dICEd Blog Listing

It’s probably for the best that the pastry module is over because your body can only eat croissants for dinner for so long. This is a chapter in my culinary school diaries that I am ready to leave...

We met almost 30 years ago when I was the sous chef at Gotham Bar and Grill, where we used their lamb, and I love speaking with them. They tell great stories because they really love what they do and...

"I wanted to combine my love for cooking meat and a little bit of the experience that I had in France," Chef Adriana explains. She selects a 1 1/2-inch thick cut of rib-eye, leaves the bone in for...

Here are her top tips on finding and working with the best purveyors for your restaurant. How do you view the chef-purveyor relationship? Most importantly, meat vendors are the chef’s pipeline to one...

I am here to spend the day working with one such master of trade, Arthur Dehaine, the chef charcutier for the restaurant group. Chef Arthur oversees the entire charcuterie department, from design to...

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...

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...

Balsamic isn’t an ingredient that you’d typically find in Asian cooking, but I like to play around with ingredients to create unexpected flavor combinations. I chose to use it for flavor in two places...

"Most people don't think of paella as a tailgating dish — it's hot dogs, hamburgers, chicken wings," Chef Frank admits. "For me, it's paella. It's a one-pot meal; you can take everything in Ziplocs,...

Growing up, I heard my friends talk about all the traditional dishes that their mothers and grandmothers would make for them or teach them to cook. My mother, on the other hand, made grilled chicken...

If you’ve ever visited Spain, you probably noticed that ham is everywhere. You may have awed at ham legs hanging from shop ceilings like pork chandeliers and downed several glasses of albariño while...

ICE instructor Ted Seigel teaches students to debone a leg of lamb. Butchery is a perfect storm of technique and skill. It isn't something you can intuitively figure out, rather it takes instruction...