Marissa Xiong

Insights Into the Hospitality & Management Industry

abaker — Mon, 01 May 2023 17:18:33 +0000

Insights Into the Hospitality & Management Industry abaker Mon, 05/01/2023 - 13:18 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/hospitality-panel-HERO.jpg.webp?itok=Harx03wn May 1, 2023

By Marissa Xiong

On Monday, April 10, ICE hosted three titans in the hospitality industry for an informative panel discussion.

The event featured Joon Choi (Dinex Group), George Constantinou (Mil Gustos Hospitality Group) and Keith Treyball (Fox Lifestyle Hospitality Group).

ICE’s Director of Strategic Operations and Dean of Restaurant & Culinary Management, Brian Konopka, hosted and moderated the panel.

The speakers gave a wide range of entrepreneurial advice, and hospitality-minded students asked in-depth questions. Above all, the panelists emphasized the importance of reflection and personal growth.

“Mistakes are a part of building who you become,” Treyball says. “You beat yourself up, but it’s part of how you get to where those mistakes don’t come back to you. Every day that restaurant door opens, you’re going to be presented with a whole new set of problems, no matter how long you’ve been in the business.”

Constantinou offers a different perspective.

“I would tell [my younger self] that it’s all going to work out," he says. "Don’t sweat the small stuff, don’t focus on the little things. It’s all going to work out.” Stay focused on the bigger picture, he adds. “You’re a hard worker, you’re quick to make decisions...I focused on too many things that took me away from the main goal.”

To the students, Choi emphasized the importance of building relationships at ICE and beyond.

“It’s very important to not reduce relationships to numbers,” he says. “I encourage everybody who’s getting into this business to build those relationships, because that’s going to stick with you for a long time.”

Watch the replay of the panel on ICE's YouTube channel.

Read more ICE event recaps

Tourism, Travel & Hospitality Management Restaurant Management Special Events Demos & Lectures

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Business of Food

Celebrating International Women’s Month 2023

abaker — Wed, 19 Apr 2023 15:36:17 +0000

Celebrating International Women’s Month 2023 abaker Wed, 04/19/2023 - 11:36 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/womens-panel-HERO.jpg.webp?itok=92zXAIO6 In celebration of International Women’s Month, ICE hosted a panel with four successful industry insiders April 19, 2023

By Marissa Xiong

Women are the backbone of the hospitality industry.

Women quite literally staff America's restaurant kitchens. According to the National Restaurant Association's 2022 restaurant statistics report, women comprise over half of the workforce staffing food service establishments.

The NRA also reports nearly half of the United States' restaurant firms are at least 50% owned by women — which is a higher percentage of women-owned businesses than in the US private sector overall.

During International Women's Month and every month, ICE acknowledges and honors the continuing leadership of the incredible women in the hospitality industry. This year, on March 30, ICE organized a panel of women in the culinary field to share their experiences with students.

The panel featured Emily Yuen (Lingo), Helen Nguyen (Saigon Social), Ali Rosen (Potluck with Ali) and Luisa Caicedo (Wayan) came to ICE to speak to students. Of the four panelists, Nguyen and Caicedo are both ICE alumni. Students asked engaging questions and the chefs gave inspirational advice about the restaurant and food media industry.

After a round of rapid-fire icebreakers by co-hosts Abbe Lewis, ICE's Content Director, and Lisa Preti, Assistant Dean of Students, the chefs dove into topics like restaurant ownership and mental health. From being working parents to opening restaurants together, the four panelists had a lot to talk about with their experiences in food. The panelists shared their secrets to persevering in a challenging industry.

“[It’s important] to know what part brings you joy,” Ali says. “You need to tap into what it is that you love about this industry that is not external, but internal. As long as you keep your love of why you’re working in the food space, it’s what will keep your mental health in the right place.”

“I used to be frustrated by all the things I couldn’t control,” adds Chef Luisa. In the ever-changing world of food, she advises students to keep focus on their long-term goals. “It’s a tough industry, but at the end of the day, there’s a rewarding feeling that gets you through it all.”

Related: Female Restaurateurs Form RE:Her to Empower Women Entrepreneurs in LA

The panelists also emphasize the importance of taking advantage of opportunities as ICE students.

“It’s so incredibly important — I can’t stress enough — how valuable the family and foundation at ICE has been for networking,” says Chef Helen.

“Surround yourself with people that support you, like genuinely support you,” adds Chef Emily. “Sharing your journey and your struggles, they’ll share a story, and you’ll have similarities and support each other.

Find the full recording of the panel on YouTube.

More like this: Culinary Career Advice from Female Leaders

Demos & Lectures

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People

ICE Chef-Instructor Chris Arturo Inducted into Academie Culinaire de France

abaker — Thu, 23 Feb 2023 20:07:53 +0000

ICE Chef-Instructor Chris Arturo Inducted into Academie Culinaire de France abaker Thu, 02/23/2023 - 15:07 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/LydiaLeePhoto-AcademieCulinaire-Cocktail-ConsulatNY-5256-HERO.jpg.webp?itok=In5eLTmd Courtesy of Lydia Lee Photo. For its 8th annual gathering, ICE hosted the Academie Culinaire de France for a weekend of culinary events and honors. February 24, 2023

By Marissa Xiong

Over the weekend of February 3rd, ICE partnered with the Academie Culinaire de France to host the 8th annual gathering of ACF USA & Canada.

Over the course of the three day event, ICE’s Director of Culinary Affairs, Chef Hervé Malivert and Chef-Instructor Christopher Arturo represented ICE in various culinary showcases.

The final evening of events culminated in Chef Chris’s induction into the Academie as an official member.

Founded in 1879, the mission of ACF is “to defend, improve, and transmit French culinary art on a global basis,” per the organization’s website. As part of these directives, members facilitate the innovation of French technique, maintain its integrity and showcase its quality to the world. ICE is a longtime partner and supporter of ACF’s work in the culinary world.

During the weekend’s events, ACF celebrated the continued growth of its USA and Canadian delegations over the course of 2022.

On Saturday, February 4, ICE hosted a full day of knowledge-sharing events. Chef Hervé presented innovations in tea and recipes alongside François-Xavier Delmas, founder of Palais de Thés tea company. Finally, Sunday evening brought the Hunting & Friendship Gala Dinner, where Chef Chris prepared a six-course dinner service in partnership with the Ritz-Carlton and José Andrés Group.

Most importantly, Chef Chris was inducted over the weekend as an official member of ACF. He was presented with the badge of the Academie, a 16-pointed star representing the occupations that the culinary industry is founded upon.

To Chef Chris, this was the culmination of a career dedicated to French cooking and teaching.

Read more about Chef Chris

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A post shared by Chris Arturo (@chefchristopherarturo)

“I never want to stop learning,” says Chef Chris. “On Saturday’s sharing of knowledge event, there was 150 years of knowledge in that room that I could pull from. When I had the opportunity to be a part of this academy, with all this knowledge, it was an absolute no-brainer for me. You can always learn something from someone.”

Chef Chris teaches French technique to students at ICE all the time.

“I consider it to be the bedrock foundation of how we should cook," he says. "We can build upon it all the time, but if we don’t master the basics there’s very little point in trying to move forward. These techniques are used everywhere on the planet.”

And as a newly-inducted member, Chef Chris is eager to take on the mission of the Academie.

"One of the reasons why I love French cuisine so much is because I was trained really well by very good chefs in the French technique, so that’s the style that I teach," he says. "Teaching has been the absolute joy of my life.”

Recipes from Chef Chris:

Awards and Honors

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Culinary Arts

How to Plan The Perfect Valentine’s Day Meal

abaker — Mon, 13 Feb 2023 17:44:24 +0000

How to Plan The Perfect Valentine’s Day Meal abaker Mon, 02/13/2023 - 12:44 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/valentines-day-menu-oyster-HERO.jpg.webp?itok=dTzCHAsN Try these Valentine's Day meal ideas from our chef-instructors at ICE that you can make in your own kitchen. February 12, 2024

By Marissa Xiong

Valentine’s Day — and Gal-entine's Day! — is here once again, and there's no time like the present to plan your perfect night in.

Beyond the requisite dozen red roses and champagne, making a Valentine's Day meal for your friend or loved one is a great way to add a personal touch to your preparations.

Here, we’ve compiled a list of Valentine's Day meal ideas you can make at home to celebrate.

Appetizers & Openers

Fig & Ricotta Toast

This easy appetizer is specially formulated for Valentine’s Day: figs and honey have been regarded as powerful aphrodisiacs throughout history, plus, they're a simple yet tasty combo. Add arugula and shallots to create a more complex flavor profile that is sure to impress.

Oysters with Champagne Mignonette

Oysters are also regarded as an aphrodisiac, and ICE Chef Joshua Resnick’s sweet mignonette utilizes champagne to up the wow factor.

“I like an East Coast oyster that’s not overly briny,” Chef Joshua recommends. This is a luxurious opener that will set the tone for your romantic meal.

Charcuterie Board

A classy way to start any meal, the charcuterie board is highly customizable to fit every taste. While traditional selections include meats and cheeses, you can put anything you desire on your board. If you’re looking for inspiration, our chefs suggest a balance between fatty, sweet and vinegar-forward flavors.

Entrees

Sous-Vide Steak

For those who like to stick to the classics, a medium-rare steak is the way to go. To better control the cooking process, try your hand at sous-vide. Be sure to allocate up to 24 hours for the steak to marinate before cooking. The ribeye is a popular cut; keep the bone for added flavor.

Grapefruit Salmon

Seafood lovers will definitely want to try this easy salmon recipe. Slow-roasting your fillets ensures full control over the cooking method, and infuses the grapefruit with the salmon. The honey glaze adds a hint of sweetness and finishes it with a cauliflower-cilantro puree for a meal that brings on the flavor.

Plant-Based Pasta

If you’re looking for a plant-based recipe, try any of these easy tricks to replace pasta elements with mushrooms and veggies without sacrificing flavor or presentation. Or, replace your wheat noodles entirely with spiralized veggies that are just as delicious as traditional pasta. You can also check out this quinoa pasta recipe for a fully vegan meal.

Dessert

Vegan Chocolate Recipes

No Valentine’s Day meal is complete without chocolate. If you’re skipping the traditional chocolate strawberries this year, try Chef-Instructor Olivia Roszkowski and Chef-Instructor Celine Beitchman’s easy vegan chocolate recipes. In particular, the chocolate truffles are a perfect end to a meal and great to prep ahead of time.

Wine

Romantic Rosés

Dean of Wine Studies Scott Carney curates this list of his most romantic recommendations for a bubbly rosé, in partnership with Forbes.

“Sparkling wine skills have improved dramatically over time,” he says. “This year, we will turn to bubbles, rosé bubbles, to celebrate the holiday.”

Champagne Cocktails

For those that prefer a mixed drink, Director of Beverage Studies Anthony Caporale demonstrates three Champagne-based cocktails you can make at home — complete with expert mixologist tips to add some extra flair to your homemade cocktail experience.

Non-Alcoholic Vinegar Shrub

Finally, for those who are non-alcoholic, Chef Celine explains how to create a balanced, fizzy drink using balsamic vinegar and seasonal herbs. These are hydrating and healthy and produce a beverage with flavor and complexity without the alcohol.

Valentine's Day Recipe Appetizers Dinner Desserts

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Recipes

Recipe: Homemade Tater Tots

abaker — Thu, 02 Feb 2023 17:27:08 +0000

Recipe: Homemade Tater Tots abaker Thu, 02/02/2023 - 12:27 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/tater-tots-BLOG%20%282%29.png.webp?itok=l1efuuie Upgrade your tot game with a schmaltzy twist February 2, 2023

By Marissa Xiong

In all its glorious shapes and forms, potatoes are a permanent fixture in modern fast food.

For National Tater Tot Day, we’re celebrating a school lunch classic with a hearty spin: Lead Chef and Operations Manager, Joshua Resnick, shows us his Schmaltzy Tater Tots recipe.

For those not in the know, schmaltz is rendered chicken fat. It was historically used in Ashkenazi Jewish cooking, when communities in Northern Europe lacked access to traditional vegetable oils. Rendering poultry fat was an easy way to create an animal-based cooking oil that aligned with kosher dietary laws.

But why use schmaltz instead of vegetable oil for tater tots? According to Chef Joshua, it all comes down to flavor.

“Vegetable oil is a great neutral oil for frying but it doesn’t add anything flavor-wise,” he says. “Schmaltz, on the other hand, provides a richness to the dish without overpowering the potato flavor.”

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Chef Joshua recommends completing the rendering process while preparing your tater tot mixture. You can leave it simmering in the background and check it occasionally to ensure the chicken pieces don’t burn.

The time has come to get you some tots — here's how to make this gourmet snack at home.

Schmaltzy Tater Tots

Yield: 4 side-size servings

For the schmaltz:

3 pounds chicken skin
Water

For the tater tots:

2 pounds Russet potatoes, peeled and quartered
1 tablespoon corn starch
Salt & freshly ground black pepper, to taste

For the Schmaltz:

Process chicken skin in a food processor until a paste forms. Transfer to a pot and add enough water to just cover the skin. Place on stove over medium-high heat.
Once water starts to bubble, stir the mixture and lower the heat to a low simmer. As the mixture cooks, you should see a layer of golden fat cook out of the skin before turning into a milky yellow mixture.
Allow the pot to cook out until the liquid in the pot is clear, but do not let chicken pieces brown.
Strain through a fine mesh strainer into a clean pot.

For the Tater Tots:

Prepare the tater tot mixture while schmaltz is rendering. Place cut potatoes in a pot with enough cold water to cover all the pieces. Add 1/2 tablespoon salt and place over high heat to bring to a boil.
Once the pot boils, lower to a simmer. Cook the potatoes until a paring knife or cake tester goes in and out without resistance.
Strain the potatoes and allow to cool until they can be handled. Grate the potatoes on the large side of a box grater into a bowl.
Season with salt & pepper to taste. Fold in cornstarch until thoroughly mixed.
To shape, separate the mixture into tablespoon-sized portions and form into a rounded shape with flattened ends. Place the shaped tots on a tray with parchment or wax paper. While shaping, heat schmaltz to 350˚F.
Once schmaltz is hot, use a spider or slotted spoon to carefully lower the tots into the hot fat. Ensure they don’t stick to the bottom of the pot or each other. Fry until golden brown, then transfer to a bowl.
Season with salt. Serve hot with your choice of toppings.

More from Chef Joshua: Sephardic Charoset Recipe

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Recipes For the Schmaltz;
Step 1 - Process chicken skin in a food processor until a paste forms. Transfer to a pot and add enough water to just cover the skin. Place on stove over medium-high heat; Step 2 - Once water starts to bubble, stir the mixture and lower the heat to a low simmer. As the mixture cooks, you should see a layer of golden fat cook out of the skin before turning into a milky yellow mixture; Step 3 - Allow the pot to cook out until the liquid in the pot is clear, but do not let chicken pieces brown; Step 4 - Strain through a fine mesh strainer into a clean pot; For the Tater Tots;
Step 1 - Prepare the tater tot mixture while schmaltz is rendering. Place cut potatoes in a pot with enough cold water to cover all the pieces. Add 1/2 tablespoon salt and place over high heat to bring to a boil; Step 2 - Once the pot boils, lower to a simmer. Cook the potatoes until a paring knife or cake tester goes in and out without resistance; Step 3 - Strain the potatoes and allow to cool until they can be handled. Grate the potatoes on the large side of a box grater into a bowl; Step 4 - Season with salt and pepper to taste. Fold in cornstarch until thoroughly mixed; Step 5 - To shape, separate the mixture into tablespoon-sized portions and form into a rounded shape with flattened ends. Place the shaped tots on a tray with parchment or wax paper. While shaping, heat schmaltz to 350˚F; Step 6 - Once schmaltz is hot, use a spider or slotted spoon to carefully lower the tots into the hot fat. Ensure they don’t stick to the bottom of the pot or each other. Fry until golden brown, then transfer to a bowl; Step 7 - Season with salt. Serve hot with your choice of toppings; Corner Brush Strokes Orange Off

A Brief History of the Croissant

abaker — Mon, 30 Jan 2023 18:19:05 +0000

A Brief History of the Croissant abaker Mon, 01/30/2023 - 13:19 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/Breads-Croissants-HERO.jpg.webp?itok=y_9UAi8K Learn all about the iconic Viennese-turned-French pastry January 30, 2024

By Marissa Xiong

Rich, flaky and the perfect complement to your morning cup of coffee, the croissant is the quintessential French pastry. But how did the croissant come to be?

To celebrate National Croissant Day, we’re taking a deep dive into the history of the croissant, complete with input from ICE’s Director of Pastry Research & Development, Chef Jürgen David.

Across various accounts of croissant history, most sources agree that it originates from Austria as the kipferl. Made from a yeasted wheat dough, the kipferl is a baked bread roll common in Central Europe. Records state that the kipferl has been around as early as the 13th century, but many believe it may be even older. Popular myths attribute its invention as a celebration of the Ottoman Empire’s defeat in the Battle of Vienna; the crescent shape represented the moon on the Ottoman flag.

“These stories are almost certainly untrue,” Austrian native Chef Jürgen says.

Regardless of the kipferl’s origins, it would migrate to France later in the 19th century.

In another common legend, Marie Antoinette is said to have introduced the kipferl to French court, homesick for foods from Austria. While it’s a romantic story, there are no historical records to back up this retelling.

The earliest recorded introduction of the kipferl to France occurred in 1839, when Austrian artillery officer August Zang founded a Viennese bakery in Paris. Parisians fell in love with the kipferl (and with Viennese baking as a whole), and imitated the bread in their own shops. The name "croissant" also began appearing in historical record, referring to the crescent shape of the bread.

In 1915, Sylvain Claudius Goy recorded the first-known French version of the croissant recipe. Instead of brioche dough, as August Zang used, Goy transformed the recipe to use a laminated yeast dough. Lamination involves folding butter and dough to create thin, flaky layers of pastry.

And thus, the iconic French pastry we know and love today was born.

Read More: The History of Crêpes

Most of us today are familiar with frozen croissants, accessible at grocery stores, bakeries and restaurants. They're a relatively new invention born of innovation.

As technology modernized, the Sara Lee corporation in America pioneered a method to freeze croissant dough for shipping in 1981. The frozen dough only needed to be quickly baked before serving. This allowed businesses to employ unskilled labor and for people to make croissants at home with ease.

Through its many evolutions, food experts and historians agree that the croissant has become a uniquely French pastry. The French government even named it as the national French product in 1920.

Many other countries also have their own spin-offs of the croissant. From Spain’s cream-filled Xuixo to the American fast-food croissan’wich, it’s truly a staple of modern global cuisine.

Chef Jürgen, who learned pastry arts in Vienna, Austria, is a croissant connoisseur.

“When I worked in Switzerland, my job was to roll the croissants in the morning and it was the best thing,” he says. “I’m a big fan of anything laminated. There aren't any special tricks, and it’s fun to roll out all the layers.”

His favorite is a good old-fashioned curved croissant, plain and simple. As he puts it: “I just love making — and eating — croissants.”

Baking Arts Pastry & Baking Arts

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Pastry & Baking Arts

How to Make a Charcuterie Board

abaker — Thu, 19 Jan 2023 16:56:55 +0000

How to Make a Charcuterie Board abaker Thu, 01/19/2023 - 11:56 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/charcuterie-board-chris-arturo-HERO.jpg.webp?itok=XgCk7rTd January 19, 2023

By Marissa Xiong

There's a reason the charcuterie board is a time-honored tradition — and a dinner party favorite.

As the perfect centerpieces for parties, picnics and more, charcuterie boards are all the rage.

Traditionally served as an array of meats and cheeses, this dish is familiar to any modern foodie or chef. But what exactly is charcuterie, and more importantly: how do you make a charcuterie board?

Luckily, ICE New York Culinary Arts Chef-Instructor Chris Arturo is here to:

Explain how to make a charcuterie board
Drop some traditional and unique charcuterie board ideas

But first, a brief history lesson.

What is a Charcuterie Board?

Charcuterie (“char” for flesh + “cuit” for cooked) dates as far back as 15th century France. Salt-cured meats and organ pieces, often in the form of sausage, were sold in a charcuterie shop. This practice was rooted in the belief that no parts of the animal should go to waste.

Charcuterie 101

Now, charcuterie has evolved into an art form that comprises many different foods and styles. From Michelin-starred restaurants to picnics in the park, charcuterie boards are the centerpiece of any event or evening. It's a guaranteed crowd-pleaser.

How to Make a Charcuterie Board

Today's simple charcuterie board typically contains any combination of meats, cheeses, nuts, fruits, and crackers or bread. Regardless of what your personal preferences are, balance is key.

“I try to go for umami in all things,” Chef Chris says. “For me, I want fatty, sweet and vinegar-forward flavors in my board.”

Though Chef Chris builds his boards with vastly different items, meat must-haves include:

Cured pork
Cured beef
Something ground and cured (like a soppressata)
An emulsified item (like a mortadella)

Chef Chris’s favorites include jamón Serrano, mortadella and culatello. Then, he adds peppers and nuts for some non-meat options, rounding out the board with honey to balance out the salt and fat.

As for accoutrements, follow your heart.

“I don’t think there are any overrated accoutrements,” Chef Chris says.

If you’re looking for inspiration, though Chef Chris believes mostardas are "heavily underutilized.”

Other popular picks include olives, pickles, hummus, fresh fruit, and chocolate. (He'd also like to see more spice-forward pickled peppers.)

Charcuterie Board Ideas

Though traditional charcuterie boards are typically adorned with savory components, the board format is very flexible and can fit into most meals and lifestyles.

One idea is to create a dessert charcuterie board with fruit, marshmallows and homemade candy bars. Or, if you're hosting an adventurous crowd, you could try out the charcuterie board's ever-trendy cousin the butter board. Multi-course charcuterie-themed party, anyone?

Traditional charcuterie boards can also be easily adapted for vegetarians and vegans by replacing the meats with store-bought or homemade plant-based options. For an extra touch of fanciness, you could even age your own vegan cashew cheese.

At ICE, all Culinary Arts chef-instructors teach charcuterie boards as a part of the curriculum. Chef Chris' personal favorite topics are old-school terrines and pâté en croutes.

“Even if I started some of my cured meats on the first day, most likely students will have been out of school for a year or two by the time they’re done," he says "Therefore, I like teaching the methods of using scrap and underutilized/inexpensive cuts to make more cooked charcuterie.”

Learn all about charcuterie boards and more in ICE’s Culinary Arts program.

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Culinary Arts

Culinary Arts Student Featured on Rachael Ray Show

abaker — Tue, 10 Jan 2023 21:21:55 +0000

Culinary Arts Student Featured on Rachael Ray Show abaker Tue, 01/10/2023 - 16:21 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/alessandra-rachael-ray-hero.png.webp?itok=KHBisXgm January 11, 2023

By Marissa Xiong

Alessandra Ciuffo, a Culinary Arts student at ICE's New York campus, was featured on the Rachael Ray Show — again.

On Monday, January 9, 2023, Alessandra returned to Rachael Ray’s kitchen after her first appearance in 2014, where she guest-starred as an aspiring chef at just 12 years old. This time, she discussed her post-graduate journey and how she pivoted from her Fordham University degree into pursuing food full-time at ICE, where she’s learned about everything from knife skills to herb identification.

“It’s so amazing,” Alessandra says. “Food has always been my passion, and unfortunately it always took a backseat to everything else in my life… but now, I get to go in every day and do what I love.”

She plans to graduate in June after completing the final part of the Culinary Arts curriculum, a two-month externship spent working in a professional kitchen.

Check out a clip of Alessandra’s segment from Monday’s episode.

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Culinary Arts