This fall, ICE is thrilled to host the Food Network & Cooking Channel New York City Wine & Food Festival master classes. As the home of one of the nation’s leading programs for hands-on recreational cooking, baking and wine classes, we’re thrilled to welcome these amazing guest chefs into our kitchens.

When it comes to the art of the airbrush, there’s little Lisa Berczel hasn’t tried. From painting cars to cakes and even the human body, Lisa is renowned for her genre-defying airbrush illusions and artwork. Read on to learn more about Lisa’s diverse industry experience.

Now that ICE has moved into a new home in Lower Manhattan, our long-anticipated Chocolate Lab and state-of-the-art pastry kitchens are nearly ready to begin classes. In turn, my day-to-day role at the school has remained as active and varied as ever. Yet between regular class visits with our professional Pastry and Baking Arts students and my own roster of courses for ICE’s School of Professional Development, I’ve still found time to continue research on various creative projects.

For chefs, the notion of shopping locally is a romantic one: Glorious, sun-filled mornings, strolling through the farmers’ market with a warm latte and freshly fried apple cider doughnut in hand.

The first thing you notice about Culinary Arts alum Greta Anthony is that nothing stands in the way of her professionalism.

Standing on an unassuming, quiet corner of New York’s Lower East Side, you would never imagine you were mere steps from one of the city’s premier food media production companies. Yet ICE alum and James Beard Award winner Jamie Tiampo’s company, SeeFood Media, is just that — an outlier in more ways than its low-key location.

Following rules isn’t something that comes naturally to me as a baker. Despite the stereotype that successful pastry chefs use relatively scientific methods, my more off-the-cuff approach has gotten me fairly far in the kitchen. That said, there’s only so far that one can go without structure, which is why I decided to enroll at ICE: to leash the puppy, so to speak.

Chef Peter Yuen is a master of flaky pastry. Combining the best of classic French pastries and Asian baked goods, his bakery LaPatisserie P in Chicago is famous for Chef Yuen’s special lamination method, as well as treats ranging from croissants to pork buns. He has trained under master bakers in both America and Hong Kong, and placed first in the “Viennoiserie” category at the 2008 Coupe du Monde de la Boulangerie.