DICED Blog | Institute of Culinary Education

AeroFarms' aeroponic farm grows plants with LED lights.

01.18.19 Culture

Chef Barry Visits AeroFarms' Aeroponic Farm

In mid-December, I was invited to visit AeroFarms’ global headquarters in Newark, New Jersey. Aerofarms is the world’s largest vertical aeroponic farm that’s growing healthy, delicious and nutritious...

Featured

Chef Nicolas Botomisy's apple ginger plated dessert.

01.17.19 Pastry & Baking Arts

Meet French Pastry Chef Nicolas Botomisy

Pinsa Cappricciosa is served at Camillo in Brooklyn. Photo by Raffaele De Vivo.

01.16.19 Culinary Arts

Say Ciao to Pinsa

Bill Telepan’s Salmon with Balsamic-Glazed Endive

01.14.19 Recipes

Bill Telepan’s Salmon with Balsamic-Glazed Endive

Shari Bayer hosts Bo Bech on "All in the Industry."

01.12.19 Culture

Five Podcasts for Food Professionals

Zoe Nathan is the co-owner and head baker of Rustic Canyon Family restaurants.

01.11.19 People

Zoe Nathan Looks Ahead in LA

Michael Laiskonis’ Balsamic Caramel Bonbons are served on a round platter.

01.10.19 Recipes

Michael Laiskonis’ Balsamic Caramel Bonbons

The Latest

01.08.19 People

Natural Gourmet Institute Alumni to Know

12.27.18 People

From Concussion to Culinary School

12.27.18 Pastry & Baking Arts

Gold Medal-Winning Sugar Artist to Teach at ICE

12.27.18 Recipes

Bill Telepan’s Zero-Waste Lobster Bolognese

Alumni Buzz

Leuca's warm cabbage and caesar flavors dish.

01.01.19 Recipes

Kick Off 2019 with Cabbage

Sweet Potato Flan Caramel

12.22.18 Recipes

Greg Proechel's Sweet Potato Flan Caramel

Marc Murphy's Parmesan cookies

12.19.18 Recipes

Marc Murphy's Three-Ingredient Cookies

News

Students plate dishes from ICE's Health-Supportive Culinary Arts curriculum.

01.08.19 Culinary Arts

Introducing the New Natural Gourmet Center

Mushrooms are predicted to be a 2019 food trend.

01.02.19 Culture

ICE Advice on 2019 Food Trends

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

11.07.18 Culture

ICE Alumni Earn Michelin Guide Acclaim

What We're Cooking

01.10.19 Recipes

Michael Laiskonis’ Balsamic Caramel Bonbons

01.01.19 Recipes

Kick Off 2019 with Cabbage

12.27.18 Recipes

Bill Telepan’s Zero-Waste Lobster Bolognese

12.26.18 Pastry & Baking Arts

Celebrate New Year’s with a Croquembouche

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

Bethany Ezawa is studying culinary arts at ICE Los Angeles.

12.27.18 People

From Concussion to Culinary School

Luciana Colletti is studying Pastry & Baking Arts at ICE.

11.29.18 People

How a Pastry Student Overcomes an Eating Disorder

Dee Gomez is studying culinary arts at ICE's Los Angeles campus.

11.19.18 Culinary Arts

It’s the Small Moments That Have the Most Impact

Videos

11.28.18 Videos

How to Make a Dog-Themed Ice Cream Scene

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?

What's For Dessert?

01.02.19 Pastry & Baking Arts

A Chocolate Primer for Aspiring Chefs

12.22.18 Recipes

Greg Proechel's Sweet Potato Flan Caramel

12.01.18 Pastry & Baking Arts

Sweet Ways to Taste Ginger this Winter

11.28.18 Videos

How to Make a Dog-Themed Ice Cream Scene

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