Following in the footsteps of ICE Alumni like Gail Simmons (host, “Top Chef”), Vivian Howard (host, “A Chef’s Life”); Marc Murphy (recurring judge, “Chopped”) and more who have been mainstays in the world of food tv, Chef Esther is making her hosting debut on The Food Network’s newest competitive cooking show “24 In 24: Last Chef Standing.” Chef Esther is no stranger to the world of cooking tv, with a resume including “Iron Chef: Quest for a Legend,” “Bobby’s Triple Threat,” “Throwdown with Michael Symon” (who is now her co-host), “Chopped” and “Battle of the Brothers.” She has also hosted ..read more

Hot, melty, gooey cheese all to be devoured with a crusty baguette — there may not be anything better to a piping hot pot of cheese fondue. (I know ICE’s marketing team would specifically like a continual flowing river of cheese on campus.) The best part? It's super easy to make at home. What types of cheeses are best for cheese fondue? Whether it’s fondue, queso or beer cheese, there are certain cheeses that are best suited for the task at hand. For classic fondue, ICE’s Director of Culinary Affairs Hervé Malivert prefers a combination of Comté and Emmental. “Comté is stronger, has a little ..read more

On this episode of Epicurious' 4 Levels videos, Culinary Arts Chef-Instructor Rémy Forgues demonstrates his rich and flavorful take on the humble grilled cheese sandwich. Chef Rémy uses homemade sourdough bread, which works well with the richness of two kinds of cheese: Emmental for melting and Parmigiano-Reggiano for saltiness. He layers the sandwich with thinly cut prosciutto for flavor and spreads béchamel on top. Related: 5 Best Cheeses for Grilled Cheese His pro trick: cutting a hole in one slice of bread for an egg yolk and broiling the sandwich after grilling. Watch the video to make a ..read more

"I should have seen it coming last year when my editors put the following headline on my attempt to name the city’s greatest places to eat...That '2023' implies doing it again in 2024," Pete Wells, Restaurant Critic for the New York Times, quipped in this year's edition of the list. Over the last year, Wells revisited the original 100 restaurants to see if they still held up. Twenty-two new restaurants made the cut, including Hillary Sterling's darling Ci Siamo, Carlo Mirachi's two-Michelin-starred Blanca (also at the number two spot) and Trinciti Roti Shop, a Trinidadian and Tobagonian ..read more

At its core, dashi serves as the foundation upon which countless Japanese dishes are built, extending beyond a mere clear broth. Its delicate yet complex taste, characterized by the subtle interplay of umami-rich ingredients like kombu (dried kelp) and katsuobushi (dried bonito flakes), forms the backbone of soups, stews, sauces, marinades and more. From the humble beginnings of a pot of simmering water emerges a versatile and multi-dimensional liquid that enriches every dish it touches. Related: Common Types of Ramen Dashi Ingredients Kombu is a type of brown algae that grows in underwater ..read more

Cultivating your very own batch of vinegar can be a simpler and swifter process than anticipated. The benefit of DIY-ing your own brew is that you can adjust the acidity level with how long you let the ferment run its course, while simultaneously being able to customize the flavor of your vinegar. Taste your vinegar weekly, and place it in the refrigerator once it has reached your desired level of tang. Hyssop is a vibrant purple flower of the mint family and carries notes of sweetness, licorice and fennel seeds. It grows in the ICE Hydroponic Farm, along with several varieties of herbs like ..read more

The professional kitchen has always been an environment where women have fought for their place. Through many incredible female mentors, progressive kitchen environments and legal protections put into action over the last several decades, the culinary industry is slowly becoming more welcoming to female and BIPOC culinary professionals, bit by bit. Below some of our own ICE Chef-Instructors share their experiences of what it takes to build a career as a female cook. What has your journey been like as a woman in the industry? Chef Luisa DeGirolamo, Chef-Instructor, Pastry & Baking Arts “My ..read more

Women in the kitchen is not a new phenomenon. In fact, you’ll find interviews with chefs across the world, in all types of cuisine and at all levels of sophistication stating they learned to cook from their mother, their grandmother or their auntie. We asked ICE New York’s head librarian Rose Kernochan to recommend what she considers essential reading for Women’s History Month. Below you’ll find her top picks of cookbooks, memoirs and compiled interviews by and about the women who shape kitchens near and far, whether that’s the grandmothers of Africa or chef-owners right here in the US. Read ..read more

ICE recently announced two new scholarships worth up to $35,000 and 195 high school scholarships worth up to $651,000. All are for students pursuing their dreams in the culinary and hospitality industries and all scholarships reflect ICE's vibrant history, alumni and commitment to culinary excellence. These new scholarships are steps in ICE's continual journey of growth. Year after year, the school has sought to support students seeking aid, and in 2023, was able to award over $700,000 in scholarships. That's nearly $300,000 more than was awarded in 2022. This year, ICE is set to exceed $700 ..read more

It’s March, and while the weather is hinting towards warmer days ahead, the Union Square Greenmarket in New York City is still displaying winter’s produce. One ingredient still in abundance is the humble radish, and that’s what ICE's Director of Culinary Affairs Hervé Malivert chose to showcase. Chef Hervé explains that in French cuisine, radishes are served raw, with salt and butter, which helps to balance their spicy taste. Otherwise, this root vegetable is commonly seen pickled or added to salads. Chef Hervé took a non-traditional approach to preparing the ingredient. View this post on ..read more