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In Defense of Modern Cuisine
By Chef James Briscione, Director of Culinary Development What exactly is modernist cuisine? In short, it's a buzzword, the latest term used to describe an innovative and avant garde style of...
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Recipe: Fish Sauce Peanut Brittle
"There are no new ideas," the old saying goes. Yet every day a chef will challenge himself to disprove that statement, reimagining the experience of eating and bringing new life to the...
View ArticleExploring the ICE Culinary Technology Lab, Part II
By James Briscione—ICE Director of Culinary Development When ICE set out to develop a Culinary Technology Lab to represent the evolution of cooking, we embarked on a time-traveling mission. Not...
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From Food Waste to Fine Dining
By James Briscione—Director of Culinary Development At ICE, we’re constantly challenging ourselves to identify the issues, trends and ideas that will shape professional kitchens for years to come....
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Preserving Winter Citrus: Three Techniques
By James Briscione—Director of Culinary Development Preserving seasonal produce is one of the world's oldest culinary traditions. Growing up down South, the end of summer meant two things: the...
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Plating: One Entrée, Three Ways
Plating isn't just an aesthetic choice. It controls the way we interact with our food, from first glimpse to final forkful. Watch as ICE Director of Culinary Development James Briscione reimagines...
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ICE Goes International: TEDxWarsaw
By James Briscione—Director of Culinary Development An invitation to speak at a TED event has always been a secret dream of mine. No fame or fortune comes with being a speaker at these local...
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The Ultimate Make-Ahead Tailgate Sandwich: Sous Vide Peppercorn Crusted Flank...
By James Briscione – Director of Culinary Research Sous vide cooking is one of the fastest growing trends in modern cooking, among restaurant chefs and home cooks alike. Despite the fact that sous...
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The Best Kitchen Gadgets for Your Favorite Foodie This Holiday Season
By James Briscione, Director of Culinary Research Gifts are the best and worst part about the holiday season. Receiving = the best. Finding that perfect something-they-don’t-already-have gift for...
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This Cookbook Has Flavor Pairings Down to a Science
By Caitlin Raux Chef James Briscione, ICE’s Director of Culinary Research, has a healthy obsession with flavor pairings. So much so that he and wife Brooke Parkhurst, a writer, cook and ICE...
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