As a cultivated crop, rhubarb has been aptly nicknamed "pie-plant" and does best as a spring-planted crop. This recipe for rhubarb-apple compte illustrates how rhubarb can be matched with fruits other than strawberries. Paired with grilled pork chops, it makes a nice accompaniment offering a sweet-tart contrast to the meat.

By now, you've maybe pickled a batch of ramps, anticipating the end of their short season. But if you're interested in further exploring the potential of these "wild leeks", ICE Chef Instructor Sam Kadko has a savory dish that's sure to make your mouth water: potato-ramp latkes.

Last week, more than 250 members of the New York community came together to support STREETS International, a Hoi An, Vietnam-based nonprofit organization that trains underprivileged young men and women to succeed in their region's growing 5-star hospitality industry.

Last night, ICE students and recent graduates cooked with the culinary stars at the James Beard Awards. Among the hundreds of volunteer opportunities we organize each year, these annual awards stand out as one of the most exciting, providing students with the chance to cook alongside such influential chefs as Grant Achatz, Michael Mina and Marcus Samuelsson.

Ramps are wild onions that are foraged in the spring. The edible leaves taper to a pencil-shaped shaft with a faint purple stain where the two meet. Because of their narrow shape, they are often grilled or quickly sauteed.

This week, the New York culinary community celebrated the 20th anniversary of Chefs Collaborative, the leading national nonprofit network of chefs invested in creating a more sustainable food landscape.

Whether it's aiding victims in the wake of Hurricane Sandy or supporting the day-to-day efforts of City Harvest, ICE has long been committed to contributing to the larger New York Community. But there are causes further afield that are also near and dear to our hearts, perhaps none so much as Streets International.

Not too long ago, Susan Stockton, Senior Vice President, Culinary Production at Food Network, was a culinary arts student at ICE. I first met Ms. Stockton when she spoke about Food Network and Cooking Channel at the school in August 2012. As a recent graduate, I immediately began to imagine how inspiring it would be for current ICE students, prospective students, and other alumni to hear a bit more about her incredible journey, experiences, and accomplishments in the food industry.

Last night, ICE was thrilled to host the 11th annual "Cookin’ with Allagash" Scholarship competition. It was a wonderful night filled with great food, delicious beers and generous prizes!