I 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. This week, they discuss the need for a passion for food in the business.

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 careers in the industry.

Father’s Day is this weekend and we thought it would be appropriate to share a recipe to make for your dad this Sunday.

Everyone loves a brownie. Well, maybe everyone except for my kids who would rather have a macaron from Maison du Chocolat.

I scream, you scream, we all scream for ice cream macarons!

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 trends and culinary businesses we keep hearing so much about. In this edition, they take on celebrity chefs and whether you need to have a name to be successful in the food business.