I’m a Drake’s Cake kind of girl. Please don’t try to tell me Hostess is better, or sell me any Tastykakes — they just aren’t that tasty.

ICE offers one of the country’s largest recreational cooking programs. With over 1,500 classes and over 22,000 students each year, there is something for every cook looking to learn new techniques in the kitchen.This month, Village Voice food critic Lauren Shockey tried a class on culinary history with Chef Instructor Cathy Kaufman and learned a little something about dining in Imperial Rome. Here is her take on traveling back in time to the era of Caesar.

Six ICE students competed for a chance to compete in the Chefs of Grey Poupon Student Competition Finals being held at ICE on May 11.

Last week, ICE Hospitality Management students had an inside look at one of the world’s top hotels when they went to visit The Ritz-Carlton New York, Central Park.

It’s hard to believe it has been almost five months since we rolled out our new bread curriculum and I have to say it has been a huge success.

Through our Culinary Management program, ICE offers a unique series of lectures called Meet the Culinary Entrepreneurs, during which a wide range of culinary business leaders and luminaries share their expertise with students and guests.

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

On Wednesday, March 30, New York City’s top chefs and mixologists will join STREETS International for a memorable tasting event and auction at their fourth annual NYC fundraising event.

This weekend, ICE Chef Instructor Michelle Tampakis was invited by the New Mexico Museum of Natural History Foundation to be a judge at their 19th Annual Chocolate Fantasy in Albuquerque.