blog.culinarycenter.com
THE HOT PLATE: Farm-to-Table Trip to Blue Hill at Stone Barns
http://blog.culinarycenter.com/2014/01/blue-hill.html
Friday, January 31, 2014. Farm-to-Table Trip to Blue Hill at Stone Barns. Level 2 Culinary Arts plus Farm-to-Table Student. Early last Saturday morning, ICC's third Farm-to-Table class met at Grand Central Station, boarded the Metro North train and headed out of the city. The final destination: Blue Hill at Stone Barns. And Stone Barns Center. For Food and Agriculture. As a part of the Culinary Arts plus Farm-to-Table. With a charcuterie lesson from Blue Hill. Vice President of Culinary Affairs, Chef Ada...
blog.culinarycenter.com
THE HOT PLATE: Cesare Casella – My Path to Success
http://blog.culinarycenter.com/2014/02/cesare-casella-my-path-to-success.html
Friday, February 21, 2014. Cesare Casella – My Path to Success. Continues with wisdom from Chef Cesare Casella, our Dean of Italian Studies. In this exclusive webinar, Chef Cesare Casella explains how he became a respected restaurateur, educator, and master of Italian cuisine. PLUS: Want to follow in Chef Cesella’s footsteps and turn your passion for Italian cooking into a career? Enroll in the International Culinary Center’s Italian Culinary Experience today in. The International Culinary Center.
blog.culinarycenter.com
THE HOT PLATE: Advice for International Students: Friendships
http://blog.culinarycenter.com/2014/02/advice-for-international-students.html
Friday, February 21, 2014. Advice for International Students: Friendships. I didn't know anybody in NYC before making this leap towards my dream of becoming a professional pastry chef. My advice to international students. Coming to ICC is put yourself out there and remember that you are your classmates share the same passion and interests. If there is an ideal place to make friends and make connections with people, it's here! The International Culinary Center. Subscribe to: Post Comments (Atom).
blog.culinarycenter.com
THE HOT PLATE: January 2014
http://blog.culinarycenter.com/2014_01_01_archive.html
Friday, January 31, 2014. Farm-to-Table Trip to Blue Hill at Stone Barns. Level 2 Culinary Arts plus Farm-to-Table Student. Early last Saturday morning, ICC's third Farm-to-Table class met at Grand Central Station, boarded the Metro North train and headed out of the city. The final destination: Blue Hill at Stone Barns. And Stone Barns Center. For Food and Agriculture. As a part of the Culinary Arts plus Farm-to-Table. With a charcuterie lesson from Blue Hill. Vice President of Culinary Affairs, Chef Ada...
blog.culinarycenter.com
THE HOT PLATE: October 2013
http://blog.culinarycenter.com/2013_10_01_archive.html
Friday, October 25, 2013. Cream of Cauliflower Soup. Beat the chill and warm your soul with some comforting Cream of Cauliflower Soup. Cream of Cauliflower Soup. Crème Dubarry / Velouté Dubarry. With slight adjustments to the recipe, this soup can be prepared as a purée, a crème, or a velouté. 75 g (2. oz) leeks, white part only. 40 (1 oz) g butter. 40 (1 oz) g flour. 1 L (1. qt) white veal stock, chicken stock. Water, or milk. 1 egg yolk (optional). 100 mL (3. oz) heavy cream. Chervil leaves, as needed.
blog.culinarycenter.com
THE HOT PLATE: November 2013
http://blog.culinarycenter.com/2013_11_01_archive.html
Wednesday, November 27, 2013. Holiday Turkey Gravy Recipe. The International Culinary Center. S Director of Culinary Operations, shares his recipe for Turkey Gravy that he makes for his family over the holidays. Watch him in action:. Turkey neck, cut into small pieces. Turkey giblets, except liver. 1 onion cut into mirepoix. 2 carrots cut into mirepoix. 3 stalks of celery cut into mirepoix. Bouquet garni (a few thyme, bay leaves and peppercorns). Freshly ground black pepper. Add the bouquet garni. The In...
blog.culinarycenter.com
THE HOT PLATE: June 2014
http://blog.culinarycenter.com/2014_06_01_archive.html
Monday, June 02, 2014. The Hot Plate Has Moved! Our blog has moved to http:/ www.internationalculinarycenter.com/icc-media-gallery/. Connect with ICC there as we connect with the world! The International Culinary Center. Subscribe to: Posts (Atom). The International Culinary Center. Promote Your Page Too. The Hot Plate Has Moved! The French Culinary Institute. The International Culinary Center's photostream. Simple template. Powered by Blogger.
blog.culinarycenter.com
THE HOT PLATE: August 2013
http://blog.culinarycenter.com/2013_08_01_archive.html
Friday, August 30, 2013. Lemon Poppy Seed Muffins: International Culinary Center. ICC's light and tangy Lemon Poppy Seed Muffins will hit just the spot. Happy cooking! Lemon Poppy Seed Muffins. From "The Fundamental Techniques of Classic Pastry Arts". By The International Culinary Center. Butter or nonstick vegetable spray for pan, optional. 1 cup plus 1 tbs. all-purpose flour. 1 ts baking soda. 1/4 ts. salt. 1/2 cup unsalted butter. 3/4 plus 1 tbs. sugar. 2 large eggs, at room temperature. 8 Remove the ...
blog.culinarycenter.com
THE HOT PLATE: December 2013
http://blog.culinarycenter.com/2013_12_01_archive.html
Thursday, December 26, 2013. From the Farm to Your Holiday Table. Level 1 Classic Culinary Arts plus Farm-to-Table. As a student in the Classic Culinary Arts plus Farm-to-Table. I’ve learned the importance of knowing where your food comes from. I wanted to practice what I’ve learned in class about environmentally conscious cooking, and this holiday meal was the perfect opportunity to do it. I decided to start at a local farmers market in Cincinnati, OH, called FindlayMarket. Friday, December 20, 2013.
blog.culinarycenter.com
THE HOT PLATE: Tour of Joe Coffee Roastery in Red Hook
http://blog.culinarycenter.com/2014/03/tour-of-joe-coffee-roastery-in-red-hook.html
Thursday, March 06, 2014. Tour of Joe Coffee Roastery in Red Hook. Professional Culinary Arts plus Farm-to-Table. As part of my Professional Culinary Arts plus Farm-to-Table. Program, my class is given the opportunity to go on field trips to get a better sense of individuals and companies who are passionate about farm-to-table practices. Our most recent trip was to. Roastery in Red Hook, Brooklyn. I personally had never been to a coffee roastery before, so I was excited to see the process in action.
