dICEd Blog Listing

We learned salt is not all bad. In fact, salt is vital to our existence! So don’t cut it all out just yet. After an extensive taste-test of a wide variety of salts from various regions, each team got...

At first sticky, wiggly glance it absolutely disgusts me. Maybe it’s because I am realizing what was in all the Jell-o and marshmallows I ate as a kid, or maybe it’s that story my co-worker shared...

ProStart is a national program that prepares high school students for careers in the culinary world. The educators got a full taste of all the sights, sounds, and of course, the flavors that New York...

At yesterday’s demo, Four-Star Farmer: A Conversation with Chef Eberhard Müller and Alexandra Leaf , ICE students caught a glimpse of yet another seemingly broad transformation within a chef’s career...

The yearly event brings together many of the country’s most acclaimed chefs to celebrate the heritage and legacy of James Beard and food in America. This year marked the 25th anniversary of the event...

A galette is a rustic tart filled with fruit. It’s a great example of how sometimes the simplest desserts are the best. Today, Pastry & Baking Arts Chef Instructor Scott McMillen was teaching students...

We’ve been discussing all our fond memories of Arnold when he was a student and think he will be a natural on the show. Arnold has had past success in culinary competitions. Back when he was a...

The students in the class were learning new recipes and techniques from one of the best. Originally from Switzerland, Chef Ciril is a master baker and head of the International Baking & Pastry...

According to Chef Instructor Jeff Yoskowitz, few people still make strudel by hand, which means most people have never had real strudel. But there were no fakes in our class! Our six batches of dough...

Chef Ong was given an America’s Heritage Award by the Lower East Side’s Tenement Museum. Chef Ong is on ICE’s Chef’s Advisory Board, and, over the years, has brought in and/or hired numerous ICE...

The 10 chefs were honored by Dessert Professional Magazine Editor Matthew Stevens and emcee, Food Network sous chef, Miriam Garron, who can be seen on "Throwdown with Bobby Flay" (and she studied at...

Over the past few classes, we have discussed, smelled, tasted and worked with fruit, herbs, spices, extracts, jellies, jams and eaux de vie (colorless fruit brandy). As we learned about these...