dICEd Blog Listing

The coming season brings the expansion of our time-tested recreational program, intimate conversations with pioneering chefs and the very first Health-Supportive Culinary Arts class on the West Coast...

Veganism is more than a plant-based diet; it’s become well known and accepted as an entire lifestyle free of animal ingredients, products, byproducts or testing. According to GlobalData.com, the...

Aspiring chefs on the West Coast can pursue a holistic approach to culinary education with a focus on whole foods, nutrition education and wellness at the Natural Gourmet Center at ICE. The curriculum...

Chefs, food lovers and home cooks alike have seen America’s shift towards more plant-based, health-conscious dining. Fast Company, Foodable Labs and Nation’s Restaurant News have all reported on the...

Here’s what food and lifestyle sources say to expect in the restaurant and hospitality industries this year ⎯ and how to cook, bake and host accordingly. Kitchn says Pinterest “searches for recipes...

Restaurant Daniel earned two Michelin stars with the help of Michael Lawrence (Culinary, '91), executive director of operations for The Dinex Group. Lawrence has worked with the group since 1998...

ICE Los Angeles Campus President Lachlan Sands and VP of Education Richard Simpson congratulate Kerry Brodie on her ACCSC Outstanding Graduate Award. Founder of Brooklyn restaurant and organization...

Meet the Culinary Entrepreneurs Indian food expert Maya Kaimal founded an eponymous food and product line in 2003 and has written two cookbooks, and a variety of articles and recipes. The Julia Child...

That is, ever since 2015, when Missy Robbins (Culinary Arts, '95) opened the doors to her superb Italian restaurant on a relatively quiet corner in Williamsburg. Shortly after its opening, The New...

ICE alum Chef Missy Robbins (Culinary, '95) won big at the James Beard Foundation Restaurant and Chef Awards. The chef-owner of perpetually packed Brooklyn restaurant, Lilia, took the title for Best...

Each year the James Beard Awards embodies a theme, with this year’s focus, “RISE,” celebrating the power of food through community. As per the James Beard Foundation, nominees who are “championing...

Leading the technical side of the day’s conversation with his talk, “How Chocolate Gets Its Taste,” Clay Gordon, publisher of TheChocolateLife.com, broadly laid out the basic processing steps of...