dICEd Blog Listing

While most people think the role of a sommelier is just about knowing the nuances of wine tasting and composition — and beyond that, food pairings — what often gets overlooked is the reality that...

Dynamic pricing has been done in many other hospitality-focused industries for years. Major airlines do it. Hotels have revenue managers whose primary job function is to figure out what to charge for...

As a new member of the ICE staff, I was invited to attend the fine-dining four-course meal put on by our Plant-Based Culinary Arts students in their final in-class module of the curriculum. Every...

The South of France is “also home to stone fruits like cherries, peaches, apricots and prune plums,” he says. “So that’s typically the fruit we would see inside the classic clafoutis.” Chef Michael...

As versatile as — dare I say — chicken, ham can function as the main event or a garnish, plays nicely with a wide variety of other components and flavors, and can be found as an ingredient in...

You might not recognize this knobby, scruffy-looking tuber called celery root or celeriac. While related to celery, it is not the root of the celery stalk plant you’re more likely familiar with. It...

Among them, ICE alumna Mary Attea, Executive Chef of one-Michelin-starred The Musket Room, was nominated for Best Chef: New York State. A graduate of ICE’s Culinary Arts program in 2011, Chef Mary...

In the Plant-Based Culinary Arts curriculum, we explore the science of butter by looking at the types we use in cooking and baking, and testing a variety of ways to emulate the emulsion with whole...

Miso is acclaimed for its salty, umami, sweet and fermented notes that can transform a dish in an instant. In the event that you need to substitute out this Japanese cooking staple, here's what to use...

As a chef who is obsessive about technique, I’m enthralled by these types of recipes that seem to have endless variations and uses. By having a solid pâte à choux pastry recipe in your tool kit, you...

Today, Pastry & Baking Arts students at ICE have the opportunity to learn and adopt the traditional techniques of viennoiserie, which go back almost a millennium to its origins in Vienna. The most...

With this in mind, we’ve constructed all of our hands-on training programs in Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts and Hotel & Hospitality Management* to culminate in an ICE...