Winkel in Philadelphia

ICE Alum Joncarl Lachman's Philadelphia Restaurant Success

“I had just started working in restaurants after college, and I got caught in that trap of working my way up to be a fancy waiter and making really good cash,” Joncarl explains. “It got to the point

Vinny Milburn owns wholesale fish supplier and restaurant Greenpoint Fish & Lobster Co.

Vinny Milburn Shares the Story Behind Greenpoint Fish & Lobster Co.

When he left the business and moved from Boston to New York, Vinny was surprised he couldn't find good seafood in his Brooklyn neighborhood, Greenpoint. "I decided to open my own store and bring in

Salt & Straw co-founder Kim Malek speaks to ICE students.

Kim Malek’s Salt & Straw Story: From Fear to Cult Following

The flavors like sweet potato casserole and maple pecans, bone marrow and bourbon-smoked cherries, and roasted strawberry with toasted white chocolate are anything but run-of-the-mill and, more

Gotham Bar and Grill dining room

Bret Csencsitz's Restaurant Management Advice

Bret has balanced modernizing with extending a legacy during his 12-year tenure and shared insights on service, financials, ambiance and regulations with Restaurant & Culinary Management students last

A diner holds a restaurant menu

Restaurant Revenue Strategies

Average Check To understand the grand plan, you first must understand some general terms. Most (all) restaurants calculate their average check by adding the average price of a starter, entrée and

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

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