To begin, if you are a current student, don’t even ask. It’s inappropriate for a faculty member to consult with your business, as it adversely affects the teacher/student relationship and compromises

In 2012, twenty-one enterprising women were awarded more than $60,000 in LDNY scholarships, and this year's gala was no less impressive. After greeting many of the members and ICE students in

Ricker is a refreshing mix of creative skills and straight-forward business sense. While he cautioned the room full of students not to strike out into the business as he did (no business plan, self

It was in 1969 that the Westin chain implemented the 24-hour room service, establishing a unique service in hotels that, throughout the years, has had many ups and downs. Today, in the interest of

In case you didn’t know, the third and final day of Brooklyn's Great GoogaMooga food and music festival was canceled yesterday " because of the rain." Unfortunately, the decision to close came in a

On May 6 th the players (and some of their wives) gathered to learn from the best in the business. Steve Zagor, the dean of ICE’s Business Management programs led the all-day program. Zagor says "it

Founded by former Culinary Management instructor Neal Bermas, this unique non-profit culinary training program teaches impoverished young Vietnamese men and women the life and professional skills they

Inception and Planning Kathleen finished the ICE program in January 2011 and was hired out of her externship at Bouchon Bakery. There she began dreaming about starting her own business – something she

When I launched my food blog Just a Taste, I admittedly had little understanding of what was needed to maintain a successful blog, from technical knowledge and financial resources to photography

Improving a recipe often comes more naturally than maximizing profit margins. Learning from experienced peers is critical to keeping both dreams and business alive and thriving. In preparation for ICE

Julia Heyer: Is it possible to grow an old concept and still wow people with it? The Marche concept, a limited service market station concept, has been around since the 80s but has not lost its appeal

​​​​​​ Vin McCann: Having reviewed hundreds of restaurant business plans over the last 10 years, I remain flabbergasted, and somewhat saddened, by the number of them that underestimate the potency of