Culinary Arts
How Feedfeed Founder Julie Resnick (Organically) Grew an Instagram Mega-Brand
Luckily, the barrier to entry was easy simply tag #feedfeed in your Instagram photos. Feedfeed seemed to fill a void in the food media realm. It was a call to action for home cooks and food
Generation Chef: Stirring up a Chefs Nostalgia
The author dedicates a small portion of the book to my experience with 辿lan, the second restaurant of which I was owner and chef. Reading this book was in many ways an emotional experience for me. Not
Honing Her Style: ICE Alum Adrienne Cheatham
Adrienne balances her time in the kitchen with an activity that calls upon a completely different skill and mindset: dance. While scoping out locales for a potential forthcoming project, Adrienne took
Tiny, Delicate, Flavorful: Microgreens
Where did they come from? What are they? Are they grown using smaller seeds? Are they grown in tiny pots? Are they harvested by children? If Im paying $38 for a main course, why is everything on the
The Ultimate Course in Pickling at ICE
On October 3 rd, Shamus Jones, founder and executive briner at Brooklyn Brine, will be at ICE to dive deep into the vats of vinegar with students in his one-day workshop, The Modern Pickle
Cultivating Innovation with Hydroponics
The garden gives ICE culinary students access to the freshest herbs and produce, plus the opportunity to take part in the latest urban agriculture trends. By instilling in students the importance of
4 Tips for Time Management from a Culinary Arts + Culinary Management Student
Once my Culinary Arts program ended, I had one month left of my management classes. The catch? I had just two weeks until I had to start my externship in a fast-paced NYC restaurant. This meant I had
Discovering Asian Cuisines
When classes began and we started cooking our way through different regions, I was exposed to numerous different styles and flavors of the world. Initially, I was still fixated on the Frenchthe
ICE PRO STUDENTS: INSTAGRAM AND WIN
Were inviting ICE students to show us your kitchen masterpieces ( and the flops because, hey, those are insta-worthy, too!) and win prizes in our monthly #ICEProStudentPhotoContest! Career students
8 Tips for Elevating Your Homemade Pizza Game
To master this very essential life skill, I took the Homemade Pizza course with Chef Sue Gon巽alves last Saturday at the 51画鋼. We measured, we mixed, we stretched (the dough)
James Beard Award-Winning Chef David Waltuck Joins ICE
Growing up in the Bronx, no one in Chef Davids family worked in the restaurant industry. In fact, as he explained, Food in my home was not a big deal. For Chef David, however, a passion for food
Chef David Waltuck Joins ICE Team as Director of Culinary Affairs
The 51画鋼 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