dICEd Blog Listing

From Football to a Future in Food During the eight years Shaun Cody played professional football with the NFL, he had one thing on his mind off the field: food. “When guys on the team would be excited...

After closing in March due to pandemic stay-at-home orders and engaging with students online for months with Market Basket Challenges, technique demonstrations and a roster of renowned virtual guest...

When you are starting your culinary journey, it is important to decide what type of food will be your staple. Work with great chefs and you will become a great chef. It's inevitable. I was lucky to...

It’s probably for the best that the pastry module is over because your body can only eat croissants for dinner for so long. This is a chapter in my culinary school diaries that I am ready to leave...

ICE President and CEO Rick Smilow kicked off the event with an address highlighting the diverse student body, from former hip hop dancer Emma Winkler, who graduated with dual diplomas, to Jose Pagani...

Coming into this chapter, I felt only vaguely familiar with the five mother sauces of French cooking. Sure, I had heard of them all at one point or another, but was not intimately knowledgeable about...

In his first few years of medical school, Nate discovered the connection between disease prevention and diet and decided he wanted to help his future patients manage their health at home with healthy...

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...

The Peñas and the Jones have a lot in common: three of the four have served in the military, both couples have two children, both husbands are studying Culinary Arts, and both wives are studying...

Chefs, food lovers and home cooks alike have seen America’s shift towards more plant-based, health-conscious dining. Fast Company, Foodable Labs and Nation’s Restaurant News have all reported on the...

Laughing darkly at myself, I looked up at the hopeful faces of my peers, some of whom are more than 10 years younger than I was when I decided to apply to the Institute of Culinary Education. As the...

What would it look like for 16 nervous pastry students to run around one kitchen frantically making our assigned items? What if luck wasn’t on my side on test day and the end result was less than...