The process of choosing your future is an equal combination of inspiration and preparation. When it comes to careers in food, a strong sense of inspiration is often what comes first, but without a clear plan—not to mention the resources and information to help create one—it can be tough to feel prepared to make a decision.

Julia Child can remember the meal she that changed her life: sole meunière, her first meal in France, and "the most exciting meal of her life." Before that, she says, she didn't know that food could be both simple and good, better still because of its simplicity and sheer foodness.

Beyoncé says, “Who runs the world? Girls.” and, as it turns out, they now run many kitchens too. We’ve noticed this first hand at the Ģ����Ƶ, where females make up at least 50% of our student body.

There have been times in the past when restaurant week came around, and it didn't matter much to me. This year was different, completely different. As a culinary student, it was a whole new world. Constantly tasting everything with an open mind, it's as if I'm a child learning to familiarize myself with new flavors, aromas, textures and sensations.

It's no secret that food is a more present and powerful part of popular culture than ever before, and the culinary industry is booming in turn. Since the days of Julia Child, food television has played an increasing role in our growing interest in food, with the Food Network leading the charge in more recent years.

Food Start Up Help, founded by four colleagues at ICE, is an organization that helps budding entrepreneurs launch small food businesses. Today, we’d like to share the success story of one of our clients, ICE Pastry & Baking alum and Chef/Owner of The Savory Pie Guy, Zeke Mandel.

It's said that those who can't, teach. But when it comes to cooking, Spice Market's Executive Chef Anthony Ricco is a master at both.

On the path to becoming one of the nation’s authorities on Pastry & Baking Arts, Chef Michelle Tampakis has taken some fascinating and unexpected turns. Born in the Bronx, Tampakis grew up in the New York City suburb of Teaneck, NJ. She took and interest in the kitchen at a young age, with family as her inspiration. Says Tampakis, “My dad would cook a lot while I was growing up, and he always encouraged me to get into cooking.”

This fall, ICE's Center for Advanced Pastry Studies (CAPS) is thrilled to present a 3-day advanced sugar decoration workshop (Sept 16-18) with Chef Ewald Notter. Renowned as a competitor and teacher, Notter has won numerous awards, including National and World Pastry Team Champion and Pastry Chef of the Year. In 2001, he won the gold medal with the US Team at the Coupe du Monde in Lyon, France, receiving the highest score ever recorded in sugar work.

The pre-season: that time of year when football fans anxiously await the plays that will define their season and daydream about grill-fired pre-game feasts. With that in mind, the Ģ����Ƶ (ICE) and the New York Jets are proud to announce a new partnership: the official New York Jets Cooking School – Tailgating Division.