Earlier this week, ICE Chef Instructor James Briscione led a half demo, half hands-on class, to give ICE students a general introduction to the uses of sous-vide and low-temperature cooking applications.

It’s Super Bowl week and I find myself thinking less about the match-up on the field and more about what I’m going to eat during the game.

Michael Eng was one of three students profiled in the Winter 2012 issue of The Main Course, ICE’s school newsletter. Michael came to ICE after a brief stint in finance so that he could explore his passion for the culinary arts and restaurants and to get the training needed to begin a new career he would be passionate about. Keep reading to get an inside look at one interesting member of the ICE student body.

This year, you can join the reigning Miss USA, Alyssa Campanella, for an exciting Valentine’s Day class at ICE that helps a very special cause.

One of the most classic of all-American dishes is steak.

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.”

Every issue of our school newsletter, The Main Course, includes a slice of life at ICE with a variety of interviews, articles, and profiles. In the Winter 2012 issue, we looked at the bios of three current students, including Manuel Pastrana, a current student in our Hospitality Management career training program who is exploring his enthusiasm for good service and the future of a career in the hospitality industry at ICE.

Last week, ICE’s Hospitality Management class went on a unique field trip to one of New York’s busiest hotels, the Hilton Times Square.

Last night, ICE students took part in a very special demo with ICE Pastry & Baking Arts Chef Instructor and sugar expert Kathryn Gordon who assembled a sugar showpiece from scratch.

ICE’s Culinary Management Instructors are seasoned industry professionals who are still active in the industry and working on their own projects while teaching classes at ICE. Here on DICED, two of our Instructors, Julia Heyer and Vin McCann, have regularly been looking at topics and trends in the industry, shedding light on some complicated issues and sharing their in-depth expertise. This week, Julia and Vin are taking off the gloves and putting their own spin on things to watch for 2012 — without holding anything back.