A red-striped croissant sits on a piece of white parchment paper

Buttery, Flaky, Irresistible: Viennoiserie

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

A pizza with cheese, pepperoni, basil and sausage sits in a brown cardboard box

Everyone Loves Pizza Day at ICE

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

A croissant is cut in half on top of a wooden board

A Brief History of the Croissant

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

The Broadway cast of The Phantom of the Opera stands next to Chef Jürgen David's 35th anniversary cake

ICE Makes 5-Foot Cake for "The Phantom of The Opera’s" 35th Broadway Anniversary

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

A slice of banana bread sits on a white plate on a blue table

A Sweet-and-Savory Quick Bread to Match the Season

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

Holiday-themed sugar cookies of various shapes sit on a tray lined with brown parchment paper

Recipe: Foolproof Sugar and Gingerbread Cookies

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


Making a Case for Concord Grapes

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

Seven whole apricots sit on a white plate

Chef Jürgen’s Hack for Pitting Stone Fruit

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


How to Make Traditional Apple Strudel

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

buchteln buns with sugar on top

Chef Jürgen's Buchteln (From His Mother's Cookbook)

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

dyed eggs pictured with the natural dyeing ingredients

Chef Jürgen's Natural Dye Eggs-periment

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

chef piping a frosting rose

Chef Sohrob's Piping Bag Hacks

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

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