Chef sharpening his knives in a professional kitchen

Evidence of a Life in the Kitchen

Young cooks are instantly identified by the rows of scars running up their forearms: the reminders of brief skin-singeing encounters with blazing hot oven racks and pan handles. A cook’s relative

culinary management class in new york city

Life as a Culinary Management Student: A Career-Changing Move

Personally, I try not to get too excited about new opportunities. My optimistic daydreams have resulted in disappointment on many occasions, some worse than others. So in the days leading up to

wine bottle on the beach

Wine Entrepreneur Mary McAuley is Living the Ripe Life

A former health care analyst, Mary’s story began like that of many ICE students. She felt unfulfilled in her career and spent her free time dreaming about opportunities in the restaurant business, but

Photo by KEEM IBARRA on Unsplash

A Well-Oiled Machine

Most recently, my class had the pleasure of meeting Eveline Chen, the executive housekeeper at the Hotel Wolcott in Koreatown, close to the Empire State Building. While my classmates and I may never

ryan kim a hospitality management student

Finding the Right Fit

For years, I dreamed of attending culinary school and yet I ended up at Smith College, studying completely different interests: architecture and art history. As much as I enjoyed these studies, after

busy restaurant kitchen

Keeping Your Cool in the Kitchen

The parallels to the military continue from there. Chefs’ uniforms are an indicator of rank. Strategies for success are mapped out in advance; though, in the heat of service, tactics may become more

check and cash on table at a restaurant

The Tipping Point

I ran down my typical checklist. Was the restaurant an alum of Diners, Drive-Ins and Dives? Was it a farm-to-table, locally sourced, organic, natural, gluten-free, green, Slow Foods-endorsed

pig & khao serves tasting portions of a dish with chopsticks at an event at the Institute of Culinary Education

Special Ops: Running the Show in NYC’s Event Industry

“It’s crazy to think I’m entering year 13 with this company,” says Omri. “Without a doubt, I wouldn’t be where I am today without that fundamental background [I received at ICE] in both Culinary Arts

dessert parfait

The Chef as Consultant: Freelancing After a Career in Restaurants

Technically, my initial experience with consulting began while I was still the pastry chef at Le Bernardin, as I designed dessert menus and trained the pastry staff at various satellite restaurant

sorry we're closed restaurant sign

On Restaurants and Rent

Once again, the headline reads: “Well-Known Neighborhood Café Closes Due to Escalating Rents.” We hear it about the iconic temples of gastronomy like Danny Meyer’s Union Square Café. The local bistro

a blue cocktail bar

The Brains Behind the Business: Restaurant Development Expert Vin McCann

As an executive for such iconic restaurant groups and corporations as Shelly Fireman's Café Concepts, American Hospitality or National Restaurants Management, Vin has truly seen it all. In his seven

Jamie Tiampo biting his James Beard Award medal

The Food Media Mogul You Want to Meet: ICE Alum Jamie Tiampo

SeeFood fills a niche in which it has no real competitor: a “one-stop shop” featuring seven kitchen sets, a rooftop for outdoor cooking segments, separate prep kitchens for food stylists, an in-house

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