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.

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.