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ICE Chef Instructors’ New Book, Just Married & Cooking
Regular readers of DICED will know Chef Instructor James Briscione from his many adventures around ICE. In April alone, he went to Italy to study sous-vide, starred in the Celebrity Apprentice and...
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The Art of Food Photography with Canal House
I first learned of Canal House Cooking while browsing through a bookstore in Soho two years ago. In the cooking and food writing section I noticed a series of five thin books, each a numbered volume...
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Chefs Collaborative 20th Anniversary and Cookbook Launch
By Carly DeFilippo This week, the New York culinary community celebrated the 20th anniversary of Chefs Collaborative, the leading national nonprofit network of chefs invested in creating a more...
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Decadent Vegan Breakfast with Adam Sobel of the Cinnamon Snail
Because most traditional breakfast foods like pancakes, parfaits and pastries consist of animal products, eating a gourmet vegan breakfast can be very challenging. So I was thrilled to be a part of...
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So You Want to Write a Cookbook?
By Chef Instructor Jenny McCoy, School of Pastry & Baking Arts Most aspiring authors have no clue of just how much time and effort goes into writing a cookbook. By the time an author has...
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So You Want to Write a Cookbook? Part II: Selling Your Proposal
By Jenny McCoy, Chef Instructor—School of Pastry & Baking Arts Now that you’ve finished writing your cookbook proposal—using my handy little outline published on the ICE Blog last month—the...
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So You Want to Write a Cookbook? Part III: Hiring the Right Team
By Chef Jenny McCoy, School of Pastry & Baking Arts Writing a cookbook is a labor of love. I repeat: writing a cookbook is a labor of love. One more time… writing a cookbook is a labor of love....
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Toasting to ICE’s Nutty Professors: In a Nutshell Cookbook Launch
By Casey Feehan A lot can happen in the time between pitching and publishing a cookbook—especially when that process takes seven years. Aside from the endless edits, re-writes, negotiations and...
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So You Want to Write a Cookbook? Part IV: Getting Down to Work
By Jenny McCoy, Chef Instructor, School of Pastry & Baking Arts Last month, we worked on assembling your dream team—from a photographer to food and prop stylists, recipe testers to a graphic...
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So You Want to Write a Cookbook? Part V: Writing, Testing and Photographing...
By Jenny McCoy, Chef Instructor, School of Pastry & Baking Arts Alright readers…here we are. Part five. The last post in my, “So You Want to Write a Cookbook,” series. We’re almost at the end...
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Meet Chef James
By Carly DeFilippo Chef James Briscione is more likely to be found wearing a scruffy green baseball cap than a chef’s toque. Yet these are only two of the many hats he’s worn over the past decade,...
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Introducing the New ICE + IBM Cookbook!
Three years of research. Hundreds of hours in the kitchen. 65 groundbreaking recipes. Introducing Cognitive Cooking with Chef Watson: Recipes for Innovation from IBM and the Institute of Culinary...
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Inspiring Alumni: Allison Fishman Task
In the food industry, the concept of a "linear" career path is often a far-fetched dream. Whether you work in a restaurant kitchen or the media, the turnover rates can be very high, as the delicate...
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A New Cookbook from the ICE Community: Les Petits Sweets by Chef Kathryn
By Caitlin Gunther “Two bites: It’s about moderation but also about sophistication and elegance—two very French traits.” An excerpt from the introduction of ICE chef instructor Kathryn Gordon’s new...
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