Yesterday, ICE student Sonali Ruder won the Chefs of Grey Poupon competition in Chicago and the grand prize of a $20,000 culinary scholarship.

Ever wondered how to become a chef on a yacht? Brewer? Food photographer? Cheesemaker? There are thousands upon thousands of culinary jobs. Anyone with passion for food can find a career that best suits his or her talents and interests. If you can dream it, you can do it. But how?

Pardon me, do you have any Grey Poupon?

ICE offers a year-round series of lectures called Meet the Culinary Entrepreneurs, during which a wide range of successful culinary business leaders share their expertise with students and guests. On Monday, Jason Apfelbaum, ICE Alum (and member of our Alumni Hall of Achievement) and President and CEO of Chef & Company spoke. ICE Culinary Management Instructor Alan Someck shares more:

The past two days have hit a high in the culinary calendar for 2010, the James Beard Awards.

ICE offers a year-round series of lectures called Meet the Culinary Entrepreneurs, during which a wide range of successful culinary business leaders share their expertise with students and guests. Yesterday, Eileen Crane the President & Founding Winemaker of Domaine Carneros spoke.

Lately, the corporate offices of ICE have been overflowing with loaves and loaves of different breads.

Last night, ICE hosted its annual Alumni Party.

ICE Chef Instructor Lorrie Reynoso was called upon as a culinary expert to represent ICE at the National Association for the Specialty Food Trade’s Special Outstanding Food Innovation Awards (sofi Awards) last week.

Even the best chefs struggle to create menus.