dICEd Blog Listing

Emma concluded that academia wasn’t for her after a short foray into college — she missed working with her hands and the aspect of “being part of something bigger than yourself,” that working in...

Scotty chose ICE for a convenient class start after a bread course elsewhere motivated him to immediately enroll in a career pastry program. He valued the small class size, focused time with...

“The instructors were extremely knowledgeable,” Geoffrey says. “Chef Kathryn Gordon was always saying, ‘you’ll get out of this what you put into it,’ and it was so true because there was so much...

Chef Elisa emphasizes ingredient choice, precision and texture to perfect this dessert. She chooses pure, organic butter free of additives, dark brown sugar for an extra rich flavor, and bourbon for...

The keys to Chef Rory's elevated ice cream interpretation are consistency, texture and flavor combination. The Pacojet machine's powerful blade turns anything into a puree with perfect texture;...

"The Fourth of July is a symbol of American pride, and no dessert is more American than a classic pie," Maddie says. "Buttermilk pie was adapted by settlers in the South because they had an abundance...

Tania moved to New York from Jakarta, Indonesia, in February and started career classes at the Institute of Culinary Education in March to pursue a path to cake artistry. For her first Independence...

Here we are at the week of the Fourth of July, and it’s our national colors that we see used all over to decorate beautiful, festive desserts. As we become more and more aware of the choices we make...

Though representing 1% of the world’s apricot production, the state of California is responsible for growing 85-95% — yes, you read that correctly — of all apricots in the U.S., where 35,000 tons of...

One of my favorite things about summertime in New York City is the Union Square Greenmarket. When I worked at abc kitchen, we got all of our summer berries from Berried Treasures Farm, which has a...

Who wouldn't love it? The class breaks into teams to make more than 30 types of cookies, from espresso cardamom sables to white chocolate cherry biscotti, then treats our staff to the sweets. It's...

When Angelica graduated high school, she wanted to pursue the world of beauty. She worked hard to get her cosmetology license but had trouble building up her clientele once she had it. Next, she went...