dICEd Blog Listing

Who wouldn't love it? The class breaks into teams to make more than 30 types of cookies, from espresso cardamom sables to white chocolate cherry biscotti, then treats our staff to the sweets. It's...

Students and supporters gather in the Pasadena Playhouse courtyard. ICE President and CEO Rick Smilow kicked off the event with an address highlighting the diverse student body, from former hip hop...

As Matthew Leung (Culinary, '19) spoke at his own graduation commencement — the first for ICE's Los Angeles campus — his team at The French Laundry earned the coveted three Michelin stars. A winner of...

This tangy, moist take on an omelet is one of Chef Barb's favorite things to make for dinner. The key elements of the distinct flavor include roughly chopped and roasted mushrooms, high-moisture goat...

“We tend to associate sea vegetables with Asian foodways, but nearly every coastal community consumes them,” she says. “In the U.S., the most popular is probably the most neutral tasting. There’s no...

I was lucky enough to go to Long Island City High School, which had an amazing program that gave me the opportunity to study auto mechanics. I fell in love with a girl in high school and as the...

The salmon: Shop for salmon with the same rules as any fish: Look for firm and unbroken flesh, clear eyes and a briny, fresh scent. Wild salmon is always better. Although it costs more, the flavor is...

Take a deep breath. There’s actually a very simple guide to buying and utilizing spices. The key is to know what you’re working with. Spices are dried parts of plants and are great for your health!...

When Angelica graduated high school, she wanted to pursue the world of beauty. She worked hard to get her cosmetology license but had trouble building up her clientele once she had it. Next, she went...

The best way to describe this style of cooking is an effort to deconstruct classic and modern French cuisine, utilizing the principles of Spanish regional cuisine along with techniques and ingredients...

Here are her top tips on finding and working with the best purveyors for your restaurant. How do you view the chef-purveyor relationship? Most importantly, meat vendors are the chef’s pipeline to one...

I am here to spend the day working with one such master of trade, Arthur Dehaine, the chef charcutier for the restaurant group. Chef Arthur oversees the entire charcuterie department, from design to...