dICEd Blog Listing

On October 3rd, Shamus Jones, founder and “executive briner” at Brooklyn Brine, will be at ICE to dive deep into the vats of vinegar with students in his one-day workshop, The Modern Pickle...

The garden gives ICE culinary students access to the freshest herbs and produce, plus the opportunity to take part in the latest urban agriculture trends. By instilling in students the importance of...

Once my Culinary Arts program ended, I had one month left of my management classes. The catch? I had just two weeks until I had to start my externship in a fast-paced NYC restaurant. This meant I had...

When classes began and we started cooking our way through different regions, I was exposed to numerous different styles and flavors of the world. Initially, I was still fixated on the French—the...

We’re inviting ICE students to show us your kitchen masterpieces (and the flops because, hey, those are insta-worthy, too!) and win prizes in our monthly #ICEProStudentPhotoContest! Career students...

To master this very essential life skill, I took the Homemade Pizza course with Chef Sue Gonçalves last Saturday at the Institute of Culinary Education. We measured, we mixed, we stretched (the dough)...

By the middle of the 19th century, Delmonico’s was considered to be the greatest restaurant in the United States. To put it in perspective: the way we think of Thomas Keller’s French Laundry today is...

Growing up in the Bronx, no one in Chef David’s family worked in the restaurant industry. In fact, as he explained, “Food in my home was not a big deal.” For Chef David, however, a passion for food...

The Institute of Culinary Education welcomes award-winning David Waltuck as Director of Culinary Affairs Chef David has enjoyed an illustrious culinary career. During his 30-year tenure as executive...

The judges panel was a veritable "who's who" of the country’s top chefs, including: Daniel Boulud – Chef/Owner, Restaurant Daniel, DINEX Group, 4-time James Beard Award winner, including "Outstanding...

When that idea is something you have been crafting, developing and refining for years, that invitation can be the ultimate validation. Of course, as soon as I accepted, the panic and nerves set in. I...

In my personal experience as a chef, the public’s growing interest in food has created professional opportunities that I never imagined when I started cooking in 1996—from appearances on competitions...