dICEd Blog Listing

By contrast, my thoughts on the first day of my Pastry & Baking Arts class were something along the lines of: "Yay! Finally!" But today, a month into management, I've learned to accepted this contrast...

“Starting in January 2014, the IRS will begin classifying those automatic gratuities as service charges, which it treats as regular wages, subject to payroll tax withholding—instead of tips, which...

Every group of ICE classmates go on to pursue a wide range of culinary careers. We all have different values to consider when choosing a career. Breaking into a new field may mean starting at the...

You might already have questions or maybe you’re wondering, “What are the right questions?” So, in anticipation of our Find Your Culinary Voice (and Career) panel on September 10 at 6:30pm, we asked...

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...

Photo Credit: Cynthia Carris Alonso 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...

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...

Photo Credit: http://www.flickr.com/photos/uggboy 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...

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...