dICEd Blog Listing

The Institute of Culinary Education's 2018-2019 career program graduates are in for two final formal guest lectures that are guaranteed to inspire. Industry icons Wolfgang Puck, chef-owner of more...

“My family was always into food,” Chef Marc says. “My mom cooked every single day. She would always try new recipes and had a lot of cookbooks. We always had new dishes introduced to us. In the...

I used Manishewitz wine like a cordial as an ingredient. I prefer to use bourbon as the base spirit, but as it is not considered kosher for Passover, a medium-dark rum, such as Bacardi, can be...

Every meal was a well thought out and choreographed production. The aromatic spices were neatly organized in round metal containers, glass jars filled with red, yellow, green and black lentils and...

“The owner texted me that they caught these yesterday,” Chef Manuel González (Culinary, ‘11) tells me as a Long Island fishmonger bags three black sea bass. The vendor shows us clear eyes and red,...

Chef Timothy and Otium’s director of culinary operations Jonathan Granada, visited the Institute of Culinary Education to share advice on managing employees, career focus and business acumen. Here are...

Chef Frank elevates his hamburger (which becomes a cheeseburger) with four key techniques: grinding his own meat, making his own pickles, caramelizing onions effortlessly and shaping a patty like a...

Two weeks after launching, Guy made Beyond’s menu completely vegan. Six months later, he was vegan, too, and his evolution mirrors national trends. While American omnivores still outnumber vegetarians...

Through ICE alum Yoon Hee Kim’s (Culinary, ’05) translation, students at ICE’s LA campus learned about Jeong Kwan’s philosophies and daily life, wandering and tending to her garden at the Baegyansa...

Chef-Instructor Olivia Roszkowski is teaching ICE's first Health-Supportive Culinary Arts class. “When I was in college, I procrastinated with my studies by cooking,” Chef Olivia recalls what led her...

Eventually, he went to work for Chef Rosanna Marziale at the Michelin-starred Le Colonne Marziale restaurant in his region of Campania, and in 2010, he traveled to Los Angeles to work as a consulting...

Mashama Bailey (Culinary, '01) is up for Best Chef: Southeast for her work at The Grey in Savannah, Georgia, which was documented on this season of Netflix's "Chef's Table." Chef Mashama was a...