Three years ago, I crammed for the New York Food Handler’s Certificate.

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. Today, they tackle rising food costs and how restaurants price their dishes.

ICE is proud to announce that our first-ever Android app is now available.

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.”

Before registering for Knife Skills I, I thought of myself as a pretty decent slicer and dicer. While my cuts were never perfect, I always get the job done and have managed to keep all my fingers intact. I never imagined this class would open my eyes to a world of things I have been doing wrong in the kitchen, things that are actually making prep-work significantly harder for me than necessary.

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. On May 19, Union Square Hospitality Group’s President of the Core Restaurant Division Paul Bolles-Beaven met with a packed room of students eager to hear about the growth and success of Danny Meyer’s restaurant empire.

Ever have one of those weeks at work where you felt like you constantly under pressure and you couldn’t get away from it — like you were working in a vacuum?

I've eaten it all. Well maybe not “all” but I've been around the block and I've got the expanding waistline to prove it. Every once and a while I come across something that I've never heard of before, something that sounds so special I just have to run out and try it.

The highly-anticipated book Modernist Cuisine: The Art and Science of Cooking (March 2011) is a six-volume, 2,400-page, abundantly illustrated opus that sets to make the science and technology of cooking that explores and explains a myriad of processes and techniques at length.