ICE’s Center for Advanced Pastry Studies (CAPS) is excited to announce an upcoming course on July 17, led by food stylist Junita Bognanni (food stylist for Chef Jenny McCoy’s “Desserts for Every Season“) and food photographer Steve Legato (photographer for Chef Kathryn Gordon‘s “Les Petits Macarons“). Participants will learn trends in food styling, observe and analyze food styling by Junita and a photography shoot by Steve, then have the chance to try their hand at styling food themselves. In advance of this highly anticipated course, we sat down with Junita and Steve and asked them about their respective crafts. 

food photography fish and chips

Junita Bognanni


How do you approach each job to make it unique?

 

One of the things I love about food styling is that each job is one-of-a-kind. Not just the work—the client, the location, the team and subsequently the mood of each photo shoot—are different every time. I don’t have to do much to make each job unique, because that’s the nature of the business!

 

What is one of the most important lessons you have learned along the way?

 

After a job is finished, people remember how it was to work with you almost as much as they remember the work itself. A positive attitude goes a really long way in this business.

 

What’s the biggest mistake you have ever made?

 

I can’t recall a colossal mistake, but I know from experience that small mistakes happen to the best of us and it’s usually the result of rushing. Whether it’s reading a recipe incorrectly, forgetting to set a timer or buying the wrong cut of pork, there’s almost nothing that can’t be fixed if you keep a cool head about you.

 

Read on to learn more about Junita and Steve, as well as what participants can look forward to learning in the class!

30. June 2016 · Categories: Alumni

 

“If you want to succeed in the culinary industry, it’s going to take time, and you’re going to have setbacks and some heartache but ultimately if you have it in you, you’re going to be able to make it happen,” said Food Network Star finalist and Mac Truck owner Dom Tesoriero, an ICE alum who, judging by his successes thus far, has it in him.  

Keep reading to learn about this ICE alum’s unique culinary voice, which has led him from food trucks to food television. 

 

By Chef Jenny McCoy

 

As the Fourth of July approaches and we eagerly anticipate colorful firework displays and backyard barbecues, why not celebrate with a red, white and blue sprinkle-covered confetti cake? This delicious lemon-almond cake, filled with fresh strawberries and blueberries and layered with cream cheese icing, is sure to be a crowd pleaser. With layers in red, white and blue, DIY confetti and loads of sprinkles, it’s so spectacular, it just may distract your guests from the fireworks!

Video_play_Button_July_Fourth_Cake

Keep reading to learn how to make this festive holiday cake!

By Chef-Instructor Ted Siegel

 

Chef Charles Ranhofer cookbook The EpicureanWith the imminent closing of The Four Seasons Restaurant in New York City next month, I have been reflecting on the profound influence this restaurant has had on the North American dining scene and restaurant industry since its opening in 1959. The Four Seasons Restaurant was heralded as the first modern American restaurant (post World War II) to promote North American regional ingredients and seasonally driven menus—a quality that is lauded in today’s food culture. Historically, however, another great New York City restaurant that opened in 1823 was the so-called “Godfather” of this trend—Delmonico’s.

 

By the middle of the 19th century, Delmonico’s was considered to be the greatest restaurant in the United States. To put it in perspective: the way we think of Thomas Keller’s French Laundry today is the way Americans spoke of Delmonico’s back then. The key date in Delmonico’s history was 1862, when a great French chef from Alsace named Charles Ranhofer took over Delmonico’s kitchen. No discussion of North American regional cuisine, including the recent farm-to-table and locavore trends in menu concept and execution, are complete without a discussion of the impact of Chef Ranhofer and his revered cookbook, The Epicurean.

 

Read on to learn about the influence of Chef Ranhofer and The Epicurean on the culinary world as we know it.

24. June 2016 · Categories: Recipes

 

By Caitlin Gunther

Toasted-Almond and Coconut Ice Pops recipe

With the sun shining and the mercury rising, just the thought of baking can seem ludicrous. What’s the lover of sweets to do? The answer: break out those ice pop molds. These sweet treats on a stick have endless flavor potential and are the perfect way to indulge your sweet tooth throughout the summer.

 

In celebration of Popsicle Week 2016, we’re sharing recipes for toasted-almond and coconut ice pops from In a Nutshell: Cooking and Baking with Nuts and Seeds, by ICE chefs Cara Tannenbaum and Andrea Tutunjian. They’re so tasty you’ll gobble them up before they have the chance to melt.

 

Read on to get the recipes for these sweet treats! 

 

By Caitlin Gunther

 

In 1975, fresh out of college, Chef David Waltuck landed his first cooking gig at Empire Diner, the legendary late-night haunt in the Chelsea neighborhood of Manhattan. The young grad had recently decided not to pursue a career in biological oceanography, his college major. Little did he know that this opportunity at a diner would lead to a celebrated culinary career that would span four decades, earn him two James Beard Awards, multiple glowing New York Times reviews, two acclaimed books and, his latest venture, a role as director of culinary affairs at ICE.

Chef David Waltuck | Director of Culinary Affairs | Institute of Culinary Education | Restaurant Chanterelle

Growing up in the Bronx, no one in Chef David’s family worked in the restaurant industry. In fact, as he explained, “Food in my home was not a big deal.” For Chef David, however, a passion for food and restaurants was innate. “My parents loved to go to the theater or concerts,” he recalled, “and when I was old enough, I got invited to come along. It pretty much always involved dinner at a restaurant beforehand—and that was much more compelling to me than the theater or a concert.”

 

Read on to learn about Chef David’s illustrious career and what inspired him to become an instructor at ICE.

ICE is thrilled to announce the newest addition to our faculty—the celebrated Chef David Waltuck, formerly of Chanterelle, as the school’s first-ever director of culinary affairs. In this new role, Chef David will bring his talent, insight and years of experience to ICE students.

David Waltuck - Culinary Arts Chef Instructor - Institute of Culinary Education

Chef David has enjoyed an illustrious culinary career. During his 30-year tenure as executive chef and proprietor of Chanterelle, he and the restaurant received two James Beard Awards, including Best Chef NYC in 2007 and Best Restaurant in America in 2004 (not to mention another 10 nominations) and two four-star reviews from the New York Times (1987 and 1993). Heralded for its innovative blend of French and New American cuisine, Chanterelle introduced a then-unknown type of fine dining to downtown Manhattan.

Read on to learn more about how Chef Waltuck will provide inspiration and guidance for ICE students.

 

The ment’or BKB Foundation is a nonprofit organization that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of cuisine in America. The group held their prestigious 2016 Young Chef and Commis competitions last week in ICE’s kitchens.

Chefs Thomas Keller, Jérôme Bocuse, Daniel Boulud at ICE culinary school

Ment’or is led by Daniel Boulud, Thomas Keller and Jérôme Bocuse—considered three of the world’s most celebrated chefs, with nearly 20 restaurants and over 30 industry honors between them—who founded the organization together in 2008 and came to ICE last week to oversee the day’s events. Read on to find out more about ment’or and how the organization provides opportunities to both would-be culinary students and young aspiring chefs.

 

What aspiring baker hasn’t admired Martha Stewart’s meticulously crafted desserts and dishes—or dreamed of exploring her farm and studio spaces? Three ICE students recently had the pleasure to experience both when they were invited to join Martha in her kitchen for a special episode of Martha Bakes. Now in its sixth season, Martha Bakes is an Emmy®-nominated teaching show on PBS filmed on location at her farm in Bedford, NY.

ICE Students join Martha Stewart for an episode of Martha Bakes | Institute of Culinary Education

Read on for details about our students’ day with Martha Stewart.

 

ICE was once again the proud host of the pastry industry’s sweetest night, welcoming Dessert Professional’s Top Ten Pastry Chefs in America Awards. With a beautiful sunset and the Hudson River as a backdrop, hundreds of guests filled our halls to celebrate the talents and artistry of this year’s winners.

Dessert Professional Magazine Top Ten Pastry Chefs in America Awards 2016 Institute of Culinary Education

From homey treats (gourmet cookies and rice crispy squares from Willa Jean’s Kelly Fields) and playful presentations (push-pop trifles from Franck Iglesias of Foxwoods Resort Casino) to the truly transformational (Pinnacle Foods chef Joseph DiPaulo Jr.’s fine dining version of Duncan Hines), the 2016 selection was a dynamic bunch that demonstrated the wide range of tastes and techniques today’s pastry chefs must master to stay at the top of their game. Read on to view a slideshow of the chefs’ delicious desserts.

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