DICED Blog | Institute of Culinary Education

A platter of jamon iberico is served.

11.15.18 Culinary Arts

Spain’s Prized Ham: Jamón Ibérico

Spain’s jamón Ibérico is one of the most coveted hams in the world. Produced from Iberian black pigs (pata negra) that have a specific diet consisting of bellota (acorns), the ham retails for roughly...

Featured

A bowl of bibimbap at Majordomo

11.10.18 Culture

A Week of Eats in LA

Chef Penny perfects ube custard tarts after a few tries.

11.09.18 Pastry & Baking Arts

Trial and Error with Ube Tarts

Sohui Kim is the chef/owner of The Good Fork in Brooklyn.

11.07.18 Culture

ICE Alumni Earn Michelin Guide Acclaim

ICE alum Colleen Riley is the chef de cuisine at Valerie Confections.

11.06.18 Pastry & Baking Arts

A Pastry Chef’s Path from New York to LA

Devon Penn is an ordained minister studying culinary arts at ICE New York.

11.05.18 People

How a Minister Survived Hurricane Irma and Enrolled at ICE

Farley Elliott, senior editor at Eater LA, speaks to ICE Los Angeles students.

11.01.18 Business of Food

5 Tips for Press Coverage from an Eater Editor

The Latest

11.02.18 Recipes

The Perfect Recipe for Leftover Candy

10.25.18 Business of Food

Curtis Stone on Restaurant Gratuity

10.22.18 Culinary Arts

Autumnal Gourds with ICE Alumni

10.21.18 Recipes

The Ultimate Chocolate Chip Cookie Technique

Alumni Buzz

Mashama Bailey is the executive chef at The Grey in Savannah, Georgia.

10.26.18 People

Mashama Bailey’s Big Year

Olivia Moglino opened Liv Nut Free bakery in September 2018.

10.17.18 People

ICE Alum Opens Nut-Free Bakery in New Jersey

Women in Hospitality United hosted its first Solution Sprint in September.

10.10.18 Culture

Women in Hospitality United Hosts Inaugural Sprint

News

Kerry Brodie won ICE’s Wusthof Award for Leadership when she graduated from the Culinary Arts program in 2017.

10.04.18 People

ICE Alum Kerry Brodie Wins the 2018 ACCSC Outstanding Graduate Award

Colorful carrots line a farmers market stall.

10.01.18 Culture

Five Ways to Taste Fall Flavors with ICE

ICE Alum Missy Robbins is the Best Chef in NYC

05.10.18 People

ICE Alum Missy Robbins is the Best Chef in NYC

What We're Cooking

11.02.18 Recipes

The Perfect Recipe for Leftover Candy

10.21.18 Recipes

The Ultimate Chocolate Chip Cookie Technique

09.25.18 Recipes

Eight-Ingredient Soup Shot for Fall Entertaining

09.19.18 Recipes

Turn Fall Produce into Unique Treats with Pro Techniques

The Business of Food

Farley Elliott, senior editor at Eater LA, speaks to ICE Los Angeles students.

11.01.18 Business of Food

5 Tips for Press Coverage from an Eater Editor

Chef Curtis Stone speaks to students at ICE's Los Angeles campus.

10.25.18 Business of Food

Curtis Stone on Restaurant Gratuity

Hattie B's serves authentic Nashville hot chicken.

09.17.18 Culture

Pro Travel Tips from 72 Hours in Nashville

Life as an ICE Student

Pastry & Baking Arts student Joy Cho continues her career change litmus test at ICE's New York campus.

10.31.18 Pastry & Baking Arts

Second Time’s the Charm: Reflecting on My First ICE Practical

Emma Winkler is studying Culinary Arts and Restaurant & Culinary Management at ICE.

09.30.18 People

Choreography in the Kitchen

Mashed potatoes are served with salt on the side.

09.10.18 Culinary Arts

Salt and Pepper

Videos

07.18.18 Videos

My Culinary Voice: Chef Alex Atala

06.06.18 Videos

My Culinary Voice: Chef Ignacio Mattos

05.07.18 Videos

So, You Want to Pursue a Food or Hospitality Career?

03.05.18 Videos

Over $160,000 Up For Grabs!

What's For Dessert?

11.02.18 Recipes

The Perfect Recipe for Leftover Candy

10.31.18 Pastry & Baking Arts

Second Time’s the Charm: Reflecting on My First ICE Practical

10.01.18 Culture

Five Ways to Taste Fall Flavors with ICE

09.21.18 Culture

Five Reasons Portugal is a Culinary Traveler’s Haven

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