dICEd Blog Listing

Early in his professional life, Lachlan traded a stint in the healthcare industry to pursue his true passion: food. The Australian-born chef and president happily informs the Institute of Culinary...

Here’s what food and lifestyle sources say to expect in the restaurant and hospitality industries this year ⎯ and how to cook, bake and host accordingly. Kitchn says Pinterest “searches for recipes...

ICE has admired and supported STREETS' efforts since the organization's inception in 2009. Based in Hoi An, Vietnam, STREETS provides culinary and hospitality career training to poor and disadvantaged...

Alain Ducasse was trained in some of the best European kitchens, notably Moulin de Mougins under legendary chef Roger Verge, where he learned Provençal cooking, now his trademark. The list of Chef...

A year after ICE first opened its doors at its new school in St. Petersburg, Russia, fifteen students from the school traveled more than 4000 miles for the chance to train with instructors such as...

The 2011 James Beard Award Winner for Outstanding Pastry Chef discussed her evolving cuisine, her plans to open a bakery, and her future cookbook. Mindy’s desserts are often personal takes on classic...

When the moon and stars align to combine the two loves of your life—cooking and football—you know everything is ok in the world. This past Saturday, Chef James Briscione and I had the honor of...

In case anyone is unsure exactly what composting is, it’s essentially turning goop into gold. In effect, we take the massive amounts of food waste we all create—by one measure 30% of all of our...

What were you doing before you enrolled at ICE? Before I enrolled at ICE, I received my Bachelor’s Degree from Boston University in Communication and worked in fundraising and development for a non...

The organization, founded in 1987, boasts more than 3,000 members in 32 countries, ranging from chefs and culinary instructors to food media professionals, cookbook authors, culinary entrepreneurs and...

A letter from ICE President and CEO, Rick Smilow: Last night in San Francisco, ICE took home the International Association of Culinary Professionals Award of Excellence for “Cooking School of the Year...

For the first time in our history, ICE was closed for an entire week due to the impact of Hurricane Sandy. Our building was one of many without power for the week and no power means food goes bad...