This week, ICE Chef Instructor Chris Gesualdi led a hands-on demonstration on the nature of hydrocolloids and how these common ingredients can transform the texture of everyday foods.

DICED has been sharing an interview from The Main Course, our school newsletter, between Editor Kiri Tannenbaum and The Spotted Pig Chef April Bloomfield about her restaurant and her new book, "A Girl and Her Pig." Last week, we told you about April’s life in the kitchen and now we are sharing her thoughts on running a successful restaurant.

Every issue of The Main Course, ICE’s school newsletter, includes a glimpse at the life of students in ICE’s career-training programs. We’re sharing the interviews from the most recent issue here on DICED. Rebecca Blair Roth is a student in ICE’s newest program, Hospitality Management. You may have seen some of her blog posts about the program’s curriculum, field trips, and instructors.

Most of the pizza seen in the U.S. is an interpretation on the Neapolitan pizza found in Italian pizzerias.

ICE publishes an issue of The Main Course, our school newsletter, every April. In addition to info about our programs and our recreational cooking class listings, it included an interview between Editor Kiri Tannenbaum and The Spotted Pig Chef April Bloomfield about her restaurant and her new book, "A Girl and Her Pig." We’re sharing the interview here on DICED. Earlier this week, we told you about April’s experience writing the book. Now, we are sharing her thoughts on life in a successful restaurant and finding inspiration.

Every year, ICE publishes three issues of The Main Course, our school newsletter. In addition to info about our programs and our recreational cooking class listings, it is jam packed with news and articles about trends and professionals making headlines. In the April edition, Editor Kiri Tannenbaum spoke with The Spotted Pig Chef April Bloomfield about her restaurant and her new book, "A Girl and Her Pig." We’re sharing the interview here on DICED. First up, a look at what it’s like to take experience as a restaurant chef and translate it into a book.

Mother’s Day is right around the corner. Take part in the beloved tradition of serving your mom breakfast in bed with this recipe for waffles from the ICE Culinary Arts program. Separating the eggs and folding in a meringue makes them almost impossibly fluffy and airy.

Every issue of The Main Course, ICE’s school newsletter, includes a glimpse at the life of students in ICE’s career-training programs. We’re sharing the interviews from the most recent issue here on DICED. First up, Culinary Arts student Dasheen Ellis.

There is a reason that the Empire State Building is shining yellow and orange today! This year marks the 25th anniversary of the James Beard Foundation and to commemorate his legacy, the foundation has released a new book, The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs and last night they honored these chefs as well as friends of the foundation at the iconic James Beard House in Greenwich Village.

Three times a year, ICE publishes a new issue of The Main Course, our school newsletter and recreational course catalog. Every issue includes an article about a budding food trend with input from the industry experts at ICE. For the most recent issue, Editor Kiri Tannenbaum tackled the world of ceviche. We shared the first part of the article on ceviche’s history and evolution here on DICED last week. Today, we’re bringing you a look at how the dish is made.