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.”

Rebecca Blair Roth is a student in ICE’s Hospitality Management Program. Her class is learning about the business of the travel and tourism industry. The class is frequently visited by industry experts, helping guide students on the track to culinary careers in the industry.

We make our living behind the stove.

If you have visited ICE recently you may noticed our brand-new ovens and stoves on the 12th floor recreational classrooms. If you’ve participated in a culinary class or cooking event in this space, you’ve used one of the top pieces of culinary equipment available on the market today.

Summer break is here!

Earlier this year, Chef Instructors James Briscione and Chris Gesualdi traveled to Italy to learn about sous vide techniques at Orved.