Last Friday, the row of liquor, beer and wine bottles lining the table in the classroom at ICE was a sure sign of a good time.

Last Friday, I told you about how the amazing stewarding team at ICE helped me procure a pig for my annual pig roast and I promised you an update.

This weekend marked the third annual Food Network New York City Wine & Food Festival to benefit the Food Bank For New York City and Share Our Strength.

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.”

Because of the variety of classes and cuisines taught at ICE, we have access to some of the finest quality ingredients that you may not be able to otherwise find at your local grocery store.

Last Sunday, our own Chef Instructor Chef James Briscione represented ICE at Harvest Feast, a dinner to benefit the shrimpers and fisherman effected by the Gulf oil spill.

“This time is going to go fast, faster than you think.” I say this to almost every single class when I meet them as their Career Services Advisor at Lesson 3. And now that I am halfway through the classroom portion of my classes I find myself thinking, “Wow, it is going fast.”

With football season revving up, fans everywhere are snacking on wings, nachos and of course, pizza.

Back in April, DICED brought you the story of ICE Chef Instructor Mike Schwartz’s new line of kombucha beverages, BAO Fresh Kombucha. Since then, the company has being growing steadily.

One the greatest things about being a student at ICE is the amazing access you have to volunteer opportunities at different industry events.