dICEd Blog Listing

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...

For this year’s contest, public vote will determine the semi-finalists and the finalists will appear on The Chew to compete for the coveted awards. The Chew’s co-hosts Carla Hall, Clinton Kelly and...

ICE’s expert pastry chefs joined forces and spent over 500 hours crafting a 10-foot-tall replica of Buddy the Elf, made of delicious Rice Krispies Treats®. The colossal confection was unveiled on...

We would be hard pressed to a better proponent of cooking sustainably or a better example of finding one’s culinary voice, than Chef Atala. Chef Atala, widely considered the best chef in South America...

ICE President Rick Smilow welcomed 600 proud family and friends to share in the ICE graduates' accomplishments. Rick noted the diversity of the students, who represented all of ICE’s career programs —...

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We asked Rachael Pack, cook editor of The Daily Meal, how ICE was chosen as the best culinary school in America. Having gone to culinary school herself, Rachael had been through the process of...

This year, a team of three ICE pastry students—Pooja Jhunjhunwala, Marcela Torres and Anne Roche—entered the competition’s Junior Pastry Challenge. Mentored by ICE Chefs Kathryn Gordon and Michael...

Outstanding Chef Maricel Presilla, Cucharamama, Hoboken, NJ Marc Vetri, Vetri, Philadelphia Outstanding Pastry Chef Ghaya Oliveira, Daniel, NYC Christina Tosi, Momofuku, NYC Outstanding Restaurant...

Journalists from the fields of both food and technology gathered in our demonstration kitchen for a tasting menu infused with contemporary techniques, unexpected pairings and flavors from across the...

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This year ICE students were challenged to create a dish using an Allagash Interlude — a beer made from wild yeast and aged in wine barrels. The recipes also had to fit in the theme of barbecue. Three...