The hot days of summer are finally upon us.

Yesterday, we were inspired by the students in Chef Instructor Chris Gesualdi's class who were making sausages and frankfurters and brought you recipes from ICE Director of Culinary Arts Program Mike Handal on how to make your own ketchup and mustard for your hot dogs on July 4.

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.

This week, Chef Instructor Chris Gesualdi has been teaching his Culinary Arts class the ins and outs of making sausages.

I CE offers one of the country’s largest recreational cooking programs. With over 1,500 cooking classes and over 22,000 students each year, there is something for every cook looking to learn new techniques in the kitchen. This month, Cara Eisenpress and Phoebe Lapine of the blog Big Girls, Small Kitchen and the cookbook In the Small Kitchen tried a class on Essentials of Japanese Cooking with Chef Instructor Youngsun Lee.

If you are in New York City, you may have spotted ICE on one City Harvest’s truck rolling around town. The Honor Roll truck honors the restaurants and organizations that support City Harvest’s efforts to feed the city’ s hungry men, women and children.

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.