dICEd Blog Listing

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...

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...

Irene and Rita Wu DICED shares some of them with you in a reoccurring feature, “Unique Culinary Careers.” Students at ICE study for careers in the kitchen but also for careers in the front of the...

It wasn’t until this Rockford, Illinois native discovered the amazing restaurants in New York City, that she realized food could also be an art form. Though dining was a hobby, Sarah Copeland didn’t...

Julia Heyer: We all hear about seasonal, local and hyper-local cooking. (Hyper-local in NYC always makes me wonder why I would want this. Where did the vegetable come from? The small patch of grass...