Chef Rory Macdonald tops his mini cheesecakes with a glaze combining cherry puree and balsamic. The flavors marry beautifully and he adds a touch of creativity and ingenuity with his slinky-like spun...
Chef Tracy fills her doughnuts with lemon curd and tops the treats with toasted meringue. "Toasting gives flavor and dimension," she explains. A food scientist explains that fresh yeast, also referred...
The term “mince” actually comes from the Latin word “minutus” that means small and has no connotation with minced meat, which is a common misconception. The history of how mince pie originated is...
My mother’s side of the family comes from a small city in Mexico called Linares where, if you ask me, the specialty is every possible pastry combining nuts and caramel. I grew up spending a lot of...
Chef Rory adds texture to the dish with an oat biscuit rather than the traditional graham cracker crust, combines cream cheese and Brillat-Savarin cheese, and tops the pastry with fresh strawberry...
Chef Diego Lozano has taken on the challenge of making modern pastries with Brazilian ingredients and classic European techniques. He founded São Paolo pastry school Escola de Confeitaria and spreads...
From a creative perspective, a composed cheese plate allows an exciting opportunity to straddle the line that separates sweet from savory. The cheese is the star of the show, of course, but the...
And it was worth it. After externing and then working for Locande Verde, Smith Canteen and Seersucker, she and her now husband Simon Tung (Management, ‘11) — also an ICE alum — decided to go all in on...
I can make flowers from fondant, gum paste, modeling chocolate, tempered chocolate, bean paste or cold porcelain. And while few cake decorators touch it, I can pull and blow sugar into stunning...
Chef Tracy steps her roll recipe up with croissant dough, a sweet filling incorporating maple and bourbon, and mascarpone: the Italian cream cheese that is sweeter and creamier than traditional...
In 2014, Nevia Giles (Pastry, '14) left a 13-year career in utility consulting to pursue her passion for Pastry & Baking Arts at ICE. She baked for her friends and family as a hobby and had already...
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...
