By Robert Ramsey — Culinary Arts Chef-Instructor
With the heat of August ushering in peak tomato harvest, I came up with a few recipes to get creative with summer’s favorite fruit, beginning with a rich, creamy cold soup from the Andalusia region of Spain called salmorejo. Everyone has heard of Spain's most famous soup — the cold, refreshing gazpacho. Think of salmorejo as gazpacho’s velvety cousin: it's rich with tasty Spanish olive oil, thickened with a bit of bread and as smooth as a perfect flan.
Read on to get this tasty tomato recipe.
By Caitlin Raux
Miguel Trinidad didn’t plan to create a mini-empire of Filipino cuisine in New York City. “I thought when I graduated ICE I would cook Italian food,” says Miguel, who grew up idolizing PBS chefs like Lidia Bastianich. After graduating from culinary school, he landed a gig as executive chef at a popular restaurant in Soho. That’s where he first met Filipino-American Nicole Ponseca, the restaurant’s general manager who was looking to open an eatery that served the foods she grew up eating, like kare kare (oxtail stew) and chicharon buklakak (deep fried pig fat). At the time, there was hardly a taste for Filipino cuisine in New York. Miguel had sampled Filipino food before and was intoxicated by the combination of bold flavors. So he hedged his bets and joined Nicole’s mission. Today, Miguel and Nicole helm two critically praised restaurants, Maharlika and Jeepney, and they’re in the works on a cookbook, due in early 2018.
On a recent afternoon, I caught up with Miguel at Jeepney. On the wall hangs a photo of two hands tenderly cradling an egg — it’s the famed Filipino dish balut (a fertilized, fermented duck egg). And yes, it’s on the menu. The interior — vibrant colors, mismatched tables, the occasional pineapple and nods to Filipino culture — matches the chef’s style: loud but thoughtful. Miguel and I chatted about Filipino cuisine, cooking at the James Beard House and the rise of fine-casual dining.
How was your experience at ICE — did you enjoy being a student?
I loved being a student at ICE. By the time I started with classes, I had been cooking for a long time. I knew a wide variety of ingredients and I had the opportunity to use that knowledge and do things with it.
Keep reading to learn about Miguel's path from ICE to chef-owner of two hit restaurants.
By Tessa Thompson, Department of Career Services
If you’re a culinary or pastry student at ICE and haven’t heard the word “trail” yet, you will soon enough! Just as “86,” “mise en place,” and “hot behind!” are all part of the unique and universal kitchen lingo, the concept of the trail is also a defining aspect of the restaurant world.
Imagine going for a job interview that lasts 8-12 hours, where your potential employer poses questions while you casually peel carrots and de-stem thyme. You get a firsthand view of what life on the job would be like…by actually doing the job. In short, it’s unlike any other type of interview.
All ICE students trail as part of their externship selection process, but it doesn’t end there. Restaurant professionals continue to trail throughout their careers, from their first job as garde manger to years later, when they’re vying for an executive chef position.
Read on for trailing tips that can help you land your dream job.
By Michael Laiskonis — Creative Director
As a young cook honing my skills in the mid-1990s, I fell into a position at Emily’s, a small restaurant in suburban Detroit led by Chef Rick Halberg. With twenty years’ hindsight, I now look back at my time there as an important educational phase of my career — a cook’s equivalent to graduate school. The food culture we see today was only in its infancy then, and our resources were limited to print — this was well before we could scan social media feeds for instant inspiration and ideas from around the world. Emily’s served as a creative incubator for the cooks who worked there. In our downtime, we swapped the latest books and magazines, mining them for techniques and flavors to infuse into the menus we developed.
Our research materials included dog-eared copies of Art Culinaire (still publishing and quite relevant today), rare issues of the European import Opt Art and the highly influential series of books Charlie Trotter began writing in 1994. One book, however, stood out among the pack: Jean-Louis Palladin’s Cooking with the Seasons, originally published in 1989.
Keep reading to learn about the French chef who pioneered local cooking in the U.S.
Always cook pasta until al dente, right? Wrong! Because most of us are probably committing more noodle no-nos than we realize, Chef James Briscione will show you how to cook perfect pasta every time in a new video, “You’re Doing it Wrong: Cooking Pasta” — watch now to learn why you should finish cooking pasta in the sauce, step away from the olive oil and, yes, you will need that very large pot to boil the water.
Stop doing it wrong. Start making really good pasta — click below to watch the video now.
ICE students and graduates benefit from a full range of career services. Whether their goal is to cook in a Michelin-starred restaurant, to launch a food startup or to work in the hospitality industry, our Career Services Division provides so many ways to help students and grads to obtain their dream careers: from job fairs and in-house workshops to career development seminars and one-on-one career coaching sessions. Here's an in-depth look at our Career Services Division.
Click below to watch the video and learn how ICE's Career Services team can help get your foot in the door to your dream career.
By Caitlin Raux
Chef Bill Telepan’s bio reads like a culinary best-seller. He’s the executive chef of the bustling midtown restaurant, Oceana; executive chef of Wellness in the Schools, a national nonprofit devoted to healthy eating in public schools; he enjoyed a 10-year run as chef-owner of a Michelin-starred farm-to-table restaurant; he was even invited by Michelle Obama to join the Chefs Move to Schools task force. Chef Telepan cares as much about what’s on the plate as where it comes from, whether he’s cooking for his own children or an über-exclusive dinner hosted by Questlove.
With so many achievements, why is this chef going back to culinary school? Because he’s stepping into a brand new role as ICE’s director of sustainability, a role in which he’ll help develop a sustainability-focused curriculum for the next generation of chefs. In Chef Telepan's words, “Sustainability is important to teach culinary students because they are our future food leaders.” Not only will he contribute to the teaching side of ICE, he’ll also have the chance to learn how to grow herbs and produce in ICE’s indoor hydroponic farm.
ICE is thrilled to welcome Chef Telepan into our community, and in anticipation, we caught up with him to chat about urban farming, food waste and teaching culinary students about sustainability.
How do you incorporate sustainability into your daily work as executive chef at Oceana?
From the beginning, I knew I wanted to work with local farms because fresher produce means better flavor.
Keep reading to get the full interview and learn what Chef Telepan hopes to bring to ICE.
By Jenny McCoy — Chef Instructor, School of Baking & Pastry Arts
If you are not familiar with clafoutis, please make yourself acquainted. It is one of the easiest desserts to make, not to mention an absolute showstopper.
Like a soufflé, this dessert puffs to great heights and begins to deflate moments after being removed from the oven. However, unlike a soufflé, clafoutis batter is super simple to make — just whisk the ingredients together and voila! There is no need to fret over under-whipped egg whites or over-folded batter.
Keep reading to learn how to make this impressive, beginner-friendly dessert.
Soft serve ice cream is one of the true joys of summer. (On second thought, let’s be honest: we eat it year-round.) To satisfy our endless craving for soft serve, ICE Chef James Briscione shows us how to make three recipes for soft serve — each in under five minutes! As a bonus, two of them just happen to be vegan. Even better, the only kitchen equipment you’ll need is a hand blender and a jar.
First on the menu is Peanut Butter & Jelly — with raspberries and creamy peanut butter, it’s a sweet ‘n’ tasty throwback to your favorite lunchbox staple. Next is Spicy Mango Coconut, a refreshing tropical treat that gets a nice kick from fresh-cut chili. Chef James finishes with a silky Strawberries & Cream soft serve, hit with a touch of lemon zest to give it that extra je ne sais quoi.
Read on and watch how to make these delicious soft serves — no sweat!
By Tina Whelski
In today’s highly visual world, pastry chefs can stand out with unique sugar sculptures.
“I notice that people remember me more for my airbrush than my cake,” says Master Pastry Chef Stéphane Tréand, M.O.F. with a laugh. The recipient of the prestigious Meilleur Ouvrier de France, (M.O.F.), which means “best craftsman in France,” can’t wait to share his techniques with students who attend his Sugar Showpieces workshop this September 23-25 at ICE. Tréand believes that anyone can create their own work of art if they put in the time.
Keep reading to learn more about this celebrated pastry chef and his upcoming workshop at ICE.