As Director of Career Services at ICE, I see a lot of people who want to make a career change. But lately, I’ve seen a trend among our students and alumni looking to make not only a change in career, but a change in their communities.

If what lies beneath is important in making cakes, it is appearance that counts in plating desserts.

Every December the air is filled with a special sense of wonder. The season is not like others.

Yesterday, as part of our Meet the Culinary Entrepreneur series, ICE students were able to learn from Bill Niman, proprietor of BN Ranch and founder of Niman Ranch.

As Christmas decorations go up and the fifth day of Hanukkah begins, we’ve been thinking about all the food that goes along with the holidays. Between the cookies, cheese balls, and general feasting at parties, we here at ICE are very excited for all the treats we’ll get to eat between now and the end of the season.

As you would expect, the staff and management at ICE has interest, desire and appreciation for great food. Sometimes great food is simple and inexpensive, and other times it is elaborate, complex and well, not inexpensive.

Yesterday afternoon, Master Butcher Rudi Weid was on hand at ICE to give a demonstration on taking apart a whole wild boar.

One Wednesday each month, the famed James Beard House opens their dinning room to an author who comes to discuss their book with the audience. Beard on Books has hosted famed chefs such as Thomas Keller and David Chang as well as renowned writers such as Betty Fussell.

Wellness in the Schools (WITS) is a non-profit, community-based organization that works to improve the environment, nutrition and fitness in NYC public schools.

Sometimes, Pastry & Baking Arts forces you outside your comfort zone.