A server pours wine at a restaurant

How to Plan a Restaurant Wine Program

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

Brine restaurant hosts a sauce bar with five signature sauces.

ICE Alum Opens Fast-Casual, Fire-Grilled Chicken Restaurant in NYC

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

A food vendor offers street food in New York City.

Kiosks, Concessions and Trucks – Oh My!

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

ICE’s New Dean of Restaurant & Hospitality Management Rick Camac

The Odds for Tomorrow’s Restaurant Owners Just Got Better

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

Restaurant Psychology - Photo by Basheer Tome

What Is Restaurant Psychology (And How Successful Restaurants Use It)

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

hospitality and management career fair at the institute of culinary education

Tips For Getting the Most Out of Career Fairs

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Chef sharpening his knives in a professional kitchen

Planning Your First Restaurant Trail?

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

person taking a bite of food

Mind Over Mouth: Why All the Details Count

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

Career fair at culinary school in new york

6 Tips for Kicking Off Your Culinary Career

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

woman holding a like a boss mug

7 Lessons Learned from ICE’s Meet the Culinary Entrepreneurs Series

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

Lauren Jessen walking through stock room in restaurant

8 Tips for Mastering the Art of Purchasing

At a restaurant, buying more food than needed means inventory and money going to waste. However, if you buy too little of an ingredient and it sells out, you’re faced with unhappy customers and a

food styling class at culinary school in new york

Food Styling & Photography

Participants will learn trends in food styling, observe and analyze food styling by Junita and a photography shoot by Steve, then have the chance to try their hand at styling food themselves. In

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