I’m a big advocate of supporting relatively small, entrepreneurial, and spirited non-profit groups that, in their own way, make the world a better place. One such charity is Hoi An, Vietnam–based STREETS International.

From running award-winning restaurants to writing notable cookbooks, ICE alumni continue to win accolades and receive attention for their success.

The International Association of Culinary Professionals (IACP) hosted their annual conference in New York this past weekend.

The past four days have been a very exciting weekend for the culinary community.

DICED has been bringing you the latest news and updates from ICE for close to three years now. The founder of the blog, Kelly Senyei, blogged her way through the Culinary Arts career-training program at ICE in Life as a Culinary Student, giving us a sneak peek into ICE's kitchens and classrooms. Now, she is about to release Food Blogging for Dummies!

Professional kitchens have a language all their own.

As part of their training in the culinary arts, ICE students are exposed to a wide variety of cuisines, flavors and ingredients.

I know I’m not alone when I say that it can be really daunting to pick out a bottle of wine.

Yesterday, 20 high school students from across New York City gathered at ICE for a competition for scholarships to attend culinary school.

Meet the Culinary Entrepreneurs is a unique lecture series where a variety of food professionals come speak with students from ICE’s Culinary Management program. Yesterday, ICE alum Gina Stipo the owner of Ecco La Cucina cooking school in Siena, Italy, came and spoke with students and guests about her experience opening and operating her own culinary tourism business in the heart of Tuscany.