dICEd Blog Listing

Chef Frank's typical Sunday dinner consists of meatballs combining beef, pork and veal that he mechanically tenderizes with a grinder. He hand blends four eggs with the ground meat rather than milk,...

Food unites us all – its vast reach can mean so many things to so many people. It can signify life, nourishment, health, taste, aroma, art, travel. A meal can be a warm embrace to welcome an...

Students and supporters gather in the Pasadena Playhouse courtyard. ICE President and CEO Rick Smilow kicked off the event with an address highlighting the diverse student body, from former hip hop...

I was lucky enough to go to Long Island City High School, which had an amazing program that gave me the opportunity to study auto mechanics. I fell in love with a girl in high school and as the...

I am here to spend the day working with one such master of trade, Arthur Dehaine, the chef charcutier for the restaurant group. Chef Arthur oversees the entire charcuterie department, from design to...

When I started at ICE, one of my first tasks was to help create curriculum that provides students with more opportunities to interact with the farm. Now they are planting, harvesting and learning more...

Chef Mashama's menu showcasing Savannah's food culture, served in a refurbished bus station and documented on season 6 of Netflix's "Chef's Table," continued to be celebrated at the James Beard Awards...

The youngest of three children, Chef Herve fondly remembers summers during his youth working for his uncles in the hospitality business, either at one’s auberge (inn) or the other’s patisserie, where...

In this episode, Chef-Instructor Michael Garrett prepares a mac and cheese dish inspired by his grandma. He developed the recipe at Red Rooster Harlem when he was executive chef, and he still makes it...

The two became an unstoppable duo, opening their first restaurant together, City Restaurant, on La Brea Boulevard in 1981. They cooked on hibachi grills in a rear parking lot, and dishes like veal...

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...