What I didn't realize, however, was that this particular field trip would inspire a possible focus for my career path in pastry. After a long workday, it was comforting to walk into the Mast Brothers

As we gear up for increased production and the first of our bean-to-bar classes this fall, I’ve compiled some surprising facts about the different stages of the chocolate-making process. These

Below are five restaurant pastry chefs who have garnered significant recognition in their hometowns and across the country. Most of them have won an award or two, and some may even have had their 15

I’ve always wanted to make this dessert for dear old dad, but a whole Boston cream pie is much too large for just the three of us. So I wondered, what would be an alternative way to make it? Of course

Did you have another career before studying at ICE? I enrolled at ICE just after graduating from Middlebury College with a major in history, so I didn’t have any prior professional experience

Did you have another career prior to working in food? I worked at a nonprofit as the publicity & marketing coordinator. Since it was a small office, it actually meant that I was involved in much more

What was your career path prior to enrolling at ICE? I was working as an arts administrator for a major NYC orchestra for just over eight years. As a career changer, what really attracted me to ICE

What initially sparked your interest in airbrushing? As soon as I could hold a crayon, I've had a go at just about every craft and art form there is. Airbrush inevitably had its turn. However, that

In anticipation of his exclusive two day viennoiserie workshop at ICE on July 12-13, we caught up with Chef Yuen to learn more about his unique pastry philosophy. As a specialist in laminated dough

So why would a self-proclaimed “avid home baker” and bread lover never make bread? That’s right, this baker—who has laughed in the face of the French macaron and homemade puff pastry—has run away from

“I love working alongside colleagues with such diverse backgrounds and expertise,” says Scott. “It’s a completely different opportunity than I had coming up in a restaurant kitchen, and I never tire

This spring, we’re thrilled to be hosting a three-day seminar featuring Chef Rohira’s finest techniques. In anticipation of his course, we sat down with him to hear more about his career and what we