It’s not every day you see a pig indoors. But walking into a butchery class at ICE, that is exactly we saw.

Foods that have been properly prepared by cooking ' en sous vide' can be magical. Sous-vide, the cooking method itself, is not magic.

From running award-winning restaurant kitchens to writing notable cookbooks, ICE alumni continue to win accolades and receive attention for their success. Check out just some of the alumni making recent headlines.

Last Friday, ICE held a party like no other at the annual ICE Ball.

ICE’s Chef Instructors come from a wide variety of backgrounds and have a wealth of experience. Everyday, they share this experience and knowledge with students in ICE’s career training programs.

ICE offers one of the country’s largest recreational cooking programs. With over 1,500 cooking classes and over 26,000 students each year, there is something for every cook looking to learn new techniques in the kitchen.

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.”

Yesterday, ICE alum Amy Eubanks, the Executive Chef at BLT Fish, returned to ICE to demonstrate some of her favorite fish dishes and discuss life in a restaurant kitchen for ICE students.

Yesterday, the Committee for Hispanic Children and Families (CHCF) hosted the finals for their annual Latin Legacy Culinary Competition at ICE.