dICEd Blog Listing

Chef Keller began his career in the kitchen of the Palm Beach club managed by his mother, before traveling to France and working at Guy Savoy and Taillevent, among other similarly lauded places. In...

When he first arrived in New York, Charles wasn’t the most obvious candidate for the culinary profession . He didn’t grow up in a family of cooks, and his education in music and economics at Bates...

What distinguishes Saffron Fix from other cook-at-home kits, and what is your role at the company? Saffron Fix delivers all the pre-chopped ingredients and pre-measured spices you need to create...

What will you be covering in the CAPS class at ICE? This will be a class all about vanilla—its complexities and uses. We’ll cover the four main varieties of vanilla beans, vanilla paste and vanilla...

In the case of ICE Culinary Arts alum Jenny Dorsey, co-founder and chef of the supper club I Forgot It’s Wednesday (IFIW), these DIY dinners have been a catalyst for sustained culinary success. With...

From commercial bakeries and catering to high-end hotel dining, there are few environments where Sarah hasn’t tested her pastry chops. “Depending on your personality or the place you are at in your...

Chef White opened two restaurants in New Jersey with Ahmass Fakahany in 2007. The duo then formed the Altamarea Group and opened Marea in 2008, which received a three-star rating from The New York...

After more than 35 years in the industry, Brian has seen it all—and he’s having the last laugh. “After college, I tried working a normal job writing advertising copy, but after a year, a friend told...

We checked in with this innovative alum to learn about the training that prepared her for a dynamic career as a culinary entrepreneur . Did you have another career before working in food? I went to...

Namely, Matt has dedicated his career to reconciling the poetic mission of supporting local, sustainably sourced ingredients with the practical demands of running a successful business. “It’s great...

Growing up in Tehran, Iran, Tom’s first interaction with the hotel industry came through an ad in the paper. Despite not knowing what the term “bus boy” meant, 20-year-old Tom landed a position at the...

Young cooks are instantly identified by the rows of scars running up their forearms: the reminders of brief skin-singing encounters with blazing hot oven racks and pan handles. A cook’s relative...