dICEd Blog Listing

The reoccurring January celebration took over three floors of the school’s 42,000-square-foot facility. During the party, the entire ICE staff and guests enjoy drinks, food and dancing throughout the...

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...

This class takes place during the beverage module of the program where students explore areas of beverage service, controls, responsible drinking and alcohol governance, bar structure, the roles of...

Even though the bread curriculum at ICE had undergone revision a few years prior, we wanted to take it up a notch and make it even better. With that in mind, Chef Sim created an outline for the...

Yesterday, the team behind the discovery assembled at ICE to unveil the chocolate made from these newly discovered cacao trees. In 1916, diseases struck the Pure Nacional population in Ecuador and...

For those of you hoping to eat healthier, this recipe uses “en papillote,” a wonderful technique for cooking moist, flavorful food without using a lot of fat or sacrificing any flavor. When cooking...

The group traveled from south to north, eating and sampling as the cuisine changes with the landscape. With trips and tours of museums, cities, towns and landmarks as well as hands-on culinary...

The process of making molded chocolates is fairly simple in theory: temper chocolate, fill shell of mold, prepare filling, fill molds, temper chocolate, cap molds and unmold. It's the temperature and...

Many of today’s most notable chefs are writing cookbooks, often with the help of a good food writer. In addition to his work for publications such as The New York Times, Men’s Vogue, Gourmet, Saveur...

A few years back, when I was working at Eleven Madison Park, I found myself fascinated with the canelé de Bordeaux (a.k.a. cannelé bordelais), a wonderfully unique cake with a rich custardy interior...

In 1997, after 12 years, he left elBulli behind but has remained involved in elBullitaller—literally, "the workshop"—where elBulli's menu development takes place when the restaurant is closed several...

Along with the cocktails and Champagne, one of the best things about New Year’s celebrations is the finger food. Revelers munch on a plethora of canapés and hors d’oeuvres well into the wee hours of...