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.

Recently, ICE has hired a slew of new Chef Instructors for both our Culinary Arts and Pastry & Baking Arts career programs.

Eight students from the New York area competed in the Northeast Regional yesterday at Astor Center.

What is it that unequivocally defines something as a curry? I’ve asked Indian friends, I’ve asked American friends who lived in India and I’ve spent tireless hours at the hole-in-wall restaurants of Manhattan’s “Curry Hill” district investigating for myself, but every answer is different. So, I entered ICE’s World of Curries class curious to see how Chef Dan Stone would define curry. While the answer wasn’t definitive, it was certainly interesting.

On Sunday, ICE alum and star of Top Chef: Just Desserts, Zac Young came to ICE to guide students through a tasting of a variety of Guittard chocolates and demonstrate some desserts designed to highlight the flavor profiles of different chocolates.