dICEd Blog Listing

We are continually amazed by the passion and dedication of our students as they set out on new careers in the food industry, and are impressed by where their newly learned skills and hard-work takes...

ICE President Rick Smilow sits on the organization’s Advisory Council, working with philanthropists from across the world to help save lives and end malnutrition. Proceeds from the evening go to...

This year, the show celebrated Broadway and acclaimed pastry chefs were tasked with creating costumes for some of Broadways’ most beloved characters. ICE Chef Instructors Michelle Tampakis and Vicki...

These elegant, crunchy cookies made with puff pastry are a classic for a reason. We found this simple recipe in the ICE Pastry & Baking Arts curriculum. In class, the cookies are the students’ reward...

In recent years, the food world has started paying close attention to sustainable, local, artisanal products as well as the impact of their food choices on the world around them. Aviv Fried certainly...

Although, more often than not, I just order another margarita at the end of a Mexican meal rather than end with something sweet. I used to feast on cinnamon-sugar churros at my favorite late-night...

The husband-and-wife team is behind New York City’s Tulsi where they focus on top-notch Indian cuisine that sparkles with distinct flavors and a perfect balance of fresh ingredients, spicy flair...

The venue was Beerparc, part of Foodparc in the new Eventi Hotel at 6th Avenue and 29 Street. The Sous-Chef at Beerparc/Foodparc is Brion Wong, an ICE Culinary Arts and Culinary Management alum from...

ICE’s Culinary Arts and Pastry & Baking Arts students make this warm chocolate sauce recipe from ICE Director of Pastry & Baking Arts Nick Malgieri to serve with profiteroles, but this easy and...

A highlight of the reception was a parade of birthday cakes prepared by prominent pastry chefs who are friends, former students and admirers of Chef Kumin, include ICE Chef Instructors Nick Malgieri...

The number of trucks serving restaurant-quality food is quickly growing in cities across North America. Yesterday, ICE’s Career Services team devoted one of their regular career development seminars...

Over 3,000 savory chefs, pastry chefs, restaurant managers, sommeliers and other industry professionals gathered at The Park Avenue Armory for the three-day conference packed with demonstrations...