Whether for a competition, special event or mere display, I have constructed many sugar showpieces over the years. These pieces have been inspired by countless themes, ranging from country music songs to classic American novels. As a big football fan, the most exciting to date is the showpiece I created this past weekend for the Taste of the NFL in Brooklyn.

For ICE's recent hands-on cooking event with the New York Jets, I crafted a fun spin on classic chili. Slow-roasted pork carnitas and beer impart a deep, smoky flavor, while the simple addition of beans and broth rounds out the dish. The recipe was a hit at the Jet's House "50 Yard Lounge" Super Bowl pregame party with player Nick Folk, so it's sure to be a winning addition for any gameday menu.

When I was a full-time chef, there were brief moments of the day in which a profound sense of inner happiness would sweep over me. It's often these fleeting, seemingly random instants that are most meaningful; they remind those of us in the culinary world why we do what we do.

From growing up in the Caribbean to studying culinary arts at ICE, and now into the "big leagues", the path Kamal Rose has taken is nothing short of remarkable.

The average person can survive about three weeks without food. That same person will die after only three days without water.

Alfajores are to Latin American kids what peanut butter and jelly sandwiches are to American children: the preferred snack and a must-have in every child’s lunch box.

One thing that certainly draws people to culinary school is the fact that the emphasis is on learning, not letter grades. At ICE, this also holds true in our business-focused programs, like Culinary Management, which is essentially a small, college-level seminar for the restaurant industry.

There are people who take years to decide to pursue a career in food, and there are those who know they were always destined for it. Lee Knoeppel, (Culinary Arts '09) falls in the latter camp. Most recently, he's made waves as the first ever contestant on The Taste to get voted "Yes" by all four judges—Marcus Samuelsson, Nigella Lawson, Anthony Bourdain and Ludo Lefevbre. Tune into ABC at 8pm EST on Thursdays to track his progress!

Do you love cooking and being around food? Spend hours watching cooking shows and reading cookbooks? Daydream about rolling up your sleeves and getting your hands dirty in the kitchen? Then make 2014 the year you pursue a fulfilling, creative future in food.

It’s no secret among aspiring culinary professionals that the restaurants within Danny Meyer’s Union Square Hospitality Group (USHG) are world-renowned for their hospitality and staff-training programs. Much like at ICE, USHG demonstrates its commitment to employees through robust internal education programs on topics ranging from cheese to craft beer, spirits, and of course, wine.