dICEd Blog Listing

Over 36 chefs from around NYC came out to support this unique charitable program. C-CAP is designed to encourage high school students who show interest and aptitude in the culinary arts to turn their...

I can appreciate the distinctions when given three pinot grigios in a row and coached by an instructor to pick out the nuances and flavors that match certain foods. But when I actually have a dish in...

One of the great things about the food industry is that chefs are often able to find ways to give back to the community through their work. ICE alum Pnina Peled is the executive chef of Memorial Sloan...

Culinary students from schools across the U.S. and Canada compete in a series of regional competitions for a chance to go to the finals in Napa Valley in March. In addition to the two ICE students...

As the school grows and expands, we are always starting new career training classes and these new teachers will help teach new ICE students the ins and outs of life in the kitchen. One of the new Chef...

Part of why curry is so hard to define is that, thanks to centuries of colonization, the dish has found its way to numerous corners of the globe. Over the course of four hours, the students in the...

They raise 5,000 lambs a year, which are served at top restaurants around the country — including Daniel, Picholine, and Telepan in New York. On the farm, the lambs nibble on bluegrass and white...

New York is known for its plethora of world-renowned fine dining establishments, but some of the best food in the five boroughs can be found on wheels. Street food is an integral part of living in...

Wild boar is a highly-prized game meat, often found on menus in high-end restaurants. Wild boars can be very large, but this particular wild boar weighed almost 60 pounds. Chef Rudi expertly butchered...

Claire Handleman describes herself as a “freelance cook.” She completed the Culinary Arts program at ICE in 2006. Now, she works as one of our Kitchen Assistants, helping cook for a variety of private...

Chef/Owner of Olivia, James Holmes (Culinary, ’01) has won an Eater Award for Restaurant of the Year, Austin. Ursula Hegewisch (Management, ’03) was mentioned in The New York Times. She and her...

After a little perusing of the class listing, All American Hot-N-Spicy was the winner. It not only featured gumbo, in homage to her recent trip, but also a wide variety of American classics. Seeing as...