Tags » International Culinary Center

Practice, practice, practice...

I had the pleasure of my third “performance” at Carnegie Hall on Sunday, speaking at the International Culinary Center’s annual commencement. I’m the first speaker, so there’s a fair amount of stressful buildup. 698 more words

Spiced Pears With Cashew Cream

Dessert is tricky because it is rather difficult to come up with a sweet and satisfying treat while minimizing the use of sugar, creams and fats. 284 more words


Coconut Curry Squash Soup

I decided it would be apt to make the soup course of my tasting menu on the day that New York City was supposed to get hit with one of the biggest snow storms in its history. 266 more words


Blood Orange and Fennel Salad

I prepared this salad for friends on one of my first evenings off from my internship. I wanted to take advantage of the beautiful blood oranges in season right now and create a dish that had a little freshness as well as a pop of color to liven up the dreary January mood. 261 more words


Final Menu Project

In culinary school, we were assigned a final tasting menu project to complete during our internship experience. The guidelines for the project stipulated that each student had to come up with a four course, themed tasting menu with drink pairings. 626 more words


Sporking in the City

If you were hoping for a deluge of great food news this week, you’re definitely at the right place. This weekend was a busy time for the Silver Spork team as we made our way around NYC for various food related events. 210 more words