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 look at the recent New York Times review of the ever-popular Shake Shack and try to get to the bottom of what it is that has people lined up around the block for a burger and fries.

Tuesday was the first official day of spring!

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 culinary career paths. DICED shares some of them with you in a reoccurring feature: “Unique Culinary Careers.”

While growing up in Michigan, my understanding of authentic Southern cooking was anything that came out of the KFC drive-thru. After taking ICE’s class Southern Comfort: American Regional Favorites, I was pleased to learn the Mashed Potato Bowl, with its popcorn chicken, corn kernels, and shredded cheese, is not at all traditional southern food.

Last night, The Committee for Hispanic Children and Families (CHCF) held A Slice of Latin America, its 12th annual gala. CHCF provides programs and services such as childcare and education for Latino children and their families.

The biannual job fair has steadily grown into a not-to-be-missed networking reception for current students and alumni.

Panna Cotta is one of our favorite desserts because it is incredibly easy to make.

The hubby’s birthday recently passed and his heart’s desire was to get a gift card to the Bass Pro Shop, a White Russian and a pastrami sandwich from Katz’s.

One of the things regular readers of DICED will know is that quite often a career in food takes you outside the kitchen.

In February, ICE student Richard Chan competed in the tenth annual S. Pellegrino Almost Famous Chef Competition. Though he didn’t take home the top prize, we are still incredibly proud of the dish he created and how he cooked at the competition.