dICEd Blog Listing

That was my experience when I first set foot in ICE for a tour. I reached the front desk and all I smelled was to-die-for freshly baked bread. Walking past kitchen 501, I couldn’t help but stand there...

Chef Chad and student Amanda Rondeau carefully assemble the sugar showpiece. After discussing the theme and the feel of the event with my colleagues at ICE , it was time for me to begin the well...

Don’t get me wrong, I’ve had my fair share of graduations (grade school, high school, college), but this accomplishment feels like it came out of nowhere! In many ways, it did; we started in July, and...

Amy and my chocolate showpiece I have always been a stalwart fan of See’s Candies (a chain in California that makes delicious old fashioned chocolates), but more recently, I've been inspired by the...

While there are certainly a number of pastry chefs who have legitimately invented new techniques, I’m not one of them. If I had to apply a label to what I do, it might be ‘new’ or ‘inventive’...

Chef Murphy is a Brooklyn native and a life-long New York City chef who has been through many of the great kitchens in the city, including La Cote Basque, Lespinasse, Park Avenue Café and Gotham Bar...

The 2011 James Beard Award Winner for Outstanding Pastry Chef discussed her evolving cuisine, her plans to open a bakery, and her future cookbook. Mindy’s desserts are often personal takes on classic...

One of my classmates prepares pain au chocolat (like chocolate croissants) with laminated dough. I've always loved croissants, but never imagined that I could make them. I don’t know if I ever...

I first learned about working with cooked sugar as a pastry student in Maryland, attending a demonstration by Chefs Ewald and Susan Notter. A few years later, I pursued further education at the...

Okay, she didn't say "foodness." Foodness is my word, meaning when food tastes like the best version of itself. Julia also talks about this phenomenon when she discusses a good roast chicken, gushing...

The CAPS program has become a unique and valuable resource not just for our students, faculty, and alumni, but also for the greater pastry community of New York City. As special guest instructors, the...

Everybody loves chocolate, but what do we actually know about one of the world’s most popular sweets? At a lecture with world-renowned expert Chloe Doutre-Roussel, ICE students, alumni, and industry...