dICEd Blog Listing

We ask Dana about what switched the light bulb and led to three locations, more than 80 macaron flavors, Instagram fame and an Ernst & Young Entrepreneur of the Year Award since Dana's Bakery opened...

Fashion is one of my most favorite forms of inspiration, and ruffles and pleats come straight off the runway. As such, there are many interpretations of each treatment, from tight and formal to random...

Chef Diego began baking with his grandmother's chocolate cake recipe as a teenager, then took Confectionery and Bakery classes at SENAI, an industrial school in São Paulo, where he graduated as a Food...

Sophia wasn’t working in the pastry industry when she entered an amateur cake decorating contest in 2015...and won. Though she wasn’t unhappy working as a web developer, she knew it wasn't going to...

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...

With his hugely popular Underwest Donuts, Scott Levine (Culinary Arts, ‘04) has elevated the hole-y donut to new heights, and has managed to do so in a place where most fledging owners wouldn’t look...

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...