Whisk yeast into water, add flour and salt, then mix until smooth. That's bread dough. Humble ingredients that—once combined, nurtured and baked—amount to much more than the sum of their parts.

As we gear up to launch our new Techniques and Art of Professional Cake Decorating program on May 2nd, we are very excited to share one of Chef Toba Garrett's cake and icing recipes.

Finally, it came. My first day of culinary school. The night before, I ironed my uniform and organized my equipment in my new tool bag. My family took photos of me leaving the house with my white coat on a hanger and chef shoes in hand. That’s when the nervousness kicked in, and I felt the butterflies swimming in my stomach. I had waited for this day for so long. I had no idea what to expect - and that was the most exciting part. My student advisor said we should arrive at ICE thirty minutes early. I’m a food nerd; I was there an hour early. I felt flushed as I walked off the elevator and hoped my cheeks’...

Last week, four members of the ICE New York team attended the International Association of Culinary Professionals' (IACP) annual conference in San Francisco.

ICE Chef Instructor Toba Garrett wasn’t always a master cake decorator, renowned for her unusually attractive, skilled and delicious confections. Her prior work experience spanned the fields of theatre, education and computer science, before she changed her life through culinary education. In her 20th year as a Chef Instructor at ICE, it could not be more fitting that Toba launch ICE’s brand new, 8-week professional development program: Techniques and Art of Professional Cake Decorating. We sat down with Toba to learn more about this exciting program and how she found her culinary voice.

Each year, ICE has the honor of hosting the annual Careers through Culinary Arts (C-CAP) New York competition.

Last week, the ICE team had the pleasure of collaborating with the Village Voice to produce one of the city's most anticipated tasting events: Choice Eats.

ICE grad Leigh Koh Peart (Culinary Management and Pastry & Baking Arts '08) had an dynamic career in the music industry, but something wasn't quite right. She moved across the world to study at ICE, which led to externships and work opportunities with some of the industry's top bakers and pastry chefs. Today, she manages an extraordinary custom cakes business in London.