By Jackie Ourman


In the third section of the culinary arts program at ICE, we delved into plating and presentation as well as cuisines from various regions, including France, Italy, Spain, and Asia. We took a culinary tour of the world right in our kitchen! It was amazing. I learned so much about regional cuisines and the factors that influence them. There were a few key takeaways for me that will forever influence the way I cook and think about food.

Keller-Bayless Curriculumn-016

The first is this: regional cuisines are varied and driven by the foods readily available seasonally and locally. If you live by the sea, you eat a lot of fish. If you are inland, you don’t. If you have lots of cattle, you eat a lot of beef. Otherwise, you do not. Fruit and vegetable dishes, as well as sides, are based on what is grown in your area. Period. We need to think about this as consumers and chefs.


We often wonder why other cultures are healthier than ours, and I think one of the main reasons is that they eat what is locally and seasonably available. In the US, we are able to get any fruit or vegetable we want, any time of year. There is a price to pay for this convenience, and I believe it is our health.


On a lighter note, I also learned a surprising fact: true Bolognese sauce does not have tomatoes! Who knew? I didn’t but, once I tasted it, I realized it might just be one of the best sauces I have ever had in my life. So amazing! You have to try it. Here is the link. I paired it with my favorite gluten-free spaghetti and it was delicious!


The last thing I learned is there isn’t enough time in a school or even a lifetime to have an opportunity to master the cuisines of Asia. I was blown away by the complexity of the dishes from each region and the incredibly exotic ingredients. I would happily spend another 11 months just learning more about the foods from India, China, Japan and Thailand. I loved every dish and ingredient used and I am so happy I had the opportunity to do so. I even made a gluten-free version of General Tso’s Chicken!


A lot of Asian foods use soy sauce as a primary ingredient. Many people don’t realize that most soy sauce contains wheat as a primary ingredient and is therefore unsafe for those on a gluten-free diet for medical reasons. However, tamari is a fantastic substitute and is readily available. I brought my tamari into class each night and was able to use it in many of the dishes we prepared so I was able to taste them throughout our lessons in traditional Asian cooking


Overall, I learned a tremendous amount in this section of culinary school. I wasn’t ready for it to end, but I’m looking forward to moving into the fourth module, which is pastry arts. I’m especially excited after learning that Chef Michelle Tampakis will be our instructor. She is an amazing pastry chef, and coincidentally, also has Celiac disease. She teaches some gluten-free cooking classes at ICE and even has her own gluten-free bakery, Whipped Pastry Boutique. I can’t wait to pick her brain and I’m looking forward to sharing what I learned in my next post!



By Carly DeFilippo

On the path to becoming one of the nation’s authorities on Pastry & Baking Arts, Chef Michelle Tampakis has taken some fascinating and unexpected turns. Born in the Bronx, Tampakis grew up in the New York City suburb of Teaneck, NJ.  She took and interest in the kitchen at a young age, with family as her inspiration.  Says Tampakis, “My dad would cook a lot while I was growing up, and he always encouraged me to get into cooking.”


TV and movies would have their influence too.  Tampakis would often watch Julia Child on TV, thinking, “She made everything look so scrumptious, like you could smell it through the TV”.  The movie Who Is Killing the Great Chefs of Europe? sealed the deal. “I wanted to be a glamorous pastry chef, just like Jaqueline Bisset!”


After high school, she studied Hotel & Restaurant Management at a nearby community college, but was completely drawn to the kitchen.  Her first kitchen job was at the Moonraker Restaurant in New Jersey.  “I had no experience, but told the manager that I was smart and fast. And I loved it.”


She quickly decided that culinary school was the way to go and attended the Culinary Institute of America from 1980-82, studying culinary arts. “I volunteered for everything, all of the clubs. I loved being involved.”  Culinary school was an integral experience for Tampakis, who feels that “it’s increasingly becoming a requirement to go to culinary school.  It’s just not as easy for those who don’t go [to school] to be successful”.


As a student, it was her externship at the Vista Hotel that led her to connections that would shape her future. She could work all of the cooking stations, but was pulling closer to pastry every day, leading to her hire as Assistant Pastry Chef at just 22 years old.

Chocolate-060Her connections from the Vista led to her next big break as Pastry Sous Chef at the glamorous Windows on the World, where she met Executive Pastry Chef Nick Malgieri. When Malgieri left the restaurant to develop a baking instruction program with culinary educator Peter Kump, Tampakis eagerly filled his vacant role. She had stayed in touch with Malgieri – a good thing for all of us, as he later offered her a position at Peter Kump’s New York Cooking School as a Pastry & Baking Arts instructor.


While teaching at Peter Kump’s – which became the Institute of Culinary Education in 2001 – Michelle has stayed active in her professional pursuits beyond the classroom, participating as both a competitor and judge in pastry and chocolate competitions throughout the US and Europe. She is a regular judge for the annual Pastry Live National Showpiece Championship, and a frequent participant in the New York Chocolate Show, creating the most non-conventional showpieces imaginable, including fashion and costume attire. Among her other accolades, including numerous appearances on Food Network and with Martha Stewart, Michelle’s unique talents in crafting chocolate showpieces led her to being named one of Dessert Professional’s Top Ten Pastry Chefs. Her enthusiasm and passion for all things pastry have helped her develop relationships with some of the world’s greatest pastry chefs, who today, she proudly invites to teach at ICE’s Center for Advanced Pastry Studies (CAPS).


Then, in 2007, Tampakis was diagnosed with Celiac disease. For a pastry chef to have a medical condition which prevents them from exposure to gluten-based products – most notably, wheat flour – is a challenge to say the least. Fortunately for those with gluten sensitivity, Tampakis overcame this hurdle and has wholly embraced gluten-free baking techniques. Since then, her research has developed many successful recipes, which have become the foundation for Tampakis’ latest venture: a gluten-free bakery. Today, in addition to teaching a full schedule at ICE, Chef Michelle is the founder/owner of Whipped Pastry Boutique, where she proudly employs three ICE grads.


By Chef Michelle Tampakis


I love going to the Green Market in the summer months, when the farm stands are bulging with beautiful summer fruits. I love red fruits especially, and the combination of cherries and plums is always a treat! Damson plums and sweet, black cherries make a great combination.

Chef Michelle Tampakis and ICE Pastry & Baking Arts students.

Chef Michelle Tampakis and ICE Pastry & Baking Arts students.

Cherry season is prime-time for clafoutis, a traditional French dessert in which the fruits are baked, suspended in a flan-like batter. There’s no reason for those with celiac disease or gluten sensitivities to forgo this seasonal treat. The recipe can be tweaked using a few different flours, including that of sorghum, a grass related to sugarcane. Milled sorghum flour is especially useful in gluten free baking, as it contributes a cakey texture that isn’t sticky, like white rice flour.

Photo Credit:

Clafoutis – Photo Credit:

Of course, ready-made, gluten-free baking mixes can be used in place of the three ingredients listed here, but I prefer making my own combinations, since most of the store bought mixes already contain xanthan gum, which I find isn’t needed in everything.

Gluten Free Plum Cherry Clafoutis

Serves 6-8


  • 2lbs Damson Plums
  • 1lb black cherries
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • 1/4 cup tapioca flour
  • 3/4 cup granulated sugar
  • 1/2 tsp salt
  • 1 tsp freshly grated ginger
  • 1/2 tsp ground cardamom
  • 3 eggs
  • 1 cup heavy cream
  • 1 tsp vanilla extract


  1. Preheat oven to 375° F.
  2. Wash and pit plums. Cut them into wedges. Wash and pit cherries.
  3. Combine fruits in a 2 quart, shallow baking dish, lightly sprayed with cooking spray.
  4. In a medium bowl, whisk together all the dry ingredients.
  5. In another small bowl, whisk together eggs, cream and vanilla.
  6. Stir together the wet and dry ingredients, until a smooth batter forms.
  7. Pour over fruit.
  8. Bake in preheated oven (or on a preheated barbeque grill) until custard is set, and lightly browned.
  9. Serve with ice cream or whipped cream.



By Jackie Ourman


As our culinary arts class continues to meet at ICE, we’ve gotten our groove and fallen into a comfortable routine. Mise en place is always first. I love the sound of knives cutting through produce, hitting the boards as we prep. I know there are some people who feel a sense of serenity when they organize and clean. That has never been me—but give me a knife and allow me to chop, dice and slice? Zen…so long as I don’t cut any fingers!


In addition to knife skills, in our first module, we worked on meat fabrication and preparing stocks. These skills are essential for chefs to learn and provided me with a strong base of knowledge and connection to the food I prepare. For our practical exam, we put many of these skills to work by making a cream of broccoli soup (mine was gluten-free, of course) and medium dice two potatoes. Medium dice may just be the bane of my existence, but I made it through, and was feeling ready for Mod 2.


In the second section of the culinary arts program, we focused on different cooking methods including sautéing, pan frying, deep frying and braising. After reviewing all of the recipes we were going to make on our pan frying and deep frying days, I was disappointed to see that I would not be able to taste anything. There was a ton of flour, breadcrumbs and even beer-batter (double-gluten!) in almost every preparation. Combine that with a lot of people in the kitchen at the same time and you pretty much have a recipe celiac cross-contamination disaster.

Culinary Arts-Lesson 26-Steve Pan-Frying Tostones

But, in fact, it was the exact opposite. I brought in my gluten-free flour blend, breadcrumbs, panko and beer. Chef Ted Siegel, our instructor, allowed me to work with those ingredients and even set up a special fry station for me. How awesome is that? Besides being so accommodating, he is an amazing chef and I’m really grateful to have the opportunity to learn the craft from him.


Hands down, my favorite recipe from that week of classes was the Pan-fried Crab Cakes with Avocado Sauce. Using Aleias gluten-free Italian seasoned breadcrumbs and panko yielded an absolutely delicious crab cake. Chef Ted complimented the end flavor and texture, as did many of my classmates. Here is the recipe. You should definitely try it out!




By Jackie Ourman


The first module in the Culinary Arts program at ICE takes you through all of the basics of vegetable, herb and cheese identification, fabricating meats and seafood, and making stocks. We then moved on to learn the five “mother sauces”; béchamel, velouté, espagnole, hollandaise, and tomato sauce. These five are the basis of all classical sauces and each serves as the head of it’s own family of secondary sauces, which are used in many contemporary cuisines.


Considering a major ingredient in most of these sauces is a “roux” (a thickening agent made from equal parts fat and wheat flour), this gluten-free culinary student found herself in a bit of a pickle! I could have brought in my own flours to work with, but initially, I wanted to learn how the sauces were supposed to look, feel and function. To achieve this, I decided to work with regular flour, sacrificing one of the most important senses for a cook: taste.


There was not a single thing I could taste before presenting my final product to our Chef Instructor to decide how well I executed the recipe. Can you imagine? We are trained to taste everything, to determine how it is seasoned and when it is ready. I was presenting sauces for judgment and approval without any sense of their flavor.


I had to rely on my general sense of seasoning proportions and ask my fellow students to give me their opinions. For one out of the four sauces I made, another student said I should add more salt. Other than that, I actually didn’t adjust any of them—yet, Chef Sam approved of all of them. Yes! I did it! Although, I still have no idea how they tasted and am not exactly sure how I did relative to my own palette. Isn’t that crazy?


Since then, I’ve experimented a bit. I’ve learned some gluten-free flour blends don’t work well for roux, while others, initially, seem like they do not thicken enough, but then thicken a lot more after sitting for a bit. Through trial and error I’ve been able to make some great sauces using gluten-free roux or thickening slurries (made of equal parts of cornstarch or arrowroot and liquid). I even made this delicious gluten-free macaroni and cheese using béchamel as the base and turning it into a mornay sauce.


My fellow classmates were a tremendous help in terms of understanding how my sauces tasted and compared with the traditional recipes. Through my gluten-free experiments, they have since learned of allergy-friendly substitutions they can use for their future customers. With the prevalence of celiac disease and gluten intolerance on the rise, it’s this kind of collaborative learning that helps us all move forward and become stronger chefs.


Jackie Ourman is a current ICE Culinary Arts student, food lover and mom of three managing celiac disease and multiple food allergies. For more of her delicious gluten-free and allergy-friendly recipes, visit her blog, Celiac and Allergy Friendly Epicurean (C.A.F.E). You can also find her on TwitterFacebook, Instagram and Pinterest

Subscribe to the ICE Blog

Enter your email address to follow this blog and receive notification of new posts via email.