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In fact, it’s one of the reasons he enrolled in pastry school in the first place. “Fridays in Switzerland were ‘Strudel Day,’ so I made strudel by myself all day,” he says of his time working at the

“You cannot believe how happy we are to be back here live in Chicago,” remarked Fred Seegal, the James Beard Foundation’s Chairman of the Board. “I’m extremely proud of all the things that we’ve

Operating as temperature-controlled water environments, immersion circulators can be used to sous vide a variety of proteins — including eggs. “Back in the day when I worked brunch at the restaurant

“To see our students live at graduation, after two years of COVID-19 and many other stressful events, was both uplifting and touching,” says Lead Chef of Health-Supportive Culinary Arts, Elliott Prag

As the weather gets warmer, we find ourselves looking towards crisp ingredients to satiate our appetites, like vibrant asparagus, spring peas and an abundance of herbs. “I love all the greens,” says

When it comes to poutine, you’d be hard-pressed to find a chef — or anyone, really — who doesn’t like the hefty bar snack. Hailing from Québec, poutine is a combination of French fries tossed with

It was during her high school years and her enrollment in City-As-School (CAS) where she began navigating the world of hospitality, working as an apprentice under Annemarie Colbin at the Natural

Start by making a roux of equal parts of flour and butter. The darker the roux, the deeper the flavor. Then, add in the beer. For his beer cheese recipe, ICE Chef-Instructor Chris Arturo typically

We’re officially in spring, and our recipes are singing songs of fiddlehead ferns, asparagus, artichokes and fresh peas. When asked what he’s turning to this season, ICE Director of Culinary Affairs

Restaurateur Henry Meer says the most important piece of restaurant equipment isn’t labor or gas and electricity, but is, in fact, the garbage bin. “It’s hugely important to your bottom line,” he says

Potato starch is exactly what it sounds like, starch that has been extracted from tubers with high starch content, washed and then turned into powder. “The wonders of a modified starch, such as potato

Sabrage, or the act of sabering a Champagne bottle, is quite the party trick, and ICE students at our Los Angeles campus were lucky enough to learn the proper technique by Chef Lachlan. Enroll in the