DICED Blog | Institute of Culinary Education

A slice of baked Brie cheese wrapped in baked puff pastry sits on a black plate in front of a wheel of the baked Brie cheese. They are both surrounded by green herbs, orange halves, candied nuts and cranberries

11.20.24Recipes

Chef’s Tips for Baked Brie Cheese

This baked Brie cheese recipe is both simple to make and show-stopping to present, perfect for a Thanksgiving or holiday table spread. Institute of Culinary Education Chef Herve Guillard shares his...

Featured

A roast turkey with herbs on top sits on a silver platter on a wooden table

11.19.24 Culinary Arts

These LA Restaurants Are Serving Dine-In and Takeout Thanksgiving Dinners

Plates with nine varieties of cookies piled on top of each other

11.18.24 Recipes

Three Doughs, Nine Holiday Cookie Recipes

Chef Nilüfer Goodson, a woman wearing a green shirt and glasses, smiles behind a pastry case at her eponymous restaurant

11.17.24 People

ICE Graduate Brings Turkish Breakfast to New York’s Hudson Valley

A plate of crostini.

11.16.24 Recipes

Fermented Harvest Grape & Fig Compote for Your Autumnal Boards & Toasts

Creamy Sweet Potato Soup With Brown Butter, Sorghum Syrup and Sage Croutons

11.15.24 Recipes

Southern Side Dishes That Will (Almost) Make You Forget the Turkey on Thanksgiving

Slice of pumpkin pie topped with whipped cream on a plate

11.12.24 Pastry & Baking Arts

Ask the Experts: How Do I Bake the Perfect Thanksgiving Pumpkin Pie?

The Latest

04.25.24Recipes

Orecchiette with Broccoli Rabe Recipe

04.24.24People

ICE Alumna Gabi Chappel is a “Next Level Chef”

04.23.24People

Meet the Speaker: Chef Evan Funke

04.19.24Pastry & Baking Arts

All About Cake Math

Seasonal Flavors

05.30.24Recipes

Delightful Spring Mezze: Fermented Honey Thyme Radish Recipe By Chef Olivia Roszkowski

04.25.24Recipes

Orecchiette with Broccoli Rabe Recipe

04.02.24Plant-Based Culinary Arts

Blackberry Basil Arugula Salad with Hyssop Blackberry Vinaigrette

05.26.23Recipes

Fresh Takes on a Spring Galette

Alumni Buzz

Suzanne Cupps, a brunette woman with her hair in a ponytail, wears a white collared shirt and a blue apron and smiles in front of an open kitchen with a wood-fired stove

10.22.24 People

ICE Grad Suzanne Cupps Elevates Family Traditions in NYC

A student takes a photo of a cut of raw meat on their phone

10.10.24 People

Chefs, Content, and Connection: The Power of Social Media in the Culinary World

ICE graduate Maddy Devita, a woman with brown hair and brown eyes, smiles in a white chef's coat at ICE's 2023 commencement ceremony

10.06.24 People

Private Chef & Social Media Star: Meet ICE Grad Maddy DeVita

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News

ICE Chef Kathryn Gordon, a woman in a black jacket with short hair and pink glasses, holds up a brown oyster on a dock

10.14.24 Culture

Plate to Planet: ICE Chef Helps Grow Oysters in NY Harbor

ICE graduates Shant Halajian, Mary Attea and Shenarri Freeman

09.16.24 People

ICE Graduates in the News: September 2024

The Los Angeles skyline.

06.28.24 Business of Food

Discover 5 New LA Restaurants to Dine In This Summer

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As Seen on Epicurious

11.08.24Recipes

This Ice Cream Cake Recipe Is a Frozen Dessert Dream

10.01.24Recipes

Pro Tacos with Pineapple Pico de Gallo

04.30.24Videos

Chef Jürgen’s Favorite Brownies

04.10.24Recipes

Elevate Your Grilled Cheese Experience with Chef Rémy's Egg-Infused Recipe

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The Business of Food

Christopher Tompkins speaks to ICE students Director of Restaurant & Hospitality Management Mishel LeDoux

07.19.23 People

Meet Broad Street Oyster Co.’s Owner Christopher Tompkins

A black restaurant menu with white text sits on a table surrounded by silverware and drinks

04.11.23 Business of Food

Should Restaurants Move to Dynamic Pricing?

Chef Adrienne Cheatham stands with a group of ICE students behind a table of small plated dishes

02.28.23 People

Adrienne Cheatham is Serving Up Her Sunday Best

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Life as an ICE Student

An ICE student in chef's whites holding a netted metal spoon with a lobster tail on it

10.04.24 Culinary Arts

ICE’s 2024 Student Cooking Competition

soft boiled eggs on a ceramic plate with maldon flaky salt

06.02.23 Culinary Arts

How to Cook An Egg

The Broadway cast of The Phantom of the Opera stands next to Chef Jürgen David's 35th anniversary cake

01.27.23 Pastry & Baking Arts

ICE Makes 5-Foot Cake for "The Phantom of The Opera’s" 35th Broadway Anniversary

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Videos

09.11.24Videos

Alumni Spotlight: Chef Shant Halajian

04.30.24Videos

Chef Jürgen’s Favorite Brownies

02.13.24Videos

Chef Jürgen's Elegant Tiramisu Recipe

01.10.24Videos

ICE Launches New Video Series

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