This past Monday night, ICE’s Career Services Department held a social and networking event for career program alumni.

I learned three years ago from a blood test that I have a gluten allergy. Unlike most, I was relieved with the diagnosis.

Rebecca Blair Roth is a student in ICE’s Hospitality Management Program. Her class is learning about the business of the travel and tourism industry. During their studies, the students take part in a variety of field trips to explore different aspects of the hospitality industry. Last week, they were able to see inside the Virgin Atlantic Clubhouse at JFK and take a peek at the world of luxury travel.

ICE is proud to have students from over 40 countries, adding a unique international character to our classroom kitchens. New York City truly is the culinary capital of America so it’s no surprise that so many people from around the world choose to come here to pursue their dream of going to culinary school.

City Harvest’s annual Bid Against Hunger benefit raised over $1 million.

A chocolate sauce is a classic staple that everyone should have in their arsenal.

This past Wednesday, ICE on Location took cooking class recreational students to one of New York’s most celebrated restaurants, Union Square Café, for a very intimate demonstration and three-course lunch.

On Wednesday afternoon, we were lucky enough to see half of an entire steer from the ceiling in ICE’s demo kitchen. Weighing in at 347 pounds, the side of beef was a chance for ICE students to learn not only the art of butchery but also to gain a better understanding of the different cuts of beef they work with in the kitchen.

On Sunday, October 9, 2011, Bakers Dozen East and Dessert Professional magazine honored Chef Albert Kumin’s 90th birthday at Avery Fisher Hall at Lincoln Center in New York City.

This weekend, ICE hosted Cookies for Kids: A Bake Sale, a unique opportunity to learn some new recipes and skill as well as support a great organization.