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.”

I have been telling students for two years now about what to expect on that very important day of their first trail.

Marcus Samuelsson, Chef/Owner of the Marcus Samuelsson Group, ICE Advisory Board Member and winner of Bravo’s Top Chef Masters, was back at ICE to give another demo yesterday.

ICE students are challenged to create a dish using an Allagash beer for the contest.

As the holiday season approaches, it’s time to start planning the menu for Thanksgiving.

Last week, famed food stylist Delores Custer gave a two-day workshop on food styling, the art of the preparing and presenting food for film at ICE.

ICE's inaugural Hospitality Management class started October 12, and after just three weeks of class, students are well on their way to a fast track to a career in the hospitality management industry.

It's that time of year again. The winter coats come out in full force — the colors and fabrics varying from person to person. But underneath those coats are layers of tank tops, sleeved shirts and sweaters, worn for all possible climates one may encounter during the day.

For over seven years, ICE students and chefs have participated in the annual Action Against Hunger Gala.

A turducken is made of a turkey stuffed with a duck stuffed with a chicken.