ICE alumni continually achieve amazing things in many aspects of the culinary world. From running thriving specialty food stores to writing popular food books, ICE alumni often win accolades and receive attention for their success. Check out just some of the graduates making recent headlines.

Each year ICE’s Career Services department invites alumni back to celebrate the start of their culinary education as well as their current successes.

The diverse student body at ICE attracts many different people. With a wide variety of age, experience, and goals, no two ICE students are alike.

With the arrival of spring in New York City, the nice weather has energized me and I’ve found that I’m trying to fit a lot into these long, beautiful days!

This week, students had the opportunity to cook with Master Chocolatier and Executive Pastry Chef, Jean Marie Auboine as part of the Center for Advanced Pastry Studies (CAPS) series here at ICE.

Spring has sprung and with that comes an array of colorful, delicious fruits to work with. Here is an example of a recipe that students at ICE whip up as part of their professional curriculum. It is recipes such as these that allow students to highlight their expertise in pastry arts. Seeing the array of color and texture used by the students is eye candy all on its own!

Every April ICE publishes a new issue of The Main Course, our school newsletter and recreational course catalog. In addition to containing over 900 new recreational cooking classes, it always includes a great article about a burgeoning food trend with input from the industry experts at ICE. Here's part one.

ICE’s Culinary Management Instructors are seasoned industry professionals who are still active in the industry, working on their own projects while teaching classes at ICE. With such a wide range of experience between them, we decided to ask Julia Heyer and Vin McCann to take a closer look at the business of running a restaurant and sound off on some of the hottest topics in the restaurant world. Today, they tackle if it is feasible for a restaurant to offer hyper-local and seasonal cuisine.

Marc Glosserman, CEO & Founder of Hill Country Hospitality, stopped by ICE this week to speak with students as part of our Meet the Culinary Entrepreneurs series.

Spring is the time of year for fresh flowers, bright colors and seasonal ingredients like asparagus, peas, and lamb. The fresh and bright flavors of spring bring renewed energy and life into the kitchen.