Wüsthof knows good knives. ICE knows good knife skills. For 30 years, we’ve partnered together to ensure ICE students have the highest quality tools in hand, to best prepare them in their craft. Now, we put over 200 years of craftsmanship and 4 decades of culinary technique together to bring you the best of what we both do. From slicing and dicing to chiffonade, cake leveling, filleting fish, or slicing the perfect steak, the beauty of expert craftsmanship and skilled chefs shines through — and the result is nothing less than culinary art. In this video, Chef James Briscione demonstrates how to slice onions, julienne carrots and create perfectly diced potatoes the way we instruct our students in ICE kitchen classrooms.
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