Three times a year, ICE publishes The Main Course, our school newsletter. In addition to listing all the upcoming classes, each issue is filled with interviews, articles and school news. One of the highlights is always an interview with a notable food personality. In the past, we’ve talked to Daniel Boulud, Andrew Carmellini, and Gail Simmons among others. For the Winter 2012 issue, we sat down with Mark Bittman, the lead food writer for the New York Times Magazine and an opinion columnist for the New York Times, for which he began writing in 1990.

Catch up with ICE alumni in the weekly round-up.

ICE's first official class on sous-vide cooking is just one month away.

One of my favorite Christmas traditions is the bûche de noël, a roll of sponge cake and buttercream decorated to look like a yule log.

Last week, Forbes magazine launched their 30 Under 30, a distinction given to 30 people under 30 who are making an impact in each of 12 fields. The list of professionals in reinventing the world included ICE alum Maxime Bilet (Culinary ’05).

There are countless treats to be sampled and tasted this season. From the simple to the complex, kitchens overflow with cookies, candies, and other pastries during the holidays.

The feasting of the holidays is upon us and cookies abound! In kitchens across the world, cookies are the order of the day. The ICE Pastry & Baking Arts curriculum is full of great sweet treats for the holidays. One of our favorites is rugelach, a great traditional and elegant cookie for the holidays.

Have you ever spent the holidays with Galliano, Strega, or Fernet-Branca?

Students in ICE’s Hospitality Management program are gaining the skills they need to be on the fast track to successful careers in the hospitality and hotel industry.

ICE’s Culinary Management Instructors are seasoned industry professionals who are still active in the industry and working on their own projects while teaching classes at ICE. Two of our Instructors, Julia Heyer and Vin McCann, have been looking at topics and trends in the industry, shedding light on some complicated issues and sharing their in-depth expertise. This week, Julia and Vin dive head-first into how to deal with restaurant capacity, reservations, lists and wait times.