dICEd Blog Listing

This dish comprises several layers of flavor. The celery root, baked in a fennel-crusted salt dough, is the earthy base. Creamy, marinated goat cheese adds richness; the balsamic-marinated figs add...

While I was in college, I was a server at a sports bar and an upscale pizzeria — each experience could not have been more different from the other. I learned a ton and enjoyed myself at each...

Paloma and Michael graduating from ICE After graduation, the couple planned to open their first business outside of New York’s expensive and competitive industry. On a visit to Michael’s hometown,...

“There’s no perfect dish,” says the 30-year-old chef. “There’s no recipe out there I’ve seen that you cook and it’s perfect. You take it, tear it down and reinvent it. I once made chicken piccata, and...

Eric Vitale Photography “I watched this drama, this theater. I felt like I was royalty,” Chef Geoffrey recalled of his first fine-dining experiences. “It was that combination of hospitality, the...

Balsamic Vinegar of Modena has a very fruity note to it, and I find it to be very light. It has a nice sharpness that really goes beautifully with food. Here, I used the ingredient to create a bright...

I have friends who would happily consume a pill with the day's nutrients and eliminate that arduous process of chewing altogether if they could. Anything, really, to avoid standing in lines spanning...

This is a great make-ahead recipe so that if you have company, you are not trapped at the stove. I either set it up as a self-serve item with a pot of rice, where guests can help themselves to a cup...

A veteran of Le Bernardin and Red Rooster, Adrienne made it to the “Top Chef” finale with her takes on Southern food with French techniques, which she showcases monthly in her Sunday Best pop-up...

Last week, COOC Executive Director Patricia Darragh visited ICE’s Los Angeles campus with freshly produced oil from the 2018 harvest, offering a rare opportunity for students to taste outside of an...

Planning like a Chef: Dean of Restaurant & Hospitality Management Rick Camac advises, “consider people, portions and yields” when choosing your turkey. The former restaurateur of The Fatty Group has...

If you’ve ever visited Spain, you probably noticed that ham is everywhere. You may have awed at ham legs hanging from shop ceilings like pork chandeliers and downed several glasses of albariño while...