dICEd Blog Listing

Hospitality & Hotel Management students gleaned these insightful tips for success from Marlene's life story of leaving school at age 16, advancing at a bank in Australia and eventually working in...

“I was getting a liberal arts college education in New York, and I was passing out from boredom when someone was talking about their feelings in a writing class,” Zoe says. “I realized I am not good...

NGI chef instructors and students cooked at the school's 40th anniversary event. Jay Astafa opened Long Island's first entirely vegan restaurant, 3 Brothers Vegan Cafe, and founded a plant-based...

Laughing darkly at myself, I looked up at the hopeful faces of my peers, some of whom are more than 10 years younger than I was when I decided to apply to the Institute of Culinary Education. As the...

“The most valuable lesson was how the hospitality industry is forever changing due to globalization and technology, with trends like ecotravel,” Ritin adds. “We should always be up-to-date with trends...

My whole, big Italian family is from Staten Island, where I was born and raised. That’s all I know. We had cookie days during the holidays and I fell in love with baking more than cooking, which I...

Nickie Alston (Culinary, ‘14) founded ASun Star, Inc., which provides social services, including a culinary learning program, to families in New Jersey. Nickie also co-founded online lifestyle...

When did you decide you wanted to go to culinary school? I graduated college and started working in a probation job in Elizabeth, New Jersey, and I wasn’t there very long. I had worked in restaurants...

Many people do not know that I am a licensed and ordained Christian pastor and my first call to service is actually in my commitment to God and humanity. I am what is considered a bi-vocational...

"I was surrounded by people who cooked at home multiple times a week with family and I realized I didn’t really have that," Chef Mashama says. “I started reading cookbooks and getting really...

When Olivia was a toddler allergic to eggs and milk, her mom — unaware of any nut allergy — wiped a knife clean between cutting a peanut butter and jelly sandwich and Olivia’s cream cheese and jelly...

Chef Mette identifies her early interest in all things culinary as a direct result of time growing up surrounded by food, farmland and family. For her, food was not only a passion that flourished...