dICEd Blog Listing

After his family farm was nearly lost in the 1980s, Farmer Lee Jones worked with chefs such as Jean-Louis Palladin, Daniel Boulud, Alain Ducasse, Charlie Trotter and Thomas Keller to redevelop as an...

Whether you’re sitting down at a fine New York City French bistro, hunting for a smooth merlot to accompany the veal roast you have marinating in the fridge, or glancing through stacks of Burgundys...

The Picnic: Recipes for Outdoor Dining — August 8 Enjoying a special meal by a lake during a day trip or on the beach while watching sunset is one of the greatest pleasures summer affords. Daniel...

Having been Director of Career Services here for so long, I am in the unique position of seeing our students — very green, often tentative at first — progress into successful, confident professionals...

The first recipe, for semolina bread, read: Mix (straight dough method, by hand). Ferment Deflate Divide Shape Proof Bake I wondered, “Is that really how you make bread? Seven one-word instructions?”...

Along with his Executive Chef Frank Proto, who oversees Murphy’s three restaurants and catering business, Murphy demonstrated how to make Marinated White Anchovy & Cucumber Salad and Shrimp Escabeche...

Imagine being responsible for six fine-dining restaurants spread throughout the country and supervising the food put out under the name of one of the country’s most famous chefs. Think you could...

On our trip, we stay at Le Moulin Brégeon in the Loire Valley. Working there with Chef Guy Izambard is always a riot. Although classes are generally translated into English, he manages to communicate...

Zac Young (Pastry ’06), Malika Ameen (Culinary ’97) and Seth Caro (Pastry ’04) will all compete on the show. We can’t wait to watch them whip, bake, pipe and decorate their way through the challenges...

For example, earlier this week, Chef Instructor Sabrina Sexton’s class was making a variety of fish and shellfish. These simple mussels steamed in white wine caught our attention for their simplicity...

Susie Middleton (Culinary, ’92) published her cookbook, " Fast, Fresh & Green," a collection of vegetable dishes. Vanessa Maltin (Culinary, ’10) released "The Gloriously Gluten-Free Cookbook: Spicing...

Over the past five months as a Culinary Arts student at ICE, I have expanded and fine tuned my palate, tasting the likes of sweetbreads, tripe and foie gras bread pudding, to name just a few. Beyond...