Every April ICE publishes a new issue of The Main Course, our school newsletter and recreational course catalog. In addition to containing over 900 new recreational cooking classes, it always includes a great article about a burgeoning food trend with input from the industry experts at ICE. Here's part one.

ICE’s Culinary Management Instructors are seasoned industry professionals who are still active in the industry, working on their own projects while teaching classes at ICE. With such a wide range of experience between them, we decided to ask Julia Heyer and Vin McCann to take a closer look at the business of running a restaurant and sound off on some of the hottest topics in the restaurant world. Today, they tackle if it is feasible for a restaurant to offer hyper-local and seasonal cuisine.

Marc Glosserman, CEO & Founder of Hill Country Hospitality, stopped by ICE this week to speak with students as part of our Meet the Culinary Entrepreneurs series.

Spring is the time of year for fresh flowers, bright colors and seasonal ingredients like asparagus, peas, and lamb. The fresh and bright flavors of spring bring renewed energy and life into the kitchen.

What do you think of when you think of the food of Sweden? How about Norway? What defines the food of Denmark? ICE Recreational Chef Instructor Vicki J. Caparulo began ICE’s Modern Scandinavian Cuisine class by discussing how to define the flavor profile of a cuisine,

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 culinary career paths. DICED shares some of them with you in a reoccurring feature: “Unique Culinary Careers.”

Award-winning ICE Chef Instructor and Master Cake Decorator Toba Garrett makes decorating look incredibly easy.

In all of ICE’s programs, students learn the importance of techniques rather than strict recipes. This gives them the freedom to experiment and tinker with ingredients to create brand new recipes.

I’ve had lots of opportunities to take classes in ICE’s kitchens. Our Chef Instructors have taught me a variety of hands-on cooking skills. From gluten-free baking recipes to using vegetables and herbs in cocktails, I’ve learned some amazing things. But ICE has also given me the opportunity to explore some of New York City’s very best dining hot spots.

Well, it finally happened. After nearly a year of being a skeptical observer Chef Chris Gesualdi dragged me kicking and screaming into the big, scary world of Hydrocolloids.