ICE offers one of the country’s largest recreational cooking programs. With over 1,500 cooking classes and over 22,000 students each year, there is something for every cook looking to learn new techniques in the kitchen. This month, Yasmin Fahr of The Daily Meal tried out a special cooking class, Chinese Buddhist Vegetarian Dinner with Kian Lam Kho.

I can remember it like it was almost yesterday, sitting in the tea salon at Ladurée by the Opera in Paris.

Every year, ICE’s Culinary Management program hosts a one-of-a-kind series of lectures called Meet the Culinary Entrepreneurs, during which a wide range of successful culinary business leaders and luminaries share their expertise with students and guests. Yesterday, Howard Greenstone of Rosa Mexicano restaurants came to ICE to discuss his experience helping grow and develop what is now an international restaurant group specializing in authentic Mexican cuisine with the Culinary Management students.

The Jones family farm near Huron, Ohio, works exclusively with chefs and provides some of the most unique, sought-after vegetables and herbs in the industry.

ICE had a special role in StarChefs.com’s sixth annual International Chefs Congress this week.

These past few weeks, I feel like I have been everywhere, but here on DICED!

Last night, ICE's special events team hosted an exciting book launch for The Kitchen Counter Cooking School by Kathleen Flinn.

On Sunday, October 9, 2011, Bakers Dozen East and Dessert Professional magazine will honor Chef Albert Kumin’s 90th birthday at a reception from 2 pm to 5 pm in Avery Fisher Hall at Lincoln Center in New York City.

Whether as chefs, cake decorators, specialty food purveyors or caterers, ICE graduates are achieving goals in a plethora of avenues in the food world. Check out just some of the alumni finding success and making recent headlines.

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. In this installment of He Said, She Said, Julia Heyer and Vin McCann take a look at social media’s effect on the restaurant and food world.