dICEd Blog Listing

Alice Lee, Culinary Arts Alice Lee is by heart, and sometimes by obligation, a world traveler who has settled in New York long enough to attend culinary school. Born in Korea, she grew up in Toronto...

Whether as restaurant chefs, chocolate makers, bread bakers or food writers, ICE alumni are finding success in a variety of different avenues in the food world. Check out just some of making recent...

Before his current duties, he authored the weekly “The Minimalist” column for the newspaper, launched in 1997. His book, How to Cook Everything, has sold more than 1 million copies. He is also the...

Now that our sous-vide curriculum has a foundation of really solid technique, I've begun to introduce some of the methods to my students whenever we have a few extra moments in class. This week we...

It’s as if the Yodel went to France for the holidays, in a ball gown and tiara. In the classic style, it’s covered with coffee or chocolate buttercream which is combed to look like tree bark and then...

He is head chef of The Cooking Lab, Nathan Myhrvold's culinary research, and development venture, and co-authored the Modernist Cuisine cookbook. In addition to great young minds working in energy...

At this time of year (and during the rest of the year to be honest), we love the simplicity of this recipe for caramelized almonds from the ICE Pastry & Baking Arts curriculum. They are perfect for...

Simple to make, but very stylish in presentation, they are perfect for parties or gifts. All it takes to make rugelach is a circle of dough and some delicious toppings. Making the dough in the food...

I was fortunate enough to have a few drinks with them during ICE’s Italian Holiday Cocktail Party recreational class led by A.J. Rathbun. No, they’re not European philosophers, they’re Italian...

As part of their training, they benefit from industry guest lectures giving them first-hand exposure to the industry and offering them a variety of perspectives from the industry. For example, this...

Julia Heyer I went to a hopping place a few weeks ago. Seats at the bar were coveted. The wait time for a table was quoted at an hour and a half. And yet there were four-plus empty dining tables. And...

Anthony Paris, Culinary Arts ‘97 Anthony Paris has a simple reason for doing what he does for a living: he loves cooking. He grew up surrounded by good food, with a father whose passion is also...