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 career paths in the food world. DICED shares some of them with you in a reoccurring feature, “Unique Culinary Careers.”

Each of ICE’s Chef Instructors is a treasure trove of knowledge. Chef Instructor Nicole Kaplan is an ICE alum who worked in the kitchens at Eleven Madison Park and Del Posto before joining the team at ICE. Working in these award-winning restaurants, she earned praise for the desserts and dishes she designed and created for the menu. She brings that expertise to her classroom to share with her students, but now she will also be sharing it here on DICED in a recurring feature, “Sweet Treats.” She’ll sample pastries and desserts from around NYC and report back here. In the first installment, she tells us about canelés and how to find authentic versions.

The year is about to come to a close and we are gearing up to celebrate New Year’s Eve.

I was raised in the kind of household where a meal wasn’t a meal if there wasn’t meat involved. This strategy served me well until I decided to move to Brooklyn.

Chocolate is, quite honestly, a mess.

I have had fresh white truffles from Italy about four times in my life. On December 13, I had more of them in one night than anyone deserves, served by the chefs at Eleven Madison Park, Marea and Locanda Verde.

In the past few weeks, DICED has brought you two cookie recipes and asked to hear your favorite holiday memories. With only a few more sleeps until Santa comes, we asked the ICE Director of Pastry & Baking Arts Program, Andrea Tuntunjian to share her holiday traditions

ICE is proud to announce the formation of the ICE Kevin Nurse Memorial Scholarship to commemorate and honor the life of Kevin Nurse, a triumphant individual whose boundless passion for food helped him prevail over remarkable odds and become a successful chef.

Often, it’s eight o’clock in the morning in New York and all of a sudden I have an overwhelming craving for spiced lamb. To people outside of New York that may sound completely insane, but to anyone whose commute passes a “street meat” vendor, you know exactly what I mean.