dICEd Blog Listing

This month, ICC welcomed Christina back to her alma matter for a discussion about the inspiration behind her latest cookbook, Milk Bar: All About Cake, and how she’s developed as an author and pastry...

Friuli Venezia Giulia, the north-eastern most region in Italy—with coastal lands, mountains, and characteristic rocky soil—is perfect for wine-making. Though the fifth smallest region in Italy, it...

It’s a versatile recipe for a simple caramel, and it only takes a few ingredients to use this in so many different ways. Here, we’ve taken a little fondant and a lot of imagination to turn a quick...

Specialty food businesses are becoming more prevalent than ever before in today’s fast-paced retail sales market. In 2014, in the US alone, specialty food businesses were worth over $85 billion...

This month, Alan Tardi, award-winning wine author, joined us for an enlightening discussion comparing Champagne and Prosecco. He taught us about the obvious differences, while focusing on the many...

We’re proud to recognize ICC Food Business Fundamentals instructor, Liz Alpern, and nine ICC alumni who made it on The Cherry Bombe 100 list for their incredible work and accomplishments as innovators...

Written by: Marty Schecht, ’16 Graduate of the Professional Culinary Arts Program, CEO of Restaurant Growth Marketing Here are eight tips to improve your social media strategy to reach more customers...

Art of International Bread ’11 Avery started working at the restaurant as a runner, but longed to be in the kitchen. Once there, she felt a restaurant of Manresa’s caliber should be making its own...

It was during this time that Restaurant Day was born, providing students with the opportunity to demonstrate everything they’ve learned in the 600-hour program to their friends and family in a fun and...

Watching Chef Torres work with sugar is like watching Picasso paint; it is awe-inspiring, and he makes manipulating and shaping the difficult medium look easy. For this demo, “Mr. Chocolate” decided...

The first-ever World Umami Forum, presented by Ajinomoto this past September, brought food science experts, renowned researchers and top culinary professionals together for a two-day consortium aimed...

After graduating, he spent 6 years working part time at the now closed Beltramo’s Wines and Spirits in Menlo Park, mostly helping out during the busy winter season. The store was over 100 years old...