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.

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, John Scharffenberger of Scharffen Berger returned to ICE for the second day in a row to discuss his experience creating the first “bean-to-bar” chocolate manufacturer in the United States in the past 50 years with the Culinary Management students.

Many students in ICE’s Pastry & Baking Arts career-training program are amazed at the skill of ICE Chef Instructor Michelle Tampakis.

Yesterday, ICE students took part in a demonstration from John Scharffenberger, the founder of Scharffen Berger.

Last night, Les Dames d’Escoffier New York (LDNY) awarded their annual culinary scholarships.

As you may know, ICE Chef Instructor Mike Schwartz is the founder of BAO Food and Drink. BAO’s line of kombucha (a sweet and sour, slightly fizzy, alternative to soda made of fermented organic tea) has been on the market since last year and has already expanded their range of available flavors. After getting its start in Hell's Kitchen in April 2010, the company has grown rapidly and in early 2011 expanded to Long Island City. Now, Chef Mike has added a line of slaws and sauces to the mix.

This week, the National Student Leadership Conference held their first ever Culinary Arts & Careers conference at ICE.

A few weeks ago, we brought you the story of ICE Chef Instructor Sam Kadko’s Garden Market.

Roasting fluffy white marshmallows over a bonfire for s’mores is a yummy summertime essential, but for ICE alumni Sandra Palmer and Kiyomi Toda-Burke, s’mores are only the beginning.

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.”