ICE grad Leigh Koh Peart (Culinary Management and Pastry & Baking Arts '08) had an dynamic career in the music industry, but something wasn't quite right. She moved across the world to study at ICE, which led to externships and work opportunities with some of the industry's top bakers and pastry chefs. Today, she manages an extraordinary custom cakes business in London.

Chef Brendan McDermott makes a St. Patrick's Day steak that you'll want to eat all year.

Last night, five ICE students competed head-to-head in the 17th Annual Calvados Nouvelle Vogue International Trophies.

Some of us are still living at home with our parents at age 23. Joe Campanale was opening his first restaurant.

In 2013, ICE launched its first-ever artisanal bread course: Artisan Bread Baking. This intensive course is designed and taught by ICE Chef-Instructor Sim Cass.

Culinary school has been calling to me since I was 17, but I just wasn’t listening. Raised in Brooklyn, I have been surrounded by good food for as long as I can remember. Holidays with my Irish-Italian family meant days of preparation and cooking, finally gathering around our oversized table for the main event.

Renown chefs Nathalie Dupree and Cynthia Graubart know a thing or two about southern cuisine. In Dupree's 40-year career, she has authored twelve cookbooks (for which she won two James Beard Awards) and hosted over 300 culinary television shows. Graubart was the television producer for Dupree's New Southern Cooking and went on to pen two of her own cookbooks before the pair joined forces as writers.

This month, ICE had the pleasure of co-hosting a very special event with the New York Women's Culinary Alliance: a conversation with renown home cook, food writer, francophile - and new bakery owner - Dorie Greenspan.