The food industry agrees: ICE graduates enter the workplace with an edge. But what exactly is ICE’s recipe for success? We chatted with some of NYC’s top chefs and restaurateurs to find out. Scroll down to watch Marcus Samuelsson, Alex Guarnaschelli, Daniel Boulud, Danny Meyer and more praise ICE in the video below (plus: get a peek inside ICE’s facilities).
Click to read more and watch the video featuring these culinary luminaries.
By Caitlin Raux
It’s not easy to remove the intimidation factor from wine. Save for sommeliers and connoisseurs, most people get a little squirmy when it comes to talking about wine — a fact that makes wine buying a challenge. Dustin Wilson, master sommelier and co-founder of Verve Wine, wants to make wine more accessible to everyone. With both an online and brick and mortar presence, Verve Wine aims to educate customers and help them buy, order and enjoy wine with confidence. ICE is excited to welcome Dustin as one of the featured participants in the next First Fridays at ICE on April 7. In anticipation, we chatted with Dustin about his path to Verve and picked his brain for some seasonal wine recs.
When did wine shift from a hobby to a career path for you?
I would say it first became a hobby when I was living in Maryland. I was working at a steak house and I got really interested in wine from being around it on a regular basis. So I started reading and studying it and tasting more often. But it wasn’t until I moved to Boulder, Colorado in 2005 and started working with Bobby Stuckey at Frasca’s Food and Wine that I realized that there was potential to work as a sommelier and have wine as a career path. Bobby is a master sommelier and he was my first mentor.
Read on to learn how Dustin passed the formidable master sommelier test.
By Kelly Newsome — Student, Culinary Arts
I’ve been thinking about getting Julia Child’s face tattooed on my forearm for about two years now. Julia is one of my greatest inspirations. Like me, she was a late bloomer, marrying at 34 and starting her culinary career soon after. Her pure joy and passion for food was evident in everything that she did. She was an authentic voice in a world crowded with phonies, and that’s probably why she became so popular. She got the timing right. After being in the Culinary Arts program at ICE for just over a month, one thing I’ve learned is that timing is everything. It took me 15 years to get to culinary school. It’s something I wanted to do since graduating from college, but more practical voices prevailed and as a result, I forged a career on the periphery of the food world. Ironically, I couldn’t be happier that my path to ICE ended up this way.
At 38, I knew that I would probably be the oldest in my culinary school class. It was a recurring thought, neither negative nor positive, just inescapably following me like the hook of my favorite song. Somehow, I knew that my age would play an important role in this journey. Pre-ICE, I spent nearly a decade working on the business side of the food industry. There were two serious attempts at culinary school and in each case I was talked out of it. You won’t make any money and the hours are terrible, was a common remark on my ambition. I let the doubters win. Yet every step I made in my career was an effort to get closer to the kitchen.
Read on to get Kelly's full post on the importance of timing.
Ever wanted to make fresh ravioli at home, but too intimidated to try? In a new video from ICE and PEOPLE magazine, ICE Chef Robert Ramsey shows how easy it can be with one simple trick, and shares an addictively delicious homemade ravioli recipe that confirms the adage that less truly can be more.
This recipe melds simple, straightforward ingredients into a flavorful, decadent dish. With just five ingredients, Chef Robert’s brown butter sage sauce is the perfect companion for his pillowy homemade ricotta ravioli.
Before you get started on your fresh egg pasta dough, here are a few tips from Chef Robert for nailing your homemade ravioli every time — you’ll never look at the store-bought stuff the same again.
Keep reading to learn how to make this delectable dish at home.
By Caitlin Raux
A native of Bordeaux, Chef Aurélien Dufour’s passion for charcuterie — a branch of cooking so treasured in France it could have its own food group — dates back to his childhood, when he enjoyed cured meats with nearly every meal. By the time he enrolled in culinary school, he knew what he wanted to focus on in the kitchen. Chef Aurélien spent years sharing his passion with discerning diners in New York, as Executive Chef Charcutier for Daniel Boulud — and more recently, by launching Dufour Gourmet, an online wholesale marketplace for handmade pâtés, sausages and specialty meats. Recently, we asked Chef Aurélien a few questions about charcuterie and one particularly advanced dish — pâté en croûte.
Can you tell us about the origin of pâté en croûte?
From what I’ve heard and read, the pâté en croûte was already used back in Middle Ages. The dough around the meat was not edible — rather, it was a different way to cook the meat and it extended the shelf life. With time, the dough became edible and the pâté en croûte became a classic French charcuterie item.
Read on to learn more about Chef Aurélien and his approach to preparing pâté en croûte.
Recently, ICE hosted another successful Career & Externship Fair, where current students and alumni had the chance to meet one-on-one with top employers in the food and hospitality industry — Thomas Keller Restaurant Group, MeyersUSA, Blue Hill, Craft Hospitality Group, Union Square Hospitality Group, Momofuku and more. To build on the momentum, we tapped one of our experienced career services advisors, Tessa Thompson, to offer some pointers for launching a successful culinary career.
By Tessa Thompson — Career Services Advisor
Starting your culinary career is a thrilling time. You’ve made the big decision to begin culinary school and become a culinary professional. Chances are, you’re filled with a combination of excitement, anticipation, hopefulness and a touch of uncertainty. You’re finally here — so now what? How do you make the most of your time as a student to start your career in the right direction? Here are a few tips to keep in mind as you kick off your culinary career.
Read on to get Tessa's tips for success.
A native of Toulouse, France, Chef Eric Bertoia has a resume that boasts a host of impressive hotels and restaurants on both the old and new continent, among them the Ritz Hotel Escoffier in Paris and Daniel Boulud’s Dinex Group restaurants. Today, as technician pastry chef of Paris Gourmet, he shares his expertise with professional pastry chefs across the country. In anticipation of his upcoming CAPS course at ICE on April 30th, Entremets and Plated Desserts, we asked Chef Eric a few questions about his current role, his experience working for Daniel Boulud and his recommended food destinations.
What do you do in your role as "technician pastry chef" at Paris Gourmet?
At Paris Gourmet, we have an education center and test kitchen. We have classes for groups and one-on-one classes for professional pastry chefs working in hotels, casinos, restaurants and catering. As technician pastry chef, my primary focus is teaching these chefs how to use our products and demonstrating techniques. We conduct demonstrations in our kitchen and all over the United States, and very often work with restaurants and hotels to change their menus. Every month we have new products with which we create and test new recipes. We also host the annual U.S. Pastry Competition and lend support and advise Pastry Team USA for the Pastry World Cup in Lyon.
Read on for the full interview with Chef Eric.
When we hear about ICE alumni being recognized for their accomplishments in the food and hospitality industry, we feel like parents of an Olympic gymnast who just nailed a perfect landing — thrilled. With the announcement of the James Beard Award nominees, we’re both thrilled and proud of the ICE alumni who made the list — plus we’re rooting for them to take gold when the winners are announced this April (Media) and May (Restaurants and Chefs). We’re pleased to share the following ICE graduates who were nominated for the 2017 James Beard Awards.
Read on to discover which ICE alums received a prestigious JBF nomination.
By Gabby Guarino, Student, Culinary Arts ’17
Gabby is a student in ICE’s Culinary Arts program and our newest student blogger. She’s been cooking since before she was allowed to use the stove — making “soup” by using hot water from the sink to “boil” pasta and then throwing in some spices. Before culinary school, she received a bachelor’s degree in communications and human resources management from Rutgers University. She worked in marketing for a stint before launching her blog, “The Semi-Healthy Foodie,” and in October 2016, she finally decided to pursue her dream of going to culinary school and enrolled at ICE. For her first blog post, she takes us through a daunting pastry lesson: Danish dough.
Tackling Danish dough was one of the most challenging things I’ve had to take on in culinary school so far. When I think of a Danish, I think of buttery, flaky crust with a cheese or fruit filling. I think of the beautiful layers and the soft, chewy dough. Before culinary school, I casually enjoyed a Danish now and again, not thinking much of it. Now that I know the time and effort that goes into making that perfectly layered dough, I have a new appreciation for pastry chefs (and their Danishes) everywhere.
Keep reading to get Gabby's lowdown on this delectable breakfast food.
"Once you’ve tasted this Irish soda bread, you’ll never buy a loaf from the bakery again," says ICE Chef Instructor Sarah Chaminade. Members of the ICE team, who had the chance to sample the goods, would happily concur — that this is truly the best Irish soda bread recipe. But what exactly is soda bread? According to Chef Sarah, "Some say it resembles more of a scone than bread since it doesn’t contain any yeast. You can find hundreds of different recipes — some include caraway seeds and others even add eggs. If you ask true Irish lads or lasses, they’ll tell you soda bread must have only four ingredients: flour, salt, baking soda and buttermilk." Baked with caraway seeds, currants and even a shot of whiskey, Chef Sarah's recipe departs from the original yet still captures the essence of this classic Irish goody. With St. Patrick's Day around the corner, there's no better time to master Irish soda bread.
Read on for Chef Sarah's expert take on Irish soda bread.