dICEd Blog Listing

Before delving into a more detailed look, first we have to recognize that one’s sense of taste is quite personal and subjective. Likewise, context — when, where and with whom we taste a wine — plays a...

Alongside her in the kitchen was ICE Culinary Arts alum Michael Jenkins, who has worked under Alex at Butter Restaurant for the past 10 years. Michael began as an extern and currently heads the...

The ICE Culinary Arts program is divided into five modules , and “Mod 1” is all about these basics. During this intensive dive into the foundations of professional cooking, my classmates and I learned...

Those books — most importantly, "Cooking the Nouvelle Cuisine in America" and the "Chez Panisse Menu Cookbook" — reshaped the culinary landscape and have since paved the way for such famous chefs as...

I learned that final lesson from my dad when he passed away suddenly last December. My dad was an accountant for more than 30 years, and while I never imagined following in his footsteps, I always...

“My whole career has been defined by connections—knowing someone who knows someone has almost always led me to my next job,” says Tina. “For chefs just starting out, I think that’s essential—realizing...

What was your education or career prior to enrolling at ICE? After graduating from the University of Missouri’s School of Journalism in 2009, I moved to New York and worked in corporate public...

For Dom, the decision to attend culinary school was an impulsive one—but that impulsive quality, the ability to jump when an opportunity arrives, is exactly what landed Dom on Food Network Star ....

As a public relations professional with a passion for cooking, I chose to pursue an externship in the field of food media at Tasting Table . My goal was to hone my skills in the kitchen while learning...

What sparked your move from pastry kitchens to focusing exclusively on chocolate? I'm a pastry chef with a huge passion for chocolate. When I was working in restaurants, everyone was using the same...

“I was working in public relations in Washington, D.C., but my mind just kept coming back to food, and I knew it was time to make a change.” After touring multiple culinary schools, Lizzie chose ICE...

Letters to a Young Chef —Daniel Boulud Perhaps more than anyone, Daniel Boulud’s career is synonymous with the notion of mentorship. His legacy (the chefs who have worked their way through his...