dICEd Blog Listing

In the last few lessons of Module III, our class broke down into four groups and tackled plated desserts from legendary four-star restaurant chefs such as Michael Laiskonis of Le Bernandin and our...

A collective atmosphere of good will and joy is a feeling shared by most everyone. The holiday season has its own culture, which includes rich and varied traditions that take the form of rituals such...

Niman came to speak about his experiences owning and running a successful company and providing naturally raised beef, pork and lamb to consumers and restaurants. Niman consistently earns praise for...

Beyond just eating, the holidays are a time to create lasting food memories. Christmas wouldn’t be complete without the experience of making treasured cookies. For Hanukkah, people work on perfecting...

Chef Daniel Boulud’s restaurant Daniel, one of the most celebrated restaurants in New York and America, fills the later category. Among the restaurant’s many accolades, Daniel has earned four stars...

Wild boar is a highly-prized game meat, often found on menus in high-end restaurants. Wild boars can be very large, but this particular wild boar weighed almost 60 pounds. Chef Rudi expertly butchered...

Yesterday, they hosted ICE’s own Rick Smilow and Anne E. McBride, who discussed their book, Culinary Careers: How to Get Your Dream Job in Food. ICE has a close relationship with the James Beard...

Their programs include Cook for Kids, Green for Kids and Coach for Kids, all programs designed to make schools more healthful. ICE is proud to have several alumni working in the program, including...

In my last posting, I expressed my less-than-enthusiastic feelings about making cakes. Of course, I do realize there are those that love making cakes and not everyone in my class shares my feeling...

Claire Handleman describes herself as a “freelance cook.” She completed the Culinary Arts program at ICE in 2006. Now, she works as one of our Kitchen Assistants, helping cook for a variety of private...

Chef/Owner of Olivia, James Holmes (Culinary, ’01) has won an Eater Award for Restaurant of the Year, Austin. Ursula Hegewisch (Management, ’03) was mentioned in The New York Times. She and her...

A classic pumpkin pie is a favorite, tried and tested to perfection. This recipe for a gently spiced pumpkin pie filling comes from the ICE Pastry & Baking Arts curriculum, designed by Chef Nick...