dICEd Blog Listing

Weingarten is the Executive Chef at Inside Park at St. Bart’s, a restaurant known more for refined business lunches than rustic whole hog roasts. Their attempt was a lesson on the ins and outs of...

For our first profile, we talked to ICE alum Jennifer Cook. She started her one-of-a-kind mobile brick oven catering business, Cooking With Fire with fellow ICE alum Jenny Kmiotek. We asked her about...

We’ve been preparing and churning egg-based (ice cream) and water-based (sorbet) ice using an ice cream machine that I wish I had stocked in my kitchen for these hot summer nights. We also made bombes...

The star of Daisy Cooks! and Viva Daisy!, Martinez has a passion for different dishes from Latin America. Latin cuisine is so diverse that sometimes there are dishes even she doesn’t know. On her...

The crunchy toffee studded with almonds and coated in a dark, rich layer of chocolate immediately caught our attention. Cooking the sugar in the candy to the correct temperature and tempering the...

Pastry & Baking Arts student Christina Ha was awarded the Sylvia Schur Memorial Scholarship while Culinary Arts student Anne Petito, Pastry & Baking Arts student Nicole Rodriguez and Culinary...

In a season that has been full of drama, last night’s episode did not disappoint. We were excited to see what would happen after watching Arnold win the challenge with his lamb kofta the previous week...

This past week, our focus was on sugar, not surprising for a pastry class I suppose. Just as my experience of eggs prior to the program has been scrambling them for breakfast, my experience of using...

Burgers with Bite July 7 These tasty, make-ahead alternatives to the traditional beef burger are perfect for a quick and easy weeknight dinner, whether you grill them outside regardless of the weather...

She explained the techniques and recipes that helped Sueños win accolades such as Bon Appétit’s Best Cocktail List and Time Out New York’s Best Culinary Ambassador. The hungry audience ate up her...

Carmellini was executive chef of Café Boulud for six years, during which he won James Beard Awards for Rising Star Chef in 2000 and Best Chef, New York City in 2005, after being nominated three times...

We learned salt is not all bad. In fact, salt is vital to our existence! So don’t cut it all out just yet. After an extensive taste-test of a wide variety of salts from various regions, each team got...