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BlueStar at ICE
If you have visited ICE recently you may noticed our brand-new ovens and stoves on the 12th floor recreational classrooms. If you’ve participated in a culinary class or cooking event in this space,...
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ICE Alumni Round-Up
Whether as chefs, cake decorators, specialty food purveyors or caterers, ICE alumni are finding success in a plethora of different avenues in the food world. Check out just some of the alumni finding...
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ICE Alum Maxime Bilet One of to Forbes 30 Under 30
Last week, Forbes magazine launched their 30 Under 30, a distinction given to 30 people under 30 who are making an impact in each of 12 fields. The list of professionals in reinventing the world...
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The ABCs of Hydrocolloids with ICE Chef Instructor Chris Gesualdi
More and more ICE students are interested in learning the modernist techniques that are becoming so popular in restaurant kitchens across the world. Last night, one of ICE’s resident experts, Chef...
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ICE Alumni Round-up
From running award-winning restaurant kitchens to writing notable cookbooks, ICE alumni continue to win accolades and receive attention for their success. Check out just some of the alumni finding...
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ICE Alumni Round-up
From running award-winning restaurant kitchens to writing notable cookbooks, ICE alumni continue to win accolades and receive attention for their success. Check out just some of the alumni finding...
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Taste Test: Chemicals are our Friends
Well, it finally happened. After nearly a year of being a skeptical observer Chef Chris Gesualdi dragged me kicking and screaming into the big, scary world of Hydrocolloids. After poking and prodding...
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Hydrocolloids 101
This week, ICE Chef Instructor Chris Gesualdi led a hands-on demonstration on the nature of hydrocolloids and how these common ingredients can transform the texture of everyday foods. This class was...
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ICE Alumni Round-up
ICE alumni are finding success through out the food world. From winning awards for food video production to receiving attention for opening new restaurants, our graduates often have many incredible...
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In Defense of Modern Cuisine
By Chef James Briscione, Director of Culinary Development What exactly is modernist cuisine? In short, it's a buzzword, the latest term used to describe an innovative and avant garde style of...
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