Coffee and cacao beans

Cacao vs Coffee

Long before I developed a passion for working with chocolate, I began fostering a love for coffee. I don’t exactly recall the occasion of my first pre-teen taste of coffee, but it subconsciously

three types of flour

Four More Flour Alternatives

Gluten-free flours and nut flours for cooking and baking have been on the rise because of versatility, health benefits and viable options for people with celiac disease or other dietary restrictions

bakers box inside

ICE Pastry Students and Alumni Collaborate to Elevate the AAPI Community

In mid-March, Arnold Byun, founder of With Warm Welcome (WWW), approached me with the idea of doing a Bakers Box after being inspired by the efforts of Bakers Against Racism last year. As an avid

choux pastry with filling

Pate a Choux's Potential

Pate a choux translates to "cabbage paste" and dates back to 1540 and the court of Catherine de’ Medici. Named for the way the small choux looks after baking, it is a relatively simple concoction with

Gianduja chocolate

Going Nuts for Gianduja

Every once in a while, a technique or a preparation will inspire me to reflect on some of the philosophical aspects of cooking. If I were to reduce the act of cooking down to the simplest of concepts

Popcorn Choux Pastry

Popcorn Choux Pastry

Years ago, while working as the pastry chef at Le Bernardin, I began giving serious thought to the role of nostalgia and the sense of memories tied to taste. I still enjoy finding playful yet subtle

gem cakes

Behind the Product Development Process

I was grateful to have my former chef-instructor from ICE's Pastry & Baking Arts program, Penny Stankiewicz, share some wisdom about the process. “With recipe testing, the first thing I do is research

vessels of cocoa powder

Cocoa: The Forgotten Ingredient

For years I have been passively using cocoa powder. Very rarely is cocoa powder the main ingredient in products I make so I rarely give it much thought. I always focus on the type of chocolate, the

taffy in Pastry & Baking Arts class

How to Make Taffy

Growing up, Pastry & Baking Arts Chef-Instructor Stephen Chavez and his family would take a perennial summer pilgrimage to Catalina Island, about 20 miles off the Southern California coast. “Dead

chocolates made with an alphabet block mold

Giving New Life to Vintage Chocolate Molds

In its earliest modern form, in the days of the 19th-century Industrial Revolution, chocolate would have been sold unsweetened in rough blocks and cakes, to be ground or broken up by the end-user for

Pastry & Baking Arts students decorate ombre cakes

How to Make an Ombre Cake

Ever since ombre cakes became fashionable, the colorful trend has filled inspiration boards on Pinterest and flooded foodies' social media feeds. While the ombre hair trend emerged in the early part

Traditional Mexican wedding cookies

This History of Mexican Wedding Cookies

More than just a sweet treat, Mexican wedding cookies date back to centuries worth of history and traditions spanning the world. In addition to delicious flavor, these cookies carry more history and

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