dICEd Blog Listing

Exactly one year ago today, I began my journey as a pastry student at ICE. I stepped into checkered pants and slip-resistant black kitchen shoes for the first time. I buttoned my white chef coat from...

Before starting, a small part of me was panicking about juggling school, work, and my business. This last week was tough. I’m scheduled to work until about 1:00 am, but class starts at 8:00 am and I...

Suddenly, there was food everywhere and a lot of it was really good! The more pastries I tried, the more I wanted to learn about them and be in a kitchen. Truthfully though, I was always set up for it...

My decision was a Spanish restaurant on the Upper West Side named Graffit. Aside from loving all things Spanish, I had known Chef Jesus Nunez for some time and was really attracted to his philosophy...

While entirely different restaurants, both Shake Shack and Blue Smoke are centered on the same principles of hospitality, customer service and quality food that have brought Meyer such success. One of...

Back when I wrote my very first post, before I knew how to tare a scale, I couldn’t have even imagined that I'd be able to make flowers out of gumpaste. But I also took away a lot more than just...

These students are preparing for careers in the travel and hospitality industry and learning how to interact with customers is an integral part of that process. The students dressed up in their most...

Culinary students from schools across the U.S. and Canada compete in a series of regional competitions for a chance to go to the finals in Napa Valley in March. In addition to the two ICE students...

The group arrived in Ho Chi Min City after a grueling two days of traveling, including a flight on Christmas Eve. (Luckily, Director of Student Affairs Andy Gold was on hand to play Santa and give...

I've been calming them down and assuring them it's going to be okay. Last week, I found myself at the door of my first trail, hoping I had been telling the truth this whole time and assuring myself...

Luckily ICE President Rick Smilow and Anne E. McBride, co-authors of Culinary Careers, provided guidance and answers to any number of questions about how to get from where you are, to where you’d like...

I ask the question to students at the very start, “What inspired you to come to culinary school?” One after another, students share stories from their childhood, from watching their grandmother cook...