dICEd Blog Listing

The garden gives ICE culinary students access to the freshest herbs and produce, plus the opportunity to take part in the latest urban agriculture trends. By instilling in students the importance of...

Once my Culinary Arts program ended, I had one month left of my management classes. The catch? I had just two weeks until I had to start my externship in a fast-paced NYC restaurant. This meant I had...

While FiDi has had some recent upgrades to the lunch scene thanks to the eateries that call Brookfield Place home (ICE's new home too!), finding a FiDi lunch spot can be challenging. However, there...

Chef Hervé Malivert’s enthusiasm for the kitchen began at a young age and his love & experience with plating journeys back decades. Enjoying photography as his favorite hobby, Chef Hervé has an eye...

Wearing a heather grey tee emblazoned with KALE, he’s agreed to meet with me to discuss a subject he’s passionate about—vertical farming. So passionate, in fact, that he left behind a successful Tokyo...

By ICC Culinary Arts student Nicole Hope, Second Place Winner of the ICC 2016 Cookie Games Country of Inspiration: Morocco Yields 4 dozen cookies Ingredients for Dough 8 ounces/225 grams butter...

As general manager of two perpetually packed Long Island restaurants for decades, Alan developed an understanding of what makes a restaurant not only successful but an integral part of the community...

It’s good to study, say, Ewald Notter’s The Art of The Confectioner if you want to learn to work with sugar. But you can also watch Notter working with sugar on DVD. Likewise, you can read Dean...

In 1998, he and his business partner, Jeff Benjamin, opened the eponymous, fine-dining restaurant, Vetri, which propelled Marc to the culinary forefront. Within two years of the restaurant’s debut...

We’re inviting ICE students to show us your kitchen masterpieces ( and the flops because, hey, those are insta-worthy, too!) and win prizes in our monthly #ICEProStudentPhotoContest! Career students...

A successful career in finance and an ICE Culinary Management diploma later, the Paris native is on the cusp of realizing that dream in New York City. This fall, she will open the doors to Ancolie, a...

At a restaurant, buying more food than needed means inventory and money going to waste. However, if you buy too little of an ingredient and it sells out, you’re faced with unhappy customers and a...