dICEd Blog Listing

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...

Overseen by internationally acclaimed cake designer Toba Garrett , ICE’s cake decorating program spans the study of both historic and cutting-edge contemporary cake decorating methods. From delicate...

When it comes to buzzworthy pizza in New York City, few pie-slingers have achieved a cult following as quickly as Culinary Arts alum Matt Hyland. After putting in time at some of the city’s hottest...

From state-of-the-art kitchens to a global curriculum designed to take you anywhere in the industry—not to mention the world—ICE is truly one of the most innovative, creative culinary schools in the...

ICE’s Chocolate Lab was designed to expose students to the premier small-batch equipment in the industry—the very same tools used by some of the world’s leading research and development chefs and...

Our new location is outfitted with equipment from leading culinary brands, representing the highest professional standard in culinary creativity and technology. From our hydroponic garden to our bean...