In the third section of the culinary arts program at ICE, we delved into plating and presentation as well as cuisines from various regions, including France, Italy, Spain, and Asia. We took a culinary tour of the world right in our kitchen! It was amazing. I learned so much about regional cuisines and the factors that influence them. There were a few key takeaways for me that will forever influence the way I cook and think about food.

As a chef, there are few annual events that are more exciting or anticipated than the Star Chefs International Chefs Congress. This year, I was surprised and honored to be asked to lead an interactive sous vide workshop at this global conference.

This month, ICE was thrilled to host Chicago’s premier pastry chef, Mindy Segal, for a class featuring signature desserts from her restaurant, HotChocolate.

It's fall, which means pumpkin time. Within this deep orange shell lies fragrant flesh and crunchy seeds—a cheery reminder of shorter days and chilly nights. I love to cook and bake with pumpkins, but I have learned the hard way to leave those attractive orbs on the porch. Instead, I open a can of pumpkin purée when the urge to whip up a fall specialty overcomes me.

On October 3, Chef/Restaurateur Sara Jenkins engaged in candid conversation with ICE students about conceiving, launching and managing her three New York City restaurants: Porchetta, Porsena, and Porsena Extra Bar.

I was recently invited to attend the third annual meeting—or summit—of the Basque Culinary Center held at Blue Hill Stone Barns in Tarrytown, New York.

When you go to pastry school, there are certain things you know you’re going to make. Cake, right? Chocolate, of course. Plus pies, tarts, and maybe some fancy pastries you’ve never heard of. But there are certain items that, if you’re like me, you don’t even think about...like croissants.

The recipe below marries fresh corn with its starchier, dried counterpart.

Chef James Briscione is more likely to be found wearing a scruffy green baseball cap than a chef’s toque. Yet these are only two of the many hats he’s worn over the past decade, striving with unique ambition to improve his culinary skill.

Last week ICE was treated to a very rare spectacle – a live butchering demo of an entire half steer by Master Butcher Rudi Weid.