Fundamentals of Cheese: Understanding Gouda
The Institute of Culinary Education | DICED Blog
by Pamela Vachon — Food and Travel Writer (Culinary, ‘11)
2d ago
Lots of different cheese styles — even popular ones — have their detractors, but whenever I teach cheese classes, I’ve never met someone who doesn’t say they absolutely love gouda. It inspires enthusiasm, more than any other cheese style I know. For being one of the best loved cheeses, however, I couldn’t find a single source that lists it among America’s most popular cheese styles. This, I believe, is because we don’t really know what gouda is, other than likable. It doesn’t immediately come to mind when pressed for a favorite cheese, because it doesn’t have a place in an iconic cheesy dish ..read more
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A Brief History of the Croissant
The Institute of Culinary Education | DICED Blog
by Marissa Xiong
4d ago
To celebrate National Croissant Day, we’re taking a deep dive into the history of the croissant, complete with input from ICE’s Director of Pastry Research & Development, Chef Jürgen David. Across various accounts of croissant history, most sources agree that it originates from Austria as the kipferl. Made from a yeasted wheat dough, the kipferl is a baked bread roll common in Central Europe. Records state that the kipferl has been around as early as the 13th century, but many believe it may be even older. Popular myths attribute its invention as a celebration of the Ottoman Empire’s defea ..read more
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ICE Makes 5-Foot Cake for "The Phantom of The Opera’s" 35th Broadway Anniversary
The Institute of Culinary Education | DICED Blog
by Anna Johnson — Content Manager
4d ago
Chef Jürgen is a super “phan” in every aspect of the word. He estimates he’s seen the show at least 200 times and has listened to the soundtrack more times that he could ever count. “The show means a lot to me,” Chef Jürgen says. “My entire family had to listen to the cast highlights album forever and ever and ever on repeat at the loudest possible volume.” That’s why, when he and ICE got the chance to make a show-stopping cake for the Broadway production’s 35th anniversary, which will be its last one on Broadway, he jumped on it. “I’m extremely honored that I was able to do this and I was ..read more
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ICE Makes 5-Foot Cake for The Phantom of The Opera’s 35th Anniversary on Broadway
The Institute of Culinary Education | DICED Blog
by Anna Johnson — Content Manager
1w ago
Chef Jürgen is a super “phan” in every aspect of the word. He estimates he’s seen the show at least 200 times and has listened to the soundtrack more times that he could ever count. “The show means a lot to me,” Chef Jürgen says. “My entire family had to listen to the cast highlights album forever and ever and ever on repeat at the loudest possible volume.” That’s why, when he and ICE got the chance to make a show-stopping cake for the Broadway production’s 35th anniversary, which will be its last one on Broadway, he jumped on it. “I’m extremely honored that I was able to do this and I was ..read more
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These ICE Alumni Are Semifinalists for the 2023 James Beard Awards
The Institute of Culinary Education | DICED Blog
by ICE Staff
1w ago
Right on the heels of the list of Academy Awards nominations comes the list of what the hospitality industry is waiting for: the semifinalists for the 2023 installment of the James Beard Awards. Regarded as the “Oscars of the food world,” restaurants and chefs are recognized across 23 categories. (The 2023 iteration now includes a new award for Outstanding Bakery.) A number of ICE graduates are receiving recognition from one of the most prestigious culinary organizations. Mary Attea (Culinary Arts, '11) Best Chef: New York State, The Musket Room Chef Mary joined The Musket Room team just prior ..read more
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This ICE Alumna Opened the Sandwich Shop of Her Dreams on the Alabama Coast
The Institute of Culinary Education | DICED Blog
by Caroline Ferra — Food Writer (Culinary, '19)
1w ago
Inside is Anna Beth Ryan, an Institute of Culinary Education alumna and Birmingham, Alabama native, who opened the popular sandwich shop in April 2021. Even before she graduated from ICE in 2019 with a Culinary Arts diploma, Chef Anna Beth always knew she wanted to be in the food industry. She credits her passion for cooking and hospitality to her family. “Good food was always at the center of every family event and every family vacation,” she says. Chef Anna Beth remembers her father often cooking for company throughout her life. His dishes stuck with her for good reason — her dad is familiar ..read more
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A Sweet-and-Savory Quick Bread to Match the Season
The Institute of Culinary Education | DICED Blog
by Cory Sale
2w ago
Since winter's peak produce includes root vegetables and storage crops, this month, we’re focusing on the humble sweet potato. After a visit to the Union Square Greenmarket, Pastry & Baking Arts and Art of Cake Decorating Chef-Instructor Penny Stankiewicz created a recipe highlighting the classically savory root vegetable, with a sweet twist: Chef Penny used sweet potatoes to give her banana bread a new, earthy flavor profile. View this post on Instagram A post shared by Institute of Culinary Education (@iceculinary) “Sweet potatoes are a great palate for warming spices, maple syrup and gi ..read more
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How to Make a Charcuterie Board
The Institute of Culinary Education | DICED Blog
by Marissa Xiong
2w ago
As the perfect centerpieces for parties, picnics and more, charcuterie boards are all the rage. Traditionally served as an array of meats and cheeses, this dish is familiar to any modern foodie or chef. But what exactly is charcuterie, and more importantly: how do you make a charcuterie board? Luckily, ICE New York Culinary Arts Chef-Instructor Chris Arturo is here to: Explain how to make a charcuterie board Drop some traditional and unique charcuterie board ideas But first, a brief history lesson. What is a Charcuterie Board? Charcuterie (“char” for flesh + “cuit” for cooked) dates as far ..read more
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Soul-Satisfying Chicken Soup
The Institute of Culinary Education | DICED Blog
by Frank Proto
2w ago
Chef Frank shares pro soup terms that chefs use in the kitchen while demonstrating his process: Fond: the brown bits at the bottom of the pan after roasting chicken, the foundation for a lot of good sauces and stocks. Mirepoix: a fancy word for celery, carrots and onions. Pincage: lightly browning your tomato paste. Watch the video for each step and get the recipe below. {"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video_thumbnails/QzWbrmbdekU.jpg?itok=TsHe0xtd","video_url":"https://youtu.be/QzWbrmbdekU","settings":{"responsive":1,"width":"854","height ..read more
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Chef Elliott Prag's Famous Miso Soup
The Institute of Culinary Education | DICED Blog
by ICE Staff
2w ago
In our Plant-Based Culinary Arts Program, students often take a conventional baking recipe (using white sugar, refined flour and processed ingredients) and convert it step-by-step into a more whole, vegan alternative. It’s a brilliant exercise in how minimally refined sweeteners, whole grain flours and natural additives work. Each student group ends up making six to eight batches of their cookie, cake or muffin recipe in the course of the day. Heaven knows the students try their best to taste judiciously, but all that sugar and flour (even the “healthier” choices) eventually gets to them ..read more
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