ICE’s Culinary Management program culminates with each student preparing and presenting a fully developed business plan that defines the culinary business of his or her choosing to real-world investors.

ICE’s first-ever Hospitality Management class is progressing through the program, learning all the ins and outs of the travel and tourism industry.

On one of their many field trips to a wide variety of food businesses, a group of ICE Culinary Management students went to Blue Smoke, Danny Meyer’s barbeque joint, last week. It was an interesting comparison to their trip to Shake Shack — another gem in Danny Meyer’s empire.

As part of ICE’s Center for Advanced Pastry Studies, ICE alum Elisa Strauss returned to ICE this week to teach a class on sculpted cakes.

Few things were as vital to the civilization of man as alcohol.

Last night, ICE’s Center for Food Media hosted Amanda Hesser in the An Evening With… series.

Sausage Day, as it’s known, is always our students’ favorite class during the Garde Manger lessons. It just so happens that it’s one of my favorite days as well. After all, I'm the guy who snuck a sausage maker onto his wedding registry while his wife was inspecting stand mixers.

Yesterday, ICE’s Center for Food Media brought Saveur Editor-in-Chief and Top Chef Masters Judge James Oseland to ICE to speak about his life and career in publishing.