Back when I wrote my very first post, before I knew how to tare a scale, I couldn’t have even imagined that I'd be able to make flowers out of gumpaste. But I also took away a lot more than just

Many years ago, when La Maison du Chocolat, founded by Robert Linxe, first opened in Manhattan, I went in having no idea of what to expect. I purchased a few of those precious gems and left, curious

The variety and range of breads you can make from a few simple ingredients is astounding. I’ll admit anytime I get the inkling to bake my own bread the delicate ingredient balance, proofing wait-time

Yes, we have had the experience of designing our chocolate showpieces, but individually making fonadant-covered cakes last week was our first experience designing solo. Well, it was actually an

Wells comes to ICE from a role as Executive Pastry Chef at Buddakan. Chef Vicki is already a member of our Advisory Board and has an impressive background. Inspired by the legendary Madeleine Kamman

As you can imagine, I was quite excited to leave the world of chocolate behind and delve into a new world of marzipan fruits and vegetables and piping techniques for cake decorating. It is the final

The Guittard family has manufactured chocolate in the San Francisco valley for more than 140 years. Guittard Chocolate’s high-end E. Guittard line includes a variety of blended and single-origin

Let’s just say he seems to have been born part caveman (definitely his father’s side). He will gnaw the life out of any bone as long as it’s dripping in some kind of barbeque sauce. He is also a bit

Even though the bread curriculum at ICE had undergone revision a few years prior, we wanted to take it up a notch and make it even better. With that in mind, Chef Sim created an outline for the

The process of making molded chocolates is fairly simple in theory: temper chocolate, fill shell of mold, prepare filling, fill molds, temper chocolate, cap molds and unmold. It's the temperature and

I’ve made a serious habit of using a plastic apron over my already-adorable chef uniform just to try and keep my whites semi-white through these lessons on chocolate. We are learning how to temper

In the last few lessons of Module III, our class broke down into four groups and tackled plated desserts from legendary four-star restaurant chefs such as Michael Laiskonis of Le Bernandin and our