Last week, we brought you part one of ICE Chef Instructor Kathryn Gordon’s report from the ICE Alumni Cuisine Course in France. Now, here is part II:

Sometimes, when it is close to the end of the day, it is hard not to think about what to make for dinner. Luckily, we can just roam the halls of ICE looking for inspiration.

Bravo just announced the contestants for the first ever season of Top Chef: Just Desserts. The list includes not one, but THREE ICE alumni!

It was with great excitement and a taste for further adventure that I began Wine Essentials at ICE’s Center for Wine Studies this past Monday evening.

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

It's not every day you hear a professional chef use the term "gooey factor"

In French, éclair means lightning bolt. But let me tell you, the process of making these cream-filled pastries is nothing like a quick flash of electricity.

Every year a group of ICE alumni travel to France to participate in the ICE Alumni Cuisine Course. Led by ICE Chef Instructor Kathryn Gordon, the intensive course is a unique, alumni-only trip that includes hands-on classes with a variety of chefs and visits to restaurants, farms, and bakeries. The activities include visiting famous fleur de sel marshes, shopping in traditional markets and seeing organic chevre farms. Here is part one of Chef Kathryn’s report from France:

In Beijing’s noodle shops, noodle pullers transform a simple ball of dough into thousands of noodles simply by twisting and pulling it apart with their fingers. It takes years to master their technique and swift and fluid movements. But in Lillian Chou’s Beijing Noodle Making recreational class at ICE, I discovered that making Asian-style noodles from scratch can be very easy.

Earlier this week, Stephane Treand, a world champion pastry artist, made a special visit to ICE to teach pastry professionals about airbrushing chocolate.