dICEd Blog Listing

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...

Indigenous to Mexico, as well as Central and South America, chocolate is the product of the cocoa or cacao bean, which grows on pod-like fruit from the cocoa tree. Aztecs were the earliest...

Chef Peter has always loved sweets. His parents pushed him to become a pastry chef after primary school as he baked with his mom often. Peter’s pastry teacher, Nemethne Regos Eva, taught him to pull...

At the annual ICE Cuisine Course in France , which I have been running for almost 20 years, we have built croquembouches at a pastry shop, La Duchesse Anne, in Saumur. All ICE culinary and pastry...

Technically classified as a spice, ginger belongs to the same family as turmeric and cardamom. The word comes from an old sanskrit one meaning “shaped like a horn,” and the gangly root is...

This exploit began as I pondered current trends in pastry. As a chef and business owner, it’s important to keep up with what is happening in the pastry world. Some believe the secret to success is...

ICE alum Colleen Riley is the chef de cuisine at Valerie Confections. What led you to a career in pastry? People in the food world normally reminisce about cooking with their moms, but my mom is not a...