In fact, it’s one of the reasons he enrolled in pastry school in the first place. “Fridays in Switzerland were ‘Strudel Day,’ so I made strudel by myself all day,” he says of his time working at the

Food does more than just sustain us. It connects us with the people we make it and share it with. We asked ICE chef-instructors for their favorite memories with their moms from time spent in the

Easter is upon us, along with a bounty of egg-related traditions. Among them: egg decorating. Chef Jürgen David, ICE's Director of Pastry Research and Development, investigated how to take a natural

Piping is an essential skill in any pastry chef's toolkit, and switching between several tips and fillings can be time-consuming. In his classroom at ICE's Los Angeles campus, Chef Sohrob explains his

To successfully create a chocolate showpiece, a pastry chef must master several fundamental techniques. This elaborate and eye-catching confection is assigned to students at the end of the Chocolate

As a longtime working pastry chef, I’m no stranger to thinking at the leading edge of fads and trends emerging both within the industry, and among guests and customers as well. Now that my headspace

Standing a foot tall, this Christmas cookie tree is a show-stopper for sure. To start, you need a great sugar cookie recipe, like the recipe used in Chef Penny's gold covered sugar cookies (gold leaf

Full stop: candy is delicious, and whether it be bite- or king-sized, Halloween gives us an excuse to load up on all your favorite store-bought treats. But believe it or not, making a rendition of

If a bride wants the lace from her veil to be replicated on her wedding cake, or I find a gorgeous trinket at an antique market that would be a perfect adornment for a cake, I have to find ways of

The oldest of nine children, Andrew has always associated food with bonding. He remembers that his paternal grandmother, who grew up on a dairy farm in South Dakota and moved to Southern California to

Chef Penny has more than 15 years of professional pastry experience. After graduating from the Institute of Culinary Education and working at Spice Market, she opened custom cake bakery Sugar Couture

Claudia Fleming’s winding food road, from over-the-top pastries in the '80s and '90s to writing her second cookbook in a Long Island cottage, has landed her back where it all began with Union Square