ICE Alumnae Who Inspire
The Institute of Culinary Education | DICED Blog
by Hillery Hargadine
1w ago
They’re being recognized by The James Beard Foundation Meet the six ICE alumnae who were recognized as semi-finalists for the 2023 James Beard Awards. They’re leading with heart This Marine Corps veteran transitioned from serving her country to serving up sweet treats. They’re business moguls Alumna and culinary force Chef Rachel Yang’s abilities not just in the kitchen, but in the world of restaurant management, have led to an ever-growing empire in the Pacific Northwest. They’re putting pen to paper These five alumnae jumped from the kitchen to the page with the launch of their cookbooks ..read more
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Types of Soy Sauce
The Institute of Culinary Education | DICED Blog
by Olivia Carter
1w ago
Its origins can be traced back over 2,000 years to China, where it emerged as a cornerstone of the cuisine. Trade then carried this liquid gold across the world, where it became deeply woven into the culinary tapestry of each region. This breakdown of the unique soy sauces of China, Japan, Korea and the Philippines will explore their intricate brewing techniques, unique flavor profiles and the irreplaceable roles they play in defining each nation's cuisine. China: The Birthplace and Master of Soy Sauce In the culinary realm of China, soy sauce reigns supreme, enriching dishes with its distinct ..read more
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ICE Honors the Legacy of the French Culinary Institute
The Institute of Culinary Education | DICED Blog
by Cory Sale
2w ago
ICE evolved from a predecessor school named Peter Kump’s New York Cooking School, which was founded in 1975. Over the years, ICE has continued to grow and evolve into the institution it is today. One notable step in this journey came in 2020, when ICE entered into a licensing agreement with the NYC-based International Culinary Center, formerly known as the French Culinary Institute (FCI), concurrent with the school’s closure during the COVID-19 pandemic in 2020. Founded by Dorothy Cann Hamilton in 1984, FCI originally focused on French technique as the foundation for culinary education. French ..read more
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Chef Al's Japanese Sweet and Smoky Potatoes
The Institute of Culinary Education | DICED Blog
by Cory Sale
2w ago
The Japanese sweet potato is a favorite of Culinary Arts Chef-Instructor Albert Nguyen. It is less watery than the traditional orange sweet potato everyone is used to, and a little starchier, so it may remind you of a russet potato with just a hint of sweetness. This spud has a creamy, pale-yellow flesh and dark purple peel. Chef Al grew up eating Japanese sweet potatoes, either cut up and roasted or sometimes roasted whole in foil. He incorporated one of his favorite techniques for a demo at the Union Square Greenmarket in his recipe for Japanese Sweet and Smoky Potatoes. The potatoes were ..read more
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An Introductory Guide to Vanilla
The Institute of Culinary Education | DICED Blog
by Cory Sale
2w ago
Think of vanilla like any other spice in your cabinet — it can be added to cocktails, barbecue rubs, chili and more. Plus, the many forms of vanilla available at the grocery store offer many different and fun ways to experiment with it. Here’s everything you need to know about this ingredient from the Pastry & Baking Arts Chef-Instructors at ICE. What is vanilla? Where is it grown? Vanilla beans are the string-bean-shaped fruit of the vanilla orchid, which is grown in tropical regions with lots of sunlight, high humidity and high temperatures. It takes about a year for the fruit to grow, a ..read more
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Recipe: Whipped Feta, Two Ways
The Institute of Culinary Education | DICED Blog
by Anna Johnson
2w ago
Cheese is the great unifier. There is at least one variety of cheese to pair with anything, whether the main dish is a savory dinner or a sweet dessert. There is a cheese, however, that offers the best of both worlds: a blank, salty canvas, perfect for customization. Enter: feta. Luckily, the Institute of Culinary Education Los Angeles is partnered with The Original Farmer's Market, where vendor Mediterranean Market sells some of the best feta cheese around. When Chef-Instructor Robert Bordwell got his hands on some Bulgarian and Turkish feta from Mediterranean Market, he knew what he had to ..read more
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Choosing the Best Flour for Bread Baking: A Comprehensive Guide
The Institute of Culinary Education | DICED Blog
by Pamela Vachon
3w ago
Even in a conventional grocery store, you have many options to choose from when it comes to different flours: those that are indicated for different purposes, white and whole wheat, and even those made with alternative grains. So which is or are the best option(s) when it comes to making bread? Is bread flour the only way to go? In order to choose the best flour (or flours) specifically for bread-baking, it’s important to understand the basic science at the heart of the process that produces a successful, crusty loaf. “In order to produce a great loaf of bread, one needs to have the proper ..read more
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8 Important American Cheesemakers You Should Know
The Institute of Culinary Education | DICED Blog
by Pamela Vachon
3w ago
As the American artisanal cheese industry has been growing steadily over the past 30 years, and American cheeses have been earning accolades worldwide for their excellence and creativity, the words “American cheese” are hopefully becoming less and less synonymous with individually wrapped singles. Many of the game-changing cheesemakers in the American cheese landscape are centered in California, Vermont and Wisconsin, though arguably, the most important American cheesemakers you should know are the ones in your local area. Cheese is made in all 50 states, and sourcing as close to home as ..read more
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Fonio: A Grain for the Future
The Institute of Culinary Education | DICED Blog
by Adjoa Kittoe (Culinary, '21) – Food Writer & Private Chef
1M ago
This ancient grain, cultivated for over 5,000 years, has been a cornerstone in the diets of countless generations. It's not just the resilience of fonio that captivates; it's its deep cultural significance, serving as a symbol of prosperity and survival in regions marred by environmental challenges. As we delve into fonio's history, we uncover a narrative of human ingenuity and the unbreakable bond between land and its stewards. Nutritional Might Meets Environmental Insight Fonio's journey from an ancient staple to a modern superfood is underscored by its remarkable nutritional profile. Rich ..read more
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Essential Cookbooks by Black Authors
The Institute of Culinary Education | DICED Blog
by Anna Johnson
1M ago
In practice, a "food tradition" can be simple — cooking a recipe with a particular ingredient; a family trademark. It can also be as complex as a multi-course meal with carefully-curated foods served in a specific order to evoke meaning. These food traditions, both small and large, hold a deep cultural significance to many Black Americans. Nowhere is this better exemplified than in the culinary industry. Contemporary Black American chefs, including many ICE alumni , are constantly innovating in the field and redefining the scope of American cooking as we know it. You may not even have to ..read more
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