Today, Pastry & Baking Arts students at ICE have the opportunity to learn and adopt the traditional techniques of viennoiserie, which go back almost a millennium to its origins in Vienna. The most

Pizza, whether viewed as a refined classic flatbread or vehicle for meat, cheese and sauce, is a cornerstone of the culinary landscape in the United States. Fittingly, it also serves an important role

To celebrate National Croissant Day, we’re taking a deep dive into the history of the croissant, complete with input from ICE’s Director of Pastry Research & Development, Chef Jürgen David. Across

Chef Jürgen is a super “phan” in every aspect of the word. He estimates he’s seen the show at least 200 times and has listened to the soundtrack more times that he could ever count. “The show means a

Since winter's peak produce includes root vegetables and storage crops, this month, we’re focusing on the humble sweet potato. After a visit to the Union Square Greenmarket, Pastry & Baking Arts and

ICE Los Angeles students, faculty and staff celebrated the holiday season in true culinary school fashion — by baking and decorating lots and LOTS of cookies. The baking bonanza kicked off with a

Just as the crisp chill in the air, the slow retreat of daylight hours and the subtle turn of the foliage all signal the arrival of autumn, there are flavors that also reflect the shift of the seasons

Whether it's cherries, plums, peaches or apricots, juicy stone fruits are all the rage in the hot summer months. Chef Jürgen David, ICE New York’s Director of Pastry Research & Development, has a

Vienna native Jürgen David, ICE’s Director of Pastry Research and Development, grew up making strudel with his grandmother in the traditional fashion, stretching pastry dough incredibly thin across a

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