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

These past few weeks, I feel like I have been everywhere, but here on DICED!

Last night, ICE's special events team hosted an exciting book launch for The Kitchen Counter Cooking School by Kathleen Flinn.

On Sunday, October 9, 2011, Bakers Dozen East and Dessert Professional magazine will honor Chef Albert Kumin’s 90th birthday at a reception from 2 pm to 5 pm in Avery Fisher Hall at Lincoln Center in New York City.

Whether as chefs, cake decorators, specialty food purveyors or caterers, ICE graduates are achieving goals in a plethora of avenues in the food world. Check out just some of the alumni finding success and making recent headlines.

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. In this installment of He Said, She Said, Julia Heyer and Vin McCann take a look at social media’s effect on the restaurant and food world.

ICE Director of Student Affairs Andy Gold recently returned from a trip to Indonesia where he worked at the United States Embassy teaching to the Council of Chefs, a group of Indonesian chefs with different culinary backgrounds, established by the Foreign Agriculture Service (FAS) Jakarta. Council members include nutritionist and author Edwin Handoyo Lauwy, chef Muchtar Alamsyah and baking and pastry chefs Ucu Sawitri and Haryanto Makmoer. During his travels, Chef Andy was interviewed for several TV stations and news segments as well as interviews for several popular Indonesian blogs, newspapers and magazines.

On Sept. 25, restaurants all over New York City came together to help farmers devastated by Hurricane Irene and the subsequent flooding for Dine Out Irene.

This recipe from Nick Malgieri is featured in the ICE Pastry & Baking Arts curriculum as well as the Culinary Arts pastry module. It’s a homey, comforting dessert that is perfect for fall.

Macarons seem to be everywhere these days. The delightful, colorful treats are springing up in stores in a huge variety of flavors. In addition to the plethora of versions available in bakeries and patisseries, home bakers can make versions of their own.