When people think about culinary school, they often think of a juicy skirt steak or a delicious bowl of fresh pasta. However, at ICE, the true magic happens in the Pastry and Baking Arts classrooms. Tucked away on the 5th floor, the sweet smell of freshly baked bread, cookies and cake fills your nose the moment you step off the elevator. No—it isn’t a savory soup or a meaty pot roast; it’s the sweet stuff.

Raised in an old-school Italian, “male-dominated” family on Long Island, the odds that Chef Chad Pagano would dedicate his days to sugar and flour were slim. His childhood had more to do with sports than sfogliatelle, so when it came to choosing a college, it’s no surprise that Chad followed a soccer scholarship to Dowling College.

Living in New York City and partaking in its incredible culinary scene often leads to an inflated food ego. How can we learn anything from chefs or owners outside of NYC, the cradle of modern culinary civilization? As it turns out, John Gorham, the well-known and successful chef/owner of Toro Bravo and two other Portland, Oregon restaurants, has quite a few things to teach us.

Whether for a competition, special event or mere display, I have constructed many sugar showpieces over the years. These pieces have been inspired by countless themes, ranging from country music songs to classic American novels. As a big football fan, the most exciting to date is the showpiece I created this past weekend for the Taste of the NFL in Brooklyn.

For ICE's recent hands-on cooking event with the New York Jets, I crafted a fun spin on classic chili. Slow-roasted pork carnitas and beer impart a deep, smoky flavor, while the simple addition of beans and broth rounds out the dish. The recipe was a hit at the Jet's House "50 Yard Lounge" Super Bowl pregame party with player Nick Folk, so it's sure to be a winning addition for any gameday menu.

When I was a full-time chef, there were brief moments of the day in which a profound sense of inner happiness would sweep over me. It's often these fleeting, seemingly random instants that are most meaningful; they remind those of us in the culinary world why we do what we do.

From growing up in the Caribbean to studying culinary arts at ICE, and now into the "big leagues", the path Kamal Rose has taken is nothing short of remarkable.

The average person can survive about three weeks without food. That same person will die after only three days without water.

Alfajores are to Latin American kids what peanut butter and jelly sandwiches are to American children: the preferred snack and a must-have in every child’s lunch box.

One thing that certainly draws people to culinary school is the fact that the emphasis is on learning, not letter grades. At ICE, this also holds true in our business-focused programs, like Culinary Management, which is essentially a small, college-level seminar for the restaurant industry.