Chef Murphy is a Brooklyn native and a life-long New York City chef who has been through many of the great kitchens in the city, including La Cote Basque, Lespinasse, Park Avenue Café and Gotham Bar

The 2011 James Beard Award Winner for Outstanding Pastry Chef discussed her evolving cuisine, her plans to open a bakery, and her future cookbook. Mindy’s desserts are often personal takes on classic

I've always loved croissants, but never imagined that I could make them. I don’t know if I ever pictured anyone baking them, except maybe some mystical French elves. It just never occurred to me that

I first learned about working with cooked sugar as a pastry student in Maryland, attending a demonstration by Chefs Ewald and Susan Notter. A few years later, I pursued further education at the

Okay, she didn't say "foodness." Foodness is my word, meaning when food tastes like the best version of itself. Julia also talks about this phenomenon when she discusses a good roast chicken, gushing

The CAPS program has become a unique and valuable resource not just for our students, faculty, and alumni, but also for the greater pastry community of New York City. As special guest instructors, the

Everybody loves chocolate, but what do we actually know about one of the world’s most popular sweets? At a lecture with world-renowned expert Chloe Doutre-Roussel, ICE students, alumni, and industry

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

What were you doing before you enrolled at ICE, and what inspired you to change careers? I was working in Singapore at the time, running event logistics for MTV music events in Asia. It was great fun

Known as the “Prince of Darkness” for his deeply toasted, crusty loaves, Sim began his career as a Pastry Chef in London and went on to become the Founding and Head Baker of Balthazar Bakery, one of

What was your first impression of Michael the first time you worked with him in a kitchen? Jeff: I was amazed at how professional he was. The first time I worked with him was for the James Beard 25 th