Couples cooking classes are always a big seller in ICE’s Recreational Cooking department, so it was only natural that cookbook author and ICE alumna Sarah Copeland created and taught a newlywed class.

The Main Course is ICE’s school newsletter. Published three times a year, it includes all the latest updates from around ICE and acts as the catalog for our recreational cooking classes. In addition, it includes a look at the lives and experience of our faculty. For the April issue, Editor Kiri Tannenbaum spoke with one of the newest members of the ICE Culinary Arts team, Greer Nuttall.

The annual Loire Valley Cooking course is always an interesting chance to eat, cook together and get to know fellow ICE alumni. The trip incorporates a balance of activities for every interest — savory people, baking people and those who just like learning more about food and wine. Every activity-packed day includes at least one hands-on cooking class and culinary-related sightseeing adventure to see and learn about food at its source.

Rick and Michael Mast stopped by ICE yesterday to speak to Culinary Management students about their successful chocolate business, Mast Brothers.

Every issue of The Main Course, ICE’s school newsletter, includes a glimpse at the life of students in ICE’s career-training programs. We’re sharing the interviews from the most recent issue here on DICED. Shari Tanaka left a career in textile design to follow her passion in ICE’s Pastry & Baking Arts program.

Yesterday ICE hosted Pichet Ong, pastry chef, consultant and author of The Sweet Spot: Asian-Inspired Desserts.

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.

Every issue of The Main Course, ICE’s school newsletter, includes a look at the career of one of our alumni finding success in the industry. In the most recent issue, Editor Kiri Tannenbaum looked at the career of food media star Sarah Copeland who graduated from ICE’s Culinary Arts program in 2002. We’re sharing the profile here on DICED.

Rising restaurant star and ICE alum Anthony Ricco took some time from his busy schedule at Jean-Georges Vongerichten’s famed Spice Market to give ICE students and alumni a taste of the Asian flavors he cooks with every day.