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.

This recipe is inspired by Negroni Week imbibing — the collective effort by bars across the globe to raise money for charitable causes, not to mention a celebration of one of our favorite summer cocktails. Cheers!

It's amazing what can change in a year.

Last night, four ICE students competed in the Chefs of Grey Poupon Student Competition. ICE students have won the competition for the last two years consecutively, winning culinary scholarships to further their education.

We’re still rejoicing in the arrival of spring produce in our local markets. Warmer weather is finally here and we’re enjoying the bounty of the season.

As we welcome spring, food lovers and passionate diners everywhere look forward to the annual James Beard Awards.