In a conversation that covered a variety of restaurant-industry issues, we asked Chef Stone about one of the most controversial topics for owners and diners alike: tipping. The Australia-born American

Why did you choose the management program? I chose the ICE management program because I wanted to learn how a culinary business is run. I figured that by taking the course while working in kitchens, I

Opening a profitable restaurant requires millions of decisions, each of which has direct consequences on the bottom line. What is the theme, where will it be, who is my customer? When considering a

In 2015, he enrolled at ICE to, like so many students here, “get a taste of it to see if this was what [he] wanted to do.” The verdict? “I ended up loving it; it was incredible,” says Dan, who wrote

Considering opening a kiosk, concession or food truck could be a great idea, depending on what your ultimate goals are, but it’s important that you understand the pros and cons of such an endeavor

Fatty Crab, which earned critical praise and grew to a small empire of similar-concept restaurants, is just one example of Rick’s business savvy. Whether it’s restaurant concepts or computer software

Visits from the innovators at Chipotle and Sixpoint Brewery and field trips to Daniel and Blue Smoke have been a few of the highlights. The end result is information and networking overload. While

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Imagine going for a job interview that lasts 8-12 hours, where your potential employer poses questions while you casually peel carrots and de-stem thyme. You get a firsthand view of what life on the

Eight of us were seated at a round table not far from the restrooms. An occasional whiff of pine-scented cleaning fluid swirled by our seats. My new table acquaintances droned on with their unabridged

Starting your culinary career is a thrilling time. You’ve made the big decision to begin culinary school and become a culinary professional. Chances are, you’re filled with a combination of excitement

So far, I’ve had the chance to attend lectures by Sylvia and Steve Pryzant of Four Story Hill Farm, Rob Kaufelt of Murray’s Cheese, Eamon Rockey of Betony and Ruairi Curtin of the Bua Hospitality