Sake is an ancient—and often misunderstood—Japanese drink that is quickly gaining in popularity in the United States.

I love going to the Green Market in the summer months when the farm stands are bulging with beautiful summer fruits. I love red fruits especially, and the combination of cherries and plums is always a treat! Damson plums and sweet, black cherries make a great combination.

As our culinary arts class continues to meet at ICE, we’ve gotten our groove and fallen into a comfortable routine. Mise en place is always first. I love the sound of knives cutting through produce, hitting the boards as we prep. I know there are some people who feel a sense of serenity when they organize and clean. That has never been me—but give me a knife and allow me to chop, dice and slice? Zen...so long as I don’t cut any fingers!

As Director of Career Services at ICE, I’ve had career strategy meetings with many hundreds of students in all of our professional programs. Often, they’re looking to me for that "holy grail" that will illuminate just how to get from A to Z in their targeted culinary career.

Making strudel for the first time is an incredibly eye-opening experience. It is a feat one simply cannot imagine when looking at a small circle of dough. To believe it will stretch it into a sheet several feet squared takes a lot of faith.

The Institute of Culinary Education is about to hit the friendly skies. This week, we were thrilled to host "The Cabin Pressure Cook Off", a new culinary competition that has Delta Air Lines partnering with Food & Wine magazine.

“Will you do consulting for me?” It's a question we ICE chefs and faculty hear almost weekly from students and alumni (not to mention others outside of ICE hoping to go into the food business). After all, we are the teachers, mentors and experts who should know all the tips, tricks and likely pitfalls of launching a business—and most of the time we do. Like a great-on-paper first date, we are easy to fall for. However, before asking for our "hand in marriage", consider a lesson or two in consultant match-making.

Throughout my time at ICE, I knew there would be “ah ha” moments when I learned something new about food. But I didn't expect that the first time this happened, it would come in the form of a tomato.

Les Dames d ‘Escoffier New York (LDNY) is an international organization of accomplished women professionals in the food, nutrition, wine, and hospitality industry. Each year LDNY’s annual scholarship program provides encouragement and support to some of the city's most talented young women—tomorrow’s leaders in the industry.

Yogurt is an everyday refrigerator staple, something we buy at the grocery store without a second thought. But what if the next time you scraped the bottom of the yogurt cup, you didn’t have to run out to the store? What if you took that last spoonful of yogurt, mixed it into a few cups of milk, set it in a warm place for a few hours and forgot about it. Well, when you came back to check on it, it would have turned into yogurt, that’s what.