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. We always find it interesting to hear about where our students come from and more importantly, where they go when they leave here. Today, we are sharing a profile of ICE alum Anthony Paris (Culinary Arts ’97) who was featured in the Winter 2012 issue.

I was wandering through the Columbus Circle Craft Market the other day. It’s another one of those ugly-hat-wind-chime-and-hand-crafted-jewelry markets that floods the city every holiday season. I usually walk through to get out of the chill — it’s at least ten degrees warmer inside the maze of stalls. On this particular day, my eye was drawn to a new vendor.

It’s been a little over a month since my graduation from the Culinary Management program at ICE and it has been a busy month! The holidays are something special for many food businesses. Last year, we were hardly ready for our first holiday season.

The air is filled with culinary smells of Christmas — pine needles, crispy winter air, and warm spices baking in delicious cookies.

Yesterday, noted pastry chef and ICE Chefs' Advisory Council member Pichet Ong was on hand at ICE to give a fascinating demo on desserts from Latin America made with savory ingredients.

Whether as chefs, cake decorators, specialty food purveyors or caterers, ICE alumni are finding success in a plethora of positions in the food world. Check out just some of the alumni making recent headlines.

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 riff on a simple question — what makes good service in a restaurant?

The culinary term timbale is used to evoke the shape of timbale drums.

As part of our regular series of demos, ICE brings a wide variety of professionals to ICE to share their experience and knowledge with ICE culinary students and alumni.

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.