Yesterday, Tim Koerner came to ICE to demonstrate some molecular gastronomy techniques for using liquid nitrogen, aromas and smoke in a professional kitchen.

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.”

ICE Culinary Arts students learn a huge array of cooking techniques and ingredients from which then can create delicious seasonal dishes.

The Top Chef: Just Desserts premiere is only a week away. ICE alumni Zac Young, Malika Ameen and Seth Caro are competing on the show. Alumni Hall of Achievement inductee Gail Simmons will act as host. The show will feature guest appearances by famed pastry professionals Sylvia Weinstock, Sherri Yard and Michael Laiskonis. The promise of watching chefs performing challenges involving wedding cakes, flaming desserts and chocolate showpieces has many people counting down the days till the debut of the Top Chef spinoff on September 15. Before we binge on what is sure to be a delectable season of television, we indulged our sweet tooth by talking to competitor Zac Young.

On October 5, Dorie Greenspan is coming to ICE to teach a class for ICE’s Center for Food Media, a unique program of classes for anyone looking to learn more about food writing, recipe testing, food photography, food styling, self-publishing a cookbook or even starting your own food blog.

Looking for a fun and interesting culinary class? ICE offers more than 1,700 recreational classes each year. Here is a round-up of some of the classes happening this month:

Whether as chefs, cake decorators, specialty food purveyors or caterers, ICE graduates are achieving their 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.”

Until now, Director of Wine and Beverage Studies Richard Vayda has taken us on a worldwide, whirlwind tour of the wines of France, Italy and Spain.