This week, one of many star alums returned to give a demonstration for career training students. graduated from ±õ°ä·¡â€™s in 1995, and has often returned to ICE to help current . At yesterday’s demo she demonstrated how to make a variety of Mexican sauces from her vast repertoire. Stark is the New York corporate executive chef of , the acclaimed Mexican restaurant with in the city, a position she obtained after being the executive chef of Dos Caminos Park. Her passion for international cuisines has led her to hold key posts in restaurants from New York to Los Angeles. She has worked as executive sous-chef and executive chef in the kitchens of Match Uptown, Cena and at .
The students in the demonstration saw firsthand how quick and easy it could be to make the complex, layered salsas integral to Mexican cuisine. Stark demonstrated Guacamole, Salsa Verde, Roasted Tomato-Chile de Arbol Salsa, and Habanero Salsa, walking the students through various chiles and the variable heat levels of different varieties. Did you know there is a scale for measuring the heat of chiles? The Scoville scale is a measurement of the spicy heat of a chile pepper. The scale ranges from zero heat units for sweet varieties such as bell pepper to numbers into millions for super-hot varieties such as Bhut Jolokia chiles (also know as ghost peppers). The students sampled a variety of salsas and guacamole to get a sense of the complex ways chile peppers can be used in Mexican cuisine. It was a great demo for the students to get a deeper understanding of this complex and multifaceted cuisine. For more info on the next culinary demo, check out our .
