dICEd Blog Listing

What do mechanical engineering, theater and cocktails have in common? Stir them all together and you get ICE Director of Beverage Studies Anthony Caporale — straight up. Over the course of his...

Peter explains: “There are so many things that I thought I knew, but coming to ICE taught me the actual technique behind cooking. My skills increased tenfold.” What’s more, Peter was able to fund part...

What could you do with advice from the industry’s leading entrepreneurs? Come to our 2016 MTCE events and find out. Click here to see the full schedule of upcoming Meet the Culinary Entrepreneurs...

Since graduating from the ICE Pastry & Baking Arts program in 2011, Jen has worked for Top Chef winner Harold Dieterle at The Marrow and, in 2014, was hired as the pastry chef at Rotisserie Georgette...

First up, Chef Sim shares his passion for sourdough, manipulating the magic of slow, natural fermentation to create a distinct flavor. Then, Chef Chad teaches Dana how to stretch and shape one of his...

For the ultimate chocolate masterclass, we paired Dana with ICE Creative Director Michael Laiskonis, who shared his tips for at-home tempering. From there, we asked Chef Michael to reimagine an...

So we teamed Dana up with ICE’s own Director of Culinary Development, James Briscione, to dust off the dehydrator and make a savory salsa powder. Dana also confided that she finds the new charring...

From shaking to stirring, to handling a jigger and which cubes to choose, Anthony walks Dana through martini basics. From there, the pair switches up Dana’s standard gin & tonic with modern twists on...

At ICE, we specialize in furthering the skills of a wide range of food lovers—from aspiring young chefs to enthusiastic home cooks and even advanced professionals. So when we learned of a few weak...

Take it from another pastry professional—the celebrated cookbook author Dorie Greenspan—who wishes she had gone to culinary school early in her career. Building a broad foundation of technical...

At our hydroponic garden, students gain an appreciation for the rapidly evolving field of sustainable agriculture in an urban environment. From herbs and lettuces to rare strains of fraises des bois ,...

“It used to be that when you opened a bar, you just served the standard drinks: Manhattans, old fashioneds, martinis, etc. There wasn’t a need for drink recipe development. Over the past decade, that...