Yesterday afternoon, ICE hosted a very exciting guest chef — Swedish chef Mathias Dahlgren, the owner of two amazing Michelin-starred restaurants in Stockholm.

ICE Chef Instructor Michelle Tampakis was in Washington, D.C. on Wednesday to help build an amazing pastry confection — the world’s largest gluten-free cake!

The past two weeks have been all about visiting guests and field trips.

Regular readers of DICED will know Chef Instructor James Briscione from his many adventures around ICE.

On Friday, ICE was present at the annual Careers through Culinary Arts Program (C-CAP) Awards Breakfast at The Pierre. C-CAP works with high school students in five locations to help them on the path to successful culinary careers.

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. With inboxes being flooded with group-buying offers, the duo takes a look at social media and group buying in the restaurant industry.

ICE’s resident butcher Master Butcher Rudi Weid was on hand yesterday to give a demonstration of how to fabricate an entire lamb.

Last night, ICE students volunteered at a very special fundraiser to help the victims of the earthquake in Japan.

The party is a great opportunity for alumni to reconnect with the school and fellow ICE graduates.