dICEd Blog Listing

At the annual ICE Cuisine Course in France, which I have been running for almost 20 years, we have built croquembouches at a pastry shop, La Duchesse Anne, in Saumur. All ICE culinary and pastry...

Over 20 years ago, I met the owners of Le Moulin Brégeon, a former wheat mill and monastery converted into a country luxe hotel in rural France. Since then, I’ve run a hands-on cooking and baking...

When creaming sugar and butter by hand, temperature and timing are key when emulsifying, or mixing together, the fats and the water in butter and eggs. Chef Kathryn demonstrates how to make creamed...

I have always loved chai. My favorite approach is, of course, to make it myself, rather than use one of the premixed packages that proliferate at coffee bars and are available at grocery stores (which...

What will you be covering in the CAPS class at ICE? This will be a class all about vanilla—its complexities and uses. We’ll cover the four main varieties of vanilla beans, vanilla paste and vanilla...

What's your favorite part of designing a sugar showpiece? I would say designing the actual piece is the most challenging part, and I enjoy seeing how the sculpture develops from the basic sketch into...

What sparked your move from pastry kitchens to focusing exclusively on chocolate? I'm a pastry chef with a huge passion for chocolate. When I was working in restaurants, everyone was using the same...

This summer, ICE students will have the chance to train with Richard in a one-day master class at ICE’s Center for Advanced Pastry Studies on July 27. In anticipation of his class, we sat down with...

What initially sparked your interest in airbrushing? As soon as I could hold a crayon, I've had a go at just about every craft and art form there is. Airbrush inevitably had its turn. However, that...

In anticipation of his exclusive two day viennoiserie workshop at ICE on July 12-13, we caught up with Chef Yuen to learn more about his unique pastry philosophy. As a specialist in laminated dough...

This spring, we’re thrilled to be hosting a three-day seminar featuring Chef Rohira’s finest techniques. In anticipation of his course, we sat down with him to hear more about his career and what we...

What have you been up to since your last CAPS class ? The slower winter months, business-wise, seem to inspire a creative spark. We tend to do a lot of research and development in the cold months—for...