dICEd Blog Listing

In our Intensive Sommelier Training program, one of the things that becomes immediately clear to new students is the fact that a good amount of time will need to be spent outside of class to meet its...

Because of the pandemic's impact, restaurant owners had to reconsider their business models and strategies, adapting to fit the new demands and restrictions in place. Some transformed dine-in...

I teach and oversee ICE's wine education program called Intensive Sommelier Training, which is designed to prepare students of wine to consider a future in the beverage industry. While, as the course...

Kitchens are always brimming with possibilities, and traditional Indian kitchens extend beyond feeding to healing. Growing up, it was very rare that we would go to a hospital for common ailments – my...

In February 2021, she spoke with students at the Institute of Culinary Education via Facebook Live in honor of Black History Month. Here are a few of our favorite insights and pieces of advice from...

Tomato, onion, garlic - the Ghanaian mirepoix is the foundation of most, if not all, Ghanaian soups and stews. Grains of Selim, cumin and cloves are the aromatics that bring life to our dishes. In...

When it comes to chapulines, the expression “don’t knock it ‘til you try it” couldn’t be more relevant. The grasshoppers are commonly eaten in Mexico and other parts of Central America. Though some...

Regardless of the date the New Year is celebrated, dduk-guk remains a traditional and comforting dish that Koreans around the world enjoy with loved ones. The rice cake soup is made with a base of...

A meal from a Chinese restaurant would hardly be complete without the ceremonial finish of the fortune cookie: the scented wafer that breaks easily to give way to its more exciting component — the...

For hundreds of years the human population has relied upon the talented hands of craftsmen to help shape the world in which we live today. When humans began exploring the globe, trade, war and...

“Since the pandemic, many people have taught themselves how to cook or rediscovered how to cook, taken their cookbooks out of storage and become more self-reliant,” Professor Freedman told students....

The word curry always mystified me as an Indian, partially because I never made or ate curry growing up. It wasn’t until I got to college and studied the history between Britain and India that seeing...