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Last Sunday, our own Chef Instructor Chef James Briscione represented ICE at Harvest Feast, a dinner to benefit the shrimpers and fisherman effected by the Gulf oil spill.

“This time is going to go fast, faster than you think.” I say this to almost every single class when I meet them as their Career Services Advisor at Lesson 3. And now that I am halfway through the classroom portion of my classes I find myself thinking, “Wow, it is going fast.”

With football season revving up, fans everywhere are snacking on wings, nachos and of course, pizza.

Back in April, DICED brought you the story of ICE Chef Instructor Mike Schwartz’s new line of kombucha beverages, BAO Fresh Kombucha. Since then, the company has being growing steadily.

One the greatest things about being a student at ICE is the amazing access you have to volunteer opportunities at different industry events.

Alex Espiritu works at the Valrhona École du Grand Chocolat in France. The eminent chocolate manufacturer works closely with experts to come up with innovative techniques for using chocolate.

Award-winning chef and partner of the critically acclaimed Fatty Crab, Fatty ‘Cue and Cabrito, Zac Pelaccio was on hand yesterday to give a demo at ICE.

I’ve noticed bakers are a lot like musicians. They touch bread much like a musician touches an instrument to create a perfectly puffed pastry or a perfectly placed chord. A guitarist can play softly or strum with intensity. Bakers, similarly, know when to be gentle, when to be rough and when to be gently rough as they learn to see and feel the differences in texture and the ways in which they need to manipulate their dough to reach the desired end result.

How do we define the creativity of chefs?

Last night, Master Butcher Rudi Weid hung a 720-pound half of a steer from the ceiling in ICE’s demo kitchen and artfully broke it down into primals, sub-primals and ultimately into roasts, steaks, ribs and other familiar cuts of meat.