dICEd Blog Listing

In recent years, the food world has started paying close attention to sustainable, local, artisanal products as well as the impact of their food choices on the world around them. Aviv Fried certainly...

Julia Heyer People are fascinated with our industry. While they couldn’t care less about what happens in the toothpaste factory at Proctor & Gamble, they are interested in restaurant kitchens. There...

As a representative for Malaysia Kitchen for the World, Pelaccio used the demo as a chance to teach the audience about classic Malaysian dishes and ingredient. He prepared Rendang Minangkabau, which...

Although, more often than not, I just order another margarita at the end of a Mexican meal rather than end with something sweet. I used to feast on cinnamon-sugar churros at my favorite late-night...

He presented the wine tasting class with a trove of wines that would be nearly impossible to find in stores now. He shared that, “These are all wines you can no longer find through normal distribution...

If you stick your head into any classroom here at ICE you'll see instant read thermometers crammed into the sleeve pockets of nearly every culinary arts student in the room. But peek into the kitchen...

In addition, the many alums who have competed on the show, ICE alum Gail Simmons (Culinary Arts ’99) is a regular on both Top Chef: Just Desserts and Top Chef. In this most recent season, ICE alum...

I tried to give them a broad view of the many different kinds of venues there are and advice on how tasting a variety of treats can help them develop their own palates and ideas; however I think I...

The husband-and-wife team is behind New York City’s Tulsi where they focus on top-notch Indian cuisine that sparkles with distinct flavors and a perfect balance of fresh ingredients, spicy flair...

Pierre Lamielle not only completed culinary school in New York City, but he is also a graduate of the Capilano College Graphic Design and Illustration program in Vancouver, B.C. Now, he has set out on...

The idea of feeling healthy while finding pleasure in food trumped eating pastel-frosted cupcakes from my favorite New York City bakery. I quickly changed my diet, swapping out whole-wheat pasta for...

The venue was Beerparc, part of Foodparc in the new Eventi Hotel at 6th Avenue and 29 Street. The Sous-Chef at Beerparc/Foodparc is Brion Wong, an ICE Culinary Arts and Culinary Management alum from...