Sausage Day, as it’s known, is always our students’ favorite class during the Garde Manger lessons. It just so happens that it’s one of my favorite days as well. After all, I'm the guy who snuck a sausage maker onto his wedding registry while his wife was inspecting stand mixers.

Yesterday, ICE’s Center for Food Media brought Saveur Editor-in-Chief and Top Chef Masters Judge James Oseland to ICE to speak about his life and career in publishing.

While it seems like just about everyone has a great idea for a food business, ICE’s Culinary Management Instructors are seasoned industry professionals who have actually opened and operated their own restaurants and food businesses. They are still active in the industry, working on their own projects while teaching classes at ICE.

Dan Leader was at ICE yesterday to demonstrate a variety of bread recipes for ICE students and alumni. Leader, who sits on ICE’s Pastry & Baking Arts Advisory Council, was named one of Dessert Professional’s Top Ten Bread Bakers in America in 2010.

Last night marked A Slice of Latin America, the 11th annual gala of The Committee for Hispanic Children and Families (CHCF).

ICE hosted its biannual Career Fair and Networking Reception yesterday afternoon. A part of ICE’s extensive Career Services, the event is a chance for all ICE students and alumni to speak to businesses and potential employers about job opportunities.

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.