Casey Feehan — Social Media Manager

My Culinary Voice: Chef Alex Atala

aday — Wed, 18 Jul 2018 19:04:27 +0000

My Culinary Voice: Chef Alex Atala aday Wed, 07/18/2018 - 15:04 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Alex-Atala-header_1400x680.jpg.webp?itok=yqHGc9fC "We are maybe the strongest voice for the food chain." July 18, 2018

By Casey Feehan — Social Media Manager

At ICE, our mission is to help students find their culinary voice — that creative drive within each of us that determines how we express ourselves through food. Whether with a career training program, a recreational course in cookies or a special event featuring culinary entrepreneurs, we’ll give you the tools to hone your culinary creativity.

Could chefs lead the charge in the effort to save our planet? Chef Alex Atala certainly thinks so. The Brazilian chef’s commitment to his native cuisine goes beyond cooking delicious food and is well documented in his featured episode of the Netflix series “Chef’s Table”. Atala envisions that — through connecting with each other and sharing knowledge, flavors and experiences — this generation and generations of chefs to come will harness their unique power to inspire and unite people to bring lasting, impactful change to our food systems. Watch below as he shares his culinary voice and advice for future chefs.

Visit ice.edu/myculinaryvoice to hear from more of your favorite chefs, including Alex Guarnaschelli, Duff Goldman and Rick Bayless. And learn more about our career programs to find your culinary voice with ICE.

Food Culture Future of Food Food Systems Alex Atala Interview Video

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Toasting to ICE's Nutty Professors: In a Nutshell Cookbook Launch

ohoadmin — Wed, 10 Sep 2014 22:41:44 +0000

Toasting to ICE's Nutty Professors: In a Nutshell Cookbook Launch ohoadmin Wed, 09/10/2014 - 18:41 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Toasting%20to%20ICE%E2%80%99s%20Nutty%20Professors%20In%20a%20Nutshell%20Cookbook%20Launch1400x680%20.jpg.webp?itok=Hj1aRQQ2 September 10, 2014

By Casey Feehan — Social Media Manager

A lot can happen in the time between pitching and publishing a cookbook—especially when that process takes seven years. Aside from the endless edits, re-writes, negotiations and time in the kitchen, life happens: trends are fickle, science can change facts, and various moving parts may drift away. It’s enough to make anyone go nuts.

Nuts are exactly what Assistant Dean of Students, Cara Tannenbaum, and Director of Education, Andrea Tutunjian, have had on the brain for the past seven years, all leading up to the recent release of their first book, In a Nutshell: Cooking and Baking with Nuts and Seeds (W. W. Norton & Co.). Yet for Andrea and Cara, those seven years never rattled their working relationship and friendship, which sparked two decades ago in the kitchen. Long before joining the school as instructors, Cara was working towards a Ph.D. in Anthropology, and Andrea was studying to earn her degree in Mathematics Management. The pair likely never imagined that they would one-day author one of 2014’s most eagerly anticipated cookbooks.

Thankfully, fate stepped in to bring their one-of-a-kind work to today’s bookshelves. Disenchanted with the lengthy path to becoming tenured faculty at a prestigious university, Cara found satisfaction in baking, taking a job at the famed Judies European Bakery in Connecticut and quickly climbing the kitchen ranks to become lead baker. Realizing both her natural talent and work ethic, she then attended the New York Restaurant School to gain professional training, which is where she was taught by chef and acclaimed cookbook author Nick Malgeri. Andrea, too, abandoned a former career, hers in finance, to become a student of Malgieri (who was then the founder of ICE’s Pastry & Baking Arts program).

After watching Andrea successfully navigate New York’s most prestigious kitchens—from Le Cirque to the Rainbow Room, Nick asked her if she’d like to teach at ICE. She accepted, first leading students as a Pastry & Baking Chef Instructor, then moving on to curriculum development and administration. The two met in 1996 when Nick recruited Cara and Andrea to work on his cookbook projects, immersing themselves in recipe testing, editing, food styling and manuscript work. Cara joined the ICE faculty in 1997, and soon the pair found that they were creating more together than published works—with their combined passions for cooking, baking, education and culture, the recipe for a successful culinary team had been formed. After helping Nick earn multiple James Beard Awards for his cookbooks, it was only natural that he encouraged the pair to write a cookbook of their own.

Andrea greets the book's editor, Maria Guarnaschelli. Cookbook author Tracey Zabar speaks with Nick Malgieri.

But getting, In a Nutshell, published proved to be a tough nut to crack. While these superfoods may be one of 2014’s top trends, their 2007 book proposal went through 12 revisions before it was picked up by a publisher. From there, 500 recipes were pared down to 236. They questioned copy, photographs, layouts and more, constantly asking each other, “What were we thinking?”

Edited by the legendary Maria Guarnaschelli at W. W. Norton, with photographs by the coveted team of Gentl and Hyers, the book has backing from the best in the business. It’s no surprise, then, that the media is embracing In a Nutshell as one of the year’s best cookbooks—and an essential resource for every kind of nut and seed in the kitchen. The book touches upon the uses of these nutritious kernels throughout history, and covers the culinary spectrum from savory to sweet, inciting a new enthusiasm for these versatile ingredients that are so often overlooked. It’s already racking up superlatives, including a mention on SAVEUR’s August list of “Books Worth Buying.” And the subject couldn’t have been more timely: this year, a study released by the Harvard School of Public Health revealed that including more nuts in one’s diet can have a significant positive impact on a person’s health, increasing longevity and decreasing disease.

Cara Tannenbaum, Andrea Tutunjian and ICE President Rick Smilow.

The launch party at ICE on September 4^th was thus a celebration seven years in the making—and a night to remember. Cara and Andrea welcomed more than 250 guests, including Ms. Guarnaschelli and celebrated author Tracey Zabar, along with overjoyed family members, friends, and colleagues. The authors set the bar high for any ICE cookbook launch to follow, with a menu that featured more than 20 different recipes from the book, among them Ancho Chili Orange Roasted Peanuts, Walnut Parmesan Shortbread, Tomato Almond Tapenade, Pistachio Lemon Squares and assorted Chocolate-Covered Almonds, which were poured into bowls shaped from candied seed brittle.

The launch party featured over 20 different recipes from the book and showcased just how very versatile nuts and seeds can be.

Chicken and Mole Negro, made with almonds, sesame seeds and peanuts

Guests eagerly line up to have their books signed.

As they took their place at the book-signing table, seeing guests eagerly line up before them, Cara and Andrea looked amazed, excited… and relieved—with smiles never leaving their faces. “We spent so many hours laughing, laughing to the point of crying...and then laughing again. It makes the whole thing worth it.”

Do you dream of writing your own must-have cookbook? Don’t miss ICE Chef Instructor Jenny McCoy’s ongoing blog series: So You Want to Write a Cookbook.

Cookbooks Chefs Special Events Nuts and Seeds

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Recipe: Broken Rice

ohoadmin — Fri, 22 Aug 2014 17:27:47 +0000

Recipe: Broken Rice ohoadmin Fri, 08/22/2014 - 13:27 August 22, 2014

By Casey Feehan — Social Media Manager

Often, chefs demand perfection in the kitchen, obsessing over every minute detail. But sometimes, an ingredient's imperfections are exactly what makes a dish stand out. Take broken steamed rice: a bi-product of the milling process, the result is grain that, when cooked, has a softer and stickier texture than provided by perfect grains. Less expensive than intact varieties, broken steamed rice —occasionally referred to as Mali rice — is the base of many rich, homey dishes commonly found throughout Southeast Asia and West Africa.

Fragrant, flavorful and thoroughly satisfying, Chef Instructor Michael Garrett's recipe is an example of how some things are perfect just the way they are. With broken rice in cooking, he recommends using West African dried fermented fish to impart a pungent, nutty aroma to the dish.

Photo Credit: Cookistry

Broken Rice

Ingredients

3/4 fl. oz. extra virgin olive oil
1 1/4 quarts sweet onions, julienned
1/2 quart tomato paste
3 cloves garlic, minced
2-3 bay leaves
1/2 dried fermented fish
1/2 scotch bonnet, split
1 1/4 quart broken jasmine rice (find it in Asian and Afro-Caribbean markets—or Kalustyan's spice shop, in New York City)
1 1/2 quarts water or fish fumet

Preparation:

Rinse rice thoroughly (about 5 times or until the water runs clear of starch). Drain.
Warm oil on low to medium heat in a large rondeau or another wide, heavy-bottomed pot—taking care not to burn it.
Break up the fermented fish and add to the warming oil. Add the onions and sweat until translucent. Add tomato paste and bay leaves.
Add garlic and gently caramelize tomato mixture. Add the rinsed, drained rice to the tomato base and toast until it becomes fragrant and nutty, again taking care not to burn. (It's very important to work the rice on a low to medium heat flame.)
Once rice is toasted, add the remaining ingredients. Cover with warm water. The broken rice water ratio is 1 1/4 quarts of broken jasmine rice to 1 1/2 quarts of water or fish fumet.
Cover the rice with a pot lid or aluminum and bring to a boil. Allow to cook for 20 minutes.
Once rice mixture starts to boil place the rondo or pot on a riser to keep the bottom from burning. Alternatively, you can use an overturned sheet pan to similar effect.
Check the rice after 20 minutes so that it doesn't burn and remove from heat, keeping it covered to allow to steam for an additional 5–8 minutes off the heat.
Remove cover and fluff rice with a spoon or fork.
Spread the cooked rice onto sheet trays and allow to cool undisturbed.
To safely store rice, keep in the refrigerator at 38°F or below.

Want to cook with Chef Mike? Join him for a three-session beer brewing workshop this fall, or click here to learn more about ICE's career program in the culinary arts.

Rice & Grains Recipe Food Culture

Recipe steps

Step 1 - Rinse rice thoroughly about 5 times or until the water runs clear of starch, Drain;

Step 2 -Warm oil on low to medium heat in a large rondeau or another wide, heavy-bottomed pot taking care not to burn it;

Step 3 -Break up the fermented fish and add to the warming oil;

Step 4 -Add the onions and sweat until translucent;

Step 5 -Add tomato paste and bay leaves;

Step 6 -Add garlic and gently caramelize tomato mixture;

Step 7 -Add the rinsed, drained rice to the tomato base and toast until it becomes fragrant and nutty, again taking care not to burn;

Step 8 -It's very important to work the rice on a low to medium heat flame;

Step 9 - Once rice is toasted, add the remaining ingredients;

Step 10 -Cover with warm water;

Step 11 -The broken rice water ratio is 1 1/4 quarts of broken jasmine rice to 1 1/2 quarts of water or fish fumet;

Step 12 -Cover the rice with a pot lid or aluminum and bring to a boil. Allow to cook for 20 minutes;

Step 13 -Once rice mixture starts to boil place the rondo or pot on a riser to keep the bottom from burning;

Step 14 -Alternatively, you can use an overturned sheet pan to similar effect;

Step 15 -Check the rice after 20 minutes so that it doesn't burn and remove from heat, keeping it covered to allow to steam for an additional 5 8 minutes off the heat;

Step 16 -Remove cover and fluff rice with a spoon or fork;

Step 17 -Spread the cooked rice onto sheet trays and allow to cool undisturbed;

Step 18 -To safely store rice, keep in the refrigerator at 38°F or below;

Recipe: Fish Sauce Peanut Brittle

ohoadmin — Fri, 13 Jun 2014 22:35:23 +0000

Recipe: Fish Sauce Peanut Brittle ohoadmin Fri, 06/13/2014 - 18:35 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/fishpeanut_1400x680.jpg.webp?itok=XKE0tLG4 June 13, 2014

By Casey Feehan — Social Media Manager

"There are no new ideas," the old saying goes. Yet every day a chef will challenge himself to disprove that statement, reimagining the experience of eating and bringing new life to the tried-and-true.

Take fish sauce, for example. The 2,000-year old staple of asian cuisine was recently upgraded to "it" condiment, but how to improve upon something with that kind of history? Enter Chef James Briscione's recipe for Fish Sauce Peanut Brittle, a creative twist on the salty, nostalgic sweet that's nothing short of surprising.

Fish Sauce Peanut Brittle

415 g sugar
88 g fish sauce
4 g chile
225 g peanut

In a heavy saucepan, stir together the sugar, fish sauce and chile. Place the pot over medium heat, swirling the mixture occasionally (do not stir). If you notice crystals forming around the edge of the pan, wipe the inside of the pot with a moistened brush to wash the crystals back into the mixture.
Continue cooking at a simmer until the mixture has a deep brown color (12-15 minutes). Carefully judge the color as the fish sauce will make the caramel look darker than it really is. When fully cooked, remove the pot from the heat and stir in the peanuts.
Immediately pour the mixture out onto a greased sheet of wax paper. Cool completely to harden, then break into smaller portions.

For more recipes by ICE Chef Instructors, click here.

Recipe James Briscione Desserts Fish & Seafood

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Recipe steps

Step 1 - In a heavy saucepan, stir together the sugar, fish sauce and chile;

Step 2 - Place the pot over medium heat, swirling the mixture occasionally (do not stir);

Step 3 - If you notice crystals forming around the edge of the pan, wipe the inside of the pot with a moistened brush to wash the crystals back into the mixture;

Step 4 - Continue cooking at a simmer until the mixture has a deep brown color (12-15 minutes);

Step 5 - Carefully judge the color as the fish sauce will make the caramel look darker than it really is;

Step 6 - When fully cooked, remove the pot from the heat and stir in the peanuts;

Step 7 - Immediately pour the mixture out onto a greased sheet of wax paper. Cool completely to harden, then break into smaller portions,

Alumni Interview: Florian Pinel

ohoadmin — Fri, 13 Jun 2014 19:16:28 +0000

Alumni Interview: Florian Pinel ohoadmin Fri, 06/13/2014 - 15:16 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Alumni%20Interview%20Florian%20Pinel_1400x680.jpg.webp?itok=CADg-Web June 13, 2014

By Casey Feehan — Social Media Manager

Technology and the culinary industry have been natural allies throughout history. From new tools and appliances to advancements in our scientific understanding of food, these innovations have helped chefs lighten their workload, augment their creativity and enhance the experience of eating.

Now more than ever, technology is setting new standards for how we cook, and ICE alumni are the ones leading the charge. In particular, Florian Pinel, IBM Senior Software Engineer and a graduate of the ICE culinary program, is at the forefront of this revolution, leading the research team for Watson's "cognitive cooking" project. But back when he was a student at ICE, Florian never imagined that he'd be the tech expert behind the world's coolest food truck.

What were you doing before enrolling at ICE?

I was working in the research division at IBM. I began there in 1999 after graduating from university in France. I was spending most of my weekends cooking at home, but I wanted to take my skills to the next level and work in a restaurant, with the idea of possibly opening one of my own someday. I checked out the major culinary schools in New York and chose ICE because it offered the best options in terms of program quality and schedule. I graduated in 2005.

Florian and ICE Creative Director Michael Laiskonis outside the IBM Food Truck.

Where was your externship? Did it help you make any particularly meaningful connections in the industry?

I did my externship at Danube—a Michelin-starred Austrian restaurant of David Bouley's (now closed). Since I was still working at IBM during the week, I worked on weekends and, on some occasions, weekday nights. Around the same time, I saw quite a bit of Cesar Ramirez, who was chef de cuisine next door at Bouley (before he moved on to open Brooklyn Fare).

What have you done professionally since graduating?

I continued working at Danube after my externship for almost three years until the restaurant closed in 2008. During that time, I rotated through all the stations in the kitchen: cold apps, hot apps, deep-fryer, seafood, and meat. Regretfully, I never made it to the pastry station: the desserts at Danube were great (Alex Grunert, the pastry chef, went on to work at Blue Hill at Stone Barns). When I create savory dishes, it's easy to manipulate those ingredients to do what I want, but pastry is still sometimes a struggle: there's a lot of experience and imagination needed for pastry work, in particular when it comes to achieving the perfect texture or an appealing plate composition. After Danube closed, I realized I was having a great time creating my own recipes, and eventually started a food blog, foodperestroika.com. The focus is on Eastern Europe and combines recipes, restaurant reviews, and travel reports. Throughout that time, I was still working at IBM, and I began research for the Cognitive Cooking project about two and half years ago.

Chef Florian Pinel (right), with Lav Varshney (left), a former IBM research scientist.

Are there any accomplishments of which you are particularly proud?

I think the best accomplishments are the ones still to come!

Briefly describe a day in your current career.

With all the interest in the IBM Food Truck, my days have become much busier in the past few weeks, and my schedule is packed with interviews, meetings and a lot of software engineering. While juggling a wide range of media requests, we've been simultaneously working to transform our prototype into an application that consumers would feel comfortable using in their kitchens every day. My favorite projects are those that involve helping someone create new recipes with our tool for an event. That's when I get to do some hands-on work in my kitchen or pay a visit to James Briscione and Michael Laiskonis at ICE to see what they can come up with.

From left: ICE Creative Director Chef Michael Laiskonis, Florian, and ICE Director of Culinary Development Chef James Briscione, in the IBM Food Truck.

What might people be surprised to learn about your job?

That IBM doesn't make computers anymore! Or that you can work at IBM and wind up creating cocktails as part of your job.

Where would you like to see yourself in the future?

At IBM, I'd like to deliver a cooking app that's useful to home cooks and chefs alike, and later investigate how computers can help us be creative in other domains. For example, can computational creativity help us take better pictures or create more exciting travel itineraries? Outside of that, I'd love to have an opportunity to write a cookbook! I have plenty of recipes on my blog, and tons of recipe ideas in my notes that I hope to try someday.

To read more about ICE's inspiring alumni, click here.

Alumni Interview

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Alumni Interview: Zac Young

ohoadmin — Wed, 21 May 2014 20:51:47 +0000

Alumni Interview: Zac Young ohoadmin Wed, 05/21/2014 - 16:51 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Bonus%20Misc-122.jpg.webp?itok=VOdT9eiC May 21, 2014

By Casey Feehan — Social Media Manager

Chefs get their inspiration from many different places, but it was a well-timed fortune cookie that helped ICE alum Zac Young realize that his future was in the kitchen. Since graduating from the Pastry & Baking career program, Zac has gained widespread recognition as a contestant on Top Chef: Just Desserts and has led the pastry team at some of New York's top restaurants.

We caught up with Zac to discuss life after ICE and ask for any advice he may have for current students!

What were you doing before you enrolled at ICE? Was there something that sparked your decision to attend culinary school?

ICE alumni Zac Young.

I was working in the wig department at Radio City Music Hall. I decided that baking cookies would be a fun hobby and found myself becoming obsessed with the balance of creativity and structure involved in baking.

Baking can be very precise: there are only so many alterations you can make within a recipe before it fails, and what I found was that I really enjoyed playing with those boundaries.

As the Christmas season was winding down, my mother called and said, "You don't talk about theater anymore: all you talk about are your damn cookies. Go to culinary school." That night, I ordered chinese food and the message in my fortune cookie said, "Some men dream of fortunes, some men dream of cookies." The universe was telling me something.

Where was your externship, and where have you worked since graduating? I was actually the first extern at Bouchon Bakery, and I burned down the microwave. Since then, I've been the Pastry Chef at Butter and Flex Mussels (including the Flex Donuts pop-up shops). I've also done development work for a large packaged food company specializing in boxed cake mix and frosting. Now I work for David Burke. Right now, my home base is David Burke Kitchen in SoHo, but we have so many new projects on the horizon – it's fun to be a part of something that's expanding.

What accomplishments are you most proud of?

I really love the little side projects I get to do, such as making dresses out of chocolate or creating a gingerbread version of the Chrysler Building.

What are the most valuable lessons you've learned from your time in the industry?

Show up early, leave late. Pay attention: listen to what your chef tells the other cooks and implement those things in your own work. Don't complain.

Zac MCs the 2013 Dessert Pro Magazine "Top Ten Pastry Chef" awards at ICE.

Briefly describe a day in your current working life.

I get to work at David Burke Kitchen in SoHo by 9:00AM and eat whatever is left over from breakfast (though I'm partial to just eating the fruit filling out of a danish). The sous chef and I go over prep lists and production for the day, and I make sure the station is set and ready for war before lunch picks up around 12:30PM. Lunch is tough because guests like to get in and out quickly.

At 2:00PM we start bread production for dinner service. We can easily go through 300 mini loaves of bread so I like to lend a hand: I call it our "Bread Party." Around 3:00PM we put out amenities for the hotel, which can include chocolates, cookies, cheese, birthday cakes, chocolate-stuffed strawberries and champagne. When 3:30PM rolls around, I chat with the other properties (Townhouse, Fishtail) about specials or upcoming events. At 5:00PM, I check the service station for dinner service. Pre-meal begins at 5:30PM with the front-of-house staff and we review the night's specials.

Once dinner service starts, I go back to the production kitchen and help with prep for the next day. My sous chef and I start inventory/ordering at 8:00PM, and we go over prep lists for the following morning. If there's a private party or event at the restaurant (and there always seems to be one), it's usually around 9:00PM that I put out their desserts, hoping that when 9:30PM comes I'll get to head home. But most nights it's closer to 10:30PM.

What might people be surprised to learn about your job?

How much work we do for the savory side of the kitchen: we make pizzas, potato rye crisps, savory flans, etc. I also help wherever help is needed in the kitchen. If that means plating hors d'oeuvres or expediting the line, so be it.

Where would you like to see yourself in 5 years?

This is my dream job, so I'm not really sure what more I could ask for. I guess we'll just have to wait and see!

To read about ICE's Pastry & Baking Arts Program, click here.

Alumni Pastry Arts Career Culinary Education

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Alumni Interview: Valerie Broussard

ohoadmin — Tue, 20 May 2014 21:08:40 +0000

Alumni Interview: Valerie Broussard ohoadmin Tue, 05/20/2014 - 17:08 May 20, 2014

By Casey Feehan — Social Media Manager

A graduate of ICE's Culinary Arts program, Valerie Broussard blazed a new trail in the field of foraging when she became Starwood’s first Forager and Director of Purchasing at the W Austin. Now heading up her own consulting company, she spends her time connecting with nearby farms and ranches, bringing local ingredients from artisanal producers to a larger audience in the community.

With a resume that includes positions like food stylist, recipe tester and private chef, Valerie is an inspiring example of how culinary school graduates can craft a unique path to success in the food industry.

What were you doing before you enrolled at ICE?

Valerie Broussard. Image courtesy of ValerieBroussard.com; photo by JBF Award Winner Jody Horton (jodyhorton.com).

I was working in the fashion industry by day and waiting tables by night. I've always been interested in food and was curious about what was going on in the kitchen, but wasn't sure I wanted to become a restaurant chef. ICE introduced me to other career options within the culinary industry.

What sparked your decision to attend culinary school?

One night, while covering a friend's coat-checking shift at the restaurant Po (this was back in the late 90's), I naively asked Chef Mario Batali how I could get behind-the-scenes work on his TV show, and he suggested I attend culinary school. So I did.

Where was your externship, and where have you worked since graduating?

I externed at JoJo and stayed on in a paid position for a few months after completing my required hours. I then worked in test kitchens, such as Martha Stewart Living and the Food Network.

I've done freelance work as a food stylist, writer, recipe tester, and private chef, and spent some time in retail shops like Balducci's and Citarella as well. After all that, I left NYC for a year-long Master's program in Food Culture and Communications at the University of Gastronomic Sciences in Italy.

When I returned to the States I worked as a buyer at an organic events facility in Austin, TX, and then became Starwood Hotels & Resorts' first Forager at the W Austin. It was a purchasing position that allowed me to focus on sourcing local, sustainable and artisanal ingredients, along with training the hotel staff of 300 people about recycling and composting in the role of the property's Sustainability Champion.

What accomplishments are you most proud of?

I'm especially proud of the volunteer work that I do with two non-profit organizations: Slow Food Austin and Les Dames d'Escoffier.

Valerie Broussard. Image courtesy of Austin Chronicle; photo by John Anderson.

What are the most valuable lessons you've learned from your time in the industry? Be open-minded, don't burn bridges, be humble and work hard. But it's also important to find balance and avoid burning yourself out.

Tell us about a typical day in your working life.

I recently started V. Broussard Consulting, specializing in Food and Beverage Sourcing and Sustainability. Every day is different. On market days I stop by farm stands and farmers' markets to stay up to date on local availability, to do my personal grocery shopping and to meet with purveyors that I may want to connect my clients with – right now I've got a variety of foodservice operators, including restaurants, caterers, a bakery and even a local rancher. Other days it's lots of meetings, research, emails and networking.

What might people be surprised to learn about your job?

That it even exists! I often get the question "Do you know of anyone else doing this?"

Where would you like to see yourself in 5 years?

I'm happy as long as I continue to grow and learn while supporting the people who grow and create great food.

Alumni Business of Food Career Culinary Arts

Recipe: Celebrate 50 Years of Nutella

ohoadmin — Tue, 20 May 2014 19:36:38 +0000

Recipe: Celebrate 50 Years of Nutella ohoadmin Tue, 05/20/2014 - 15:36 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Recipe%20Celebrate%2050%20Years%20of%20Nutella1400x680.jpg.webp?itok=abWfdWSY May 20, 2014

By Casey Feehan — Social Media Manager

Five decades may have gone by, but Nutella remains as sweet as ever. The beloved chocolate-hazelnut spread celebrates its 50th anniversary this year with a nation-wide, 16-city food truck tour.

In light of the tour, ABC News turned to chefs across the nation, including ICE's own Director of Culinary Development, Chef James Briscione, to develop iconic Nutella desserts that celebrate the local culinary culture of each of the truck's 16 stops. James chose to reinterpret Bananas Foster, a classic New Orleans dessert invented in the 1950s. It's difficult to imagine caramelized bananas and rum leaving room for improvement, but a whipped Nutella cream transforms the dish into a celebration-worthy stunner.

Bananas Foster Tartlet with Nutella Cream

Yield: 4 servings

For the Frangipane:

Ingredients:

¼ cup granulated white sugar
Pinch salt
3 tablespoons unsalted butter
1 large egg
½ teaspoon pure vanilla extract
½ cup finely ground hazelnuts or almonds
1 fl oz dark rum
2 tablespoons all-purpose flour

Instructions:

Combine the sugar, salt, and butter in a bowl and beat with an electric mixer until light and fluffy.
Add the egg, vanilla, and rum; continue mixing until fully incorporated.
Add the ground nuts and flour and fold together until smooth. Refrigerate until ready to use.

Excess frangipane may be stored refrigerated up to 2 weeks.

For the tartlets:

Ingredients:

4 (4-inch) rounds puff pastry
2 ripe bananas
Granulated sugar, as needed
1 cup heavy whipping cream
½ cup Nutella

Instructions:

Preheat oven to 375° F
Place the rounds of puff pastry on a parchment paper-lined baking sheet. Spread the frangipane on the dough, leaving an approximately ¼ inch border. Bake the tart until the crust is risen around the frangipane and lightly browned. Remove from the oven and cool on the pan.
Thinly slice the bananas and tile over the tarts. Spread a thin, even layer of sugar over the tart and brûlée with a torch.
Pour the cream into a chilled bowl and whisk to soft peaks. Place the Nutella in a separate bowl. Whisk half of the whipped cream into the Nutella. Add the remaining cream and fold together until smooth and lightened.
To serve, place the brûléed tart in the center of a plate and top with the Nutella cream.

Desserts Special Events