Last Wednesday night, acclaimed journalist, author, teacher and multiple James Beard Award–winner Patricia Wells celebrated the American launch of her latest cookbook — Salad as a Meal.

Last night, ICE took a primetime starring role in an episode of what has been a tumultuous season of the Celebrity Apprentice on NBC.

As chefs, cake decorators, specialty food purveyors or caterers, ICE alumni are finding success 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. 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. In this installment, they take on the world of “mixology.”

Yesterday, 19 high school seniors from across New York City competed at ICE in a competition for scholarships to attend culinary school.

Bistros are famous for their modest, simple meals at reasonable prices.

Growing up in a small suburb in New Jersey, it never occurred to me that I would one day end up in the food industry. Until I was in high school, I can only remember visiting about three restaurants in my life. In high school, it expanded to about six and I had my first opportunity to visit a shop with fancy pastries. And it wasn’t until college that I had the magical opportunity to live and eat in New York.

I've helped over 300 students select their externship in the time that I've been at ICE. So, when it came time for me to decide, I thought I had it pretty much covered. I decided to challenge myself in a restaurant where I imagined I would learn speed and be in a place that feels familiar to me given my past front-of-house experience.

In case you've been living under a rock for the past month, Modernist Cuisine is a new series of books that has set the culinary world on fire. More importantly, though, it has finally defined an approach to cooking that had been improperly, and annoyingly labeled as “molecular gastronomy.”