A New Best Restaurants List Just Dropped

Institute of Culinary Education sent this email to their subscribers on April 3, 2024.

Institute of Culinary Education EST.1975 NEW YORK | LOS ANGELES

ICE Chef-Instructors Missy Smith-Chapman and Carrie Smith smile

Celebrating Women All Year Round

Even though International Women’s Month just passed, we can (and should!) celebrate the accomplishments of women and underrepresented folks all year round. On the blog, our many women Chef-Instructors spoke about their journeys and the ins and outs of how they navigate a male-dominated industry. As Chef Missy Smith-Chapman says: “Wherever you fit in this industry, we have to be really strong.” Amen, sister.

In other food news...

The New York Times’ restaurant critic Pete Wells just dropped the second installment of his 100 Best Restaurants in New York City list (warning: paywall incoming). A number of ICE alumni made the cut, including Orlando Soto (Le Bernardin), Missy Robbins (Misi), Michelle Palazzo (Frenchette and Le Rock), Sohui Kim (Gage & Tollner), Bobby Yoon (Yoon Haeundae Galbi) and Ayesha Nurdjaja (Shukette). Plus: nearly half of the restaurants on the list serve as externship sites for ICE students. There, they get to experience what it's like working in highly-respected kitchens.

And I didn’t forget to recommend some recipes for this month, starting with a blackberry basil arugula salad with hyssop blackberry vinaigrette. What’s hyssop, you ask? It’s a vibrant purple flower in the mint family that carries sweet notes reminiscent of licorice and fennel seeds. If that ingredient is out of reach, ICE Chef Olivia Roszkowski has plenty of substitution recommendations in the recipe. If you’re still feeling the chill and find yourself in the mood for warming dishes, check out this post about dashi, the foundational broth on which countless Japanese dishes are built (which goes hand in hand with our guide to different types of soy sauce).

Now if you’ll excuse me, I’ll be chipping away at the aforementioned list of 100 New York City restaurants and making plans to visit a few.

Until next time!

Abbe Lewis
Content Director

Recipe: Blackberry Basil Arugula Salad

As warm weather approaches, a green salad bursting with sweet fruit, crisp lettuce and a floral vinaigrette suits the season.

Eat Your Greens 🥬

Female chefs in white chef uniforms plate appetizers

Women Chef-Instructors Reflect on the Industry

What’s it like to be a woman in the food and beverage industry? There are as many answers to that as there are female cooks.

Hear More from Our Chefs 👩‍🍳

Noodles in a dashi broth in a black bowl

How Dashi Led to the Discovery of MSG

Dashi, a cornerstone of Japanese gastronomy, represents the epitome of umami — a flavor profile revered for its savory richness and depth.

Dashi = Your Flavorful Friend 😋

What's happening at ICE?

Check out our TikTok account for an assortment of exciting clips.

Explore ICE on TikTok >

An ICE student assembles a bright volcano sugar sculpture

. Institute Of Culinary Education - New York » 67people pgsted about this place o Institute Of CuliharyEduc... - 6d ag The audio from the paté en crolte = reveal at this Culinary Arts buffe... more

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Institute of Culinary Education EST.1975 NEW YORK | LOS ANGELES ICE Chef-Instructors Missy Smith-Chapman and Carrie Smith smile Celebrating Women All Year Round Even though International Women’s Month just passed, we can (and should!) celebrate the accomplishments of women and underrepresented folks all year round. On the blog, our many women Chef-Instructors spoke about their journeys and the ins and outs of how they navigate a male-dominated industry. As Chef Missy Smith-Chapman says: “Wherever you fit in this industry, we have to be really strong.” Amen, sister. In other food news... The New York Times’ restaurant critic Pete Wells just dropped the second installment of his 100 Best Restaurants in New York City list (warning: paywall incoming). A number of ICE alumni made the cut, including Orlando Soto (Le Bernardin), Missy Robbins (Misi), Michelle Palazzo (Frenchette and Le Rock), Sohui Kim (Gage & Tollner), Bobby Yoon (Yoon Haeundae Galbi) and Ayesha Nurdjaja (Shukette). Plus: nearly half of the restaurants on the list serve as externship sites for ICE students. There, they get to experience what it's like working in highly-respected kitchens. And I didn’t forget to recommend some recipes for this month, starting with a blackberry basil arugula salad with hyssop blackberry vinaigrette. What’s hyssop, you ask? It’s a vibrant purple flower in the mint family that carries sweet notes reminiscent of licorice and fennel seeds. If that ingredient is out of reach, ICE Chef Olivia Roszkowski has plenty of substitution recommendations in the recipe. If you’re still feeling the chill and find yourself in the mood for warming dishes, check out this post about dashi, the foundational broth on which countless Japanese dishes are built (which goes hand in hand with our guide to different types of soy sauce). Now if you’ll excuse me, I’ll be chipping away at the aforementioned list of 100 New York City restaurants and making plans to visit a few. Until next time! Abbe Lewis Content Director Blackberry basil salad on a plate Recipe: Blackberry Basil Arugula Salad As warm weather approaches, a green salad bursting with sweet fruit, crisp lettuce and a floral vinaigrette suits the season. Eat Your Greens 🥬 Female chefs in white chef uniforms plate appetizers Women Chef-Instructors Reflect on the Industry What’s it like to be a woman in the food and beverage industry? There are as many answers to that as there are female cooks. Hear More from Our Chefs 👩‍🍳 Noodles in a dashi broth in a black bowl How Dashi Led to the Discovery of MSG Dashi, a cornerstone of Japanese gastronomy, represents the epitome of umami — a flavor profile revered for its savory richness and depth. Dashi = Your Flavorful Friend 😋 What's happening at ICE? Check out our TikTok account for an assortment of exciting clips. Explore ICE on TikTok > An ICE student assembles a bright volcano sugar sculpture . Institute Of Culinary Education - New York » 67people pgsted about this place o Institute Of CuliharyEduc... - 6d ag The audio from the paté en crolte = reveal at this Culinary Arts buffe... more Follow us for all things #ICEculinary: Facebook Instagram Twitter TikTok YouTube LinkedIn Download NY Course Catalog Download LA Course Catalog Ⓒ2024 Institute of Culinary Education. All rights reserved. NY Campus | LA Campus

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