dICEd Blog Listing

At a restaurant, buying more food than needed means inventory and money going to waste. However, if you buy too little of an ingredient and it sells out, you’re faced with unhappy customers and a...

Participants will learn trends in food styling, observe and analyze food styling by Junita and a photography shoot by Steve, then have the chance to try their hand at styling food themselves. In...

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

Personally, I try not to get too excited about new opportunities. My optimistic daydreams have resulted in disappointment on many occasions, some worse than others. So in the days leading up to...

A former health care analyst, Mary’s story began like that of many ICE students. She felt unfulfilled in her career and spent her free time dreaming about opportunities in the restaurant business, but...

Most recently, my class had the pleasure of meeting Eveline Chen, the executive housekeeper at the Hotel Wolcott in Koreatown, close to the Empire State Building. While my classmates and I may never...

For years, I dreamed of attending culinary school and yet I ended up at Smith College, studying completely different interests: architecture and art history. As much as I enjoyed these studies, after...

The parallels to the military continue from there. Chefs’ uniforms are an indicator of rank. Strategies for success are mapped out in advance; though, in the heat of service, tactics may become more...

Photo Credit: Lea Latumahina I ran down my typical checklist. Was the restaurant an alum of Diners, Drive-Ins and Dives ? Was it a farm-to-table, locally sourced, organic, natural, gluten-free, green,...

Beef Local from organic practice producers Pasture-raised/grass-fed/grass-finished Antibiotic-free Hormone-free Heritage breeds (when available) Poultry Local from organic practice producers Pasture...

“It’s crazy to think I’m entering year 13 with this company,” says Omri. “Without a doubt, I wouldn’t be where I am today without that fundamental background [I received at ICE] in both Culinary Arts...

'Verrine' for Garces Trading Company in Philadelphia: chocolate, mascarpone, pistachio and raspberry Technically, my initial experience with consulting began while I was still the pastry chef at Le...