dICEd Blog Listing

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...

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;...