dICEd Blog Listing

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...

Pate a choux translates to "cabbage paste" and dates back to 1540 and the court of Catherine de’ Medici. Named for the way the small choux looks after baking, it is a relatively simple concoction with...

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...

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More than just a sweet treat, Mexican wedding cookies date back to centuries worth of history and traditions spanning the world. In addition to delicious flavor, these cookies carry more history and...

To start, you need a great sugar cookie recipe. I’m including one, and you can use any trusted one you like. There are many secrets to successfully decorated sugar cookies, and the first one is it...

Using a kitchen scale is so important that it's the first lesson for Culinary Arts and Pastry & Baking Arts students at the Institute of Culinary Education. In the video below, Chef Jeff gives a sneak...

Temperature and timing are key when emulsifying, or mixing together, the fats and the water in butter and eggs, two of the most common baking ingredients. Chef Kathryn demonstrates how to turn a...

What is Butter? Butter is a semi-solid emulsion made up of approximately 82% butter fat, 16% water and 2% milk solids. The percentages of fat and water in butter are unique, especially when it comes...

“Ever since I was in high school, I always wanted to join the military,” Victor explains. Though when he graduated, he took a detour to earn a degree in graphic design and web development first. He...

Zac graduated from ICE's Pastry & Baking Arts program in 2006, was part of Bouchon Bakery's opening as an extern, went on to be the pastry chef at Alex Guarneschelli's restaurant Butter, and then...