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A portion of ICE's Culinary Arts curriculum involves learning how not to be that person. The final week of Module 3 is dedicated to one thing: plating. Sure, you learn delicious new recipes using

Just a few weeks ago, at the request of the Lithuanian Embassy in the U.S., I was offered an opportunity to flex my culinary muscles in new ways by preparing multi-course dinners for two events in

My acceptance of an ICE teaching position was predicated with the following condition: that I could develop classes that had nothing to do with Spanish cuisine. This stipulation stemmed from my

ICE has admired and supported STREETS' efforts since the organization's inception in 2009. Based in Hoi An, Vietnam, STREETS provides culinary and hospitality career training to poor and disadvantaged

In 2013, Chef Rachel Yang’s Seattle restaurant Joule ranked 9th on Bon Appétit’s “Best New Restaurants” in America list—an honor that was soon followed by a spot (two notches up) on Seattle magazine’s

In previous years, I have spent this same weekend glued to my twitter feed in a jealous rage, following along as my favorite celebrity chefs hobnob with each other, posting blurry cell phone photos of

Thanksgiving—arguably the biggest day of the year for home-cooked meals—is fast approaching, and aspiring home chefs will find themselves in the spotlight yet again. To provide the adventurous cooks

A trail is a combination of a job interview and a trial work shift. Basically, it’s an interview that can last anywhere from 6 to 10 hours. This is how every person cooking in a kitchen gets a job

Alain Ducasse was trained in some of the best European kitchens, notably Moulin de Mougins under legendary chef Roger Verge, where he learned Provençal cooking, now his trademark. The list of Chef

Today, Madrigale is the Head Sommelier of Bar Boulud, Boulud Sud and Epicierie Boulud (some of the restaurants of Chef Daniel Boulud’s Dinex Group empire). In 2012, he won Wine Enthusiast’s Sommelier

While some might deem these two an unlikely couple, an afternoon spent at ICE with Vidal and Harney would convince any skeptic. Tea and chocolate, much like wine and cheese, can complement and enhance

As my class has sailed (relatively) smoothly through the basic knife skills, stocks, and sauces of Module 1 and transitioned into the more serious cooking of Module 2, our days in the kitchen have