Artisanal Bread made by Chef Sim Cass

Bread That’s Worth the Wait

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

Carved cake of a ballerina pig

Learn Whimsical Cake Carving with a Celebrated Cake Artist at ICE

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

coffee ice cream

Why I Tell Pastry Students 'Imagine Yourself as a Tiny Milk Fat Particle'

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

fresh french bread baked by chef michael laiskonis

Putting in Solo Time: How Chef Michael Laiskonis Refines His Craft Alone in the Kitchen

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

braided apple danish

Mastering Danish Dough

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

Pastry Arts alumni from institute of culinary education

8 Career Paths For Pastry Arts Grads

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

hazelnut chocolate

Making Every Move Count: Cooking With Economy

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

toba garrett teaching pastry arts students in culinary school

4 Things this Non-Baker Learned During the Pastry Module

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

Pastry Student Pablo Moreno

Flying the Coop: Pastry Student Pablo Moreno Finds Fresh Perspective at ICE

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

milk chocolate praline in an architecture inspired pastry

Borrowing Lessons from Architecture in the Pastry Kitchen

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

A cake made by pastry chef kate sullivan

Pastry Chef Kate Sullivan Gives Us The Scoop on Her Confectionary Creations

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 Dadzie

Learn the Art of Chocolate Showpieces with Chef Ebow Dadzie

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

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