There are two things you should know about me. First and possibly most important, I love chocolate. Second and not least, I’m a Manhattan girl through and through. Once I cross the water, I start to get really nervous. What if the trains stop running and I’m never able to get back to the big city? All that blue sky and trees makes my adrenaline start pumping and it doesn’t stop until I’m back on terra firma once again. None the less, I found myself in the ‘burbs last week when I went to visit Milk Bar. And to make matters worse my fear and paranoia of being away from the island were compounded when I got off the train...

My first week of class has been amazing.

Last week, Chef Instructor Chris Gesualdi spent all week cooking a variety of different cuts of meats all using one technique — sous-vide.

Last Wednesday night, acclaimed journalist, author, teacher and multiple James Beard Award–winner Patricia Wells celebrated the American launch of her latest cookbook — Salad as a Meal.

Last night, ICE took a primetime starring role in an episode of what has been a tumultuous season of the Celebrity Apprentice on NBC.

As chefs, cake decorators, specialty food purveyors or caterers, ICE alumni are finding success in a plethora of avenues in the food world. Check out just some of the alumni finding success and making recent headlines.

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 installment, they take on the world of “mixology.”

Yesterday, 19 high school seniors from across New York City competed at ICE in a competition for scholarships to attend culinary school.

Bistros are famous for their modest, simple meals at reasonable prices.