Tomorrow, Farmer Lee Jones of The Chef’s Garden will be at ICE to discuss his transition from commercial agriculture to artisanal farm.

Ah, la France. Rolling hills, valleys of vineyards, row upon row of grapes in the French countryside. Nowhere else in the world does wine have such a reputation, and from nowhere else are wine names so cryptic and confusing.

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:

I absolutely love bread. I could eat it for every meal. And it’s seemingly simple to make: Flour + Water + Yeast = Bread. However, when I picked up my new class binder, in preparation for the start of Module II, I became a little anxious.

Last month marked my 10th year at ICE — sometimes I wonder where all the time has gone!

Yesterday, ICE Alumni Hall of Achievement inductee Marc Murphy returned to his alma mater to give students, alumni and members of the general public a demonstration of the food that has made him famous.

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.”

Last week, we brought you part one of ICE Chef Instructor Kathryn Gordon’s report from the ICE Alumni Cuisine Course in France. Now, here is part II:

Sometimes, when it is close to the end of the day, it is hard not to think about what to make for dinner. Luckily, we can just roam the halls of ICE looking for inspiration.