dICEd Blog Listing

In 2014, Nevia Giles (Pastry, '14) left a 13-year career in utility consulting to pursue her passion for Pastry & Baking Arts at ICE. She baked for her friends and family as a hobby and had already...

Scotty chose ICE for a convenient class start after a bread course elsewhere motivated him to immediately enroll in a career pastry program. He valued the small class size, focused time with...

Chef Elisa emphasizes ingredient choice, precision and texture to perfect this dessert. She chooses pure, organic butter free of additives, dark brown sugar for an extra rich flavor, and bourbon for...

While the specific origins of ice cream are unknown, evidence of iced desserts dates back to as early as 500 B.C. in Persia, when ice was flavored with ingredients like rosewater to create a cold...

I’m obsessed with ice cream’s inner workings, and a little technical know-how can help us perfect our frozen creations. What follows is a brief primer on key factors to consider with ice cream: how to...

Tania moved to New York from Jakarta, Indonesia, in February and started career classes at the Institute of Culinary Education in March to pursue a path to cake artistry. For her first Independence...

Here we are at the week of the Fourth of July, and it’s our national colors that we see used all over to decorate beautiful, festive desserts. As we become more and more aware of the choices we make...

Though representing 1% of the world’s apricot production, the state of California is responsible for growing 85-95% — yes, you read that correctly — of all apricots in the U.S., where 35,000 tons of...

When Angelica graduated high school, she wanted to pursue the world of beauty. She worked hard to get her cosmetology license but had trouble building up her clientele once she had it. Next, she went...

Chef Sim shares the No. 1 tool for making bread, how to know the dough is ready and his guidelines for incorporating flour throughout the process. Plus, learn four ways to tell you did everything...

I considered many different formats for the cheeky sayings, like lollipops, cookies and cakes, but in the end decided to elevate the conversation a bit with hand-painted macarons. I began by making my...

A veteran of Valrhona schools in Tokyo and Brooklyn, Nicolas specializes in chocolate. He’ll share his techniques for developing desserts and approach to formulating taste in this two-day plated...