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.

There’s a lot more to Spain than running bulls and a World Cup title.

I've walked by (and into) many bakeries in my day, especially living in the Village back when the old-school places were still trying to hold on to their space as increasing rents threatened to drive them out so the next Marc Jacobs store could find its home. While others looked forward to window shopping the hottest new trends in fashion, I held on to the vision of pastries that lined the windows of the bakeries along Bleeker Street and throughout the neighborhood.

Last week ICE alum Gail Simmons was striding down the halls at ICE for one of our ICE Chefs’ Advisory Council meetings. Yesterday, she was striding down the red carpet at the Emmy awards in her role as host of Top Chef.

ICE is very proud of the focus our curriculum places on different cuisines and techniques from around the world. Our students are exposed to the cuisines of France, Italy, India, China, Japan and Thailand among others. As a special supplement to these in-class lessons, ICE also offers students and alumni the chance to travel and sample cuisine of other cultures and places.

Last week, our Life as a Pastry Student correspondent Deanna wrote about making doughnuts. She said, “fried dough is delicious, and our doughnuts were no exception.” Those words (and the photos) left us drooling and wanting more. After a quick look at the curriculum, we found this easy chocolate version. Try them at home and serve with a big cup of coffee for dunking.

Some of you may have caught ICE Chef Instructor Mike Schwartz on Inside Edition late last week. He gave some advice on egg safety, emphasizing that the easiest way to ensure your eggs are safe is to make sure they are fresh and stored properly.