How did you become interested in pastry and sugar work in particular? When I had to enter apprenticeship at 15, it was important that the profession I chose involved creativity and hand skills. From

Known to his colleagues as “the Encyclopedia”, Ted Siegel’s 40-plus years in the food industry have included stints in renowned New York institutions, two- and three-star Michelin properties and such

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What were you doing before you enrolled at ICE ? Working in a law firm! But that's in the past, let's talk food! No, just kidding. Seriously, everything I've done has led me to where I am today and I

This week, ICE students were introduced to the recipes behind the brand's success by none other than Le Pain Quotidien founder, Alain Coumont. Coumont recounted that he never had direct intentions to

One of our favorite parts of this friendship is the opportunity to host the magazine's annual Top Ten Pastry Chefs in America awards ceremony and reception. 2013 marks the 20th year of the awards, and

What were you doing before you enrolled at ICE? Before I enrolled at ICE, I received my Bachelor’s Degree from Boston University in Communication and worked in fundraising and development for a non

ICE students cooked alongside alumni of the program, Le Thi Thuy and Nguyen Than Linh, preparing traditional dishes served in the STREETS Restaurant and Cafe in Hoi An. It was Le and Nguyen's first

Often referred to as the "Oscars of food", these annual awards are among the most elite honors in the culinary field. This year's theme was, fittingly, "Lights, Camera, Taste", a celebration of the

6:10 PM Moving from savory to sweet, Chef Chad Pagano demonstrated the difference between making dessert at home and for a crowd. Inviting Martin Rucker and Herb Taylor to whip up a batch of chocolate

ICE hosted the cookbook launch for the collaborative's 2013 publication, featuring recipes from such renowned chefs as Dan Barber, Rick Bayless, Mary Sue Milliken, and Ethan Stowell. A selection of