A croissant is cut in half on top of a wooden board

A Brief History of the Croissant

To celebrate National Croissant Day, were taking a deep dive into the history of the croissant, complete with input from ICEs Director of Pastry Research & Development, Chef J羹rgen David. Across

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

ICE Makes 5-Foot Cake for "The Phantom of The Operas" 35th Broadway Anniversary

Chef J羹rgen is a super phan in every aspect of the word. He estimates hes seen the show at least 200 times and has listened to the soundtrack more times that he could ever count. The show means a

A slice of banana bread sits on a white plate on a blue table

A Sweet-and-Savory Quick Bread to Match the Season

Since winter's peak produce includes root vegetables and storage crops, this month, were focusing on the humble sweet potato. After a visit to the Union Square Greenmarket, Pastry & Baking Arts and

Holiday-themed sugar cookies of various shapes sit on a tray lined with brown parchment paper

Recipe: Foolproof Sugar and Gingerbread Cookies

ICE Los Angeles students, faculty and staff celebrated the holiday season in true culinary school fashion by baking and decorating lots and LOTS of cookies. The baking bonanza kicked off with a

concord-grapes

Making a Case for Concord Grapes

Just as the crisp chill in the air, the slow retreat of daylight hours and the subtle turn of the foliage all signal the arrival of autumn, there are flavors that also reflect the shift of the seasons

Seven whole apricots sit on a white plate

Chef J羹rgens Hack for Pitting Stone Fruit

Whether it's cherries, plums, peaches or apricots, juicy stone fruits are all the rage in the hot summer months. Chef J羹rgen David, ICE New Yorks Director of Pastry Research & Development, has a

A piece of apple strudel sits next to whipped cream on a white plate

How to Make Traditional Apple Strudel

In fact, its one of the reasons he enrolled in pastry school in the first place. Fridays in Switzerland were Strudel Day, so I made strudel by myself all day, he says of his time working at the

buchteln buns with sugar on top

Chef J羹rgen's Buchteln (From His Mother's Cookbook)

Food does more than just sustain us. It connects us with the people we make it and share it with. We asked ICE chef-instructors for their favorite memories with their moms from time spent in the

dyed eggs pictured with the natural dyeing ingredients

Chef J羹rgen's Natural Dye Eggs-periment

Easter is upon us, along with a bounty of egg-related traditions. Among them: egg decorating. Chef J羹rgen David, ICE's Director of Pastry Research and Development, investigated how to take a natural

chef piping a frosting rose

Chef Sohrob's Piping Bag Hacks

Piping is an essential skill in any pastry chef's toolkit, and switching between several tips and fillings can be time-consuming. In his classroom at ICE's Los Angeles campus, Chef Sohrob explains his

Chocolate showpiece

The Techniques Behind Chocolate Showpieces

To successfully create a chocolate showpiece, a pastry chef must master several fundamental techniques. This elaborate and eye-catching confection is assigned to students at the end of the Chocolate

Cocoa bean

Chocolate Trends for 2022

As a longtime working pastry chef, Im no stranger to thinking at the leading edge of fads and trends emerging both within the industry, and among guests and customers as well. Now that my headspace

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