The chef of Lisbon's first two-Michelin-starred restaurant, Belcanto, shared his approach to showcasing Portugal's cuisine.

The Villanelle executive chef leveraged his network of fellow ICE alumni for positions at Le Turtle and Ferris before the Greenwich Village restaurant where he's sourcing locally and developing seasonal dishes infused with a variety of influences.

As the pandemic disrupts daily life across the globe, food-related industries have been uniquely impacted, forcing adaptations of the kind we see today in the halls at ICE – strict screening, sanitary and personal protection protocols, and a reduction of the in-person educational experiences we are known for. For many months the machines in ICE’s bean-to-bar chocolate lab have lain idle, but the cacao and chocolate industry as a whole continues to operate, navigating challenges that affect every link in the supply chain.

An essential staple of many South American diets, corn has been ubiquitous in Venezuelan cuisine. The crop is used to make a variety of popular dishes that span from arepas to empanadas to the holiday favorite, hallacas. For centuries, Latinos have transformed corn into national dishes that are comforting, delicious and important sources of nutrition.

Culinary medicine is a new evidence-based field that blends the art of food and cooking with the science of medicine. Dr. John La Puma, one of the pioneers, published "ChefMD’s Big Book of Culinary Medicine" in 2009 and started drawing the landscape where culinary arts and medicine are intersecting. Culinary medicine aims to help people reach good personal medical decisions and encourage them to control their dietary intake while enjoying and being inspired by cooking and eating high-quality meals that help prevent and treat disease and restore well-being.

Umami — courtesy of white miso paste — is the literal secret sauce in this toasty-meets-creamy dish.

“We are living in a golden age of drinking right now — it’s truly an extraordinary time,” Diana Pittet said at a virtual event on the history of the cocktail. The owner of Night Owl Hospitality, a cocktail catering company in Asbury Park, New Jersey, spoke to ICE students and alumni about the importance of being familiar with spirits and mixology in the restaurant and hospitality industry.

From an early age, Michelle Palazzo (Pastry/Management, ‘09) knew she wanted to pursue a career in food. Now, she combines her dual diploma from ICE with a bachelor’s degree in studio art and art history to create expert French pastries with modern twists at Frenchette and Frenchette Bakery in New York City.

It seems like butter is an ingredient in nearly everything. But, thanks to these butter alternatives, it doesn't have to be.