Last week, Chef Kathryn shared some of her experiences on this year’s trip. This week, she tells us more about the markets and shops that let the students explore the best of springtime in France.

Yesterday culinary management students from ICE had the opportunity to attend a session with Michael Dellar, co-founder, president, and CEO of Lark Creek Restaurant Group.

Ways to take your red wine with you year round.

Some of the delicious highlights are captured below.

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.