dICEd Blog Listing

If you’re unfamiliar with the term, puttin’ up is the act of harvesting seasonal produce and preserving it to last throughout the winter. This meant canning ripe tomatoes or peaches, blanching and...

Following up on my last list of ingredient-focused cookbooks , I’m sharing a few vegetable bibles that will expand your culinary horizons: Plenty by Yotam Ottolenghi and Jonathan Lovekin Arguably, no...

Like many Americans, ICE Chef Instructor Robert Ramsey rarely thought about the history of the food he ate during childhood. But when his mother insisted he take a summer job at a friend’s restaurant,...

Learning to work in a professional kitchen environment Chef Mike Garrett has a unique approach to the third module of ICE’s program, which focuses on international cuisines. He chooses to make his...

Among the most interesting “time machines” in our lab are two of the oldest known cooking implements: the tandoor oven and the plancha grill. Originating in Persia, the word tandoor comes from the...

“I remember being young and reading Letters to a Young Chef by Daniel Boulud,” Michael explains. “In it, he says, ‘The first thing you should do in a kitchen is make yourself useful.’ I took that to...

After successfully completing “mod 1,” as students call the first section of our program, I felt that my basic skills were in a good place. I was quicker with my knife skills, beginning to understand...

The whole idea of technology is a funny thing. These days, we tend to assume that technology always refers to something with a screen or a certain fruit-based logo. But if you type the word...

We caught up with this trendsetting alum to learn what it’s been like shifting from restaurants to research and development. What was your education or professional background before working in food?...

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...