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

This weekend, ICE participated in the International Association of Culinary Professionals (IACP) New York Regional Conference.

Last Thursday, the James Beard Foundation announced the semifinalists for their prestigious Restaurant and Chef Awards. Included on the list are ICE alumni Missy Robbins of A Voce in New York City for Best Chef:

Yesterday , ICE’s Culinary Management students gathered together for a special guest lecture from Steve Cuozzo, the restaurant critic for the New York Post.

I was never one for flowers.

Last night, ICE participated in Careers through Culinary Arts Program’s (C-CAP) annual benefit at Pier Sixty on the Chelsea Piers.

While I enjoy a glass of wine as much as the next gal, my forays into wine pairing have been a struggle to say the least.

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.”

Last Friday, ICE Chef Instructors Melanie Underwood and Marge Perry hosted a special fundraiser for Cookies for Kids’ Cancer, a charity committed to raising funds to support research for new and improved therapies for pediatric cancer.