Playing with Fire
The thing I value most about being a chef is the community that comes with it; there’s an atmosphere of friendly competition that encourages sharing. As chefs, we can easily get in over our heads. It
The Insta-Complaint: How Social Media is Changing the Hospitality Industry
Have you ever stayed in a hotel where the service didn't meet your expectations? What did you do? If you're like many guests today, you probably pulled out your smart phone and immediately turned to
So You Want to Write a Cookbook? Part II: Selling Your Proposal
I’m sharing my top three options for aspiring authors, in order of practical preference: But as I warned you in my previous post: writing a cookbook is a labor of love. If you want to cash in and make
So You Want to Write a Cookbook?
Most aspiring authors have no clue of just how much time and effort goes into writing a cookbook. By the time an author has completed her manuscript, she is often wondering why in the world she signed
29th Annual Citymeals Chefs' Tribute
Originally formed in 1985 to celebrate James Beard’s 82nd birthday, Monday night marked the 29th annual Chef’s Tribute to Citymeals-on-Wheels. More than 40 of the country's top chefs kicked off the
Meet the Culinary Entrepreneurs: Suzanne Goin
The featured speakers are noted foodservice business leaders from all corners of the industry – winemakers, bakers, chefs, distillers, restaurateurs, bar owners, cheesemongers and more – who are
Meet the Culinary Entrepreneurs: Chef David Bouley
Most recently, my class was lucky enough to visit Chef David Bouley's whimsical TriBeCa restaurant, Bouley Botanical. Filled with window gardens, a gleaming kitchen, film equipment and every type of
The ICE Difference: Real-World Externships
In 2013 alone, the school’s Career Services Department placed 499 students on externship in 292 establishments across the country. This crucial real-world experience is the best way to jump-start our
When Good Bartenders Become Bad Servers
Our nomadic ancestors might easily have found themselves farther than a three-day trek from the nearest water source. Even today, many people in developing countries must walk an average of almost one
Practical Skills for Success
That doesn’t mean that there isn’t a lot of work to be done, however. As a class, we just finished taking our ServSafe certification test and are awaiting our results. Here in New York City, the NYC
Meet the Culinary Entrepreneurs: Top Chef Harold Dieterle
During ICE's ongoing Meet the Culinary Entrepreneurs lecture series, ICE students, instructors and guests were fortunate enough to hear Top Chef winner and highly-regarded restaurateur, Harold
There's No Gift Like a New Job for the Holidays
Here are 5 reasons why there’s no time like the present to get out there: 1. The fact that you’re signing up during the busiest, most stressful time of the year shows a potential employer that you’re