By Stephanie Fraiman

Chef Chad Pagano loves doughnuts. Their basic recipe is a canvas for creativity, with no limit to the toppings, glazes and flavor profiles that can work their magic on the sweetened dough. Across the world, chefs of all cultures add their own twist to the beloved pastry, and—at least in America—that’s an idea worth celebrating.

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In honor of National Doughnut Day, we asked Chad to share his expert tips, so you can craft the perfect batch.

  1. Don’t over-mix.
    “A lot of amateur bakers tend to overmix doughnuts. The best cake doughnuts have a little bumpiness and irregularity to them—that’s OK. Don’t over-mix cake or yeast doughnuts; that makes the doughnuts too chewy and tough—the last thing we want.”
  2. Temperature is key.
    “This is especially important when making yeast doughnuts. You want to mix the yeast with the water or milk at 100 degrees. Keep the rest of your ingredients at room temperature. When combined, you’ll get the perfect temperature for rising dough—78-82 degrees.”
  3. Resist the urge to add more flour.
    “If your dough is too sticky, wrap it in plastic and let it sit in the refrigerator for an hour to rest.”
  4. Invest in a digital thermometer.
    “People don’t realize that they need a certain temperature when frying. I fry doughnuts in shortening—the thicker viscosity prevents the fat from penetrating the doughnut—at a nice high temperature, 375 F, and that temperature needs to be maintained. If you’re using other oils (like canola) bring it down to 360 F.”
  5. Don’t over-fry.
    “A good doughnut is dropped in the oil and sinks to the bottom. As the gasses expand in the doughnut, the dough rises. Fry it about one minute on each side, and don’t flip it too many times.”
  6. Have patience.
    “Don’t glaze doughnuts while they are hot. You want to make sure the doughnut is room temperature, so the glaze doesn’t melt off, which just looks sloppy. You want the doughnut cooled off a bit, then dip it into a nice hot glaze and shake it a little so the glaze sits on the doughnut.”

Apple Cider Doughnuts

Yield: Approximately 15 doughnuts, plus holes

Ingredients:

  • 1 cup unfiltered apple cider
  • 3 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon, divided
  • ½ cup well-shaken buttermilk
  • ¾ stick unsalted butter, melted
  • 2 large eggs
  • 3 cups sugar, divided

Instructions:

  1. Boil cider until reduced to about 1/3 cup, then cool completely.
  2. Whisk flour, baking powder, baking soda, salt and 1 teaspoon cinnamon.
  3. Whisk reduced cider, buttermilk, butter, eggs, and 1 cup sugar in a small bowl.  Stir into dry ingredients until a dough forms (it will be very sticky).
  4. Turn dough out onto a floured surface and pat out with floured hands into a 13-inch round.  Cut out doughnuts and fry at 370F degrees until done.  When slightly cooled, dredge in cinnamon sugar (made with remaining cup sugar and cinnamon).

For more of Chef Chad’s signature doughnut recipes, visit TODAY.com.

 

By Carly DeFilippo

Military sniper. Football fan. Sugar Sculptor. Radio host. Pastry Chef.

 

Raised in an old-school Italian, “male-dominated” family on Long Island, the odds that Chef Chad Pagano would dedicate his days to sugar and flour were slim. His childhood had more to do with sports than sfogliatelle, so when it came to choosing a college, it’s no surprise that Chad followed a soccer scholarship to Dowling College.

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Chef Chad at the grill during a Jets Cooking School Event

Yet his experiences with higher education left Chad feeling disillusioned (and barely passing classes), so he jumped ship to join the Army. It was the first professional decision he made that ran contrary to the expectations of his family (his mother told him he would “die in the war”), but it wouldn’t be the last.

In the army, Chad found unparalleled success. His test scores allowed him to work in a wide range of areas, but he chose infantryman because he “wanted to jump out of planes.” By 1989, he had reached his additional goals of working as a ranger and a sniper, but was beginning to have doubts about the army. After four years of the hazards of infantry life, Chad vowed to do something he loved with the rest of his life—and he knew it would be in food.

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Chef Chad in uniform

His lack of experience proved an issue in finding restaurant work, but Chad eventually found work at a pastry shop. Despite thinking it was “a girl’s job”, he found himself loving every moment of the experience. In particular, Chad was fascinated by the fact that the same basic ingredients could turn into so many different products—a feeling that stays with him in the kitchen today.

Using scholarship money from the GI bill, Chad attended the (now closed) New York Restaurant School and found an externship in the pastry kitchen of the celebrated seasonal restaurant, Park Avenue. From there, he moved to American Place with famed restaurateur Larry Forgione, moving up the ranks until he became Executive Pastry Chef. During this period, he also worked with chef Jonathan Waxman, a proponent of the “California school of cooking”, which greatly influenced Chef Chad’s personal style.

A rustic "berry shortcake" by Chef Chad Pagano.

A rustic “berry shortcake” by Chef Chad Pagano.

After spending significant time in fine-dining restaurants, Chad was ready for a new challenge, and followed Forgione into hotel service at the Hilton. That job led to other corporate dining experiences and, eventually, a role at Great Performances, New York City’s premier catering company. Chef Chad thought he’d stay at Great Performances forever, but then 9/11 struck near the company’s downtown offices. For two weeks, he did relief work with the Red Cross in Great Performance’s kitchens, but was later laid-off, the fate of many downtown chefs at the time.

When Chef Chad came to ICE for an interview in 2002, he didn’t realize it was a re-named continuation of the legendary Peter Kump’s New York Cooking School. Following the philosophy he had learned from Waxman and Forgione, he was immediately impressed with the exceptional quality of the school’s ingredients. Soon enough, Chad was teaching some of our most successful pastry graduates, from Zac Young to Clarisa Martino and Julian Plyter.

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Outside of his teaching at ICE, Chad is particularly proud of his work at the National Pastry Champions, in which he placed 5th. He has also competed on various Food Network programs and arranged an in-house “Chopped”-style competition vs. Culinary Arts instructor James Briscione (who happens to the be first ever two-time champion of the Chopped television series). Chad won the in-house round, but you can continue to see his friendly rivalry with Chef James play out at many ICE events, including our recent New York Jets Cooking School Tailgating Series.

Last, but certainly not least, Chad has tapped into the savory side of his culinary skill with a radio show, “Wild Game Domain”, on Heritage Food Network. An expert in respectful, sustainable hunting, Chad brilliantly features his sniper skills and culinary knowledge every Tuesday morning at 11 a.m. on the show—which was recently renewed for a second year on the radio.

 

By Chef Chad Pagano, Chef-Instructor, Pastry & Baking Arts

Whether for a competition, special event or mere display, I have constructed many sugar showpieces over the years. These pieces have been inspired by countless themes, ranging from country music songs to classic American novels. As a big football fan, the most exciting to date is the showpiece I created this past weekend for the Taste of the NFL in Brooklyn.

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Chef Chad and student Amanda Rondeau carefully assemble the sugar showpiece.

After discussing the theme and the feel of the event with my colleagues at ICE, it was time for me to begin the well-rehearsed design process. This starts with a simple sketch of the piece. In this instance, the design was some what difficult for me because it required one large sculpture and two smaller side pieces. Further, the piece had to feature both the ICE logo and the Taste of the NFL logo. Ultimately, I decided to design the showpiece in the image of the Lombardi trophy.

The next step in this process is to create a Styrofoam model of the pieces. This allows you to see all the parts of the piece three dimensionally. Further, it lets you add color to the piece, helping you decide upon your color scheme.

Unfortunately, because of time constraints, I skipped the luxury of this step. I felt comfortable doing this because the piece itself already had a three-dimensional representation off of which I planned to base the color scheme: the silver of the Super Bowl trophy and the red, white and blue of the NFL. Additionally, the structure of the focal piece was a based on tried-and-true techniques that I had used many times before.

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A glittering football cast in solid sugar

Skipping the model, I moved on to the next step: drawing out the shapes to scale. After creating these mechanical drawings, I placed them under clear vinyl and used both silicone “noodles” and caramel bars to form the molds of the shapes themselves. After casting all the necessary pieces to form the base, I began making, rolling and cutting out pastillage, which is used in the sugar of the main structure and to form the buildings on the logo pieces. Lucky for me, the talented Chef Kathryn Gordon agreed to help me create the other necessary garnishes—including ribbons, curls and bubble sugar—that I would eventually need to finish the piece once it was created.

The last step was molding the football itself, which would ultimately serve as the major focal point of the piece. To create the most realistic representation possible, I ended up purchasing a cheap rubber football and casting sugar into it. After allowing the sugar to solidify inside, I cut away the ball’s rubber. The result was excellent! The only issue was the heaviness of the piece—about as heavy as a cinder block of pure sugar! To remedy this, I spent a couple of hours hollowing out the ball by slowly melting the sugar inside with a blow torch and pouring off the liquid.

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Chef Chad Pagano (left) and Chef James Briscione (right) at Taste of the NFL Event

With all the necessary pieces packaged and sandwiched between plastic wrap and sheet pans, I loaded them as carefully as possible into my jeep. Then, the slow, nerve-wracking trip to Brooklyn began. I could not believe the condition of our city’s roads; it felt like we hit every pothole between 23rd street and Red Hook!

By some small miracle, my pastry assistant—student Amanda Rondeau—and I made it to the event with all the pieces intact. When we arrived, we unloaded the various parts and our equipment with the help of the Taste of the NFL event staff. We then began to assemble the piece in its totality. This went well for the most part and was only complicated by the glaring halogen lights and the occasional gawkers.

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Putting the final touches on the sugar showpiece.

After several hours, Amanda and I had fully assembled the showpiece—just in time to clear the room for the bomb sniffing dogs to sweep through. While waiting outside, Amanda, Chef James Briscione and I passed the time by cracking nervous jokes about the dogs breaking the piece. To our relief, the showpiece was still standing when we cleared security and returned to our booth.

However, as I got closer, I noticed some of the more delicate garnishes had fallen off and shattered on the table. Looking around in confusion, I noticed a Port Authority police officer and his dog quickly approaching. When he reached me, he extended his hand and apologized. I responded that losing a few garnishes was a small price to pay for a bomb-free event, and told him not to worry about it. After all, it’s important to keep your priorities straight.

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Overall, it was an absolute pleasure creating a sugar showpiece for the Taste of the NFL. As I said at the beginning—it’s my favorite sugar creation yet!

By Chef Chad Pagano

Many of my favorite holiday memories include making cookies in various sizes, shapes and flavors. The aroma of fresh baked cookies around the holidays triggers memories of the amazing Christmas celebrations I had as a child. Having grown up in a Italian American household, there was never a shortage of anise shortbread cookies, florentines and of course, all manner of biscotti.

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Picture courtesy of Foodista.com

I loved when my mother would start her holiday baking in preparation for the neighborhood cookie exchange. My German neighbors made the most amazingly buttery spritz cookies, as well as the best linzer cookies I have ever had. My Jewish friends made delicious oil-based sesame cookie rings and scrumptious Mandelbrot. Oh, and I can’t forget the boring old Smith family, who only made the most incredible chocolate chip and oatmeal cookies ever created.

Today, I love baking cookies with my own children and sharing these treats with my neighbors. If you would like to start your own holiday cookie tradition, join me this December 23rd at ICE for a make-and-take holiday cookie class. Bring your friends and family to what promises to be the most festive, collaborative cookie-making party of the season! (If you can’t join us, you can still get started with my shortbread recipe below.)

Cranberry Pistachio Shortbread

Makes about 48 shortbread cookies.

Ingredients

  • 2 1/3 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2/3 cup granulated white sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup unsalted pistachios, coarsely chopped
  • 1 cup dried cranberries, coarsely chopped

Instructions

  1. In a large bowl whisk the flour with the salt.
  2. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 – 2 minutes). Add the sugar and beat until smooth and creamy (about 3 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Fold in the chopped pistachios and dried cranberries. (Make sure that the nuts and cranberries are evenly distributed throughout the dough.)
  3. Divide the dough in half. Place each half of dough on the center of a 14 inch length of parchment or wax paper. Smooth and shape the dough into an evenly shaped rectangle that is about 10 inches long and 2 inches wide. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator to chill for at least two hours, or up to three days. (The logs can also be frozen for about two months. If freezing, it is best to defrost the logs in the refrigerator overnight before slicing and baking.)
  4. Preheat oven to 325 degrees with the rack in the center of the oven. Line two baking sheets with parchment paper.
  5. Using a thin bladed knife, slice the logs into 1/4 to 1/2 inch thick cookies. Place the cookies on the prepared baking sheet, spacing about 2 inches apart. Bake for about 15 – 20 minutes, or until the cookies are just beginning to brown around the edges. Remove from oven and cool on a wire rack.

 

By Chef Chad Pagano

 

 

When the moon and stars align to combine the two loves of your life—cooking and football—you know everything is ok in the world. This past Saturday, Chef James Briscione and I had the honor of representing our school and the New York Jets, launching the Jets Cooking School: Tailgating Division. The first event, Grilling Boot Camp, was held last Saturday at MetLife stadium, home to both the Jets and the New York Giants.

Chefs James Briscione and Chad Pagano, ready for grilling.

Chefs James Briscione and Chad Pagano, ready for grilling.

Looking out from the main stage at all the eager tailgaters was a complete thrill, only tempered by the 35 mph winds that were busy blowing our mis en place all over the parking lot. It was an experience that proved Jets fans to be a hardy bunch, who didn’t allow the weather to slow them down one bit.

Jets fans are a hardy bunch, even in 35 mph winds.

The students faced the 35 mph winds with enthusiasm and humor.

As we started our demonstrations, I was a little worried about executing the menu under such conditions. But against all odds, the students—under the guidance of ICE Chef Instructors—marinated, rubbed, chopped and whisked their way to success.

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Soon enough, the meat was on the grill, drinks were served and all was moving along just fine. All that was left was to prepare my bourbon banana dessert and grill it while we dug into the main meal.

Students prepare Chef Chad's Grilled Bourbon Banana Dessert

Students prepare Chef Chad’s Grilled Bourbon Banana Dessert

After hearty helpings of stuffed pork chop, grilled hanger steak, dry-rubbed chicken, grilled Caesar salad and broccoli rabe—and that banana dessert—we were finally ready to tour the stadium. It was at that moment that irony struck, as my wife texted me that my son had gotten hurt during his football game and was on his way to he hospital (he turned out to be fine and will be on the field next weekend). Sadly, that prevented me from taking the tour, which I know was a near-religious experience for many of the fans in attendance.

Gaining field access was a near-religious experience for many fans.

Gaining field access was a near-religious experience for many fans.

I can’t wait for the Monday night football cooking classes at ICE, as well as our next event at the stadium. Not to mention, we may get a visit from Jets players at a future classes. My co-Chef, James Briscione, already gave a personal lesson to Jets offensive guard Willie Colon, which was featured on Fox 5. We both look forward to cooking alongside more players and fans this season. J-E-T-S JETS, JETS, JETS!

 

By Jenny McCoy

 

Making strudel for the first time is an incredibly eye-opening experience. It is a feat one simply cannot imagine when looking at a small circle of dough. To believe it will stretch it into a sheet several feet squared takes a lot of faith.

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While it really isn’t as hard as it may seem, the process is a bit time consuming and labor intensive. You simply can’t rush it and need at least a few cooks to stretch the dough tissue thin and roll it into its classic long shape. That’s why in most professional pastry kitchens, a chef will rarely make strudel dough from scratch. Instead, many of us use frozen phyllo dough as a perfectly acceptable substitute. Just like strudel dough it is light, crisp, and extremely flaky.

 

But lucky for the Pastry & Baking Arts students at ICE…they have the opportunity to experience the process from start to finish! And lucky for you, I was able to snap shots of Chef-Instructor Chad Pagano demonstrating each step of the process.

 

So if you can muster the courage, give it a shot. It will make for a great afternoon project to tackle with friends, with a seriously sweet reward for your effort.

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Hand-Pulled Apple Strudel

Makes about 16 servings

 

Ingredients

For the dough:

  • 397 grams high gluten or bread flour, plus extra for rolling
  • 7 grams salt
  • 100 grams (2 large) whole eggs
  • 14 grams canola oil, plus extra for coating
  • Warm water

To assemble:

  • 60 grams finely-ground bread crumbs
  • 170 grams melted butter, cooled to room temperature

Instructions

  1. In a large mixing bowl, combine the flour and salt. In a small bowl, whisk the the eggs and canola oil together, and slowly add enough warm water to bring the entire mixture of liquids to a weight of 300 grams.
  2. Stir the liquid into the flour with a rubber spatula, making sure no flour sticks to the sides of the bowl.
  3. Turn the dough out on to a lightly floured surface, then pick it up and, from a couple of feet above the surface, slam it against the surface with a fair bit of force. Fold the dough in half, scoop it up, and repeat the slamming of the dough 100 more times until the dough is smooth and elastic. Use additional flour as need to prevent the dough from sticking to the surface.
  4. Very lightly oil a small bowl and place the dough in the bowl, turning it over once to oil the entire surface of the dough. Press a sheet of plastic wrap against the dough and allow it to rest at room temperature for about an hour. Meanwhile, make the apple filling.
  5. Cover a large rectangular table with a clean cloth and generously flour the surface of the cloth.
  6. Place the dough in the center of the cloth and roll the dough as thinly as possible. Lightly brush the surface of the dough with oil, and proceed with the dough stretching and strudel assembly process (outlined in the slideshow).
  7. Dust with a confectioner’s sugar, serve with a dollop of whipped cream, and enjoy!

Apple Strudel Filling

Makes enough for 1 large strudel

 

Ingredients:

  • 115 grams unsalted butter
  • 2230 grams (about 10) Golden Delicious apples
  • 170 grams granulated sugar
  • Finely-grated zest of 1 lemon
  • 3 grams ground cinnamon
  • 85 grams raisins (optional)
  • 85 grams chopped walnuts (optional)

 

  1. Peel, core, and cut the apples into about 12 slices per apple.
  2. In a large sauté pan, melt the butter over medium heat. Add the remaining ingredients, cover and cook until the apples are just tender, about 8 minutes. Lower the heat, remove the cover, and continue to cook the apples until the juices have evaporated, about 10 minutes.
  3. Using a slotted spoon, transfer the filling to a baking sheet or shallow dish. Refrigerate until cool before using.

When Chef Chad Pagano isn’t rustling up wild game for his new radio show, he’s usually elbow-deep in flour, instructing our Pastry & Baking Arts students. But this morning, he rose early to share his talents with another audience, on CBS New York’s “2 In the Kitchen”.

From light and airy vol au vent pastries and brioche french toast, to butter poached lobster with asparagus and poached eggs, Chef Chad whipped up a gourmet breakfast that truly lived up to its 5-star claim.

BUTTER POACHED LOBSTER with POACHED EGGS, SAUTÉED ASPARAGUS, HOLLANDAISE SAUCE and PUFF PASTRY VOL AU VENTS

1. Prepare Vol Au Vents

Preheat oven to 375 F

Place a sheet of commercial, all-butter puff pastry on a lightly floured surface. Paint the sheet with an egg wash. Fold in half or layer with a second layer of puff pastry depending how many pieces you require. Cut out desired size and shape Vol Au Vents with a cookie cutter. Within the cut piece press a slightly small cutter halfway through the dough to score a rim. Chill for 20 minutes, arrange on parchment lined pan and bake until golden brown (about 15 minutes depending on size and shape). Allow to cool and scoop out center of dough and fill when ready to serve.

2. Butter Poached Lobster

  • 4 pounds unsalted butter, clarified
  • 4 to 8 Maine lobster tails
  • 4 garlic cloves
  • 4 lemons, juiced

Place lobster tails in a large pot and cover with the warm clarified butter. Add the garlic and poach on low heat until the shell turns color and the meat is cooked, about a half hour. Allow to cool briefly and remove meat from the shell. Slice the lobsters’ tail meat about a quarter-inch thick or into bite sized pieces

3. Hollandaise sauce – Yields 2 cups

  • 6 egg yolks
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper (optional)
  • 10 tablespoons (5 ounces) unsalted butter

Slowly melt the butter in a small pot. Add the egg yolks, lemon juice and salt into a blender. Blend on high until light in color, about 45 seconds. Turn your blender to low and slowly add the warm melted butter to yolk mixture. Blend for about 30 more seconds and taste. Adjust salt and lemon juice and briefly re-blend. Store in a warm spot until ready to use.

4. Sautéed Asparagus

  • 1 pound asparagus, trimmed
  • 1½ tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 lime, juiced
  • 1 teaspoon chopped fresh mint

Heat the oil in a wide sauté pan on medium-high heat. When the oil gets hot, add the asparagus and sprinkle with salt and pepper to taste. Cook for about 5 minutes until deep green and fragrant. Put on plate and top with lime juice and fresh mint.

5. Poached Eggs

  • Fresh eggs
  • 1 to 2 teaspoons white vinegar

In a medium sauce pan bring 2½ quarts of water to a slight simmer. Add the vinegar. Working with the eggs one at a time, crack them into a small cup, and gently drop the egg into the water and with a slotted spoon nudge the egg whites closer to the yolk. Each egg will take 2 to 3 minutes to cook. Remove egg with the slotted spoon and serve.

By Carly DeFilippo

Chad Pagano’s backstory isn’t that of your average pastry chef. Long before he spent his days instructing in the art of kneading dough, he was serving in the United States Army’s 10th Mountain Division, utilizing his recreational hunting skills as a scout/sniper. After leaving the army, Pagano enrolled in culinary school, where he discovered a passion for natural, earthy and organic foods.

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Rising through the ranks of the New York restaurant scene, Chef Chad served in a number of restaurant and hotel kitchens, eventually landing a leading role as Executive Pastry Chef at renown New York caterer Great Performances, before joining the ranks of ICE’s Pastry & Baking Arts instructors in 2002.

Ten years of flour-laden work later, Chef Chad is bringing his hunting and foraging past to the forefront. After a guest appearance on Culinary Arts instructor Erica Wides’ radio show, Let’s Get Real, he set his eyes on bigger game, launching his own radio series, Wild Game Domain: from the Hunt to the Hearth, on Heritage Radio Network.

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Every Tuesday at 11AM, tune in to hear Chef Chad’s thoughts on hunting, harvesting and the sustainable consumption of wild or foraged foodstuffs. You can also download MP3s of past episodes, including today’s pilot.

Looking for a more hands-on experience? Whip up recipes from Chef Chad’s wild game repertoire – while listening to his favorite hunting stories – in his brand-new recreational class.

The International Association of Culinary Professionals (IACP) hosted their annual conference in New York this past weekend. Each year, the conference brings together culinary professionals from across the globe to meet, network and learn the latest trends and developments happening in the culinary community and industry. Starting last Thursday and running through Monday, the conference was an incredible series of classes, seminars and lectures. Held in a different city each year, this year brought thousands of professionals to New York City to share their passion for food in the culinary capital of America. This year, ICE was a sponsor of the conference. From volunteering to teaching classes, our students, alumni and staff participated in all aspects.

The theme of this year’s conference was The Fashion of Food — Where Food, Fashion and Media Connect. Speakers such as Grant Achatz, Dan Barber, Melissa Clark, Amanda Hesser, Adam Rapoport, Ruth Reichl, Marcus Samuelsson and Kim Severson met to discuss topics such as The Fashion of Food, Is Farm-to-Table Just the Latest Fashion, and Why Isn’t Cooking Enough?.

In addition to these featured sessions, the weekend was filled with smaller, more focused and intimate sessions with an astonishing range of professionals discussing incredibly diverse topics. The classes included How to Write for Online Magazines, Food Festivals as Dynamic Marketing Tools, and The Evolving Pleasures of Chocolates. There was truly something for everyone and endless opportunities to learn more about all aspects of the food industry. More…

Fermentation

ICE Chef Instructor Mike Schwartz Leads a Session on Fermentation

The past four days have been a very exciting weekend for the culinary community. The International Association of Culinary Professionals (IACP) hosted their annual conference in New York. Starting on Thursday, the conference has been packed full of events, seminars and lectures with amazing culinary professionals from all aspects of the food world.

One of the highlights of the conference was a full day of classes here at ICE. This morning the classes with ICE Chef Instructors included Vegetable Proteins: Seitan and Tofu with Peter Berley, Perfecting Your Macaron Skills with Kathryn Gordon, and Fermentation for the 21st Century with Mike Schwartz. Classes with guest chefs included How to Make an Awesome Cup of Coffee with Jonathan Rubenstein of Joe The Art of Coffee, and Whole Animal Butchery with Matt Jennings of Farmstead and Adam Tiberio of Tiberio Custom Meats. More…