Kathleen Lewandowski (Culinary, ’07) started her career working in magazine publishing as an art director and could often be found styling food for photo shoots. Her colleagues consistently asked her...
Marc has worked in hospitality for 15 years. He learned the ropes at some neighborhood spots and spent the last nine years working front-of-house at Rao’s, the venerated Italian restaurant with tables...
Students at ICE's Los Angeles campus had the opportunity to participate in a four-hour dim sum workshop, the kick-off to our new extracurricular Deep Dive series, exploring ingredients, techniques and...
To answer the question, “What do you learn in culinary school?” with the obvious response — how to cook — would perhaps be an oversimplification. Regardless, simple might be a good place to start when...
New to New York City at 19-years-old, Samuel Clonts enrolled in culinary school looking to break into the world of fine dining. He had kitchen experience from a Ritz-Carlton in Tucson, Arizona, and...
Grilling is best suited to tender cuts of beef, such as filet mignon or ribeye, which take a shorter amount of time to cook and have less risk of drying out. These tend to be more expensive, so it's...
Indoor dining is closed. I have no restaurant kitchen experience. It's 11 a.m. on a pandemic Saturday in December, and I’m walking from my apartment in Brooklyn to my trail at Emily, a popular...
Ireland’s relationship to the potato is not a simple one. Potatoes are not native to Ireland, but matters of geography, politics, economics and agriculture all played an important part in establishing...
Growing up in England, it was common for me to eat fish and chips regularly. A Friday night at the “chippie,” as we would call it, meant standing in line at the local fish bar, experiencing a sensory...
The first restaurant kitchen I ever stepped into was at Blue Hill at Stone Barns, No. 12 on the World’s 50 Best Restaurants list at the time. I initially got a sense that this place was unique when I...
What is infrared technology? In short, the technology behind infrared cooking is the use of infrared radiation (IR), also referred to as infrared light: a type of electromagnetic radiation (or energy...
Chef Hilary grew up in West Virginia where she experimented in the kitchen as a young child. Her curiosity led her to enroll in culinary school and after graduating, she landed at a French fine-dining...