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.

As the warmer weather revs up, chefs are starting to think about how to make the most of this chance to cook outdoors.

Last night, ICE hosted Dessert Professional’s 18th Annual Top Ten Pastry Chefs in America event.

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 career paths in the food world. DICED shares some of them with you in a reoccurring feature, “Unique Culinary Careers.”

Whether they have worked at some of America’s finest restaurants, written James Beard Award-winning cookbooks or opened and operated their own culinary enterprise, ICE’s Chef Instructors bring their invaluable knowledge and real-world experience into the classroom.

Daniel Holzman is the chef and co-owner of The Meatball Shop, the incredibly popular Lower East Side restaurant.

I can still remember my first key lime pie.

Aperitivo Hour is the time in Italy before dinner when restaurants and bars offer a spread of small bites like cheese, meats, olives and sometimes even small pizzas and bruschetta for customers to nosh on.

The long weekend is finally here!