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.

On Wednesday, ICE Pastry & Baking Arts Chef Instructor Kathryn Gordon built an impressive sugar showpiece with a Halloween theme.

What do a documentary film producer, a corporate recruiter, a real-estate broker and a culinary student all have in common? They all want careers in the culinary world.

Yesterday, as part of our Meet the Culinary Entrepreneur series, we were lucky enough to have President & CE-Yo of Stonyfield Farm, Gary Hirshberg come speak with students and guests about his experience heading a company that is not only one of the country’s top yogurt producers, but also paves the way for sustainable agriculture and development.

A lot goes into a cake. As we go through each four-hour Pastry & Baking Arts class, putting together different parts that eventually make up the whole picture, whether it’s a round cake or tiny petit four, I can’t help but think the different components, the batter, the filling, the icing, the writing or decoration, are like pieces of a puzzle that we are challenged to assemble as, uniformly, beautifully and as efficiently as possible.

When both Chef Instructor Scott McMillen’s morning class and Chef Instructor Michelle Tampakis’s afternoon class in the Pastry & Baking Arts career program made a large display of a plethora of different cookies and bars last Friday, these gooey, rich brownies stood out.

After a first session filled with the histories and flavors of spirits, our Bartending 101 class was ready for the behind-the-bar portion of our education.