dICEd Blog Listing

After serving in the Israel Defense Force (IDF) from age 18 to 22, Alon evaluated his strengths and weakness with his brother to determine a course of study and career trajectory. "I breathe food. I...

There is no (sugar-filled) challenge too great for Pastry & Baking Arts Chef-Instructor Norma Salazar. Case in point: Prior to joining ICE, the classically trained, foundationally French chef was...

Joshua McCain (Management, ‘18/Pastry, ‘21) didn’t always love to cook. At first, he simply made food to help his family. As the oldest of four children to a single mother, Joshua was often...

Long before I developed a passion for working with chocolate, I began fostering a love for coffee. I don’t exactly recall the occasion of my first pre-teen taste of coffee, but it subconsciously...

In mid-March, Arnold Byun, founder of With Warm Welcome (WWW), approached me with the idea of doing a Bakers Box after being inspired by the efforts of Bakers Against Racism last year. As an avid...

Jürgen initially aspired to act, sing and dance, but he followed in his sister's footsteps pursuing a career in the kitchen to have a solid job in case those passions didn't pay off. While making...

In many ways, coming to culinary school has been a decade-long dream in the making, with a lot of detours along the way. I didn’t grow up in a family that appreciated food or restaurants much, so it’s...

Every once in a while, a technique or a preparation will inspire me to reflect on some of the philosophical aspects of cooking. If I were to reduce the act of cooking down to the simplest of concepts...

Years ago, while working as the pastry chef at Le Bernardin, I began giving serious thought to the role of nostalgia and the sense of memories tied to taste. I still enjoy finding playful yet subtle...

I was grateful to have my former chef-instructor from ICE's Pastry & Baking Arts program, Penny Stankiewicz, share some wisdom about the process. “With recipe testing, the first thing I do is research...

Named for its resemblance to the famed snow-capped peak straddling the border of France and Italy in the Alps, the dessert likely has its origins in the latter, but it has been embraced as a staple of...

For years I have been passively using cocoa powder. Very rarely is cocoa powder the main ingredient in products I make so I rarely give it much thought. I always focus on the type of chocolate, the...