A patient mindset is just one thing students will learn during Chef Sim’s 200-hour Techniques of Artisan Bread Baking course at ICE. As the founding baker of Balthazar Bakery, London-born Chef Sim

ICE is excited to welcome back Karen Portaleo to teach the upcoming CAPS course Carved Cake: Ballerina Pig on June 2. Karen is a celebrated cake and chocolate artist who creates fantastical cakes at

As a pastry chef, one might say that I’m already hard-wired to think a bit deeper about the composition and function of ingredients. I like to say that the primary difference between a pastry chef and

My cooking career began at a tiny bakery in the outlying suburbs of Detroit almost 25 years ago. What started as “just a job” quickly became a compulsion: in cooking I found the satisfaction of manual

For her first blog post, she takes us through a daunting pastry lesson: Danish dough. Tackling Danish dough was one of the most challenging things I’ve had to take on in culinary school so far. When I

Here’s a snapshot of the many possibilities of what you can do with professional pastry training from ICE: Boost your kitchen confidence and enhance your resume as a food writer or editor like Lauren

Describing the kitchen as tiny would be an understatement — there was barely enough room for three cooks. The chef and owner, Rick Halberg, became my first important mentor. While I learned a lot from

As many of my culinary-minded classmates could also tell you, baking and cooking are different beasts that require vastly different skills to master. Whereas cooking allows you to throw in a little of

We sat down with Pablo to get the answer to this question, and to chat about topics like the most useful thing he’s learned at ICE, his advice for prospective culinary students and whether he’s a fan

I think a lot about architecture and design. It's a closet interest of mine, though I must admit that my passion is limited to: I don't know much about architecture, but I know what I like. One of the

We caught up with Chef Kate to chat about her signature style and her biggest cake challenge in anticipation of her upcoming CAPS course at the Institute of Culinary Education. In Cake Carving: The

Chef Ebow even earned the Guinness World Record for building the tallest sugar skyscraper in 2006 — talk about setting your sights high. ICE is excited to host Chef Ebow for his upcoming hands-on