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.

Food trucks are one of the hottest trends in the restaurant industry today.

ICE offers one of the country’s largest recreational cooking programs. With over 1,500 cooking classes and over 22,000 students each year, there is something for every cook looking to learn new techniques in the kitchen. This month, Yasmin Fahr of The Daily Meal tried out a special cooking class, Chinese Buddhist Vegetarian Dinner with Kian Lam Kho.

I can remember it like it was almost yesterday, sitting in the tea salon at Ladurée by the Opera in Paris.

Every year, ICE’s Culinary Management program hosts a one-of-a-kind series of lectures called Meet the Culinary Entrepreneurs, during which a wide range of successful culinary business leaders and luminaries share their expertise with students and guests. Yesterday, Howard Greenstone of Rosa Mexicano restaurants came to ICE to discuss his experience helping grow and develop what is now an international restaurant group specializing in authentic Mexican cuisine with the Culinary Management students.

The Jones family farm near Huron, Ohio, works exclusively with chefs and provides some of the most unique, sought-after vegetables and herbs in the industry.

ICE had a special role in StarChefs.com’s sixth annual International Chefs Congress this week.