Exactly one year ago today, I began my journey as a pastry student at ICE. I stepped into checkered pants and slip-resistant black kitchen shoes for the first time. I buttoned my white chef coat from...
Chef Michelle was diagnosed with celiac disease in 2006 and has been working hard on making delicious gluten-free desserts and baked goods ever since. Not only does she teach in ICE’s career-training...
The week before one of my boys had experienced the childhood joy known as a mild concussion, so the fear of being phoneless in Brooklyn and worrying that I would get that dreaded call from the school...
My decision was a Spanish restaurant on the Upper West Side named Graffit. Aside from loving all things Spanish, I had known Chef Jesus Nunez for some time and was really attracted to his philosophy...
Few types of food can really span the entire spectrum of meals. In fact, you could probably go several days eating nothing but pies and still have a bountiful variety without even scraping the surface...
Strauss is the designer at Confetti Cakes, famed for their detailed, beautiful shaped cakes. Since completing ICE’s Pastry & Baking Arts program, Strauss’s inventive and original cakes have earned her...
He is the owner and baker of the acclaimed Bread Alone Bakery in New York’s Catskill Mountains. His amazing breads are also available at the Union Square Greenmarket. In addition to being a...
I grew up in the great era of Ring Dings and Yodels. Twinkies were second rate, too sweet and no chocolate in sight. My dad introduced me to the fine art of freezing them and then picking off the...
Most of our faculty has been trained, and many have already run through classes of their own. Students love the curriculum and the wonderful bread they are producing. The students learning from the...
The event featured 17 contestants in three divisions, Chocolatiers, Restaurant/Caterers and Schools. Each contestant had to present a showpiece, and 300 candy pieces for sampling. The theme of the...
Glacier was named Meilleur Ouvrier de France in 2000 and coached the French team in the World Pastry Team Championship in 2006. He works as a pastry chef and consultant, traveling the world and...
Back when I wrote my very first post, before I knew how to tare a scale, I couldn’t have even imagined that I'd be able to make flowers out of gumpaste. But I also took away a lot more than just...