This is the part of the program where we are designers.

Last week, DICED told you about the new Chef Instructors in our Culinary Arts classrooms. But ICE also recently hired a team of new Chef Instructors for our Pastry & Baking Arts program. With their wide and varied backgrounds, they are sure to bring a plethora of skills and techniques to their ICE students. Vicki

Yesterday, ICE students were treated to a talk and tasting with Angela Miller of Consider Bardwell Farm. Miller wrote Hay Fever: How Chasing a Dream on a Vermont Farm Changed My Life about her journey from literary agent to farmstead cheese maker.

I never thought I’d hear one of the leading sommeliers in this city sing the praises of boxed wine, but that’s exactly what happened when I heard Bernard Sun, the James Beard Award–winning sommelier of the Jean-Georges restaurant group, speak at ICE.

Last week, ICE’s first Hospitality Management class did an in-class simulation of a front desk check-in at a hotel.

Inevitably over the course of every module that I teach, I share much of the same wisdom over and over.

There are few meals as comforting as a slowly braised meat. Add a plethora of spices, vegetables, dried fruits and you’ve got a truly delicious meal.

Whether as executive chefs, cake decorators, specialty food purveyors or caterers, ICE graduates are pursuing goals in a plethora of avenues in the food world. Check out just some of the alumni finding success and making recent headlines.

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.”

The time has come to trade our plastic aprons and gloves for pastry bags and star tips.