dICEd Blog Listing

We watched carefully as Chef Ted demonstrated each cut and technique on varying sections of beef, veal, pork, rabbit, and lamb. We began each lesson with a short lecture outlining the slaughtering...

KS: You’ve been in the culinary field for almost three decades. What is it that originally drew you to knife skills in particular? NW: I guess you could say I was in the right place at the right time...

Friday night began at the Powerhouse (an event space in an old power station) where cocktails and snacks were provided by The Inn at Blackberry Farm, in Walland, TN. I didn’t get a list of what was...

I arrived in Memphis in time for dinner and of course wanted BBQ. Memphis has a number of notable BBQ choices such as Cozy Corner and Central BBQ, but they tend to be closed at night or a ways from...

Both salads were dressed in a basic vinaigrette and then were presented to Chef Ted for approval. Knife drills have become a morning standard as we work to get more efficient and accurate at medium...

During the talk, Baseler discussed how he lead Château Ste. Michelle wines into a multi-vineyard collection of award-winning wine estates with international partners. During his 25-year history with...

Ingredients: 1/4 cup fresh orange juice, strained before measuring 2 tablespoons lemon juice, strained before measuring 6 tablespoons cold water 4 envelopes (1 ounce) unflavored gelatin 4 large egg...

The class highlighted flavors and tastes from traditional Turkish food and included such dishes as Fried Eggplant and Peppers, Octopus and Shrimp Salad, Lamb Stew with Prunes and Cucumbers with...

My classmates and I have begun to gel as a group, both out of choice and out of necessity as we quickly learned how crucial it will be to work effectively and efficiently together over these next six...

Proceeds from the live and silent auctions went to City Harvest, one of the nation’s leading food rescue organizations dedicated to feeding New York City’s hungry men, women and children. More than 50...

Today was the start to my six-month experience in ICE’s Culinary Arts Program in New York City. Fourteen of my classmates and I arrived at Kitchen 601 in the early morning hours, tugging and tying as...

Last week’s Career Services seminar was added proof that jobs requiring trained chefs do exist outside of restaurant kitchens. From development at leading food supply companies to product creation at...