dICEd Blog Listing

Most notably: paella. While the promise of mastering this crowd-friendly dinner was my initial attraction to ICE’s Spanish Surf-n-Turf recreational class, I learned much more than just the wonders of...

The treats in the window seemed to have been made by magic — their layers, textures and tastes holding the secrets of centuries’ worth of dedicated practice and artistic perfection. Are you ever...

Coming up this December, Director of Student Affairs, Chef Andy Gold will take a group on an extraordinary tour of Vietnam. The trip is open to all Culinary Arts, Pastry & Baking Arts, and Culinary...

Ingredients 8 ounces all-purpose flour 1 ounces cocoa powder 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon nutmeg 1 egg 6 ounces...

In case you haven’t heard the news, up to 39,000 people may have been sickened from eggs contaminated with salmonella and half a billion eggs have been recalled. To put this in perspective, the total...

Identical twin sisters Lisa and Debbie Ganz once owned a one-of-a-kind restaurant staffed by identical twins. Now, they are owners of one of the leading casting companies in the country for reality...

Small plates packed with exotic, one-bite mouthfuls, you can’t stop at just one. The Spanish simply have it right when it comes to intense flavors, sparking hunger for both food and the accompanying...

This class was a one-of-a-kind opportunity to watch a entire hog be butchered into the different cuts of meats we are familiar with. Not only was it a lesson in how to butcher and use an entire hog...

I have been fascinated by the diversity of textures among the breads we have baked in class these past few lessons, from soft roll and pizza dough, to bagel and pretzel dough, to doughnuts and brioche...

I have had some great meals in my life, but rarely have they been on a Sunday night. Perhaps because that is the night I am most likely to cook at home. If we do go out, it’s probably to someplace...

Working in the culinary industry affords many unique and interesting opportunities. Paras Shah graduated from ICE’s Culinary Arts program in 2007. A born and raised New Yorker, Shah plans to open a...

Italian cuisine boils down to deceptively simple comfort food. The “boot’s” essential reverence for quality ingredients, used time and again with gusto, highlights the foods’ best flavors and...