non-baker survive the dreaded pastry module, I even enjoyed it (for the most part). Here are a few critical lessons I’ve learned along the way.
Keep reading to get pastry tips from this non-baker culinary student.
No New Year’s celebration is complete without good friends and great (bubbly) cocktails. That’s why ICE and People Food teamed up to bring you these three Champagne-based drinks: the classic Champagne Cocktail, a French 75 and a Rosemary-Infused Pomegranate Sparkler. Watch below to learn from ICE’s Director of Beverage Studies Anthony Caporale how to prepare each one — then put a few bottles of bub on ice and watch your party go from festive to fantastic.
Keep reading to get three bubbly cocktail recipes for your 2017 festivities.
By Caitlin Raux
In 2016, we cooked, baked, mixed and tasted a ton of delicious recipes at the Institute of Culinary Education. Our chef instructors and beverage pros shared their expertise and gave us step-by-step guides to making some of their favorite sips and eats. To ensure that your final feasts of 2016 are memorable, we came up with a list of our best recipes of 2016. Whether you’re an aspiring food professional or a devout foodie, here’s a dinner party’s-worth of great recipes.
Keep reading to get the recipes for our hits of 2016.
By Caitlin Raux
Why would one of the successors to an empire of bread and pastries in Spain travel all the way to New York City to study pastry arts? That’s the question that many have posed to Pablo Moreno (Pastry Arts ’17), grandson of the founders of Mallorca Pastelería, a household name for bread and pastries in Madrid, and pastry student at ICE. We sat down with Pablo to get the answer to this question, and to chat about topics like the most useful thing he’s learned at ICE, his advice for prospective culinary students and whether he’s a fan of New York’s holy pastry — the bagel.
Keep reading to learn why Pablo chose ICE.