dICEd Blog Listing

Earlier this year, I had the opportunity to visit a farm called Creamery Brook Bison in Brooklyn, a quiet agricultural town in Northeastern Connecticut. Austin and Deborah Tanner have owned and...

I certainly sought out quality, flavor and functionality in the chocolate I chose to work with, but beyond that, I would have to admit I gave little further thought to where it came from, how it was...

Christine Fin and Nick Jacobs both had backgrounds in the restaurant industry when they enrolled at ICE’s New York campus to pursue hospitality careers. “ICE's hospitality program was a fantastic...

When Carlos graduated from ICE in 2001, he worked at Herbsaint and Bayona in New Orleans before returning to New York for stints at The Mercer Kitchen and Butter. Then he kicked off what would become...

Fernando Arévalo (Culinary, '09) is the executive chef and owner of ambitious new fine-dining restaurant Preludio in Singapore. Every 12-18 months, Fernando launches a new chapter that informs the...

When Dom launched his popular roving macaroni and cheese operation Mac Truck in 2012, the invitations to appear on television started rolling in. “People started calling me about featuring the truck...

An edible art exhibit at a world-renowned museum, the now-permanent Museum of Ice Cream and an ICE alum taking dining into the future are just a few of the interactive, extracurricular ways to extend...

Take the history of hotel keys. First, they were actual mechanical keys, then they eventually became credit-card-like keys that needed to be swiped or inserted, and now they’re usually the same kind...

While the greater city of Los Angeles is known worldwide for its restaurants and diverse cuisines, Pasadena has become a hotbed for culinary artisans. Here are three to experience near our campus...

Several ICE alumni have found careers in hotels — some as chefs and others in hotel dining management and concierge services — that offer rich rewards. For starters, hotel careers reportedly offer...

“Everything I had, though very inexpensive and casual, was full of technique, philosophy and flavor,” Chef Arnold says. When chefs get time away from the kitchen, it’s a common practice to tap into...

“My family was always into food,” Chef Marc says. “My mom cooked every single day. She would always try new recipes and had a lot of cookbooks. We always had new dishes introduced to us. In the...