Culinary Careers Seminar
Luckily ICE President Rick Smilow and Anne E. McBride, co-authors of Culinary Careers, provided guidance and answers to any number of questions about how to get from where you are, to where you’d like
Meet the Culinary Entrepreneurs: Gary Hirshberg
Hirshberg is the author of Stirring It Up: How to Make Money and Save the World. He started as the director of the Rural Education Center, a small organic farming school. When their government funding
Lessons 53-56: Finish What Ya Started
Chef Kathryn puts the pressure of time on us, giving us a sense of what it will be like when we are in a professional kitchen and dessert tickets are coming in all at once at a busy restaurant or when
Recipe: Supernatural Brownies
As Halloween is just around the corner, this appropriately titled recipe from Nick Malgieri may be the perfect, decadent treat on a night that celebrates ghouls and ghosts. Ingredients 1 pound
Bartending 101: Part 2
As we eyed the mixers, muddlers, shakers strainers and bar spoons set out for us, master bartender Anthony Caporale walked us through the basics of setting up, and running a bar. There were a few key
ICE Participates in Bid Against Hunger
City Harvest is a food rescue organization which provides meals to hundreds of thousands of hungry New Yorkers every year by distributing leftover food donated by restaurants. ICE President Rick
Three ICE Students Win Scholarship to Study in Italy
A total of six culinary school students competed in the scholarship sponsored by Brindiamo! on NYC TV. The scholarship was also sponsored by Asti Consortium and the students were required to use Asti
Comfort Food Walking Tour
This past Saturday, ICE Instructor (and alum) Tia Cannon lead a class focusing on the comfort foods of the East Village. The tour started the corner of E 7th St. and Ave. A, on the edge of Tompkins
DICED One-Year Anniversary
The first year has seen over 200 postings of many events, demos, and classes, as well as alumni news and other exciting updates here at ICE, including the launch of our fourth career program
Pierogi Workshop
Eastern European food may not always be the most refined or elegant cuisine, but grandmothers from Moscow to Minsk definitely know how to make pierogi, hearty dumplings filled with substantial
Bartending 101: Part 1
Bartender, educator and founder of ArtOfTheDrink.com, Anthony Caporale led the class through the ins and outs of a wide variety of drinks. While we swirled and sipped to learn the flavor profiles of
Recipe: Spit-Roasted Suckling Pig
Cooking a whole pig surely sounds like a daunting task but once you tackle it, you’ll realize that it’s not all that hard. Over the years we’ve researched and experimented with different techniques