ICE + KitchenAid
The Best Train with the Best
At ICE, we’re training the next generation of culinary leaders using the highest quality kitchen equipment.
Whether they’re teaching students to bake soft, tender hot cross buns or to whip up a decadent, spongy cake, ICE chef-instructors rely on KitchenAid mixers.
Take it from Kathryn Gordon, a chef-instructor in ICE’s Pastry & Baking Arts program and co-chair of ICE’s Center for Advanced Pastry Studies: “We use KitchenAid mixers for the majority of professional baking classes at ICE — the whisk attachment for any batters that require air, like macarons, souffles and foam cakes; the paddle attachment any time we’re baking with solid fats like butter or cream cheese; the dough hooks for kneading bread dough and adding color to wedding cake fondant.”
Author of “Les Petits Macarons” and “Les Petits Sweets,” Chef Kathryn says “I always use KitchenAids for developing new recipes when writing my cookbooks.” Considered a modern-day macaron master, Chef Kathryn also chooses KitchenAid mixers when teaching the fundamental skills for macaron making. “I've taught thousands of students how to make French macarons — and world-wide KitchenAids are my favorite mixer. I find that they're the easiest mixer to use to to whip the meringue.”
In the end, ICE trusts the tools that the best pastry chefs trust. Says Chef Kathryn, “KitchenAid mixers are a must-have for anyone's kitchen!”
Ready to train with the best kitchen equipment? Learn more about ICE’s career training programs.