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A trail is a combination of a job interview and a trial work shift. Basically, it’s an interview that can last anywhere from 6 to 10 hours. This is how every person cooking in a kitchen gets a job...

Alain Ducasse was trained in some of the best European kitchens, notably Moulin de Mougins under legendary chef Roger Verge, where he learned Provençal cooking, now his trademark. The list of Chef...

While some might deem these two an unlikely couple, an afternoon spent at ICE with Vidal and Harney would convince any skeptic. Tea and chocolate, much like wine and cheese, can complement and enhance...

Today, Madrigale is the Head Sommelier of Bar Boulud, Boulud Sud and Epicierie Boulud (some of the restaurants of Chef Daniel Boulud’s Dinex Group empire). In 2012, he won Wine Enthusiast’s Sommelier...

As my class has sailed (relatively) smoothly through the basic knife skills, stocks, and sauces of Module 1 and transitioned into the more serious cooking of Module 2, our days in the kitchen have...

Over the years we’ve seen many changes in career trends here at ICE. With changes in the job market as a whole, and with the introduction of new programs at the school (Hospitality Management, Cake...

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...

After studying this modernist technique with European masters in Venice, I have been teaching sous vide classes at ICE for a few years and have shared my sous vide creations on this blog. Yet to have...

The center is charged with furthering innovation in the field of culinary arts and, given the high profile of the chefs involved, (notably, board president Ferran Adria, among others), their...

Rudi is a third generation New York butcher and a truly skilled artisan. For decades, beef has been sold in smaller cuts, with waste and bone already removed, dwindling demand for professional whole...

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...

ICE was thrilled to have Chef Cathy Kaufman lead a class which discussed and celebrated the food of the early 18 th century. Cathy is a senior editor of the Oxford Encyclopedia of Food and Drink in...