dICEd Blog Listing

There is one dish that I have been using for years that I didn’t realize was re-using potential waste: my lobster Bolognese. This is a very popular dish I served at my previous restaurant, Telepan,...

This all started when I worked with the legendary chef Alain Chapel in a small town outside of Lyon, France. Chef Chapel would personally cart the ingredients we used in his kitchen from the markets...

As chefs, we don’t always realize the hardship of not having access to food, let alone the ability to source fresh ingredients. You'd be surprised to learn how many urban and rural areas don’t have...

This project made me think about my creative process, and the need to adjust last minute when creating a meal. Two examples come to mind. Recently, I helped Rick Moonen, a Las Vegas-based chef (and...

Bill and Evan chat about the conundrum of what comes first: the produce or the menu, as well as the potential edge that agricultural knowledge affords up-and-coming chefs. Bill: When did you first...

When we asked Chef Bill Telepan, ICE’s Director of Sustainability and Executive Chef of both acclaimed restaurant Oceana and national non-profit Wellness in the Schools, to share with us his culinary...

Don’t let the name mislead you — Coombeshead is more ecosystem than farm, or more precisely, a farm, guesthouse, restaurant and bakery that runs largely off the fat of the land, and animals raised on...

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...

Providing nutritious food is important to me; not just for me personally, but also with respect to a program I work with called Wellness in the Schools, an organization dedicated to exposing school...

Tell me about your agreement with L’Appart. Farm.One is working with L'Appart to plant and help maintain a new outdoor aromatic herb garden on their terrace at Brookfield Place. It's an intimate area...

The conference — a culinary industry call-to-action — brought together chefs, scholars and entrepreneurs including keynote speaker Massimo Bottura, chef and owner of Osteria Francescana; Dan Kluger,...

The United Nations Environment Programme “waste facts” include: In the United States, 30-40% of the food supply is wasted, equating to more than 20 pounds of food per person per month. Nationally,...