Tip to Tail: Butchering and Using the Whole Hog
Last Friday, special guest Chef Instructor Seamus Mullen came to ICE to teach a class on butchering and cooking an entire hog. You may have seen him on Iron Chef America or The Next Iron Chef America....
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Liquid Nitrogen Demo
Yesterday, Tim Koerner came to ICE to demonstrate some molecular gastronomy techniques for using liquid nitrogen, aromas and smoke in a professional kitchen. Molecular gastronomy has become more and...
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Maxim Sandwich Showdown
At the end of January, Maxim magazine came to ICE for a special sandwich showdown between top New York City chefs from six hot restaurants. The high-charged and creative chef contestants included Marc...
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Sous-Vide Pastrami from Modernist Cuisine Book Launch at ICE
We wanted to share more from this week’s amazing event in celebration of Modernist Cuisine. One of the most remarkable dishes was a sous-vide pastrami cooked for 72 hours. After the jump, watch video...
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Goat Milk Ricotta and Peas from Modernist Cuisine Book Launch at ICE
We’re still dreaming of all the things we ate at last Wednesday’s amazing event in celebration of Modernist Cuisine. We were able to not only taste dishes made using incredible scientific techniques,...
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Video of Modernist Cuisine at ICE
A few weeks ago, ICE was host to an incredible event celebrating Modernist Cuisine, the new book from Nathan Myhrvold, and co-authors Chris Young and Maxime Bilet, an ICE alum. We’ve already shared...
View Article5-Star Breakfast with Chef Chad Pagano
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...
View ArticleBeaucoup Bacon – Rendering America’s Favorite Meat with Chef Virginia Monaco
There once was a time when bacon meant breakfast, but these days, both chefs and eaters can’t get enough of this porky indulgence. As with all ingredients, Chef Virginia Monaco knows that quality...
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3 Recipes for Thanksgiving Leftovers
By Chef James Briscione It was a pleasure teaming up this Thanksgiving season with Potluck Video's Ali Rosen for an exciting three-part turkey series—from brined to bacon-wrapped to deep-fried. But...
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IBM & ICE: The Future of Culinary Innovation
By Carly DeFilippo As one of the nation's leading culinary schools, our mission at ICE has always been to push the envelope and anticipate the changes that will shape the culinary industry. So when...
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Video: Wine Training from a Restaurant Perspective
By Carly DeFilippo This spring, ICE will launch Understanding Wine, a groundbreaking 10-week program with Danny Meyer's Union Square Hospitality Group. As one of the nation's top restaurant groups,...
View ArticleFood + Football = The Ultimate Turkey Touchdown
By Carly DeFIlippo When it comes to choosing the most energetic, passionate communities in America, are there any stronger contenders than food lovers and football fans? There is no day when these...
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Rick Bayless Shares His Culinary Voice
When it comes to chefs that have changed the way America eats, few have been more influential than Top Chef Masters champion and James Beard Award-winner Rick Bayless. He’s introduced millions of...
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Student Stories: Making a Change
Working in the food industry wasn’t ICE student Lizzie Powell’s first career. “I was working in public relations in Washington, D.C., but my mind just kept coming back to food, and I knew it was time...
View ArticleVIDEO: 8 Reasons to Choose ICE
Wondering how to choose which culinary school to attend? It’s a personal, professional and financial decision that only you can make for yourself. That said, at our brand new facility in New York...
View ArticleVideo: Farm-to-Classroom Cuisine
As a chef or culinary professional, your success is rooted in the quality of your ingredients. At ICE, we're bringing students straight to the source with the opening of our indoor hydroponic garden....
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Video Series: Food & Wine at ICE
Ask any cook, food writer or culinary TV personality, and they’re likely to have a story about that one technique or skill that they never quite mastered. In the case of former Food & Wine Editor...
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Video: Chocolate Craftsmanship
Even as the editor in chief of a major food magazine, Dana Cowin never had the chance to try her hand at artisanal chocolate making. Luckily, no trip to ICE would be complete without a lesson in our...
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VIDEO: Chocolate in 60 Seconds
Under the leadership of Creative Director Michael Laiskonis, every day in ICE’s Chocolate Lab is an opportunity for research and experimentation. Step inside the lab as we unwrap the chocolate-making...
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VIDEO: Knife Skills, Three Ways
If there’s one thing that will make your time in the kitchen effortless, efficient and enjoyable, it’s tackling basic knife skills. Below you’ll find our essential tips and a video of ICE Chef...
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