dICEd Blog Listing

In my classroom alone, there is a 10-year age difference between the oldest and youngest students. Some of us have prior kitchen experience while others have none. In short, the unifying ingredient in...

Recently, ICE was thrilled to host an exclusive listener cocktail party for fans of NYC radio stations Z100 and Power 105.1. Hosted by Bethany Watson of Z100’s Elvis Duran and The Morning Show and...

School can give you the skills and the foundation, but here are seven ways I've learned you can expand upon your culinary training: Read, Read, Read While reading assignments are already a part of my...

As chefs become more aware of the quality of ingredients and the impact of their cooking from a sustainability perspective, respect for animal products is all the more important. The following texts...

Let me back up for a second. As I mentioned, in 2014 I earned a Congressional Award Gold Medal and, along with my sister, co-wrote a book about our experience, titled Youth’s Highest Honor: Your Guide...

Already noted by such publications as Eater, The Infatuation and Grub Street, Kat & Theo is slated to be one of the most exciting new restaurants of 2016. Before he was racking up mentions in the...

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...

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“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...