On today's episode of All in the Industry®, host Shari Bayer's guest is Penny Stankiewicz, pastry chef, cake artist and founder of Sugar Couture; plus, chef-instructor of Pastry Baking Arts at the Institute of Culinary Education (ICE). Strongly influenced by her years as a filmmaker, Penny strives to tell...

Chef Chris began his culinary career in Philadelphia when the city was in the midst of a culinary revolution. He worked alongside notable chefs such as Al Paris, Michael Solomanov, and with the Starr Restaurant Group as sous chef to Franklin Becker and Marcus Samuelsson. After honing his skills in...

In the quiet town of Chester, Connecticut, in a former bank building on Main Street, Chef-Owner Joel Gargano--who trained under Jonathan Benno at Lincoln Ristorante in New York City--is turning out sublime and refined spins on classic Italian cuisine at his Grano Arso. Andrew recently (and accidentally) braved a ""snow...

This week on the Speakeasy, Damon and Sother host Eamon Rockey from the remote studio inside Blue Quarter. Eamon made his mark as a NYC bartender known for making clarified milk punch. Now he's got a bottled version on the market.He’s also helped develop a new generation of bar bag...

On today's episode of "All in the Industry", host Shari Bayer goes "back to school" as she is joined by Rick Smilow, President, CEO Owner of the Institute of Culinary Education (ICE) in New York City and Los Angeles. In 1995, Rick acquired the predecessor school, Peter Kump’s NY...

Cooking is a science, but we don’t often think of our food on the molecular level. We think about a robust of a cup of coffee, without realizing it’s the volatile compounds giving it the rich flavor. Coffee has 1000 Volatile compounds, whereas lettuce has a mere 20. In this...

On today's episode of THE FOOD SEEN, James Briscione turns big data into delicious recipes.. While Director of Culinary Research at the Institute of Culinary Education (ICE), Briscione worked with IBM's Watson computer to mapped out flavor combinations which challenged the pre concepts of what tastes good together, and why...

Today’s guest is Kwame Williams, chef and co-owner of Vital Dining in Montclair, New Jersey serving modern Caribbean dishes. He is a graduate of the Institute of Culinary Education in New York City and was a participant in the James Beard Foundation’s Boot Camp focusing on food system policy and...

Wine and cheese pairing can be a daunting task, but not when one is armed with the proper tools. On this episode, Max McCalman returns to Cutting the Curd to talk about his Wine and Cheese Pairing Swatchbook and app, available on iTunes. "The first indication of a successful pairing...

This week on All in the Industry, Shari Bayer is joined by Steve Zagor of the Institute of Culinary Education. Steve Zagor has over 25 years of experience in the planning, development and management of a wide variety restaurants and retail food businesses. Zagor began teaching at ICE in 2001...