dICEd Blog Listing

The anticipation was palpable on Tuesday morning as families, friends and supporters entered the auditorium and readied phones, cameras, and yes, cut-out heads, for the student processional into our...

Here are five alumni’s cookbooks that we’re excited to cook and learn from this spring. “Piatti: Plates and Platters for Sharing, Inspired by Italy” by Stacy Adimando Saveur executive editor and James...

Since 1995, Wendy has been a contributing editor for Martha Stewart Omnimedia. Dozens of Wendy’s cake designs have adorned the cover of Martha Stewart Weddings magazine, and she co-authored “Martha...

When I started at ICE, one of my first tasks was to help create curriculum that provides students with more opportunities to interact with the farm. Now they are planting, harvesting and learning more...

The keys to customizing French toast are bread choice, soaking technique and curation of toppings. After 15 years in the industry, Chef Penny knows to use day-old bread to best soak up her egg mixture...

It is also the start of lambing season. Often confused with when lamb is in abundance, “spring lamb” refers to the breeding cycle. Lambs are born early in the year and are in peak supply in summer and...

Chef Mashama's menu showcasing Savannah's food culture, served in a refurbished bus station and documented on season 6 of Netflix's "Chef's Table," continued to be celebrated at the James Beard Awards...

Coming into this chapter, I felt only vaguely familiar with the five mother sauces of French cooking. Sure, I had heard of them all at one point or another, but was not intimately knowledgeable about...

Marge Perry and David Bonom co-authored the "Hero Dinners" cookbook. Marge took time between media appearances and store demonstrations to teach a two-hour seminar on recipe writing to students at ICE...

The youngest of three children, Chef Herve fondly remembers summers during his youth working for his uncles in the hospitality business, either at one’s auberge (inn) or the other’s patisserie, where...

Hanan taught herself to cook when she moved from Palestine to California at age 14. “I missed the smell and the taste of home, and at that time in the States, nothing resembled the Palestinian food...

After graduating with a degree in communications from Syracuse University in 2014, Tori tried her hand in the entertainment industry. “I never felt really passionate about it and never really found my...