dICEd Blog Listing

Born in the Gascony region of France to a family with a seven-generation culinary legacy—including a chef father with 2 Michelin stars to his name—it was clear from early on that Ariane had inherited...

What were you doing before you enrolled at ICE? Before enrolling at ICE, I had already been in the service industry for some time. I started out as a busboy at 16 in my uncle's restaurant, and by age...

I took a seat in one of the conference room chairs facing a display case of ocean themed sugar sculptures. How quickly would those fish melt in actual water, I wondered idly as the admissions...

After a sold-out 2013 season, ICE and the NY Jets are proud to announce Season 2 of our exclusive gameday cooking classes. Step up your tailgating skills with lessons from ICE’s team of all-pro chefs...

The thing I value most about being a chef is the community that comes with it; there’s an atmosphere of friendly competition that encourages sharing. As chefs, we can easily get in over our heads. It...

What were you doing before you enrolled at ICE? I studied Latin American literature at Brandeis University and spent time abroad in Buenos Aires, Argentina perfecting my Spanish speaking skills....

Chef Dan Sung (Culinary ’01) is from California: I grew up in the Midwest. He attended International Culinary Center’s Professional Culinary Arts program in New York and worked in California. I went...

Not only does Chef James (or Jim, as he prefers to be called) spend enormous amounts of time researching and recipe testing for each book, but he also does all his own food styling and photography...

Of all the significant sources of flavor, the first (and possibly, most important) is the fond. This word, which literally means “the base” in French, refers to the brown bits created when you heat...

As those familiar with Michelin well know, the stars are often concentrated in certain cities of excellence—for example, Paris or Tokyo—and earning multiple stars outside those well-frequented cities...

Now more than ever, technology is setting new standards for how we cook, and ICE alumni are the ones leading the charge. In particular, Florian Pinel, IBM Senior Software Engineer and a graduate of...

While the modernist cuisine might not be the first thing that pops into a person's mind when they think Wylie Dufresne, his food certainly falls into that category. This isn't surprising. Ask a chef...