Culinary Arts
Understanding PDO Designation in Cheese, and Why it Matters
From certain varieties of olives and potatoes to various cured meats, to balsamic vinegar and cheese, there are certain foods that are inextricably tied to their place of origin. The specific terroir
Why You Should Volunteer at ICE
Before I was a student in ICEs Culinary Arts program, the only foodservice job I had was working behind a bakery counter. Aside from reheating quiche, I wasnt preparing food I helped customers
ICE's Culinary Arts Program Highlights
Taking the Culinary Arts program was a dream. And when you dream about going to culinary school or at least when I did I imagined pulling a roasted rack of lamb out of the oven, folding the
Fundamentals of Cheese: Understanding Affinage
As all the worlds cheeses are made from the same basic ingredients milk, salt, rennet and cultures it is the aging process, at the hands of an affineur, that encourages baby cheese wheels to
An ICE Alumnas Advice for Choosing an Externship
The process of landing an externship at a restaurant is slightly different than the typical office interview process, as it allows you to experience the kitchen, meet the team and even show off some
3 Cheeses for a Thanksgiving-Worthy Cheese Plate
Of primary importance, cheese offers high value with low effort a welcome departure from a majority of Thanksgivings signature dishes. When youre spending all day in the kitchen for a meal that
What ICE's Culinary Arts Practical Exam Is Like
After months of demanding kitchen work, the final two days of ICE's Culinary Arts program consist of market basket challenges where students put forth their own dishes for their Chef-Instructor to
Essential Restaurant Terminology You Should Know to Feel Comfortable In the Kitchen
The hands-on career training programs at ICE end with an externship, an opportunity for students to gain experience in a professional environment while making connections to kick-start their careers
Meet ICE Alumna Katie Elliott, Private Chef and Content Creator
It was a long journey to get here, Chef Katie says. Career Beginnings With a background in studio and digital art, Chef Katie always had a creative streak. I started out in advertising, she says.
Fundamentals of Cheese: French Cheeses with Culinary Applications
This makes a certain degree of sense when you consider the most famous cheeses from both Italy and France. While Parmigiano-Reggiano and Pecorino are perfectly excellent to snack on in their own right
The Best Thing ICE Chef-Instructors Ate This Summer
With COVID-19 seemingly behind us (friendly reminder: it isnt), ICE faculty and staff took the summer season by storm, both dining out locally in New York City and Los Angeles, as well as dining out
5 Best Cheeses for Grilled Cheese
Bread and melted cheese are foundational components of meals throughout the world, from Welsh rarebit to French croque madames, Swiss fondue and Georgian khachapuri, not to mention the universally