Every issue of The Main Course, ICE’s school newsletter, includes a glimpse at the life of students in ICE’s career-training programs. We’re sharing the interviews from the most recent issue here on DICED. Shari Tanaka left a career in textile design to follow her passion in ICE’s Pastry & Baking Arts program.

Yesterday ICE hosted Pichet Ong, pastry chef, consultant and author of The Sweet Spot: Asian-Inspired Desserts.

When ICE President Rick Smilow and Anne E. McBride wrote Culinary Careers: How to Get Your Dream Job in Food they discovered a plethora of food jobs they had never heard of before. Since the book's release, they have been discovering even more interesting career paths in the food world.

Every issue of The Main Course, ICE’s school newsletter, includes a look at the career of one of our alumni finding success in the industry. In the most recent issue, Editor Kiri Tannenbaum looked at the career of food media star Sarah Copeland who graduated from ICE’s Culinary Arts program in 2002. We’re sharing the profile here on DICED.

Rising restaurant star and ICE alum Anthony Ricco took some time from his busy schedule at Jean-Georges Vongerichten’s famed Spice Market to give ICE students and alumni a taste of the Asian flavors he cooks with every day.

This week, ICE Chef Instructor Chris Gesualdi led a hands-on demonstration on the nature of hydrocolloids and how these common ingredients can transform the texture of everyday foods.

DICED has been sharing an interview from The Main Course, our school newsletter, between Editor Kiri Tannenbaum and The Spotted Pig Chef April Bloomfield about her restaurant and her new book, "A Girl and Her Pig." Last week, we told you about April’s life in the kitchen and now we are sharing her thoughts on running a successful restaurant.

Every issue of The Main Course, ICE’s school newsletter, includes a glimpse at the life of students in ICE’s career-training programs. We’re sharing the interviews from the most recent issue here on DICED. Rebecca Blair Roth is a student in ICE’s newest program, Hospitality Management. You may have seen some of her blog posts about the program’s curriculum, field trips, and instructors.

Most of the pizza seen in the U.S. is an interpretation on the Neapolitan pizza found in Italian pizzerias.

ICE publishes an issue of The Main Course, our school newsletter, every April. In addition to info about our programs and our recreational cooking class listings, it included an interview between Editor Kiri Tannenbaum and The Spotted Pig Chef April Bloomfield about her restaurant and her new book, "A Girl and Her Pig." We’re sharing the interview here on DICED. Earlier this week, we told you about April’s experience writing the book. Now, we are sharing her thoughts on life in a successful restaurant and finding inspiration.