Things are changing. Chef Nicole warned us that it would happen. is becoming part of our daily lives. I find myself thinking about how many pints are in a quart while buying milk. Or telling my parents to defrost frozen food in the refrigerator instead of leaving it out. The fact that pastry is on my mind all the time now is something that has changed for me, a person who rarely stepped into her kitchen. I now can look at the world from a pastry perspective.

On last night’s episode of Top Chef we said goodbye to ICE alum Arnold Myint.

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:

On Tuesday’s demo at ICE, Chef Sue Torres took the audience through her journey from classical French cooking at La Grenouille to the chile-loaded dishes she makes at her restaurant, Sueños.

With the debate on the salt ban raging, New Yorkers are paying a little more attention to that shakable sodium. Here at ICE, eleven of us gathered to Savor the Salt in a recreational class with Chef Renee Marton.

Gelatin is an interesting thing.

Sixty-seven culinary educators from all over the Empire State came together at ICE this week for the annual ProStart Educators Conference.

On my way to obtaining a diploma in the Culinary Arts, I am encouraged by just how far-ranging a chef’s work can be. Whether food styling, restaurant reviewing or saucier work is your passion, all show that any culinary career can evolve and change.

Last night, ICE celebrated at Rockefeller Center at Citymeals-on-Wheels Silver Spoons benefit.