“I’ve been drawn to the kitchen from a very young age,” said Dom. “Culinary school was a natural fit.” Dom’s Culinary Arts degree from ICE gave him the fundamental tools for thriving in the kitchen...
The Institute of Culinary Education welcomes award-winning David Waltuck as Director of Culinary Affairs Chef David has enjoyed an illustrious culinary career. During his 30-year tenure as executive...
From homey treats (gourmet cookies and rice crispy squares from Willa Jean’s Kelly Fields) and playful presentations (push-pop trifles from Franck Iglesias of Foxwoods Resort Casino) to the truly...
The judges panel was a veritable "who's who" of the country’s top chefs, including: Daniel Boulud – Chef/Owner, Restaurant Daniel, DINEX Group, 4-time James Beard Award winner, including "Outstanding...
Each episode of the show introduces viewers to a new baking tip or technique. "The sixth season of the show is particularly special to me, with talented culinary students joining me on each episode,”...
Featuring contemporary plate styles from the Front of the House dinnerware portfolio, Chef Michael’s tutorial unveils the many ways chefs can express their creativity. {"preview_thumbnail":"/sites...
Recently, ICE was thrilled to host an exclusive listener cocktail party for fans of NYC radio stations Z100 and Power 105.1. Hosted by Bethany Watson of Z100’s Elvis Duran and The Morning Show and...
Core Knife Tips: The average cook only needs three knives in the kitchen: a chef’s knife, a paring knife and a serrated knife. The first is for general slicing, dicing and cutting. A paring knife is...
This year, a team of three ICE pastry students—Pooja Jhunjhunwala, Marcela Torres and Anne Roche—entered the competition’s Junior Pastry Challenge. Mentored by ICE Chefs Kathryn Gordon and Michael...
Peter explains: “There are so many things that I thought I knew, but coming to ICE taught me the actual technique behind cooking. My skills increased tenfold.” What’s more, Peter was able to fund part...
