For over two years, sitting on the sixth floor in ICE’s Career Services department, I have had the great pleasure of taste testing a variety of cookies, croissants, soufflés, tarts, donuts and cakes as they come out of our fifth floor pastry kitchens. And now, three nights a week for the next nine months, I will be in one of those very same kitchens as a student in ICE’s Pastry & Baking Arts program.

These days modern cooking techniques include turning carrots into foam and squeeze bottles are filled with hydrogenized fluids rather than familiar red wine or a plain tomato coulis. But on Saturday evening 17 ambitious foodies traveled back in time and came together to celebrate the remembrance of things past at ICE’s Carême and the Grand Art of French Cooking in the 19th Century recreational class.

Bravo just announced details of Top Chef Washington D.C. ICE Alum Arnold Myint will be sharpening his knives and getting ready to compete in Quick Fires and face the Judge’s Table (which will include Eric Ripert this season).

Last night, ICE President Rick Smilow celebrated the launch of his new book, Culinary Careers at ICE with all the food, drink and laughs expected of a culinary industry celebration.

Last week, ICE student Sonali Ruder won the Chefs of Grey Poupon competition with her Pan Roasted Lamb Loin with Celery Root, Apple and Dijon Puree, Mustard Greens, Grey Poupon Glazed Carrots, Pomegranate Jus and Black Truffle Mustard Mushroom Crisp.

Looking for a fun and interesting culinary class? ICE offers more than 1,700 recreational classes each year. Here is a round-up of some of the classes happening this month:

Yesterday, ICE student Sonali Ruder won the Chefs of Grey Poupon competition in Chicago and the grand prize of a $20,000 culinary scholarship.

Ever wondered how to become a chef on a yacht? Brewer? Food photographer? Cheesemaker? There are thousands upon thousands of culinary jobs. Anyone with passion for food can find a career that best suits his or her talents and interests. If you can dream it, you can do it. But how?

Pardon me, do you have any Grey Poupon?

ICE offers a year-round series of lectures called Meet the Culinary Entrepreneurs, during which a wide range of successful culinary business leaders share their expertise with students and guests. On Monday, Jason Apfelbaum, ICE Alum (and member of our Alumni Hall of Achievement) and President and CEO of Chef & Company spoke. ICE Culinary Management Instructor Alan Someck shares more: