dICEd Blog Listing

The traditionally braided bread is symbolic in Jewish culture, often consumed on Fridays for Shabbat. It's among the decorated breads covered in our Pastry & Baking Arts program as well as the Artisan...

View this post on Instagram We stand with restaurants of all types and our thousands of alumni culinary professionals, and wish you health and hope. Cook three, order one. #ICEordersin A post shared...

Brianna Farrell's pink, chocolate-covered fortune cookies won first place, complete with a Chinese takeout box, heart-shaped sprinkles and edible fortunes. Who needs conversation hearts ? "I decided...

Chef Hideyo combines room temperature rice with cold fish, focusing on quality and freshness for her sushi. She recommends using lean, sushi-grade tuna and making your own wasabi to control the...

Here are their pro tips on identifying the age, aroma, color and label of the best balsamic for your cooking. Get these chefs' recipes for using authentic Balsamic Vinegar of Modena.

When he left the business and moved from Boston to New York, Vinny was surprised he couldn't find good seafood in his Brooklyn neighborhood, Greenpoint. "I decided to open my own store and bring in...

Chef Diego Lozano has taken on the challenge of making modern pastries with Brazilian ingredients and classic European techniques. He founded São Paolo pastry school Escola de Confeitaria and spreads...

Chef Tim gained experience throughout 12 years at The French Laundry before working abroad in Europe, Lebanon and South Korea. He represented the U.S. in the international Bocuse d'Or competition in...

Here, the chef and restaurateur shares three distinctions of the food she serves and her daily goal. Read more about her culinary career and restaurant management advice from the August Meet the...

Chef Susan Feniger made a name for herself with the Border Grill empire, and after 25 years, her celebration of street food expanded beyond Mexican. On a visit to our Los Angeles campus, she shares...

Director of Restaurant & Hospitality Management Rick Camac asked Jeff about his transition from tenure with a well-established restaurant group to an entrepreneurial endeavor with Executive Chef James...

Chef Sim has been a baker since 1973. He's working with a three-year-old starter and recommends a three-day dough for "a soft, airy interior with a nice crusty shell on it and a lot of flavor." First,...