Sweetbreads Are Not Sweet Nor Bread…

By Danielle Marullo
International Culinary Center Student
Professional Culinary Arts

Lucky for me, I have passed level 1 of the Professional Culinary Arts program and have begun Level 2, where we begin to utilize all the basic techniques and skills we have obtained to create more advanced and unique dishes. At the start of this level you make some familiar proteins such as chicken and veal, but then as each class progresses the meats seem to get more and more unfamiliar, or obscure for some. It is wild to see my Chef-Instructor standing at the front of the room with a loin of deer meat several feet long, or a massive cow bone and knuckle that look as if they came from the Prehistoric era…I am talking serious Jurassic Park looking things. In the beginning all the proteins seem so different and some are very intimidating, but as you progress, you start to appreciate any cut of meat. Each week you grow more and more comfortable with handling and preparing even the strangest meats without making a face of disgust or fear. I think that is one of the most important skills you obtain in culinary school that you cannot really learn anywhere else. I have eaten venison and quail and rabbit many times before in my travels, but culinary school has given me confidence that I can prepare just about anything you throw my way.

Liver

One of the classes I will never ever forget was the Organ Meat day. Growing up in an Italian household I was used to eating Tripe which is cow stomach, but that was the extent of my organ meat consumption besides chicken liver pates and foie gras. When flipping through the textbook before class, I saw that tongue was on the menu and I suddenly got a little nauseous, but I knew I had to brave up.

The class began and the first recipe written on the board was Ris de Veau, which in the US we call sweetbreads. As an avid Food Network watcher, I have seen Sweetbreads prepared and enjoyed by many celebrity chefs and judges on food competition shows, but I never truly knew what they were and what they tasted like. After doing some research it seems as if no one really knows where the name sweetbreads came from, but I guess any name is better than fried pancreas, ay? There it was in front of me on my cutting board, it didn’t look like bread, nor did it smell sweet. In fact, it looked like a human brain and had very little odor. I came to find that sweetbreads are actually the pancreas or thymus gland of an animal, in this case a veal. They are somewhat of a delicacy because as the animal grows up their “sweetbreads” disappear.

To prepare the sweetbreads, we first peeled off the excess membrane covering the flesh that looked almost like little pieces of plastic wrap. We then sliced it on a bias into 1/2 inch thick slices making sure to trim off any visible blood particles. Next, we “paner a l’anglais,” which is a three step breading technique we had utilized several times before. We dipped the sweetbread pieces into flour, then seasoned beaten egg and breadcrumbs and then pan fried them until they were golden brown and crispy on the edges. We served the sweetbreads with silky, rich, goat cheese polenta and an equally as rich brown butter caper sauce. Now it was time for the taste test. My partner and I prepped ourselves as if we were about to take a shot of tequila. We looked at each other fiercely in the eyes, grabbed a piece of sweetbread with our bare hands and quickly popped them into our mouths. I first felt my teeth sink into the fantastic crunchy breading which was flavorful and perfectly seasoned. Then, my teeth bore the tender sweetbread inside the breading, and to my surprise it was undeniably delicious! My tongue instantly began to salivate from the creamy, rich texture of the organ, I was a happy girl! The flavor reminded me of my grandma’s famous breaded chicken cutlets, but had a much more tender, soft consistency. Sweetbreads are a great way to wean yourself into the organ meat family because of its mild flavor. I am pretty sure you could feed them to a child and they wouldn’t flinch one bit.

Tongue
After the Sweetbreads we moved on to Calf’s Liver with onions and a beautiful demi-glace and then finally the dreaded tongue. The tongue looked, well, like a tongue…a human tongue. And of course being the very curious student that I am, I asked my chef if the human tongue was similar and his response was, “Do you think I know what a human tongue tastes like?” I set myself up for that one, that’s for sure. The order in which the lessons are taught and the order we make the dishes seems is very strategic. Going from chicken to live lobster to beef to venison and then to rabbit actually made the transition into organ meats much easier. The organ meats are obviously some of the most intimidating and “gross” for us Americans, but after breaking down a rabbit and a sweetbread, the tongue and kidneys felt less obscure and more appetizing.

We boiled the tongue in water and aromatics for several hours until it was tender and brownish gray in color. We then peeled off the outer membrane and the “tastebuds” off the cooked tongues and thinly sliced them like any normal cut of meat. We stacked the meat on top of a creamy fingerling potato salad and drizzled the plate with a delicate but acidic vinaigrette which cut through the richness of the tongue beautifully. When I put the first piece of tongue on my tongue (well that’s funny to say), I found that it tasted like a really tender, juicy piece of lamb shank or chop.

In conclusion, I now have a whole new outlook on organ meats, but let’s see how I feel in level 4 when I make head cheese…if you don’t know what head cheese is, well let’s save that for another day.

Learn more about Danielle’s class: Professional Culinary Arts

Mango Blueberry Chutney with pan seared Scallops

A recipe by Shikha Sharma of SHIKHA’S MYSTICAL KITCHEN
International Culinary Center
2013 Graduate, Professional Culinary Arts

“I reminisce the time we would go to our grandparent’s home for the summer holidays in India. My grandfather had a beautiful garden full of marigolds, jasmine, roses and a huge mango tree. He lovingly gave us fresh mangos everyday and told us stories and read poems that he wrote himself. I think about this nearly every time I get mangos so when I bought some this past weekend I made mango chutney with a twist of blueberries. I used a very traditional spice mix Panch Puran aka Five Spice Blend, it’s staple in most Indian pickles hence it lend a pickle like taste in the chutney. I want to eventually experiment more with this spice but for now this simple and easy chutney was a good start. I paired it up with scallops because of their delicate taste and this chutney did every bit of justice to enhance the flavor without being too dramatic.”

Mango Blueberry Chutney with pan seared Scallops
Serves: 2-3 Adults

Ingredients:
For the Mango Blueberry Chutney

1 Small fully ripe Mango, diced in small pieces
¼ Cup Blueberries
2 Dry Red Chilies
1 T Paanch Puran Spice
1 T Oil
Salt as per taste

For the Scallops

9 Fresh Scallops
Salt
Oil

Directions:
For the Chutney

1. Heat a small non-stick pan on medium to high heat, add oil and wait for a minute or until the oil is fairly hot. Add dry red chilies and panch puran spice, cook for few minutes.
2. Add the fruits and cook on low heat until they are tender and the mixture is thickened, 5-10minutes. Use a wooden spoon to stir often to prevent the chutney from sticking.
3. Taste and add salt as per taste.
4. Cool the chutney down before transferring into a jar.

For the Scallops

1. Heat a small non-stick or stainless steel pan on high heat, add oil and wait for it to heat up. Pan should be hot but not smoky.
2. Meanwhile, remove the muscle from the side of each scallop (sometimes they are already removed) and pat dry scallops with paper towel and season them with salt only.
3. Place the scallops in the pan without overcrowding and leaving some space between each one of them. You should hear a sizzling sound or the pan was not hot enough. Cook for 2 to 4 minutes on each side, you should have a nice brown even color on both sides and they should be opaque – a sign they are cooked!
4. Have your plate ready with the sauce and serve immediately they tend to loose their texture as they become cold and old.

Notes:

1. Buy fresh scallops only and cook them the same day, in fact in couple of hours to get your moneys worth!
2. Drying them with a paper towel prior to cooking is crucial to achieving that beautiful brown color.
3. As for the Mango Blueberry chutney, keep it in an airtight container and it will last in the fridge for up to 4-5 days.

For more of Shikha’s recipes, visit SHIKHA’S MYSTICAL KITCHEN

Learn more: Professional Culinary Arts

Colorful Wedding Cake Finals

By Camille Sedayao

For the past three months, the students of the Cake Techniques & Design program have learned the basics of baking, creating delicate sugar flowers and the countless ways to use fondant and other mediums to decorate beautiful cakes. Months of hard work culminated in a final wedding cake project to be tasted and judged by professional cake designers.

Our class received the theme of Wedding Color Schemes and each student was assigned two colors to accentuate in his or her cake. With four days to complete the project, we needed to sketch our design and write an itinerary outlining daily tasks. We were excited to receive this theme as it allowed us to truly have creative reign over our design and use techniques we were most excited to showcase.

Each and every student worked tirelessly, and demonstrated incredible growth in his or her design and execution. I am proud to share our final cakes below and allow each colorful one to speak for itself:

cakes

Top Row (from left to right): Gray & Blue, Coral & Blue, Yellow & White, Brown & Coral
Bottom Row (from left to right): White & Lavender, Brown & Gold, Red & Pink, Silver & Red

Having just driven one of my ICC classmates to the airport, I write my final blog with bittersweet emotions. Attending the Cake Techniques & Design program was one of the best decisions I have ever made, both personally and professionally. This course has prepared me well for a budding career in cake decorating while introducing me to a wonderful, diverse group of people I am honored to call my friends. I would like to congratulate them all and thank them for the wonderful memories we now share. And many thanks to Chef Cynthia, Chef Lindsay and the International Culinary Center.

Learn more: Cake Techniques & Design

From Novice to N.Y. Cake Show

Edwin Aragon
ICC Student, Cake Techniques and Design

Our 2014 Cake Techniques & Design class is now nearing the end, and I must that I am very impressed with how much my classmates and I have learned and grown as individuals. It helps that we’ve been learning under the watchful eye of Chef Cynthia Peithman and Chef Lyndsay Busanich, both of whom are amazing instructors. I came into the program with virtually no knowledge of cake, and just midway through the program, I won second place in my very first cake show competition: The Second Annual N.Y. Cake Show 2014.

Buddha1

The competition itself was a major surprise, because it was sprung on us as a suggestion to gain experience in the world of competition. I began my Buddha cake with a vision, I’ve always looked at stacked cakes and seen the image of a Buddha. So I put the idea into my head and went for it. The show’s theme was glamor and I immediately had to come up with a way to make a Buddha glamorous. It was no easy task, as I remembered that as a sculptor I was fine, but sculpting cake was a completely different story.

The cake was four tiers: the crossed seated legs was the first tier, the belly area as the second, chest the third, and the head as the forth. The next step was to dress the glamorous Buddha, and mind you I was still learning how to cover cakes in fondant. The Buddha could’ve gone two ways, either this was going to be good, or I was really going to regret it. However, I am never one to turn away from a challenge. I thought to myself that the Buddha was going to look like nature sprung him up from leaves. Then I thought about the many beautiful gold Buddhas I’ve seen, and decided I should paint it gold. “Glamor” in the traditional cake world usually translates to jewels and ornate brooches. What to do? How do I apply that to a Buddha? Finally, I came up with the idea of using black rock candy as black diamonds.

Buddha2

The completion was quite intimidating for a novice decorator, I must admit. I also felt the deep seed of doubt when I compared what I had made to the other traditional glamor cakes at the competition. I was definitely not even considering the idea of placing because of my inexperience. One can imagine my surprise when my name was called out for the first time at a show. Who knew that taking a risk would have led me to the beginnings of a new and exciting path in my life? All the knowledge and hard work has now given me the confidence to not fear the rolling pin anymore, and keep taking chances with my art. All of which would not have been possible without the teachings here at the International Culinary Center.

Learn more: Cake Techniques & Design

A Colorful Calzone for the 4th of July

Step out of the box on this 4th of July with a colorful and comforting Mixed Vegetable and Sausage Calzone.

Calzone con Verdure Miste
From “The Fundamental Techniques of Classic Italian Cuisine
by the International Culinary Center with
Cesare Casella and Stephianie Lyness
Serves 4

1/2 cup eggplant
1/3 cup yellow bell pepper
1/3 cup red bell pepper
1/3 cup zucchini
1/3 cup asparagus
3/4 cup red onion
1/3 cup plum tomato
2 1/2 ts. chopped fresh thyme
1/3 cup olive oil
Coarse salt and freshly ground pepper
1 lb. pork sausage meat, sweet or spicy
Pizza dough (can purchase from local pizzeria or grocery store)
Cornmeal or Semolina, for dusting
1 2/3 cups shredded mozzarella
1/4 cup grated Parmigiano-Reggiano or Grana Padano
1 large egg beaten, for egg wash
Coarse salt

1. Preheat the oven to 450ºF. Center a rack in the oven.
2. Cut the eggplant, peppers, and zucchini into sticks, about 1 by 3 inches, set aside.
3. Cut the asparagus – if the stalks are thick, quarter them lengthwise and cut into lengths the same size as the vegetables – if the stalks are thin, cut into lengths without quartering. Slice the onion into rings. Cut the tomato into thin wedges.
4. In a large bowl, toss all of the vegetables with the thyme, 3 tbs. of the olive oil, and salt and pepper to taste. Transfer to a sheet pan and roast until the vegetables are softened and caramelized, 15 to 20 minutes. Transfer the vegetables to a bowl, leave the oven on.
5. In a skillet, cook the sausage in the remaining 2 tbs. of olive oil over medium heat, breaking it up into very small pieces with a spoon, until the fat is rendered and the sausage is cooked through, about 7 to 10 minutes. Drain the fat, discard. Add the sausage to the bowl with the vegetables and stir to combine.
6. On a lightly floured work surface, stretch one of the dough balls over your knuckles to a thin round, slightly larger than for an individual pizza, or roll with a rolling pin. Transfer to a sheet pan lined with parchment paper dusted with semolina or cornmeal.
7. Place about 1 cup of the vegetable/sausage mixture on the bottom half of the dough round, leaving a border around the edge. Sprinkle with 1/3 cup of the mozzarella and 2 tbs. of the Parmigiano. Drizzle with olive oil.
8. Brush the bottom edge of the dough with some of the egg wash. Fold the top half over the filling and crimp the edges to seal. Prick the top of the calzone to allow steam to escape. Brush the top of the calzone with some of the egg wash or olive oil, and sprinkle with salt. Transfer to the sheet pan and bake until the crust is crisp and well browned, about 10 to 11 minutes. Enjoy!

Learn what its like to love what you do (#lwyd)! Get the Italian Culinary Experience today.

4th of July “Po-Yo” (Potato Salad with Greek Yogurt)

A 4th of July recipe by Danielle Marullo of Got Room for More
ICC Student, Professional Culinary Arts
(Feeds 6-8 people)

Ingredients

3 lb bag of baby red potatoes washed and quartered (keep skin on
1 cup of 2% Greek Plain Yogurt (I prefer Fage or Chobani)
2 ½ Tablespoons Whole Grain Dijon Mustard
1 ½ Tablespoons Honey
The Juice of half a medium size lemon
Dash of salt and pepper
1 Tablespoon White Distilled Vinegar
3 Tablespoons Chopped Fresh Dill
1/2 a medium red onion diced very small
1/3 Cup chopped celery
3 Hard boiled eggs chopped (If you are super healthy conscious remove the yolks)

Steps

Place the quartered red potatoes into a medium size pot and fill it with cold water until the water is about 2 inches above the potatoes.

Bring the potatoes to a boil and cook them until they are tender and can be easily pricked with a fork (but still maintain their shape). Do not overcook the potatoes or the texture of the potato salad will be sticky and starchy.

Drain the potatoes, put them in a bowl with a paper towel on top and place them in the refrigerator. The potatoes must be fully cooled before you dress them.

In a medium bowl mix together all of the remaining ingredients except for the eggs.

Remove the potatoes from the fridge and gently stir in the chopped eggs.

Pour the yogurt mixture over the potatoes a little bit at a time until each potato is fully coated. You may use all of the dressing but some people may prefer it on the dryer side.

Serve next to burgers, roasted pork, sausage, hot dogs, chicken…the possibilities are endless!

For more of Danielle’s recipes, go to gotroomformore.com.

CLICK HERE to learn more about Danielle’s Professional Culinary Arts class.

Work Hard Cook Hard

By Danielle Marullo
ICC Student, Professional Culinary Arts

Greetings fellow foodies! My name is Danielle Marullo, and I am obsessed with good food and entertaining. I am a graduate of Penn State University’s School of Hospitality Management and am currently the Assistant General Manager of the Todd English Food Hall in the iconic Plaza Hotel. I ran my own baking business at the age of 13, appeared on Anderson Cooper Live! where I won the “Chopped Challenge” moderated by Food Network’s Ted Allen, and most recently I was the third place winner on Spike TV’s new culinary competition “Frankenfood.”

In June, 2013 I started my very own website “Got Room For More” where I share my original recipes, food articles and instructional cooking videos. My dream in life is to be the next big television chef, like my idol Mr. Bobby Flay (an ICC alum), as well as become the best restaurateur I can be. As of May 2014 I am now a student in the amazing Professional Culinary Arts night program!

icc pic

You may be just like me, someone who works a very demanding full-time job, so you’re thinking how can I possibly go to culinary school and still keep my job so I can pay my bills. Trust me, if I can do it you can do it!

I will admit, that the first month was not easy. I will always remember how I felt the first few days of class. I was stressed, anxious, hot, exhausted and a little bit out of focus. By the 4th week I had my routine down pat, and my body began to adjust to the long hours on my feet, the high temperature of the classroom, and the high-pressure environment. I like to compare this transition to learning knife skills: when you first get the knife in your hand it feels awkward and even a little heavy, your feet are clenching in your leather clogs from the tension, and the stress of the instructor hovering over you makes you feel like as if the blade will slip any moment and catch your finger.

After a few weeks of practice your body begins to loosen up, your hands become one with the knife and the blade slides thorough the vegetables with ease. Each stroke of the knife starts feeling organic and effortless… not to mention your julienne carrots finally start looking like julienne carrots. That’s exactly how the transition from Restaurant Manager to Restaurant Manager PLUS Culinary Student felt. Here are some tips to ease your stress and to ultimately help you succeed at both:

Get into a routine. Mondays, Wednesdays and Fridays I know I have to leave work at 5pm in order to get on the subway, and make it to the school with enough time to change and have a few minutes to get my “mis en place” together. It will take a few days of trial and error, but you will find the exact time you must leave work in order to get to ICC safe and sound…and not leave work so early that you anger your boss/coworkers. If you have the time before you begin the program, do a practice run of your commute so when the first day of class comes you will feel a little more comfortable.

Send out your laundry to be washed and folded for you. Yes, this costs some money and maybe this isn’t in everyone’s budget, but I truly feel during the 6 or 9 months you are in culinary school it is worth it! For someone with a tight schedule, you know doing laundry is just another arduous task you have to tack onto your work week, so eliminate it by sending your chef whites out to be cleaned for you once a week or on a need to basis to free up a few hours!

Pay attention and take notes in class! For someone like me who has very limited time to study for the exams, it is crucial that you jot down information during lecture. The chefs usually put the information you will be tested on on the front board so be sure to take down these notes or even snap a picture on your phone to ensure you have it all down.

– While you’re on the subway or commuting from work, take that time to read over the recipes for the class that day. This will help you to make mental notes about what you need gather on your station when you get to class and also move at a faster pace because you wont have to go back to your notes a tremendous amount of times to see which step comes next.

– Get to know your classmates. There will be days when you have a hard day at work and cooking for 5 hours in a 90 degree kitchen is not exactly what you want to do that evening, but if you make some friends in class you will have that sense of support and love you need to keep yourself motivated and positive.

Bring plastic tupperware to class everyday! You will have many opportunities to bring the food you cook home with you, so make sure you are prepared! You can eat these leftovers on the days you don’t have class to free up some time in your schedule to catch up with friends and family. You can also show off your skills by giving your friends and family a taste of the amazing dishes you created in class. Trust me their reactions and praise are enough motivation to keep you going!

In conclusion, balancing work, school and your personal life is not a piece of cake (pun intended), but with the right preparation and attitude you can do it and succeed at it! I have been having the time of my life at ICC and feel the skills and techniques I am learning will get me exactly where I want to be!

Learn more about Danielle’s class: Professional Culinary Arts 

Food Craze Alert! Balanced Diet is Best

By Renee Farrell
ICC Student, Professional Culinary Arts

How many articles can the Internet find on “bacon jam”? Google comes up with 16.6 million results. What about “juice cleanses”? 13.2 million results. Now let’s try something that fits snugly in between those two extremes: “balanced diet”. Only 11.4 million hits. Why is this topic the least popular? Probably because it’s less sexy, doesn’t act like a reality TV show and doesn’t photograph well for glossy magazines.

The fact of the matter is that sensationalism draws attention and balance doesn’t. Crazes come and go (Atkins 1972) and sometimes they even get an encore (Atkins 2011), but balanced diets have worked for centuries and remain the original and most effective way to ensure the best possible existence you can achieve.

It’s nutrition week at ICC for my Professional Culinary Arts class. We started with Meatless Monday and have rounded out a week of lectures from our French Master Chef-Instructor Marc Bauer. His attitude towards food was formed as a youngster growing up on an Alsatian Farm, and later refined through study of nutrition at university. His approach is simple: eat a little bit of everything. There is particular emphasis on the “little”. In France he was taught to leave the table feeling a little less than satiated, which is very different from the American approach to eat until your full.

Diets are also factors of economy. Larger consumption of food requires cheap inputs with long shelf life in order to be affordable, which is why highly processed carbohydrates, fats and sugars play such a starring role in manufactured foods. When I first came to America as an exchange student in 2004, I was mesmerized by all of the sweet, inexpensive, long shelf-life products I found and tried. Bread would last two weeks, unlike the three days we used to get back in Australia, and ketchup was much sweeter and saltier than I had ever tasted. All of these staples of the American diet were pretty inexpensive, very convenient, had a lot of sugar and packed with preservatives to extend the used-by date. There is also another cultural factor supporting the trend of high consumption of sugar and preservatives, and that’s the popularity of prescription medication. If an imbalance exists in your body it can be treated with ease. And vitamins can back you up. There really is a pill for everything.

In this fast-paced modern world with a growing population I understand the need for cheap and convenient food, however, eggs are pretty cheap and convenient. So is an apple.

I’m not writing to debunk any myths or sway you from starting a new diet trend, but I am advocating that a balanced approach, over a long period of time, may just be the best way to go. And think of the benefits a little bit of everything will bring. I’m pretty sure Chef Marc said good things about red wine.

Learn more: Professional Culinary Arts

Assisting Master Chef Ron Ben-Israel

By Camille Sedayao
ICC Student, Cake Techniques & Design

It would not be an exaggeration to call my love for cakes an obsession. I am continuously looking for new techniques to apply to cakes and admire those who have found their niche as cake designers. So, when our class was asked for volunteers to assist ICC’s Guest Master Pastry Chef Ron Ben-Israel during a cake demo, I jumped on the rare opportunity.

An hour before the demo, my chef-instructor took me and another volunteer to Ron Ben-Israel Cakes to meet with Ron and pick up supplies. Little did I know he would invite us in for a tour. His pristine shop was naturally lit and the shelves were filled with the most unique display cakes. He had countless pre-made sugar flowers in airtight containers, stacked almost as high as the ceiling. I did not want to blink; afraid I would miss something. Then, Chef Ron took us to his walk-in refrigerator where he showed us parts of a cake with real Swarovski crystals! After a quick meet-and-greet with his employees, it was time to walk back to school.

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As an assistant, I was able to get a sense of Chef Ron’s organizational process. During set-up, he asked an assistant to fetch six half-sheet pans. He explained that each pan would contain tools for each stage of his demo, allowing a smooth transition when shifting gears. I could see how his meticulous habits, beginning with his tools, allow him to create such flawless cakes. After set-up, Chef Ron needed little help from the assistants until, to our surprise, it came time to decorating the cake!

The theme of Chef Ron’s demo was summer cakes. He brought a citrus cake layered with three flavors of Swiss meringue buttercream: coconut, lemon and raspberry. He made the crowd laugh by saying we could each have a slice “if [we] were good.” When designing and decorating a cake, Chef Ron noted that it is best to stick with two motifs and build from there. For this demo, he demonstrated how to make and apply textured horizontal stripes and large peony flowers.

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Chef Ron began by covering a 5-inch tier cake with fondant. It was already perfectly iced with Swiss meringue buttercream and he said there was no secret to achieve this, only lots of practice! As for rolling the fondant, his recommendation was to use a PVC pipe, which is food-safe, and could be bought at a hardware store. His cakes sit on predrilled Masonite boards, which are sturdier than cake circles and the hole allows him to place the cake through a large center dowel.

Once Chef Ron built the three-tier cake, it was time to decorate! He used a pasta machine attached with a motor to roll out sugar paste. To give the paste texture, he placed a long piece of lace on top of the rolled paste and put it through the machine together. He cut strips of paste and tasked the assistants with applying the strips horizontally. Chef Ron joked that they must be perfectly straight, making us more nervous than we already were! The three assistants worked together and applied the strips, the best we could, using piping gel and real ribbon to help space them out. The audience cheered us on and gave us encouragement to finish the job well! Chef Ron completed the demo with peony flowers and placed them on the cake. For serving cake, Chef Ron recommends a long knife meant for cutting smoked fish. To ensure a neat slice, clean the blade between cuts.

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Overall, it was a great experience assisting a Master Chef. I am glad I was able to have this opportunity and learn first-hand some amazing tricks and techniques for cake decorating. I would not have been able to have this experience were it not for the International Culinary Center and its goal to provide continuing education outside the classroom.

Learn more: Cake Techniques & Design