Yesterday, ICE alum Amy Eubanks, the Executive Chef at BLT Fish, returned to ICE to demonstrate some of her favorite fish dishes and discuss life in a restaurant kitchen for ICE students.

Yesterday, the Committee for Hispanic Children and Families (CHCF) hosted the finals for their annual Latin Legacy Culinary Competition at ICE.

More and more ICE students are interested in learning the modernist techniques that are becoming so popular in restaurant kitchens across the world.

I have to admit that for the past two months I haven’t been keeping up on my motherly meal preparation duties very well.

ICE offers one of the country’s largest recreational cooking programs. With over 1,500 cooking classes and over 26,000 students each year, there is something for every cook looking to learn new techniques in the kitchen. Last month, food writer Jamie Feldmar, whose work is regularly seen on Serious Eats and in the Edible magazine series, tackled her fear of baking in Artisan Breads At Home with Daniel Rosati.

Eight students from the New York area competed in the Northeast Regional yesterday at Astor Center.

Last night, ICE participated in the Careers through Culinary Arts Program’s (C-CAP) annual benefit at Pier Sixty on the Chelsea Piers. Over 38 chefs from around NYC came out to support this unique charitable program which is designed to encourage high school students who show interest and aptitude in the culinary arts to turn their passion into a long-term career.

Barely a year after joining Daniel Boulud's restaurant group, Jonathan Kinsella became the Executive Chef at the Épicerie Boulud, an Upper West Side eat-in and take-out market from Daniel Boulud’s The Dinex Group.

Yesterday, ICE hosted a very special class with the reigning Miss USA, Alyssa Campanella.

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. Today, they discuss just how difficult it is to open a restaurant.