dICEd Blog Listing

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...

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...

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...

Photo Credit: Lea Latumahina 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,...

Beef Local from organic practice producers Pasture-raised/grass-fed/grass-finished Antibiotic-free Hormone-free Heritage breeds (when available) Poultry Local from organic practice producers Pasture...

“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...

'Verrine' for Garces Trading Company in Philadelphia: chocolate, mascarpone, pistachio and raspberry Technically, my initial experience with consulting began while I was still the pastry chef at Le...

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...

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...

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...

Photo Credit: Peter Rasmussen This month I had the pleasure of attending a seminar at ICE called “ Social Media in the Culinary Realm ,” taught by the very talented Lori Greene, director of content...

What were you doing before you enrolled at ICE? I was Vice President at The Andrea and Charles Bronfman Philanthropies (ACBP), a family of charitable foundations working in Canada, Israel and the...