dICEd Blog Listing

“I used to come home from school, first grade or second grade, and for me, my mom’s cooking is the epitome of cooking,” says Chef Shant Halajian, ICE alum and now Executive Chef of The Glenmark Hotel...

The chef, who is the Vice President of Culinary at Wolfgang Puck Catering, has a straightforward approach to cooking. “It takes you the same amount of time to make good food and bad food," Chef Eric...

If not quite immortal, the very nature of cheese is indeed to decrease the water content of dairy, making it stable, edible and enjoyable well beyond its capabilities in a fresh state, but cheese does...

In this interview, Ryan paints a vivid picture of his time overseas that caused him to fall in love with this food. He also recounts his time in some important kitchens, including as part of the...

Christopher Tompkins stopped by the Institute of Culinary Education's Los Angeles campus for a discussion with Director of Restaurant & Hospitality Management Mishel LeDoux about his experience in the...

What is Za’atar? Za’atar is a spice blend composed of herbs such as thyme, oregano, marjoram or a combination of the three, along with other spices including sesame, sumac, cumin or coriander. The...

When it comes to which superstars of the food pyramid qualify as either fruits or vegetables, you'll be perhaps chagrined to learn that the answer isn’t often very simple. There’s a lot of either...

She insists her whole career has happened by accident. “I didn’t plan anything,” she says. “I didn’t plan to work at [Charlie] Trotter’s. I just found a love for restaurants.” The pressure was...

Initially, these Japanese noodles were prepared in a similar style to Lamain (拉面), the classic hand-pulled Chinese noodle. Over time, Japanese chefs adapted and transformed these noodle dishes...

Over the course of their visit, Chef Mattos and Chef Pfeiffer shared with ICE students their individual journeys to realizing their path as professional chefs, what nuggets of wisdom they’ve gained...

Even among that group of service professionals, the answer was always a sea of uncomfortable giggles and nods. Since then, both the beverage industry and beverage consumers have grown exponentially in...

In this conversation recorded outside the restaurant in late 2022, Ron describes his initial interest in food and cooking, his gravitation to New York City, and his experience in a range of New York...