dICEd Blog Listing

If you were thinking about honing just one new pastry skill this year, I would highly suggest putting truffles on the top of that list. These smooth, chocolaty drops of wonderment are sure to not only...

Alice Lee, Culinary Arts Alice Lee is by heart, and sometimes by obligation, a world traveler who has settled in New York long enough to attend culinary school. Born in Korea, she grew up in Toronto...

Whether as restaurant chefs, chocolate makers, bread bakers or food writers, ICE alumni are finding success in a variety of different avenues in the food world. Check out just some of making recent...

ICE Chef Instructor Gerri Sarnataro recently returned from an incredible European adventure and trip to Italy with ICE instructors, students, alumni and guests. For nine days, Chef Gerri hosted the...

This year, the show celebrated Broadway and acclaimed pastry chefs were tasked with creating costumes for some of Broadways’ most beloved characters. ICE Chef Instructors Michelle Tampakis and Vicki...

As a representative for Malaysia Kitchen for the World, Pelaccio used the demo as a chance to teach the audience about classic Malaysian dishes and ingredient. He prepared Rendang Minangkabau, which...

If you stick your head into any classroom here at ICE you'll see instant read thermometers crammed into the sleeve pockets of nearly every culinary arts student in the room. But peek into the kitchen...

Last month DICED discovered that one current afternoon Culinary Arts class has four international students in a class of 16: Renato Marquez from Brazil, Mauricio Useche from Venezuela, Marcela Henao...

The delicious seasonal menu created exclusively for the event by Executive Chef Carmen Quagliata, included an Autumn Squash & Oyster Soup, Duck Ravioli with Apple Brown Butter and Brussels Sprout...

Master Butcher Rudi Weid lead the demonstration and deftly broke the meat down into primals, sub-primals and ultimately into roasts, steaks, ribs and other familiar cuts of meat. Chef Rudi discussed...

A course like Chinese Buddhist Vegetarian Dinner usually draws vegans, vegetarians and those who are looking to cook with alternative meat products. So why was an omnivore like myself attracted to...

Jackie Rothong (Culinary, ’11) appeared on the new Food Network series " Sweet Genius" on Sept. 25. Shin Kim's (Culinary, ’09) Korean food blog was mentioned in the What We're Reading section of The...