Chef Ravi’s Cheesy Naan
Chef Ravindra “Ravi” Verma is a pastry pro. As a Pastry & Baking Arts Chef-Instructor at ICE's New York campus, Chef Ravi teaches the ins and outs of the curriculum, including the differences between...
dICEd Blog Listing
Abbe Lewis
Abbe Lewis is a writer, editor, Emmy nominee and extreme nacho enthusiast with over a decade of experience in food and beverage media. Always on the move, Abbe can be found running long distances on the weekends to new restaurants or her favorite hangouts.
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Lean Into Fall with Apple & Pumpkin Butter
After a family trip to an orchard in New York’s Hudson Valley, ICE New York’s Lead Chef & Operations Manager, Joshua Resnick, found his cup runneth over with apples. So he did what any good chef would...
Ochazuke with Yaki Onigiri and Plant-Based "Salmon" Skin
Native to Japan, chazuke, or ochazuke, is a dish in which hot tea or dashi is poured over a combination of cooked rice and a smattering of other ingredients including nori, salmon and various pickled...
Smash Burgers vs. Restaurant-Style Burgers
When it comes to a summer barbecue, burgers are absolutely a part of the equation. But when it comes to burger style of choice, which camp do you fall into: smash burger or restaurant-style? When we...
Alumni Spotlight: Chef Shant Halajian
“I used to come home from school, first grade or second grade, and for me, my mom’s cooking is the epitome of cooking,” says Chef Shant Halajian, ICE alum and now Executive Chef of The Glenmark Hotel...
Catching Up with Shari Bayer
She insists her whole career has happened by accident. “I didn’t plan anything,” she says. “I didn’t plan to work at [Charlie] Trotter’s. I just found a love for restaurants.” The pressure was...
Basque Cheesecake Recipe
And for good reason — intentionally burnt at a high heat to provide a contrast in flavors, the end result of this Basque cheesecake recipe is similar to that of a soufflé (read: rich and gooey). It’s...
How to Make Traditional Apple Strudel
In fact, it’s one of the reasons he enrolled in pastry school in the first place. “Fridays in Switzerland were ‘Strudel Day,’ so I made strudel by myself all day,” he says of his time working at the...
ICE Alumni Lead Many of The New York Times’ 100 Best NYC Restaurants
From Michelin-starred glamour shots in Manhattan to food halls in Queens, the list features a variety of restaurants, like Michael Anthony’s Gramercy Tavern mainstay (where Pastry & Baking alumna...
Adrienne Cheatham is Serving Up Her Sunday Best
The daughter of a Black man and a white woman, Chef Adrienne grew up in Chicago’s Hyde Park, a culturally diverse neighborhood due south of the city center. Her mother worked front-of-house at local...
How to Amplify the Flavor of Plants
“What’s really nice about plants is that they are pretty much a blank canvas for you to work with,” Chef Olivia says. “So from a chef’s perspective, it’s very fun.” Chef Olivia’s blank slate includes...
Meet Chef Joshua Resnick
A native of Croton-on-Hudson, New York, just north of the five boroughs, Chef Joshua recalls that, family nights out typically meant heading to whatever local red sauce eatery was currently poppin’...