ICE Chef Instructor Toba Garrett wasn’t always a master cake decorator, renowned for her unusually attractive, skilled and delicious confections. Her prior work experience spanned the fields of theatre, education and computer science, before she changed her life through culinary education. In her 20th year as a Chef Instructor at ICE, it could not be more fitting that Toba launch ICE’s brand new, 8-week professional development program: Techniques and Art of Professional Cake Decorating. We sat down with Toba to learn more about this exciting program and how she found her culinary voice.

Each year, ICE has the honor of hosting the annual Careers through Culinary Arts (C-CAP) New York competition.

Last week, the ICE team had the pleasure of collaborating with the Village Voice to produce one of the city's most anticipated tasting events: Choice Eats.

ICE grad Leigh Koh Peart (Culinary Management and Pastry & Baking Arts '08) had an dynamic career in the music industry, but something wasn't quite right. She moved across the world to study at ICE, which led to externships and work opportunities with some of the industry's top bakers and pastry chefs. Today, she manages an extraordinary custom cakes business in London.

Chef Brendan McDermott makes a St. Patrick's Day steak that you'll want to eat all year.

Last night, five ICE students competed head-to-head in the 17th Annual Calvados Nouvelle Vogue International Trophies.

Some of us are still living at home with our parents at age 23. Joe Campanale was opening his first restaurant.

In 2013, ICE launched its first-ever artisanal bread course: Artisan Bread Baking. This intensive course is designed and taught by ICE Chef-Instructor Sim Cass.

Culinary school has been calling to me since I was 17, but I just wasn’t listening. Raised in Brooklyn, I have been surrounded by good food for as long as I can remember. Holidays with my Irish-Italian family meant days of preparation and cooking, finally gathering around our oversized table for the main event.