Start two days ahead with this recipe for tender, flavorful short ribs using sous vide and charcoal grilling. The snack is a crowd-pleaser for any party.

The ability to speak well publicly comes into play often in the restaurant industry. Restaurant managers and owners need to represent the venue and often the company anywhere from a community board meeting, public hearing or vendor meeting, to company-wide meetings or a meeting with a team. Speaking comfortably and confidently with conviction, passion and integrity will go a long way toward achieving company and personal professional goals.

Saltwater taffy originated on the East Coast in Atlantic City, New Jersey. While the beach community is credited with the candy's origin, there is some debate as to when and why it was made with briny water. A widely believed account is that a big storm hit Atlantic City in 1883, which caused the ocean water to surge into a local candy store, soaking a stash of taffy. The shop rebranded the batch with the name “saltwater taffy,” which was trademarked in 1923, and the iconic beach town treat is now prevalent in summer destinations on both coasts.

ICE Chefs Nyesha Arrington and Chris Scott and ICE alumni Adrienne Cheatham (Culinary, '07) and Kwame Williams (Culinary, '07) share how Black chefs before them impacted their culinary careers.

The Ģ����Ƶ has two free online classes coming up and a diverse menu of virtual classes each month. Make game day food, Valentine's Day desserts or international cuisine with our professional chefs via Zoom.

Amy Baer Robinson (Culinary, '20) has deemed herself an artist from an early age. Whether creating musical compositions for award-winning films, like Hugo and The Hobbit Trilogy, or sharing her culinary knowledge with those around her, Amy feels most rewarded when expressing herself through creativity. After a life-changing move from New York to Los Angeles, Amy decided to pursue a lifelong dream of becoming a chef by enrolling at the Ģ����Ƶ.

My exploration into the art of fermentation has led me down a fascinating and winding path, intertwined with science, craft and cultural history, including most recently, a cooperage to learn more about barrel coopering's impact on the culinary world.

Artisan Bread Baking Chef-Instructor Carmine Arroyo has been a pastry chef for more than 15 years — that's a lot of experience working with flour. In the video below, he demonstrates how protein content affects the structure of baked goods.

Yale history professor and author Paul Freedman has been entrenched in American food and cuisine for decades. In January 2021, he joined the Ģ����Ƶ for a live stream featuring the importance of restaurants in society and the influential eateries that shaped the restaurant industry as featured in his book, “Ten Restaurants That Changed America.”

In recent years, you may have seen the term “infrared” applied to cooking technology, especially in the realm of grilling. In my latest book, “The Infrared Grill Master,” (Ulysses Press 2020), I explore what infrared cooking is, how it differs from other methods of cookery, and if it's worth the hype. Here's a preview.