And because eggs can act as a blank slate, there are a myriad of ways to take the humble deviled egg to the next level. Just ask ICE New York’s Lead Chef & Operations Manager Joshua Resnick. “At one...
The hands-on career training programs at ICE end with an externship, an opportunity for students to gain experience in a professional environment while making connections to kick-start their careers...
Among the many Day of the Dead culinary traditions, one of the most well-known are calaveras, the often ornately decorated sugar skulls so closely associated with the holiday. ICE LA Pastry & Baking...
The leaves are turning, the air is crisp and we're breaking out our finest flannel — we're in the throes of autumn. To celebrate the season, Lead Chef & Operations Manager Joshua Resnick is falling...
The most festive cake of the spooky season has arrived: Meet the GHOUL log, an eerie roulade cake decked out for Halloween. A roulade cake, also known as a Swiss roll or a rolled cake, is typically...
That decision changed her life. "I was a little older, but I found my niche," she says. "You can take your culinary education and your experience and morph it into something good for you.” Upon...
A grazing board is an innovative way to reinvent the traditional salad presentation of placing greens and their counterparts in a bowl tossed with dressing. This board features a multitude of flavors...
“Food safety is fundamental to all areas of professional culinary arts,” says Lachlan Sands, President of the Institute of Culinary Education's Los Angeles campus. “From a philosophical perspective...
Chef Saloni Mehta always knew that baking was in her future. The chef, who spent her formative years in India and Oman, had always loved to cook and bake. After graduating with a bachelor's degree in...
The basic recipe — dates, opened and pitted, covered with nut butter and chocolate — went viral. The recipe is deceptively easy and healthy, and, as many home cooks on social media will tell you, it's...
Growing up in Brooklyn, Chef Richard Kennedy (aka “Chef Richie”) stumbled into his future career at 16 years old when he saw a “help wanted” sign in the window of his local bakery. “I would go over to...
A native of Cabalantian, a town in the Pampanga region of the Philippines, Chef Rex moved stateside in 1990. He grew up doing a lot of cooking in his household — and still does, noting he has visitors...