dICEd Blog Listing

Flex your restaurateur muscle like Zoe Nathan Loeb , whose restaurant group, Rustic Canyon Group, was named a 2018 James Beard Award Semifinalist for Outstanding Restaurateur. Rustic Canyon Group owns...

Leading the technical side of the day’s conversation with his talk, “How Chocolate Gets Its Taste,” Clay Gordon, publisher of TheChocolateLife.com, broadly laid out the basic processing steps of...

Over the years, we’ve opened up the lab to chocolate and pastry professionals of all stripes, not to mention scores of guests who just love tasting our efforts. As we’ve learned to make better...

ICE’s expert pastry chefs joined forces and spent over 500 hours crafting a 10-foot-tall replica of Buddy the Elf, made of delicious Rice Krispies Treats ® . The colossal confection was unveiled on...

These observations may be old hat to professional chocolate makers, but they are rarely — if ever — considered by chefs and consumers. Raw Beans Straight out of the bag, fermented and dried beans...

The autumn publishing season also means a shelf-load of new releases. Below are a few of those just-published books I am looking forward to, as well as one or two that I’m finally catching up on....

Chef Palladin Emily’s served as a creative incubator for the cooks who worked there. In our downtime, we swapped the latest books and magazines, mining them for techniques and flavors to infuse into...

Tréand believes that anyone can create their own work of art if they put in the time. “Sugar work is not only for chefs, says Tréand. “It's for everybody. Hopefully I can fill up the class with...

A patient mindset is just one thing students will learn during Chef Sim’s 200-hour Techniques of Artisan Bread Baking course at ICE. As the founding baker of Balthazar Bakery, London-born Chef Sim...

ICE is excited to welcome back Karen Portaleo to teach the upcoming CAPS course Carved Cake: Ballerina Pig on June 2. Karen is a celebrated cake and chocolate artist who creates fantastical cakes at...

As a pastry chef, one might say that I’m already hard-wired to think a bit deeper about the composition and function of ingredients. I like to say that the primary difference between a pastry chef and...

My cooking career began at a tiny bakery in the outlying suburbs of Detroit almost 25 years ago. What started as “just a job” quickly became a compulsion: in cooking I found the satisfaction of manual...