Chef Diego Lozano has taken on the challenge of making modern pastries with Brazilian ingredients and classic European techniques. He founded São Paolo pastry school Escola de Confeitaria and spreads...
A veteran of Valrhona schools in Tokyo and Brooklyn, Nicolas specializes in chocolate. He’ll share his techniques for developing desserts and approach to formulating taste in this two-day plated...
Chef Peter has always loved sweets. His parents pushed him to become a pastry chef after primary school as he baked with his mom often. Peter’s pastry teacher, Nemethne Regos Eva, taught him to pull...
Chef Diego began baking with his grandmother's chocolate cake recipe as a teenager, then took Confectionery and Bakery classes at SENAI, an industrial school in São Paulo, where he graduated as a Food...
ICE is excited to welcome back Karen Portaleo to teach the upcoming CAPS course Carved Cake: Ballerina Pig on June 2. Karen is a celebrated cake and chocolate artist who creates fantastical cakes at...
In anticipation of his upcoming CAPS course at ICE on April 30th, Entremets and Plated Desserts, we asked Chef Eric a few questions about his current role, his experience working for Daniel Boulud and...
We caught up with Chef Kate to chat about her signature style and her biggest cake challenge in anticipation of her upcoming CAPS course at the Institute of Culinary Education. In Cake Carving: The...
What will you be covering in the CAPS class at ICE? This will be a class all about vanilla—its complexities and uses. We’ll cover the four main varieties of vanilla beans, vanilla paste and vanilla...
