When ICE President Rick Smilow and Anne E. McBride wrote "Culinary Careers: How to Get Your Dream Job in Food," they discovered a plethora of food jobs they had never heard of before. Since the book's release, they have been discovering even more interesting career paths in the food world. DICED shares some of them with you in a reoccurring feature, “Unique Culinary Careers.”

Yesterday, pastry professionals from across the New York area wrapped up a three-day class with Stéphane Glacier as part of ICE’s Center for Advanced Pastry Studies (CAPS@ICE).

Well, it’s done. We’ve decorated our fondant cakes and invited our friends and family to our Senior Reception Nine months and 100 lessons later, what have I really learned through taking the Pastry Arts & Baking Arts program at ICE?

By the time I walk in the door after work, gym and commute, I’m tired enough and hungry enough that I wonder how I will possible fashion myself a nutritious meal when I could just as easily order from down the block.

Now that Valentine’s Day has come and passed, I would be remiss to forget my one true love in chocolate.

While Fridays are traditionally date night, there are times in life that call for spending an evening with girlfriends.

Yesterday, ICE Hospitality Management students journeyed to the New York Institute of Technology for an interesting film festival organized by the Manhattan Chamber of Commerce (MCC).

Yesterday, the Committee for Hispanic Children and Families (CHCF) hosted the finals for their annual Latin Legacy Culinary Competition at ICE.

This basic pasta dough from the ICE Culinary Arts curriculum is great for cooks looking to add new skills to their repertoire.