Tis the season for giving and we at ICE are proud to say that the school and our students give back year round.

With my recent interest in family history and subsequent travel to the Baltic republic of Lithuania, I’ve been lucky to both learn more about the traditional cuisine there and to share that discovery with others.

If you’ve found yourself in the market for a job post-Thanksgiving, you may be tempted to wait until the New Year to truly dive into your search. Why bother pounding the pavement when no one’s hiring—or in the case of restaurants, when a chef/owner is too slammed with holiday business to interview or train you properly?

What happens when an NFL team wants to help their fans step up their tailgating game? They call on ICE!

Panettone is a traditional gift given during the Christmas holidays in Italy.

One of the common misconceptions about culinary school is that it prepares graduates for one thing: to cook "on the line" in a restaurant. While all our students graduate with the skills they need to succeed in restaurant kitchens, the variety of careers that can spring from culinary education is endless. For students with an artistic eye, one such path is that of a food stylist. Culinary Arts ('09) graduate Dana Bonagura takes us through the paces of her creative culinary career.

Back in the spring, ICE approached me about putting together a crash course on Spanish cuisine for their Techniques and Skills series. This type of program already existed for other cuisines, but the school was lacking a set of classes covering Spanish food and wine. While it was flattering that my alma mater was now asking me to come back as an instructor, this offer presented a conflict of interest for me. Let me explain...

As one of the nation's leading culinary schools, our mission at ICE has always been to push the envelope and anticipate the changes that will shape the culinary industry. So when one of the world's most innovative and creative companies—IBM—approached us to collaborate in developing a software that could change the way chefs create new dishes, we were more than a little intrigued.

Once the Thanksgiving turkey has been polished off and the relatives have departed, all thoughts turn to Christmas and New Year's Eve. What better way to decorate for the winter holidays than with a homemade gingerbread house?

On November 18, eighty people—including several food industry VIPs—gathered at ICE for a Vietnamese cooking party to benefit STREETS International.