The two met when Amanda was charged with revising 1,400 recipes for The Essential New York Times Cookbook and over the course of many, many sessions in the kitchen, the pair discovered a mutual...
What inspired your interest in candy? I grew up in a suburb of Chicago, which wasand still isa real candy and chocolate mecca. I also lived briefly in L.A., where I became very aware of Sees Candy...
What inspired your decision to enroll at ICE? I needed flexibility to work full time and support myself, while still finding time for the things I wanted to learn. So I enrolled in ICE's Culinary Arts...
Seventeen years later, Balthazar Bakery continues to inspire our nations now widespread passion for hand-crafted, naturally fermented loaves, and Sim serves as a bread consultant for some of the...
What were you doing before you enrolled at ICE? I was living in Minnesotain a cabin in the woodsgrowing a garden, canning and working part-time as a breakfast cook at a diner on the main street of...
They may look like chicken nuggets, but I assure you, they're sweetbreads.[/caption] Yet of all the unexpected ingredients Ive discovered as a student, there is none so bizarreand cool!as caul fat...
Today, juggling the roles of teacher, industry expert, author, and artist, Toba is among the countrys foremost experts in the field of cake decorating and design. She has won more than a dozen...
Of all the significant sources of flavor, the first (and possibly, most important) is the fond. This word, which literally means the base in French, refers to the brown bits created when you heat...
As those familiar with Michelin well know, the stars are often concentrated in certain cities of excellencefor example, Paris or Tokyoand earning multiple stars outside those well-frequented cities...
Originally formed in 1985 to celebrate James Beards 82nd birthday, Monday night marked the 29th annual Chefs Tribute to Citymeals-on-Wheels. More than 40 of the country's top chefs kicked off the...
Growing up in Connecticut, Chris first encounter with the culinary industry was as a dishwashera job he picked up to help pay for his motorcycles. But when the chefs were absent, Chris had to fill...
Each year, ICE's own culinary and pastry students have the opportunity to work alongside these nationally recognized chefsan incredible honor and learning experience. From eclairs and layered cakes...
