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Last night, we hosted Joe Campanale. As beverage director and co-owner of three successful West Village restaurants, Dell'anima, L'Artusi and Anfora, Joe Campanale is behind the wine lists of some of

Since the book's release, they have been discovering even more interesting culinary career paths. DICED shares some of them with you in a reoccurring feature: “ Unique Culinary Careers.” At Covenant

We are continually amazed by the passion and dedication of our students as they set out on new careers in the food industry, and are impressed by where their newly learned skills and hard-work takes

It’s that time of year when you can never have enough homemade chicken stock and bourbon in the freezer. I consider myself a great cook, but when it comes to alcohol, a gin and tonic is about as

With thousands of blogs to choose from, starting your own food blog can be a challenge. Brooke Parkhurst, author of Belle in the Big Apple and co-author of Just Married and Cooking, is a pro when it

ICE Chef Instructor Gerri Sarnataro recently returned from an incredible European adventure and trip to Italy with ICE instructors, students, alumni and guests. For nine days, Chef Gerri hosted the

Students got an insider’s look at what it is like working in food media and TV test kitchens. Robert Bleifer, the executive chef of culinary productions at Food Network, gave a demonstration on

Luckily, ICE Master Butcher Rudi Weid demonstrated how to assemble a whole turducken to a crowd just in time for Thanksgiving this past Tuesday. The demonstration included how one removes the bones

As a representative for Malaysia Kitchen for the World, Pelaccio used the demo as a chance to teach the audience about classic Malaysian dishes and ingredient. He prepared Rendang Minangkabau, which

Although, more often than not, I just order another margarita at the end of a Mexican meal rather than end with something sweet. I used to feast on cinnamon-sugar churros at my favorite late-night

If you stick your head into any classroom here at ICE you'll see instant read thermometers crammed into the sleeve pockets of nearly every culinary arts student in the room. But peek into the kitchen

He presented the wine tasting class with a trove of wines that would be nearly impossible to find in stores now. He shared that, “These are all wines you can no longer find through normal distribution