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.

Forget the dress. Forget the location. Forget the flowers. The real star of a wedding is the cake.

Last Wednesday, the 14th floor of ICE was a flurry of activity as 22 high school seniors from New York City Careers through Culinary Arts Program (C-CAP) schools seasoned and sautéed their hearts out in hopes of becoming scholarship recipients.

And so it ends.

Schwartz has worked in some of the nation’s top restaurants, but now the seasoned chef is turning to a new passion – an organic beverage that’s good for you and for the environment.

From hazelnut and pistachio to champagne and rum, truffles are the perfect bite-sized dessert that can be customized to fit your favorite tastes.

When ICE Chef Instructor Chris Gesualdi isn’t busy teaching in ICE’s Culinary Arts Career Program, he can be found crafting recipes and experimenting with molecular gastronomy in any of ICE’s kitchens.