Last week, ICE Creative Director Michael Laiskonis held a demo at Macy’s as part of their Culinary Council where expert chefs from across the country come to share recipes and tips in the cellar at Macy’s flagship store.

At Barbounia, a rather large, lovely restaurant on the corner of Park and 19th, you can sit at the bar with an icy summertime glass of rose and some tasty meze, and feel like you are on vacation in Santorini or Taormina.

Chef Kathryn Gordon, co-author of Les Petit Macarons recently taught a class on savory macarons here at ICE.

Many think of sous-vide cooking as intimidating, scientific experiments reserved for restaurant kitchens. Last week, Chef James Briscione broke down the fancy French name meaning “under vacuum” and taught a class on sous-vide methods at home.

The halls of ICE have smelled like bread all week long with Chef Ciril Hitz of Breadhitz here teaching an artisan bread class.

ICE’s Culinary Management Instructors are seasoned industry professionals who are still active in the industry, working on their own projects while teaching classes at ICE. With such a wide range of experience between them, we decided to ask Julia Heyer and Vin McCann to take a closer look at the business of running a restaurant and sound off on some of the hottest topics in the restaurant world. Today, they tackle business planning.

Hot off her feature in The New York Times, Chef Vicki Caparulo, taught a refreshing summer class last week called Light, Quick and Easy Summer Pastas.

We all know one of the best ways to celebrate the world’s greatest dad is to fire up the grill.

ICE alumni are finding success throughout the food world, from James Beard Awards to magazine features.