DICED: The Official Blog of ICE

Meet the Culinary Entrepreneurs: The Mast Brothers

Ashley Bain — Fri, 25 May 2012 13:50:53 +0000

Rick and Michael Mast stopped by ICE yesterday to speak to Culinary Management students about their successful chocolate business, Mast Brothers. These two brothers got their start in Brooklyn back in 2007 by making chocolate in their kitchen and selling it to farmers markets nearby. They have always loved working together and knew they wanted [...]

ICE Student Profile: Shari Tanaka

Kiri Tannenbaum — Thu, 24 May 2012 13:00:03 +0000

Every issue of The Main Course, ICE’s school newsletter, includes a glimpse at the life of students in ICE’s career-training programs. We’re sharing the interviews from the most recent issue here on DICED. Shari Tanaka left a career in textile design to follow her passion in ICE’s Pastry & Baking Arts program. Shari Tanaka Pastry [...]

No Kitchen Appliances Necessary with Pichet Ong

Ashley Bain — Wed, 23 May 2012 20:02:10 +0000

Yesterday ICE hosted Pichet Ong, pastry chef, consultant and author of The Sweet Spot: Asian-Inspired Desserts. During the class, we unplugged the blenders, food processors and mixers to focus on recipes you can bake by hand. Chef Ong performed a demonstration of Vietnamese Coffee Cake, Caramelized Nutella Banana Crepes and Strawberry Cheesecake. Students and guests [...]

Unique Culinary Careers: Irene Wu

Stephanie Bourgeois — Wed, 23 May 2012 15:14:51 +0000

When ICE President Rick Smilow and Anne E. McBride wrote Culinary Careers: How to Get Your Dream Job in Food they discovered a plethora of food jobs they had never heard of before. Since the book’s release, they have been discovering even more interesting career paths in the food world. DICED shares some of them [...]

ICE Alumni Focus: Sarah Copeland

Kiri Tannenbaum — Mon, 21 May 2012 14:00:25 +0000

Every issue of The Main Course, ICE’s school newsletter, includes a look at the career of one of our alumni finding success in the industry. In the most recent issue, Editor Kiri Tannenbaum looked at the career of food media star Sarah Copeland who graduated from ICE’s Culinary Arts program in 2002. We’re sharing the [...]

Spice Market with Chef Anthony Ricco

Tim Bruderek — Fri, 18 May 2012 17:52:42 +0000

Rising restaurant star and ICE alum Anthony Ricco took some time from his busy schedule at Jean-Georges Vongerichten’s famed Spice Market to give ICE students and alumni a taste of the Asian flavors he cooks with every day. Born and raised in Brooklyn, Ricco knew he belonged in the kitchen as soon as he could [...]

Hydrocolloids 101

Tim Bruderek — Thu, 17 May 2012 20:31:31 +0000

This week, ICE Chef Instructor Chris Gesualdi led a hands-on demonstration on the nature of hydrocolloids and how these common ingredients can transform the texture of everyday foods. This class was the first of its kind for our recreational cooking classes, continuing on ICE’s modernist cooking curriculum for our career training students.The class taught everyday [...]

An Interview with Chef April Bloomfield

DICED Editors — Wed, 16 May 2012 13:00:24 +0000

DICED has been sharing an interview from The Main Course, our school newsletter, between Editor Kiri Tannenbaum and The Spotted Pig Chef April Bloomfield about her restaurant and her new book, A Girl and Her Pig. Last week, we told you about April’s life in the kitchen and now we are sharing her thoughts on [...]

ICE Student Profile: Rebecca Blair Roth

Kiri Tannenbaum — Tue, 15 May 2012 13:00:25 +0000

Every issue of The Main Course, ICE’s school newsletter, includes a glimpse at the life of students in ICE’s career-training programs. We’re sharing the interviews from the most recent issue here on DICED. Rebecca Blair Roth is a student in ICE’s newest program, Hospitality Management. You may have seen some of her blog posts about [...]

Recipe: Pizzas

Ashley Bain — Mon, 14 May 2012 13:01:02 +0000

Most of the pizza seen in the U.S. is an interpretation on the Neapolitan pizza found in Italian pizzerias. It has a thin crust and is usually about 10 to 12 inches in diameter. Typically pizza is eaten at pizzerias in Italy rather than taken to go or delivered. The crust is critically important in [...]