How does an aspiring marketing professional become one of New York's top bakers? Like many of our students, Amy Scherber was a career changer, motivated by her passion for food.

It’s difficult to sum up the accomplished culinary career of Jonathan Waxman. His is one that has spanned two continents, more than three decades and multiple mediums. His first foray into the American restaurant scene was after returning from training in France to his hometown of Berkeley, California, where he cooked at the pioneering restaurant, Chez Panisse. It was there that he forged a strong friendship with Alice Waters and grew more attached to fresh-from-the-soil ingredients. After a brief stint at Michael’s in Santa Monica, he left the West Coast thirty years ago and headed to New York City where his first mentor was none other than the legendary chef of Lutèce, André Soltner.

Chef Chris Gesualdi is no slouch. Last night, he whipped 16 novice chefs into shape, prepping a 10-course New Year's Eve hors d'oeuvres menu in just under three hours. Not only was it one of the most organized cooking classes I've taken, it was also one of the most intriguing.

‘Tis the season for friendsgivings and holiday gatherings. My favorite part of this tradition — aside from good food and good friends — is discovering the recipes my loved ones cherish. Each dish comes with a story: maybe it’s a family heirloom, a vivid culinary memory, or an accident that exceeded expectations.

For most people, holiday desserts don't include cupcakes. But Chef Melanie Underwood's "Holiday Cupcakes Workshop" helped this non-believer (and non-baker) realize that the cupcake is an excellent format for the festive flavors we all know and love.

Eating involves taste, smell, sight, touch and sound — with all the senses activated simultaneously, food has the power to create vivid memories. The holidays can be particularly nostalgic for this reason: the sizzle of frying latkes, the aroma of warming spices, or a single bite of a cherished family recipe can transport you to another time and place.

Mere steps from our Flatiron teaching kitchens, Silk Road Tavern has become a favorite watering hole of ICE students, chef instructors and staff alike. Yet it's more than proximity that has inspired this affinity for Chef Leo Forneas' latest venture. As he demonstrated in yesterday's demo for career students and alumni, the secret to his addictive comfort foods is a careful mix of spice, creativity, and culinary cultures.

Chef Vicki Caparulo turned to her class, "Does anyone have any questions?" To the surprise of one student, Danielle, her boyfriend Jerry raised his hand. Or rather, got down on one knee.

This month, in honor of the holidays, we've asked our Culinary Arts and Pastry & Baking Arts instructors to share their favorite festive recipes. Last week, Chef Kathryn Gordon shared an Australian holiday treat: mince tartelettes.

I'm the type of New Yorker who prides herself on her cocktail knowledge. If you're looking for a $30 "appletini", I'm not your girl, but when you want a proper martini or require fresh lime juice in your gimlet, I know just the spot. So I was humbled and surprised to attend a holiday mixology class - “Nogs, Flips and Syllabubs” - where I only recognized the name of one of the three drinks.