dICEd Blog Listing

As the executive pastry chef for this groundbreaking restaurant, James Distefano spent six years translating the principles of classic pastry into award-winning healthy desserts. Today, as a chef...

Butter in Batters Cake, muffin and other similar batters get mixed in one of two ways: the creaming method or the all-in-one method. The creaming method calls for beating room temperature butter and...

What I didn't realize, however, was that this particular field trip would inspire a possible focus for my career path in pastry. After a long workday, it was comforting to walk into the Mast Brothers...

As we gear up for increased production and the first of our bean-to-bar classes this fall, I’ve compiled some surprising facts about the different stages of the chocolate making process. These...

Below are five restaurant pastry chefs who have garnered significant recognition in their hometowns and across the country. Most of them have won an award or two, and some may even have had their 15...

I’ve always wanted to make this dessert for dear old dad, but a whole Boston cream pie is much too large for just the three of us. So I wondered, what would be an alternative way to make it? Of course...

Did you have another career before studying at ICE? I enrolled at ICE just after graduating from Middlebury College with a major in history, so I didn’t have any prior professional experience...

Did you have another career prior to working in food? I worked at a nonprofit as the publicity & marketing coordinator. Since it was a small office, it actually meant that I was involved in much more...

What was your career path prior to enrolling at ICE? I was working as an arts administrator for a major NYC orchestra for just over eight years. As a career changer, what really attracted me to ICE...

What initially sparked your interest in airbrushing? As soon as I could hold a crayon, I've had a go at just about every craft and art form there is. Airbrush inevitably had its turn. However, that...

In anticipation of his exclusive two day viennoiserie workshop at ICE on July 12-13, we caught up with Chef Yuen to learn more about his unique pastry philosophy. As a specialist in laminated dough...

So why would a self-proclaimed “avid home baker” and bread lover never make bread? That’s right, this baker—who has laughed in the face of the French macaron and homemade puff pastry—has run away from...