ICE’s Center for Advanced Pastry Studies (CAPS) is excited to announce our upcoming course on September 12-13, Ideas in Food: Gluten-Free Baking Science and Technique, led by Aki Kamozawa and Alex Talbot, chefs and creators of the award-winning blog Ideas in Food. In this new course, Chefs Aki and Alex will share the ingredients that are vital to creating gluten-free desserts, as well as gluten-free bakery and restaurant techniques. Participants will roll up their sleeves and learn to create a handful of tasty desserts, sans gluten.
In anticipation of this upcoming course, we interviewed Chefs Aki and Alex to get their thoughts on gluten-free baking, plus a sneak peek of what to expect in the classroom.
Alex, you met your partner in crime, Aki, while working in the kitchen of Boston restaurant Clio—what was the catalyst for your transition from the kitchen to food media?
I suppose the catalyst was the creation of our blog Ideas in Food in 2004, though I’m not sure I’d call it a transition. Food, the kitchen and the exploration of delicious things have always been our driving forces. And these days we have Curiosity Doughnuts in the Stockton Market in Stockton, NJ, that keeps us united with the kitchen.
Have you seen any recent shifts in jobs in the food and restaurant world?
The greatest shift is the growth of smaller off-the-beaten-path jobs. When we were at Keyah Grande in 2004, the idea of a restaurant in a mountain setting on a 4,000-acre ranch in the middle of nowhere—Pagosa Springs, Colorado—was crazy. Nowadays, these restaurants and jobs are idolized.
Keep reading to learn more about Aki and Alex’s upcoming course at ICE!
By ICE Staff
Team up with the New York Jets and the Institute of Culinary Education to upgrade your tailgate and homegate all season long. The Official Jets Cooking School has created an exclusive lineup of hands-on culinary lessons so you can feed your hankering for serious food and football. Bacon lover? Don’t miss Bacon Bonanza, where you’ll learn to prepare everything from bacon-wrapped, cheese-stuffed chicken to a bacon-spiked cocktail. Ready to bring your burger game to the next level? Get your tickets for The Ultimate Burger Bar and ICE chefs will share their tips for cooking your burger to perfection on charcoal grills. Check out the entire roster and gear up to make it an unforgettable season of food, football and fun with the Jets and ICE.
Click here to learn more about The Official Jets Cooking School!
By Caitlin Gunther
One of the great things about studying at ICE is the wealth of experience that each instructor brings to the curriculum. Culinary Management instructor Alan Someck is no exception. As general manager of two perpetually packed Long Island restaurants for decades, Alan developed an understanding of what makes a restaurant not only successful but an integral part of the community. Between this role and his years of consulting work, Alan has the kind of expertise that only comes with time and the opportunity to study changing trends in the industry. At ICE, Alan shares his insights with each aspiring restaurant owner or food business entrepreneur who walks into his classroom.
A native New Yorker with the restaurant industry in his blood (his father owned a seafood restaurant in Brooklyn), Alan didn’t initially gravitate toward the culinary world. It wasn’t until after college when he moved to San Diego that Alan was inspired to join the food industry. With a shared desire for local, fresh produce, Alan and friends began a food co-op—a small operation where members would assemble in someone’s backyard and handpick their weekly produce. The co-op, which doubled as a community center, grew until it eventually relocated to a larger space that was previously a pool and dance hall. It was during this era that Alan learned to tap into local needs and organize ways to meet them.
Keep reading to learn about Alan’s path from a San Diego food co-op to the classrooms of ICE.
By Jessica McCain—Student, School of Culinary Arts
Before culinary school, when I thought of culinary arts and fine dining, my mind always wandered to the French—at the time, I saw the French as the sole proprietors of exquisite cuisine. From classic dishes such as coq au vin to other dishes with fancy names I could hardly pronounce (before coming to ICE, that is), I was sure that I wanted to focus my culinary studies on French cuisine. In fact, I wanted to master the art of French cooking.
When classes began and we started cooking our way through different regions, I was exposed to numerous different styles and flavors of the world. Initially, I was still fixated on the French—the classic style and elegance associated with this cuisine was more than captivating. And with ideas of restaurant kitchens like Daniel in my head, I couldn’t shake the idea that French fare was the pinnacle of cuisines.
Keep reading to find out how Jess discovered a continent of delicious new cuisines at ICE!
By Caitlin Gunther
When the 2016 Olympic Games kick off in Rio tonight, will you be ready? That is, will you have the appropriate Brazil-inspired cocktail in hand? To help you get ready for the festivities, we tapped ICE Director of Beverage Studies and mixology master Anthony Caporale to concoct for us a pair of cocktails inspired by the host country. With the recipes below, composed largely of Brazilian liquors and indigenous ingredients, you’ll be on your way to gold.
Keep reading to get Anthony’s mouth-watering Brazilian-themed cocktail recipes!
By James Briscione
I’ll spare you the standard “When I was kid…summertime/hot day…watermelon juices dripping down my chin…aww, memories” introduction. Instead, I’ll proudly tell you that watermelon is the first food I ever grew myself. Okay, this might still fall under the category of a “When I was a kid” intro, but bear with me. Nearly 30 years later, I still remember digging a small hole in the sandy lot behind our house in Florida and carefully placing the seeds I had saved from a watermelon that my mom brought home from the supermarket. I also remember the excruciating patience it took seven-year-old me as I watered, watched and waited for that vine to produce my favorite fruit in the world.
Since then, my tastes have not changed. In New York City, I don’t have a backyard for growing watermelons, but you might catch me pushing a stroller down the sidewalk with a watermelon crammed into the seat next to my son (they don’t fit beneath).
While I have been known to simply crack a watermelon open and eat the entire thing with a spoon in a matter of hours, this tactic for watermelon enjoyment ignores the awesome versatility of this summertime staple. If you want to do more with your watermelon than eat it straight off the cutting board in a sloppy mess, read on and we’ll get watermelon into everything on your table, from cocktails to salads.
Keep reading to discover three innovative ways to use a watermelon PLUS the complete recipes!
By Jenny McCoy—Chef Instructor, School of Pastry & Baking Arts
Did you know that the history of the s’more dates back as far as the early 1900s? Or that marshmallows were being roasted in the late 1800s? Or better yet, that the marshmallow is a confection that has been around for over 200 years? If you’re the average marshmallow consumer and not a food historian, that can be hard to believe. The commercially made and mass-produced treats that seem to have a never-ending shelf life feel like a product of the 1950s to me, right alongside Cheez Whiz. However, there’s more to the history of marshmallows.
In the briefest way, I shall now tell you the history of the marshmallow.
Keep reading to learn more about the history of marshmallows and s’mores!
By ICE Staff
There’s always something mixing, chopping, baking or searing in the kitchens of ICE. Day and night, the students in our professional career programs are putting the final touches on picture-perfect sweets and savories—and now, we want to share those moments with the world. We’re inviting ICE students to show us your kitchen masterpieces (and the flops because, hey, those are insta-worthy, too!) and win prizes in our monthly #ICEProStudentPhotoContest! Career students who share their best food photos from class have the chance to win prizes and be featured on the @iceculinary Instagram account.
Kicking things off on August 1st, the contest refreshes on the first of every month, and each month we’ll announce a new winner. Ready to get posting? Here’s how to enter:
- Make sure you’re following ICE @iceculinary
- Upload your best food photos taken in class to your Instagram account
- Use the contest hashtag #ICEProStudentPhotoContest with every photo that you’d like to submit for the contest
- Tag @iceculinary in the photo, and mention @iceculinary in the caption
- Include a caption with the lesson and a brief description of the pictured dish
The winner and prize will be announced by the 7th of the following month. So hit us with your best shots—we’ll be looking!
Keep reading to see the complete rules and regulations!
By Caitlin Gunther
Picture a culinary school graduate and chances are you imagine a white toque-wearing chef on his or her way into a traditional restaurant setting. Most people wouldn’t think that culinary school could also lead to working in the test kitchen of a food media startup located in Brooklyn’s coolest new creative hub, Industry City. That’s exactly where ICE alum Jiselle Basile (Culinary Arts and Culinary Management ‘14) recently landed—as chef and food stylist for Extra Crispy, Time Inc.’s new breakfast-centric website. Though the Career Services department at ICE set her up with her first food media internship (in the Birmingham-based test kitchen for Cooking Light), Jiselle’s willingness to try something different, leaving both her comfort zone and her hometown of New York City, helped Jiselle land her current gig.
Taking a break from such adventures as making green eggs and ham for grownups, Jiselle hopped out of the test kitchen to complete the ICE alum questionnaire. Unsurprisingly, this ICE alum has strong views on culinary school and where to score the best breakfast sandwich.
ICE graduation year: May 2014 (Culinary Arts and Culinary Management)
Location: Brooklyn, New York
Occupation: Chef and food stylist for Extra Crispy
Favorite sandwich spot:
I narrowed it down a lot obviously (laughs). One place is Steve’s Pork Store on Bath Avenue in Brooklyn. They make probably the best Italian sandwich I’ve ever had. And for breakfast—because obviously I have an opinion on breakfast—at the bagel shop I grew up with, Bagel Boy in Bay Ridge, they make a power bagel that has sunflower seeds, flaxseed and millet in a whole wheat bagel. I know a lot of people hate whole-wheat bagels, but this one is delicious. I get a sausage, egg and cheese with ketchup on that bagel and it’s a perfect breakfast sandwich.
Keep reading to find out about a day in the life for this chef / food stylist.
By Caitlin Gunther
There are dishes you learn to cook to impress friends and relatives. Others you learn to prepare a traditional holiday dinner. Then there are the dishes that you learn as basic life skills—cards you can pull from your sleeve on any given day, during any season, and your dinner guests, even the pickiest of them, are bound to be satisfied. Homemade pizza falls into this last category. With a base comprised of just a handful of ingredients—flour, water, salt, yeast and olive oil—you can throw together a pizza using what’s already in your cupboard, adding a few fresh toppings to give it that gourmet touch.
To master this very essential life skill, I took the Homemade Pizza course with Chef Sue Gonçalves last Saturday at the Institute of Culinary Education. We measured, we mixed, we stretched (the dough) and, ultimately, we feasted. In the course of preparing one focaccia and two thin-crusted pizzas, I picked up some tips for crafting your best homemade pie. Though I highly recommend taking the course yourself—for the first-hand experience and because Chef Sue brings a fun, easygoing energy into the kitchen—I’ll share my tips to whet your appetite for homemade pizza making.
Keep reading to discover homemade pizza tips from the kitchens at ICE!