Yesterday, Stephane Treand, a world champion pastry artist wrapped up a special class at the Institute of Culinary Education to teach pastry professionals about working with different forms of sugar to create elaborate showpieces.

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.”

Last Saturday, New York City carnivores gathered at Meatopia, Josh Ozersky’s famed celebration of all things carnivorous. This celebration of meat joined together over forty-five chefs and half a dozen farmers from all over the country and displayed the most delicious exhibit of meat known to man.

As long as I can remember I have loved baking.

ICE Pastry & Baking Arts alumna Melissa Camacho is among the 14 talented pastry chef-testants set to compete for a sweet victory on Bravo’s Top Chef Just Desserts.

Every year, the James Beard Foundation celebrates summer with a party in the Hamptons.

CE’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 trends and culinary businesses we keep hearing so much about today, they taken on the case of Lenny’s and labor laws.

Growing up, the only Asian flavors introduced to my palate were those delivered out of a carton from my local Chinese take-out restaurant — beef and broccoli and fried rice.

As I tend to be a bit obsessive-compulsive about things, I recently found myself possessed with the idea of getting to Paris after learning about a bakery that specializes in what is the equivalent of a French version of the Hostess snowball.