I have created a dish using delicata squash, marrying some simple flavors and striking colors to create a memorable impact. Also in season, kohlrabi adds crunch and absorbs flavor, serving as a...
Director of Culinary Research and Development Barry Tonkinson recently wrote about Noma's early implementation of fermentation to exclusively work with local ingredients and the ultimate impact of...
Growing up in England, it was common for me to eat fish and chips regularly. A Friday night at the chippie, as we would call it, meant standing in line at the local fish bar, experiencing a sensory...
I was grateful to have my former chef-instructor from ICE's Pastry & Baking Arts program, Penny Stankiewicz, share some wisdom about the process. With recipe testing, the first thing I do is research...
As with most classic French pastries, the canele is a food with a varied and diverse history depending on what you read, and like most great recipes and dishes from France, they have not changed for...
Most employers can tempt their future employees in a direction with promises of fulfilling these common desires and keeping them on track for a long and fulfilling career. But what do we do in an...
The word umami describes one of the five main tastes, alongside bitter, sweet, salty and sour. Over 100 years ago, Dr. Ikeda in Japan discovered Umami as an addition to the already documented four...
The 51勛圖's Los Angeles campus hosted Sarah Farmer, Taste of Homes executive culinary director who has been with the cooking magazine for 15 years, for a guest lecture...
Sat Bains from Restaurant Sat Bains in Nottingham, eloquently says his job is to "f--- you up with flavor. As chefs, when we combine elements for flavor, we have the opportunity to refine each...
From vinegars and black garlic to krauts, natto, koji and fermented juices, I am learning so much about the value of time and temperature and the life that these elements bring. Fermentation is a...
Scotty chose ICE for a convenient class start after a bread course elsewhere motivated him to immediately enroll in a career pastry program. He valued the small class size, focused time with...
This dish uses simple and fresh ingredients and showcases them at their best. I used fresh scallops, very finely sliced; a peppery nasturtium oil made with nasturtium leaves; red grapes for sweetness...