We’re gearing up for what promises to be one of the most exciting events of the culinary calendar for 2011.

ICE is pleased to announce Elissa Beerman as the first-ever recipient of the Kevin Nurse Memorial Scholarship.

What makes an attractive plate?

Last Thursday, ICE students and alumni had a unique chance to get an inside glimpse into the life of one of New York’s most celebrated and well-known restaurateurs. ICE students and guests took part in an exclusive screening of A Matter of Taste with famed restaurateur Drew Nieporent.

Well-known as the former Executive Pastry Chef of Bobby Flay’s restaurants Mesa Grill and Bar Americain and of Buddakan, Chef Vicki Wells has appeared on Boy Meets Grill, Hot off the Grill, and as one of Flay's sous chefs on Iron Chef America five times.

There are few things in our lives that are sure to brighten our days quite like great friendships and good food.

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 some of the things we keep hearing so much about. Today, they tackle the concept of demand pricing.

Whether as chefs, cake decorators, specialty food purveyors or caterers, ICE alumni are finding success in a plethora of avenues in the food world.

Someone, somewhere, is trying to tell me something.