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In a recent video with Epicurious, ICE's Director of Pastry Research & Development Jürgen David blind taste-tested prominent boxed and premade brownies commonly found in grocery stores. He sampled

Being a classic Italian dessert, this “pick me up” (that is the literal translation from Italian) is a crowd pleaser and everyone will have a strong idea about how they like their tiramisu. The basics

In a recent article by the New York Times, writer Julia Moskin explores the art of plating's past and seven trending styles that are dominating the current food scene. "The post-plate era of fine

No matter which way you dip it, chicken tenders are one of the ultimate bar comfort foods. On this episode of Epicurious’s Four Levels, Lead Chef & Operations Manager Joshua Resnick elevates his

And because eggs can act as a blank slate, there are a myriad of ways to take the humble deviled egg to the next level. Just ask ICE New York’s Lead Chef & Operations Manager Joshua Resnick. “At one

A native of Cabalantian, a town in the Pampanga region of the Philippines, Chef Rex moved stateside in 1990. He grew up doing a lot of cooking in his household — and still does, noting he has visitors

Colombian native Luisa Caicedo knew she wanted to be in the food business at a young age, cooking alongside her grandparents and mother on her family's farm. An ICE graduate of the Culinary Arts

“My culinary voice is education. I want people to understand food and understand what they eat, because, we are what we eat,” Chef Adriano says. An 51�Թ� Los Angeles Culinary

Update: Chef Shant announced in an Instagram post that he is competing in season 23 of the TV show Hell's Kitchen, with the first episode airing September 26. We at ICE are so proud of him and cannot

This new generation of culinary professionals have completed at least one of ICE’s diploma or associate degree programs, including Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts and

ICE also celebrates growth, with 67% more graduates this year than just five years ago in 2019. The newest generation to enter the hospitality industry has completed at least one of ICE’s diploma or

In our latest partner video with Zwilling, Chef Kierin demonstrates the difference between stirred versus baked custards by way of dark chocolate bread pudding topped with a salted caramel crème