DICED has been bringing you the latest news and updates from ICE for close to three years now. The founder of the blog, Kelly Senyei, blogged her way through the Culinary Arts career-training program at ICE in Life as a Culinary Student, giving us a sneak peek into ICE's kitchens and classrooms. Now, she is about to release Food Blogging for Dummies!

Professional kitchens have a language all their own.

As part of their training in the culinary arts, ICE students are exposed to a wide variety of cuisines, flavors and ingredients.

I know I’m not alone when I say that it can be really daunting to pick out a bottle of wine.

Yesterday, 20 high school students from across New York City gathered at ICE for a competition for scholarships to attend culinary school.

Meet the Culinary Entrepreneurs is a unique lecture series where a variety of food professionals come speak with students from ICE’s Culinary Management program. Yesterday, ICE alum Gina Stipo the owner of Ecco La Cucina cooking school in Siena, Italy, came and spoke with students and guests about her experience opening and operating her own culinary tourism business in the heart of Tuscany.

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 look at the recent New York Times review of the ever-popular Shake Shack and try to get to the bottom of what it is that has people lined up around the block for a burger and fries.

Tuesday was the first official day of spring!

When ICE President Rick Smilow and Anne E. McBride wrote "Culinary Careers: How to Get Your Dream Job in Food," they discovered a plethora of food jobs they had never heard of before. Since the book's release, they have been discovering even more interesting culinary career paths. DICED shares some of them with you in a reoccurring feature: “Unique Culinary Careers.”

While growing up in Michigan, my understanding of authentic Southern cooking was anything that came out of the KFC drive-thru. After taking ICE’s class Southern Comfort: American Regional Favorites, I was pleased to learn the Mashed Potato Bowl, with its popcorn chicken, corn kernels, and shredded cheese, is not at all traditional southern food.