He was twice named one of America's Top Ten Pastry Chefs by Pastry Art & Design, was Bon Appetit's Pastry Chef of the Year, and won the James Beard Award for Outstanding Pastry Chef in 2007. He also...
Leading the technical side of the days conversation with his talk, How Chocolate Gets Its Taste, Clay Gordon, publisher of TheChocolateLife.com, broadly laid out the basic processing steps of...
The pair first worked together at Maison Pic, the only three-Michelin-star restaurant in France that is owned by a woman. In anticipation of Philippes upcoming hands-on advanced pastry course at ICE...
Over the years, weve opened up the lab to chocolate and pastry professionals of all stripes, not to mention scores of guests who just love tasting our efforts. As weve learned to make better...
Love Actually explores more than a dozen intertwined stories during the month before Christmas in London. While several characters overlap, each of their stories are unique. One of the characters is...
For much of its history, chocolate wasnt something we would eat out of hand or find in a dessert recipe. The modern chocolate bar didnt emerge until the mid-1800s, when technology and inventiveness...
Every time I walk past the brightly lit farm, I can almost taste the dozens of flavors growing within and my imagination immediately starts to stir. This first in a series of posts traces some...
The Hong Kong native had relocated to York to study archaeology, but one sip of the famed York Cocoa House hot chocolate and he knew his future lay in the art of chocolate making. Soon after his visit...
These observations may be old hat to professional chocolate makers, but they are rarely if ever considered by chefs and consumers. Raw Beans Straight out of the bag, fermented and dried beans...
Having produced over 120 batches of chocolate with beans sourced from more than 20 countries, the Chocolate Lab has given Chef Michael the chance to tinker with each step of the chocolate-making...
With the industrial revolution of the 1800s, chocolate and cocoa made an interesting transition from the beverage served at coffeehouses and pharmacies into the realm of confections. The innovation of...
Chef Ebow even earned the Guinness World Record for building the tallest sugar skyscraper in 2006 talk about setting your sights high. ICE is excited to host Chef Ebow for his upcoming hands-on...