Regular readers of DICED will know Chef Instructor James Briscione from his many adventures around ICE.

On Friday, ICE was present at the annual Careers through Culinary Arts Program (C-CAP) Awards Breakfast at The Pierre. C-CAP works with high school students in five locations to help them on the path to successful culinary careers.

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 some of the trends and culinary businesses we keep hearing so much about. With inboxes being flooded with group-buying offers, the duo takes a look at social media and group buying in the restaurant industry.

ICE’s resident butcher Master Butcher Rudi Weid was on hand yesterday to give a demonstration of how to fabricate an entire lamb.

Last night, ICE students volunteered at a very special fundraiser to help the victims of the earthquake in Japan.

The party is a great opportunity for alumni to reconnect with the school and fellow ICE graduates.

There are two things you should know about me. First and possibly most important, I love chocolate. Second and not least, I’m a Manhattan girl through and through. Once I cross the water, I start to get really nervous. What if the trains stop running and I’m never able to get back to the big city? All that blue sky and trees makes my adrenaline start pumping and it doesn’t stop until I’m back on terra firma once again. None the less, I found myself in the ‘burbs last week when I went to visit Milk Bar. And to make matters worse my fear and paranoia of being away from the island were compounded when I got off the train...

My first week of class has been amazing.

Last week, Chef Instructor Chris Gesualdi spent all week cooking a variety of different cuts of meats all using one technique — sous-vide.