dICEd Blog Listing

Mishel began her restaurant career as a server, a job that fit with her college schedule, and quickly worked her way up by always having what she describes as “a passion for food, beverage and people....

Chef Sim has been a baker since 1973. He's working with a three-year-old starter and recommends a three-day dough for "a soft, airy interior with a nice crusty shell on it and a lot of flavor." First,...

Chef Elisa emphasizes ingredient choice, precision and texture to perfect this dessert. She chooses pure, organic butter free of additives, dark brown sugar for an extra rich flavor, and bourbon for...

I’m obsessed with ice cream’s inner workings, and a little technical know-how can help us perfect our frozen creations. What follows is a brief primer on key factors to consider with ice cream: how to...

The best way to describe this style of cooking is an effort to deconstruct classic and modern French cuisine, utilizing the principles of Spanish regional cuisine along with techniques and ingredients...

The keys to customizing French toast are bread choice, soaking technique and curation of toppings. After 15 years in the industry, Chef Penny knows to use day-old bread to best soak up her egg mixture...

It is also the start of lambing season. Often confused with when lamb is in abundance, “spring lamb” refers to the breeding cycle. Lambs are born early in the year and are in peak supply in summer and...

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...

In this episode, Chef-Instructor Michael Garrett prepares a mac and cheese dish inspired by his grandma. He developed the recipe at Red Rooster Harlem when he was executive chef, and he still makes it...

Chef Frank elevates his hamburger (which becomes a cheeseburger) with four key techniques: grinding his own meat, making his own pickles, caramelizing onions effortlessly and shaping a patty like a...

Chef-Instructor Olivia Roszkowski is teaching ICE's first Health-Supportive Culinary Arts class. “When I was in college, I procrastinated with my studies by cooking,” Chef Olivia recalls what led her...

In her last year of high school, Celine had the opportunity to apprentice at the Natural Gourmet Institute (NGI), which sparked her studies with Annemarie Colbin, Ph.D., who founded the school and the...