dICEd Blog Listing

Most recently, Dana's involved with restaurant advocacy through ROAR, which she shared more about along with insights from her culinary career and her outlook for the future. Here are some of the...

Kings of Pastry This documentary follows the journey of a group of world-class chefs competing for the elite award: Meilleur Ouvrier de France, which is given to the most distinguished craftsmen in...

Vicki Paradise (Culinary, 19) enrolled in ICE’s Culinary Arts program with the goal of becoming a head chef at a restaurant she'd own someday in the elusive future. But throughout the program, her...

The Institute of Culinary Education's Los Angeles campus hosted Sarah Farmer, Taste of Home’s executive culinary director who has been with the cooking magazine for 15 years, for a guest lecture...

A seasoned food professional with more than 30 years in the industry, Denise began her training at the Ritz Escoffier and LaVarenne in Paris and then graduated from the California Culinary Academy in...

In 2015, the LA Times asked the important question, “ Is recipe testing a vanishing art? ” Four years ago that may have been the case. At the time, the internet was newly and noticeably saturated with...

Here are five alumni’s cookbooks that we’re excited to cook and learn from this spring. “Piatti: Plates and Platters for Sharing, Inspired by Italy” by Stacy Adimando Saveur executive editor and James...

Since 1995, Wendy has been a contributing editor for Martha Stewart Omnimedia. Dozens of Wendy’s cake designs have adorned the cover of Martha Stewart Weddings magazine, and she co-authored “Martha...

Marge Perry and David Bonom co-authored the "Hero Dinners" cookbook. Marge took time between media appearances and store demonstrations to teach a two-hour seminar on recipe writing to students at ICE...

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...

The Dave Chang Show If there’s one person in the food industry that makes me want to crawl inside his brain to know what makes him tick, it’s David Chang. The prolific and peripatetic chef/owner’s...

NGI chef instructors and students cooked at the school's 40th anniversary event. Jay Astafa opened Long Island's first entirely vegan restaurant, 3 Brothers Vegan Cafe, and founded a plant-based...