For as long as I can remember, I have had a love affair with bread. Growing up Italian, good bread was compulsory at every meal. Some days, my after school snack was a hunk of Italian bread and a Big Gulp of orange soda (don’t knock it ‘til you’ve tried it). Since those days, bread has been a mainstay in my diet. As a vegetarian, it’s sometimes the only item I can eat on the menu—and you won’t hear me complaining about it.

There’s currently one chef on ICE’s staff who is registered as both an instructor and a student. That’s because—despite more than 25 years in the industry— Chef Scott McMillen is far from finished learning. Whether enrolling in Chef Toba Garrett’s cake decorating classes, Chef Sim Cass’ intensive bread baking program or, most recently, earning a diploma in Culinary Management, Chef Scott has stayed hungry for new opportunities to push his skills—and pass those skills on to his students.

Ever since I can remember, I've been an adventurous eater. I don't know exactly how this developed—whether due to my parents’ "eat it or go to bed hungry" policy or my Southern roots (my dad often brought home venison, quail or other wild game)—but I do know that my childhood had a major impact on my interest in a culinary career path.

World-renowned pastry chef Anil Rohira has earned some of the industry’s most prestigious titles, from Pastry Chef of the Year to the winner of “Best Sugar Showpiece” at the Coupe de Monde in Lyon. Today, his grounded perspective and dedication to the craft has earned him a position as the Corporate Chef at Felchlin Switzerland, a world leader in premium chocolate production.

This weekend, ICE received the ultimate nationwide honor from the International Association of Culinary Professionals (IACP), winning the 2015 Award of Excellence for “Culinary School of the Year” at this year’s Annual IACP Conference in Washington, D.C.

Before she attended ICE’s Culinary Arts and Culinary Management programs, alum Denisse Oller was already a media powerhouse, working as a news anchor for networks like Telemundo and Univision. Combining her newfound culinary talents and television skillset, Oller has since appeared on Throwdown with Bobby Flay, The Today Show, Martha Stewart’s radio show and even a national campaign for “MiPlato” (MyPlate) initiated by First Lady Michelle Obama. We spoke with the media mogul to learn more about her decision to attend culinary school and how it has transformed her career.

Hi fellow foodies! I’m Laura, a media professional and current Culinary Arts student. Working full-time during the day while pursuing a life in the kitchen at night is nothing short of thrilling, draining, inspiring and exhausting. Yet despite the obvious challenges, going to school at ICE has so far proven to be one of the best decisions I've made in my life. Over the next few months, I hope to share some of my experiences and what its like to pursue your passion while holding down a 9-5 job.