Dominique Ansel Restaurant and Bakery in Los Angeles

Opening a Restaurant in L.A. vs. NYC

Ultimately, transplants learn that it doesn’t matter if a concept “made it” in New York — or San Francisco, Chicago, Mexico City, Paris: Opening in Los Angeles is its own unique challenge. L.A

Chef and restaurateur Michael Cimarusti speaks to students at ICE LA.

The Best Chef in the West Advises ICE Students

In September, he spoke at our L.A. campus on building a career in the restaurant industry and what it was like to finally win a James Beard Award after eight nominations. On his James Beard Award: It

Mark Maynard at ICE

Mark Maynard's Restaurant Management Advice

In 2015, he co-founded Porchlight, a bar in Chelsea, followed by Cedric’s at The Shed this year. He published “The Next Frontier of Restaurant Management: Harnessing Data to Improve Guest Service and

Delivery food containers

The Pros and Cons of Ghost Restaurants

In New York City, Eater reports that Sweetgreen will use the new Zuul Kitchens in Soho, while West Coast companies like Canter's Deli use Kitchen United near our campus in Pasadena, California. The

Jeffrey Katz

Jeffrey Katz’s Best Restaurant Management Advice

Director of Restaurant & Hospitality Management Rick Camac asked Jeff about his transition from tenure with a well-established restaurant group to an entrepreneurial endeavor with Executive Chef James

Chefs Andrew Rodriguez and Jennifer Etzkin O’Brien work at hotels.

Hospitality Careers Offer Suite Perks

Several ICE alumni have found careers in hotels — some as chefs and others in hotel dining management and concierge services — that offer rich rewards. For starters, hotel careers reportedly offer

La Cubana is a Cuban restaurant in Meatpacking.

Three NYC Restaurant Openings from ICE Alumni

On June 7, Filipino chef and restaurateur Stephen Young’s latest project with his wife Reggie Aguinaldo, Tsismis, debuted on the Lower East Side with Filipino-American fare from Chef Jappy Afzelius

The interior of Bubby's, a popular brunch destination in New York City.

Ron Silver’s Approach to Restaurant Management

When Ron decided to start a pie company for wholesale customers, he began baking at night in borrowed space. After building up to 90 clients, like Balducci’s and Dean & DeLuca, the restaurant evolved

Debra Rocker of Rocker Bros. Meat & Purveyors shared the ins and outs of sourcing with students at our Los Angeles campus.

Partnering with Purveyors

Here are her top tips on finding and working with the best purveyors for your restaurant. How do you view the chef-purveyor relationship? Most importantly, meat vendors are the chef’s pipeline to one

A hand readies a credit card for a transaction.

Cashless Restaurant Considerations

I know, as I asked on an Instagram post: I got 53 “likes” but no real answers to my question, “Cashless Restaurants – pros and cons?” Out of 11 comments, none really stated an argument. One said,

A standard restaurant kitchen

What Restaurateurs Need to Know Before Signing a Lease

“My life is about helping restaurateurs,” Eddie said. “They have become my friends, who I represent and who I advocate for.” Over the last 16 years, he has helped more than 500 clients successfully

Sameer Bhatt enrolled in ICE’s Restaurant & Culinary Management program to grow his cafe and food-delivery brand in India.

Studying Restaurant Management to Better Scale A Food Business

“We don’t get good quality food late at night,” Sameer explained of New Delhi. “So my brother and I started something from our house where people can actually get a good burger when they get back home

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