dICEd Blog Listing

Those books — most importantly, "Cooking the Nouvelle Cuisine in America" and the "Chez Panisse Menu Cookbook" — reshaped the culinary landscape and have since paved the way for such famous chefs as...

Below are five restaurant pastry chefs who have garnered significant recognition in their hometowns and across the country. Most of them have won an award or two, and some may even have had their 15...

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...

The IACP is a forum of 3,000 professional food and beverage members from 32 countries engaged in and committed to excellence in all aspects of the culinary industry at the local, national and global...

Graduating from culinary school felt different from any prior graduations I’ve experienced — perfecting a hands-on skill is entirely different than writing papers, crafting persuasive arguments, or...

Is the school located in a culinary destination? ICC’s locations are in the leading culinary areas of New York City and Silicon Valley, California, with study abroad programs in Emilia-Romagna, Italy...

After working through a seemingly endless array of techniques, our class has arrived at the point in our program where we spend five days crafting menus by five incredible chefs: Mario Batali, Daniel...

In my personal experience as a chef, the public’s growing interest in food has created professional opportunities that I never imagined when I started cooking in 1996—from appearances on competitions...

This fall, ICE hosted the biggest career fair in our 39-year history. Employers from virtually every sector of the food and hospitality industry were on hand, hungry to fill their openings with fresh...

Growing up in Connecticut, Chris’ first encounter with the culinary industry was as a dishwasher—a job he picked up to help pay for his motorcycles. But when the chefs were absent, Chris had to fill...

What were you doing before you enrolled at ICE? I’ve had several unsatisfying careers over the past 35 years. But I love to cook and eat almost more than anything else, so I decided to put my career...

It’s striking to see, in the past month, just a sliver of what our graduates—both newly minted, as well as seasoned alumni—are up to. Many established chefs have been taking the food world by storm as...