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The 12th-floor demo kitchen at ICE Culinary was a flurry of flour and excitement today as ICE Culinary alumna (Culinary ’94) Chef Gina DePalma put her skills on display in A Sweet Italian Christmas Demo.

As I planned my Thanksgiving travels to the distant lands of Long Island, food was on the mind.

One of the year's biggest feasting days is almost upon us and what better way to launch into the holiday (eating) season than with a unique twist on a classic potato side.

Seven ICE pastry instructors spent last week learning all of the latest chocolate techniques as guests of the Felchlin chocolate company at their headquarters in Schwyz, Switzerland, which is near Lucerne, the most popular city in central Switzerland.

I breathed a sigh of relief this week as our class made the transition from Module 1 rookies to Module 2 (lesser) rookies.

Last night Action Against Hunger held its 2009 benefit gala.

“Your job as a baker is to evoke the full potential of flavor trapped in the flour.” - Chef Peter Reinhart

One week, 26 sauces and my first burn later and I find myself picking up a sense of speed and urgency, hustling each morning to prep and make the day's multiple recipes. We kicked up the heat this week as Chef Ted guided us through the background and preparation for the French Mother Sauces as well as countless derivatives of classic and contemporary sauces. But before we could launch into emulsions, chutneys and relishes, we had to learn the basics of preparing a roux, a cooked paste of flour and fat that's used as a thickening agent in sauces, soups and stews.

Eight students from ICE’s Pastry & Baking Career Program took their culinary skills to the small screen today when they put their homemade pies on display for Martha Stewart’s Pie Show.