dICEd Blog Listing

Restaurant Daniel earned two Michelin stars with the help of Michael Lawrence (Culinary, '91), executive director of operations for The Dinex Group. Lawrence has worked with the group since 1998...

The #MeToo movement has exposed a long-accepted culture of harassment and gender discrimination in the hospitality industry. In late 2017, when the press reported sexual harassment allegations against...

Most Americans have a deeply personal relationship with Chinese food. Some of us have inherited ties to ancient regional Chinese culinary traditions. Others are devoted to wildly inauthentic...

Meet the Culinary Entrepreneurs Indian food expert Maya Kaimal founded an eponymous food and product line in 2003 and has written two cookbooks, and a variety of articles and recipes. The Julia Child...

My pet theory about why Indian food doesn’t catch fire is because unlike other Asian cuisines, Indian cooking doesn’t rely on sugar for flavor. Take Japanese sushi rice, Thai coconut curries, Korean...

Here are five reasons culinary travelers should head to Portugal. Dessert First Lucy, our tour guide from Culinary Backstreets, fills us in on the fact that the Portuguese have an enormous penchant...

My suggestion is to plan 30 days out; you’ll usually get a fair flight price and enough available restaurant reservations. Always secure a great dinner; you can “wing” the rest. Here’s my process for...

This all started when I worked with the legendary chef Alain Chapel in a small town outside of Lyon, France. Chef Chapel would personally cart the ingredients we used in his kitchen from the markets...

What measurable benefit do I get by shooting for the apex of wine education? The coveted “MW” initials earned by only 370 candidates in the world? That’s a good question; one I ask myself each time I...

As chefs, we don’t always realize the hardship of not having access to food, let alone the ability to source fresh ingredients. You'd be surprised to learn how many urban and rural areas don’t have...

ICE alum Chef Missy Robbins (Culinary, '95) won big at the James Beard Foundation Restaurant and Chef Awards. The chef-owner of perpetually packed Brooklyn restaurant, Lilia, took the title for Best...

This project made me think about my creative process, and the need to adjust last minute when creating a meal. Two examples come to mind. Recently, I helped Rick Moonen, a Las Vegas-based chef (and...