Kitchen 601 transformed into a butcher shop this week as we completed the last of our lessons on meat fabrication.

He’s the leading authority on all things sliced, diced and brunoised, and he's also the instructor of Knife Skills, one of ICE’s most popular recreational culinary classes. I had the chance to chat with resident knife guru Chef Norman Weinstein as he dished on the facts, the fears and the misconceptions about knife skills 101.

The Southern Foodways Alliance (SFA) is part of The Center for the Study of Southern Culture at the University of Mississippi. The group’s mission is to document, study and celebrate the diverse food cultures of the changing American south. Founded in 1999 in Birmingham by author and activist John Egerton, the SFA has been led since then by the affable and intelligent John T. Edge. On to the food ...

In late October, I ventured to Memphis and Mississippi to celebrate, learn and enjoy the rich mix of food, drink, cooking history and music that emanates from that part of America. The trip was timed so I could attend the Southern Foodways Alliance’s (SFA’s) annual symposium in Oxford, Miss. Here is some field reporting from the four days.

This past week I have filleted a fish, killed and dispatched a lobster, cleaned a squid, shucked an oyster, and disjointed a chicken and a duck - all for the very first time. But before we could tackle the culinary lessons in fabrication, we had the last of our longer lectures on food cost control management, the kitchen brigade system, and the culinary science behind oils, fats and heat.The lessons were leading up to the preparation of two dishes: Salt-Wilted Cabbage and a House Salad.

Ever wonder what it might be like to be a CEO of an award-winning vineyard or to make a career in wine? Well, students in ICE's Culinary Management Diploma program and other guests were treated to that and more this past Thursday, when the ICE Culinary Entrepreneur Series hosted Ted Baseler, President, and CEO of Ste. Michelle Wine Estates.

Kick off the Halloween weekend with this popular, easy to make candy recipe by Chef Nick Malgieri, director of ICE’s baking programs. Fresh lemon and orange juices give these fluffed squares a delicate citrus flavor while a touch of food coloring makes them the perfect festive treat.

Food cultures collided last week at ICE during a special recreational class taught by Chef Fehmi Samanci of The Istanbul Culinary Institute.

I have officially made it through my first week in ICE’s Culinary Arts Program and these last five days have been a whirlwind of lectures, demos and medium dicing.

Top chefs from across New York City gathered last night at The Metropolitan Pavilion for the 15th annual City Harvest Bid Against Hunger event that boasted a mix of philanthropy and food.