Heart, Head, Hand—The Pastry Philosophy of Chef Anil Rohira
This spring, we’re thrilled to be hosting a three-day seminar featuring Chef Rohira’s finest techniques. In anticipation of his course, we sat down with him to hear more about his career and what we
The Ice Cream Innovator: An Interview with Sam Mason
What have you been up to since your last CAPS class ? The slower winter months, business-wise, seem to inspire a creative spark. We tend to do a lot of research and development in the cold months—for
The Singing Baker
Needless to say, assisting my mom in the kitchen during her fabulous parties was a must. My sister and I would dress up in our party outfits, don vintage aprons and pass the hors d'oeuvres. Looking
A Guide to Growth: From Culinary Student to Professional Chef
Let me start by telling you a bit about my background: Just after graduating high school, and with no set plans to attend college, I decided (on a complete whim) to apply to culinary school. I did not
Introducing ICE's Chocolate Lab
The vision for the 550 square ft. lab is to approach chocolate from a holistic perspective. Truly unique in the realm of culinary education, the lab will provide knowledge and inspiration across a
Striving Toward Pastry Perfection: Meet Chef Jeff
Though his initial motivation to move from management to the back of the house was to master a wider range of skills (and become a better manager), it soon became clear that Jeff had a future in
Life as a Pastry Student: The Art of Sugar Sculpting
The use of sugar sculptures as a form of creative expression and political dialogue ages back many centuries. Sidney Mintz, in Sweetness and Power, describes the medieval fashioning of sugar, called
Back to the Start(er): A Pastry Chef's Lifelong Passion for Bread
It was the experience of working with bread, back when I was an art student, that unexpectedly pulled me into a life of professional cooking. At some point during those early days there was a critical
Mastering the Art of Candy Making: An Interview with Beth Kimmerle
What inspired your interest in candy? I grew up in a suburb of Chicago, which was—and still is—a real candy and chocolate mecca. I also lived briefly in L.A., where I became very aware of See’s Candy
The King of Crust(-y Bread)
Seventeen years later, Balthazar Bakery continues to inspire our nation’s now widespread passion for hand-crafted, naturally fermented loaves, and Sim serves as a bread consultant for some of the
The Art of Cake Decorating
Professional cake decorating elevates the common, spongy dessert from ordinary to memorable. It’s an opportunity for the pastry chef to tune directly into the desires and expectations of a client. A
Top 10 Pastry Chefs in America
Each year, ICE's own culinary and pastry students have the opportunity to work alongside these nationally recognized chefs—an incredible honor and learning experience. From eclairs and layered cakes