What would it look like for 16 nervous pastry students to run around one kitchen frantically making our assigned items? What if luck wasn’t on my side on test day and the end result was less than...
Inside these mobile display cases are a rotary evaporator and ultrasonic homogenizer, both secured through the school’s partnership with PolyScience, a key driver of the accessibility and popularity...
For as long as I can remember, I’ve been a planner. Whether it’s a packing list, a restaurant short list in a new city or simply a weekend full of carefully curated commitments, I’ve always valued...
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...
