From hazelnut and pistachio to champagne and rum, truffles are the perfect bite-sized dessert that can be customized to fit your favorite tastes.

When ICE Chef Instructor Chris Gesualdi isn’t busy teaching in ICE’s Culinary Arts Career Program, he can be found crafting recipes and experimenting with molecular gastronomy in any of ICE’s kitchens.

One hundred fifty-eight days ago I stepped into kitchen 601 at ICE and learned how to hold a chef’s knife for the first time. This morning, I made seared rack of lamb with homemade pasta tossed with mint pesto and roasted tomatoes in exactly 90 minutes and without a single recipe in sight. I served the dish to Chef Sabrina and breathed a sigh of relief. Module 5 practical exam - done.

I've been busy going back through my recipes from previous modules in my Culinary Arts Career Program at ICE and I stumbled upon one of my all-time favorites from Module 3, Polpette Fritte.

There are maps posted everywhere to navigate the subway. You have GPS on your phone to figure out which direction you’re headed. But what do you do once you arrive at a list of wines written in foreign languages that have price tags from the 10's the the 10,000's? Enter the class: How to Navigate a Restaurant Wine List from ICE’s Center for Wine Studies.

I’ll be the first one to admit it. I’ve never met a dessert I didn’t like.

Now in Module 4 of my Culinary Arts Career Program , we've ventured into the world of pastry and baking where butter, sugar and flour rule.

Two nights, 20 sauces. This was the task at hand as I stepped into the kitchen for my very first two-session recreational class at ICE, Mother Sauces and Their Offspring.

If I’ve learned one thing so far about pastry and baking, it’s patience.