So far, I’ve had the chance to attend lectures by Sylvia and Steve Pryzant of Four Story Hill Farm, Rob Kaufelt of Murray’s Cheese, Eamon Rockey of Betony and Ruairi Curtin of the Bua Hospitality...
Well, skyrocketing rents are very problematic; the new labor laws and wage and hour policies are challenging; food and ingredient costs are never a bargain; and burdensome laws and regulations...
I have been in love with food from an early age. Growing up in a family where both of my parents worked in the restaurant and hospitality industry, food and restaurants have always been a huge part of...
Once my Culinary Arts program ended, I had one month left of my management classes. The catch? I had just two weeks until I had to start my externship in a fast-paced NYC restaurant. This meant I had...
As general manager of two perpetually packed Long Island restaurants for decades, Alan developed an understanding of what makes a restaurant not only successful but an integral part of the community...
That’s exactly where ICE alum Jiselle Basile (Culinary Arts and Culinary Management ‘14) recently landed—as chef and food stylist for Extra Crispy, Time Inc.’s new breakfast-centric website. Though...
Personally, I try not to get too excited about new opportunities. My optimistic daydreams have resulted in disappointment on many occasions, some worse than others. So in the days leading up to...
A former health care analyst, Mary’s story began like that of many ICE students. She felt unfulfilled in her career and spent her free time dreaming about opportunities in the restaurant business, but...
With the recent release of her first book— Hello! And Every Little Thing That Matters—she’s sharing her service secrets with aspiring hospitality professionals in the food industry and beyond. We sat...
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...
Growing up in Tehran, Iran, Tom’s first interaction with the hotel industry came through an ad in the paper. Despite not knowing what the term “bus boy” meant, 20-year-old Tom landed a position at the...