Mastering the art of purchasing can make or break your restaurant. What do I mean when I say purchasing? Purchasing is part of restaurant operations and entails buying enough food and beverages to meet the demand of the restaurant’s customers. It requires organization, planning ahead, diligence, creativity and consistency.

ICE's Center for Advanced Pastry Studies (CAPS) is excited to announce our next course on July 17, led by food stylist Junita Bognanni (food stylist for Chef Jenny McCoy's "Desserts for Every Season") and food photographer Steve Legato (photographer for Chef Kathryn Gordon's "Les Petits Macarons").

“If you want to succeed in the culinary industry, it’s going to take time, and you’re going to have setbacks and some heartache but ultimately if you have it in you, you’re going to be able to make it happen,” said Food Network Star finalist and Mac Truck owner Dom Tesoriero, an ICE alum who, judging by his successes thus far, has it in him.

With the mercury and the humidity rising, the mere thought of baking can make one sweat. So what's a lover of sweet summer treats to do? The answer: break out your ice pop molds.

In 1975, fresh out of college, Chef David Waltuck landed his first cooking gig at Empire Diner, the legendary late-night haunt in the Chelsea neighborhood of Manhattan. The young grad had recently decided not to pursue a career in biological oceanography, his college major. Little did he know that this opportunity at a diner would lead to a celebrated culinary career that would span four decades, earn him two James Beard Awards, multiple glowing New York Times reviews, two acclaimed books and, his latest venture, a role as director of culinary affairs at ICE.

ICE is thrilled to announce the newest addition to our faculty—the celebrated Chef David Waltuck, formerly of Chanterelle, as the school’s first-ever director of culinary affairs. In this new role, Chef David will bring his talent, insight and years of experience to ICE students.

The ment’or BKB Foundation is a nonprofit organization that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of cuisine in America. The group held their prestigious 2016 Young Chef and Commis competitions last week in ICE’s kitchens. Ment’or is led by Daniel Boulud, Thomas Keller and Jérôme Bocuse—considered three of the world's most celebrated chefs, with nearly 20 restaurants and over 30 industry honors between them—who founded the organization together in 2008 and came to ICE last week to oversee the day's events.

What aspiring baker hasn’t admired Martha Stewart’s meticulously crafted desserts and dishes—or dreamed of exploring her farm and studio spaces? Three ICE students recently had the pleasure to experience both when they were invited to join Martha in her kitchen for a special episode of Martha Bakes. Now in its sixth season, Martha Bakes is an Emmy®-nominated teaching show on PBS filmed on location at her farm in Bedford, NY.

ICE was once again the proud host of the pastry industry’s sweetest night, welcoming Dessert Professional’s 2016 Top Ten Pastry Chefs in America Awards. With a beautiful sunset and the Hudson River as a backdrop, hundreds of guests filled our halls to celebrate the talents and artistry of this year’s winners.

In 2014, Ed Behr earned one of the food industry’s most prestigious honors: an induction into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.” Over the past thirty years, he has grown his publication, The Art of Eating, from a simple newsletter into a respected quarterly journal.