Mother’s Day is right around the corner. Take part in the beloved tradition of serving your mom breakfast in bed with this recipe for waffles from the ICE Culinary Arts program. Separating the eggs and folding in a meringue makes them almost impossibly fluffy and airy.

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. First up, Culinary Arts student Dasheen Ellis.

There is a reason that the Empire State Building is shining yellow and orange today! This year marks the 25th anniversary of the James Beard Foundation and to commemorate his legacy, the foundation has released a new book, The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs and last night they honored these chefs as well as friends of the foundation at the iconic James Beard House in Greenwich Village.

Three times a year, ICE publishes a new issue of The Main Course, our school newsletter and recreational course catalog. Every issue includes an article about a budding food trend with input from the industry experts at ICE. For the most recent issue, Editor Kiri Tannenbaum tackled the world of ceviche. We shared the first part of the article on ceviche’s history and evolution here on DICED last week. Today, we’re bringing you a look at how the dish is made.

ICE alumni continually achieve amazing things in many aspects of the culinary world. From running thriving specialty food stores to writing popular food books, ICE alumni often win accolades and receive attention for their success. Check out just some of the graduates making recent headlines.

Each year ICE’s Career Services department invites alumni back to celebrate the start of their culinary education as well as their current successes.

The diverse student body at ICE attracts many different people. With a wide variety of age, experience, and goals, no two ICE students are alike.

With the arrival of spring in New York City, the nice weather has energized me and I’ve found that I’m trying to fit a lot into these long, beautiful days!

This week, students had the opportunity to cook with Master Chocolatier and Executive Pastry Chef, Jean Marie Auboine as part of the Center for Advanced Pastry Studies (CAPS) series here at ICE.

Spring has sprung and with that comes an array of colorful, delicious fruits to work with. Here is an example of a recipe that students at ICE whip up as part of their professional curriculum. It is recipes such as these that allow students to highlight their expertise in pastry arts. Seeing the array of color and texture used by the students is eye candy all on its own!