dICEd Blog Listing

And, seeing that Christmas is only just over a week away (how is that possible??), I wanted to share my go-to gingerbread cookie recipe with you. Please note that these cookies are heavy on the...

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After more than 35 years in the industry, Brian has seen it all—and he’s having the last laugh. “After college, I tried working a normal job writing advertising copy, but after a year, a friend told...

The “yes, chef” mentality stems from chefs who worked their way up in grueling environments, once called kitchen brigades. These environments were built for efficiency and excellence: a clear...

Even when our interpretations of codified dishes evolve into something truly unique, the greatest reward of recreating the classics is often rediscovering what made them great in the first place...

For years, I dreamed of attending culinary school and yet I ended up at Smith College, studying completely different interests: architecture and art history. As much as I enjoyed these studies, after...

Now I’m making bread, not just any bread, but the best. I’m being taught by an incredible chef, chef Johnson, a true master at this beautiful craft. My weeks at ICC are going by so quickly – time...

One of the best parts about being a culinary librarian is getting the chance to spend time with all the great new cookbooks. I’m getting to know our staff and students well enough that as I make a new...

From there, Dobkin’s culinary career led him to some of New York City’s finest restaurants, including Gramercy Tavern, the Screening Room and the Dining Room, where he had the opportunity to work...

By Julia Johnson, Professional Culinary Arts student When I first had the dish I was immediately hooked. The hazelnuts added such a nice crunchy texture to the otherwise traditional gremolata, which...

Above, ICC’s Director of Pastry Jansen Chan and “The Cookie Games” winners Julia Johnson and Elena Ubeda during their baking demonstration of the Lavender + Violet Shortbread Cookie at Bloomingdale’s.

In Level 2 of the professional culinary arts program, we made pasta. I remember being surprised by how simple it was to prepare, and how special it felt to eat. Given a little love and patience, it...