NYC Pastry Chef Jenny McCoy

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

Cupcake that fell on the ground

The Death of Cupcakes?

Yesterday, papers and business blogs immediately proclaimed the end of the cupcake trend as the obvious explanation. “Cupcakes are over,” shouts a pundit. “Too much reliance on a single product,” says

cook sketching notes about flavor components for a cookbook

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

ICE students at the 29th annual city meals chef tribute

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

suzane goin

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

David Bouley working in the kitchen

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

ICE student working in a kitchen

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

culinary management class

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

Harold Dieterle

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

woman writing

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

People working

5 Expert Tips for Aspiring Food Entrepreneurs

Recognize your brand When the Food Network brought on Rachael Ray, they were looking for a can-do home cook. But even as her star has risen, Rachel has kept that message—accessibility—at the core of

Subscribe to Business of Food