Podcasts about institute of culinary education

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It’s no surprise that Gaby Melian wanted to be a detective when she was a kid. The Bon Appétit test kitchen manager is super curious and loves nothing more than tracking down a hard-to-find ingredient. Her journey began in Buenos Aires where she grew up under the watchful eye of her mother and grandmother, two talented cooks who influenced her greatly. Gaby made her way to New York, worked as a nanny and in restaurants, then wound up at doing a work-study program at the Institute for Culinary Education, where her love of recipes, food, and education all came together. Gaby talks with host Kerry Diamond about her journey, her kitchen organization skills, what she throws in her stockpot, and more. Be sure to tune in!Thank you to Kerrygold for supporting our show!Plus, tune in to find out why Cara Chigazola Tobin, the chef and co-owner of Honey Road Restaurant in Burlington, Vermont, thinks Chloe Genovart of SoLo Farm & Table in South Londonderry, Vermont, is the Bombe!

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 a story in every cake she makes. A graduate of NYU Tisch School of the Arts and ICE, Penny’s background in the visual and culinary arts makes her uniquely poised to create artistic creations in flour sugar and butter. A strong visual language, sugar skills, and knack for storytelling combine to create her superpower, the ability to combine random imagery into one cohesive “cake story”. Penny is also a proud alumna of Goldman Sachs 10,000 Small Business Tory Burch Initiative. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Gjusta in Los Angeles, CA. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photo courtesy of Penny Stankiewicz.All In The Industry is powered by Simplecast.

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 Philly for 15 years, Chef Chris moved to New York City where he led as the Executive Chef for CNN and Time Warner. There he cooked for international dignitaries such as Former British Prime Minister Tony Blair, South African President Nelson Mandela, as well as many actors, professional athletes and top media personalities. In November 2010, Chef Chris opened Brooklyn Commune with his wife Eugenie. They both shared a love for food and community and embarked on a mission to bring people together around food. They developed socially responsible programs including kids cooking classes that benefited a local women's shelter, free monthly meals and healthy recipe sharing in underprivileged neighborhoods, and other local as well as international efforts. They were honored with the Community Leader Award by CAMBA for their work and commitment to raising the community. Chef Chris continues his social advocacy work as a brand ambassador for the Institute of Culinary Education, inspiring up and coming chefs, and also with the Food Bank of NYC in their mission to eradicate hunger. In April 2016, they opened Butterfunk Kitchen, a soul food restaurant that is heritage cooking at its finest. The restaurant was recognized by Brooklyn Magazine as one of 10 BEST New Restaurants in 2016 and received high praise from the New York Times. Chef Chris also competed on season 15 of Bravo's Top Chef and earned his place as a top four finalist, showcasing his family's migration soul food. The recognition from the series has amplified his mission to give soul food the respect it deserves as honorable American cuisine. In February 2018, Chris spearheaded a dinner at the James Beard House for Juneteenth Day, commemorating the date when slavery was finally abolished in all of the United States. This was an historic event for the James Beard House, being the first to ever honor an African American holiday and will proudly continue as an annual dinner. Chris continues to share the history and development of African American culture through a cookbook, sharing his family's recipes and stories across seven generations and with the recent opening of his third restaurant BIRDMAN in Bridgeport CT. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate A Hungry Society is powered by Simplecast.

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 squall"" to dine at the restaurant and interview Joel. The chef has a compelling story--the son of a baker who found his calling in the pro kitchen and developed his skills and early repertoire--of all places--cheffing for a corporate cafeteria for five years. After his time in New York City, including a teaching stint at the Institute of Culinary Education, he returned to his home state and rolled the dice, raising the money to open Grano Arso. Fourteen months in, the restaurant is a smash success and Joel shares the stories, and lessons learned so far with refreshing honesty. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

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 with the workwear brand Tilit as well as being in a leadership role in the newly created beverage program at the Institute of Culinary Education. The Speakeasy is powered by Simplecast.

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 School, which was founded in 1975. ICE now offers highly regarded eight to eleven month career training diploma programs in culinary arts, pastry and baking, culinary management, and hospitality management. In 2016, DailyMeal.com ranked ICE “the #1 Culinary School in America.” Rick earned a BA degree in history from Emory University and an MBA in marketing from the Kellogg School of Management at Northwestern University. In 2010, he co-authored Culinary Careers: How to Get Your Dream Job in Food, a 360-page “information and inspiration” book published by Random House. Today's show also features Shari's PR tip, Speed Round, Industry News, and Solo Dining experience at Michael Gulotta's Maypop in New Orleans, LA. Listen at Heritage Radio Network, or subscribe at iTunes, Stitcher or Spotify. Follow us @allindustry. All in the Industry is powered by Simplecast.

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 episode of Tech Bites, we talk food science with James Briscione. His new book, The Flavor Matrix, explains how ingredients combine on a molecular level and how the human body processes these elements into taste sensations. The recipes are organized by ingredient and flavor profiles, with infographics, photos and appendix providing additional data. The origins of the book are based in James’s time working with IBM’s Chef Watson, translating recipes into data. James Briscone is the Director of Culinary Research and a chef-instructor at the Institute of Culinary Education (ICE) in Manhattan. Tech Bites is powered by Simplecast

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. From there, The Flavor Matrix was born! As a book, it's a guide to pairing ingredients chemically by their aromatic compounds. As a cook, you'll open up a world of creativity far past your personal palate of taste memories (e.g. garlic and cocoa, artichokes and sesame, corn and coconut). The Food Seen is powered by Simplecast

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 advocacy. On today's show we talk about chef Williams' path to owning a restaurant and what he hopes to see in Caribbean dining. A Hungry Society is powered by Simplecast