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Over the past few Pastry & Baking Arts lessons we have had the fortunate timing to learn about frozen desserts during a record-breaking heat wave in NYC.

TV star Daisy Martinez demonstrated her favorite recipes at ICE yesterday.

At the end of last week, Chef Instructor Chad Pagano’s Pastry & Baking Arts class was making this buttercrunch candy.

Last night, Les Dames d’Escoffier New York (LDNY) awarded their annual culinary scholarships. Twenty-two scholarships worth a total of $92,000 were awarded to women who are pursuing careers in the food industry. Four ICE students were among the young culinary professionals recognized.

Things are changing. Chef Nicole warned us that it would happen. is becoming part of our daily lives. I find myself thinking about how many pints are in a quart while buying milk. Or telling my parents to defrost frozen food in the refrigerator instead of leaving it out. The fact that pastry is on my mind all the time now is something that has changed for me, a person who rarely stepped into her kitchen. I now can look at the world from a pastry perspective.

On last night’s episode of Top Chef we said goodbye to ICE alum Arnold Myint.

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:

On Tuesday’s demo at ICE, Chef Sue Torres took the audience through her journey from classical French cooking at La Grenouille to the chile-loaded dishes she makes at her restaurant, Sueños.

With the debate on the salt ban raging, New Yorkers are paying a little more attention to that shakable sodium. Here at ICE, eleven of us gathered to Savor the Salt in a recreational class with Chef Renee Marton.

Gelatin is an interesting thing.