Business of Food | Institute of Culinary Education

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A group of restaurant servers and a chef standing in a line during a training session, taking notes on notepads and clipboards.

Business of Food/Wine

Formal Restaurant Business Training vs. Learning “On the Job” — What You Need To Know

ICE alum Rose Noel poses in the demo kitchen on campus in NYC.

6 “Aha Moments” Every Successful Chef Will Have (and Why They Matter, According to a Pro)

chef prepping plates in kitchen

Can Restaurant Kitchen Culture Rewrite Its Rules?

ICE alum Grace Pak has been named an Official Programming Partner of America250. She’s spearheading the creation of the Nation’s 250th Birthday Cake.

Baking History: The U.S.A.’s 250th Birthday Cake Will Be Made By a Culinary School Alum

Food Newsmakers Ep. 2: These Culinary School Alumni Made Headlines in Spring, 2026

An overhead view of a healthy lunch box meal layout on a light textured background.

What Is Institutional Cooking? A Rewarding Culinary Career Outside of Restaurants

Promotional web banner titled "TASTE THE WORLD CUP" featuring a soccer ball, a chef's hat, and a grid of international food dishes against a background of textured paint strokes.

The World Cup Is Kinda’ Like Cooking: Here’s Where Soccer and Culinary Arts Collide

Close-up of a person's hand using a point-of-sale touchscreen monitor while holding a paper receipt.

Business of Food/Wine

Restaurant Tech 101: These are the Tools Managers and Owners Swear By

Inside the bustling, brightly lit Thai Diner in Nolita, NYC, featuring woven bamboo ceilings and colorful, eclectic diner decor.

New York Times Announces 100 Best Restaurants in NYC: 6 ICE Alumni Honored

Chef Ellen Bennet giving a peace sign.

Hedley & Bennett Founder Ellen Bennett Went Back to Culinary School — and What She Learned Surprised Her

Scenes from a session at the 2026 Chefs Assembly at ICE in NYC. Photo credit: @nealsantos

Restaurant & Food Media VIPs Speak at ICE NY: Inside The Chef Assembly 2026

Manhattan dining room scene.

Business of Food/Wine

Paying for the Best Table? Why Restaurants Are Testing Premium Reservations

James Beard Medals

Food Newsmakers: These ICE Alumni Are Grabbing Headlines in 2026

ICE alum Masah Habibeh.

From Memory to Meaning: ICE Alum Masah Habibeh Builds Community Through Pastry

Interior of restaurant

Business of Food/Wine

Here’s Why Restaurants Need Regulars — and How to Attract (and Keep) Them

Empty interior of a restaurant

Business of Food/Wine

Is Restaurant Week Worth It? Here’s How Restaurateurs Turn Discounted Dining into a Win

Person reading a menu. Credit: Pixelshot

Business of Food/Wine

Ozempic Is Reducing Restaurant Check Averages — These 4 Tactics Curb Losses

restaurant scene

Business of Food/Wine

Attention Aspiring Food & Bev Business Owners: Do These 4 Things Right Now

Chef and TV personality Vivian Howard

Emmy-Winning Chef and TV Host Vivian Howard Is Back On PBS — and Rep'ing Southern Food with Style

Pam Weekes and Connie McDonald of Levain Bakery

For Levain Bakery Co-Founder Connie McDonald, Cookies Were a Plot Twist

Chef Adam Perry Lang slices Japanese Wagyu at Institute of Culinary Education cooking demonstration.

Business of Food/Wine

ICE LA Hosts Acclaimed Chefs at California's First Japanese Wagyu Sommelier Certification

5 panelists sit on chairs in a row

4 Private Chefs Share Advice (and Hard Truths) About Their Unique Culinary Careers

calendar

How Long Does It Take To Get a Culinary Degree?

ICE culinary school graduate receives culinary arts diploma wearing chef toque and shaking hand of school president.

How Long Does It Take To Graduate from Culinary Arts School at ICE?