dICEd Blog Listing

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...

While the Maillard reaction generally delivers a desired, flavor-enhancing effect, in certain instances, chefs want to avoid it — in order to preserve the purest flavor of their ingredients. In a new...

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...

As a pastry chef, one might say that I’m already hard-wired to think a bit deeper about the composition and function of ingredients. I like to say that the primary difference between a pastry chef and...

My cooking career began at a tiny bakery in the outlying suburbs of Detroit almost 25 years ago. What started as “just a job” quickly became a compulsion: in cooking I found the satisfaction of manual...

Describing the kitchen as tiny would be an understatement — there was barely enough room for three cooks. The chef and owner, Rick Halberg, became my first important mentor. While I learned a lot from...

Five years ago this month, I completed an eight-year run as the pastry chef at Le Bernardin, satisfied (as much as one can be) that I had achieved a handful of notable accomplishments: a James Beard...

With the industrial revolution of the 1800s, chocolate and cocoa made an interesting transition from the beverage served at coffeehouses and pharmacies into the realm of confections. The innovation of...

Over a dozen ICE alumni are participating in this year’s events, including Matt Hyland of Emily Pizza and Emmy Squared , Anne Redding of Uncle Boons and Mr. Donahue’s , Sohui Kim of the Good Fork and...

Among those merchant families importing beans, the first glimpse of cocoa processing can be found on the island. By the end of the American Revolution and the turn of the 19 th century, the city grew...

The final steps in processing our bean-to-bar chocolate make up the longest phase of the manufacturing process—a waiting game where the true essence of the bean, its complex flavor and its silky...

Michael, teaching a petit four class at ICE's School of Professional Development. Soon enough, Michael discovered he had a certain talent for pastry and wanted to find a more structured environment to...