dICEd Blog Listing

Chefs, food lovers and home cooks alike have seen America’s shift towards more plant-based, health-conscious dining. Fast Company, Foodable Labs and Nation’s Restaurant News have all reported on the...

He was twice named one of America's Top Ten Pastry Chefs by Pastry Art & Design, was Bon Appétit's Pastry Chef of the Year, and won the James Beard Award for Outstanding Pastry Chef in 2007. He also...

USHG’s Wine Director and certified Master Sommelier, John Ragan, helps to develop and support the dynamic wine programs throughout USHG, each of which is characterized by thoughtful and interesting...

For this year’s contest, public vote will determine the semi-finalists and the finalists will appear on The Chew to compete for the coveted awards. The Chew’s co-hosts Carla Hall, Clinton Kelly and...

The list of ICE graduates included in this year’s conference include: Gail Simmons — Author, Top Chef judge Stacey Rivera— Digital content director, Meredith Stacy Adimando — Executive editor, Saveur...

Like choosing a favorite child, it's not easy to choose a favorite restaurant. Still, when taken to task, top chefs consistently pick Marea, Chef Michael White’s Michelin-starred mecca for Italian...

With the James Beard Foundation also celebrating its 30 th anniversary, this year’s Chefs’ Night Out was particularly festive. “ICE and the James Beard Foundation have always had a special bond and...

Duff Goldman’s slogan is simple: If you can dream it, we can create it. Whether it’s a lifelike Betty White cake or a multi-tiered, hand-painted wedding cake (with or without lasers), the pastry chef...

The Hong Kong native had relocated to York to study archaeology, but one sip of the famed York Cocoa House hot chocolate and he knew his future lay in the art of chocolate making. Soon after his visit...

We would be hard pressed to a better proponent of cooking sustainably or a better example of finding one’s culinary voice, than Chef Atala. Chef Atala, widely considered the best chef in South America...

Providing nutritious food is important to me; not just for me personally, but also with respect to a program I work with called Wellness in the Schools, an organization dedicated to exposing school...

With so many achievements, why is this chef going back to culinary school? Because he’s stepping into a brand new role as ICE’s new Director of Sustainability, a role in which he’ll help develop a...