We tag along for a day in the life of an executive chef with a market-to-table menu at the Walker Hotel in Greenwich Village.

Taste is what drives most chefs, and I'm no exception. I like things that taste good — and locally grown produce that I can eat right after it's picked just tastes good.

On a sunny Friday afternoon, Rob Laing and I meet in a conference room at ICE, a clear view up the west side of Manhattan just outside. Rob is the founder of Farm.One, the organization that grows and tends to the fresh produce and herbs in ICE's hydroponic farm.

When you’re an executive chef in one of the nation’s hottest food cities, holidays become just another day at work. So, who better to ask for their holiday cooking tips than the professionals who reinvent traditional dishes year after year?

Rising restaurant star and ICE alum Anthony Ricco took some time from his busy schedule at Jean-Georges Vongerichten’s famed Spice Market to give ICE students and alumni a taste of the Asian flavors he cooks with every day.

The Jones family farm near Huron, Ohio, works exclusively with chefs and provides some of the most unique, sought-after vegetables and herbs in the industry.

Whether they have worked at some of America’s finest restaurants, written James Beard Award-winning cookbooks or opened and operated their own culinary enterprise, ICE’s Chef Instructors bring their invaluable knowledge and real-world experience into the classroom.

On Wednesday, ICE Culinary Management students went on a field trip to the Fulton Fish Market at Hunts Point in the Bronx — an incredible inside look at the market.

The Jones family farm near Huron, Ohio, works exclusively with chefs and provides some of the most sought-after vegetables and herbs in the industry.