dICEd Blog Listing

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...

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...

Perhaps it’s that money shot of the bright orange, runny yolks blended into a pool of cheese, that has promoted one of the most addictive and unique bread variations in recent [social media] memory....

Hospitality & Hotel Management students gleaned these insightful tips for success from Marlene's life story of leaving school at age 16, advancing at a bank in Australia and eventually working in...

Indigenous to Mexico, as well as Central and South America, chocolate is the product of the cocoa or cacao bean, which grows on pod-like fruit from the cocoa tree. Aztecs were the earliest...

ICE Los Angeles students attend a Wines from Spain tasting. Spain began producing wine more than 3,000 years ago. The earliest examples were vineyards planted in the sherry-producing regions of Jerez...

Missy spoke to students about her career and day-to-day work during the November iteration of ICE’s Meet the Culinary Entrepreneurs series. The chef worked in restaurants for nearly 10 years before...

How did you become engrossed in tea? Tea has been a constant in my life even when I didn’t know it was. Once I began teaching tea, I learned that it was there before I was born. I came to the U.S....

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...

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...

ICE students were recently treated to a rare demonstration of "whole hog" butchery , as Master Butcher Rudi Weid broke down an entire 150-pound pig into primal and individual cuts in real time. Today,...

The two met when Amanda was charged with revising 1,400 recipes for The Essential New York Times Cookbook and over the course of many, many sessions in the kitchen, the pair discovered a mutual...