dICEd Blog Listing

The event is an incredible resource for our students and alumni, but—like any networking event—you get out what you put in. Here are ICE’s top tips for mastering any job fair: 1. Do your homework....

Photo by Joanie Simon Without healthy habits in place, my body began to break down. After three years as a line cook, I realized I had taken all I possibly could from the position — and it had taken a...

If mild flavors are your bag, then Chef Miguel Trinidad ’s cooking is not for you. The ICE alum and chef-owner of critically acclaimed East Village restaurants Jeepney and Maharlika is all about bold,...

Eventually, the waitress quit. The damages were both personal — she was threatened, demeaned and harassed — and professional, as her experience both ended her career at that restaurant and negatively...

Catherine Manning, owner of Villanelle With dishes like crispy octopus with charred cucumber, green curry and mint, the food is tasty, fresh and feel-good. While there are plenty of delicious reasons...

“We launched in New York with 250 Manhattan restaurants. Now, 8 months later, we have over 100 more, and we’ve expanded to Brooklyn, Queens and Hoboken,” Andrew tells me one afternoon at ICE. With a...

Recently, the no tip experiment – yes, it’s still in the test tube phase – was spotlighted in a “60 Minutes” interview with Danny Meyer, whose Union Square Hospitality Group (USHG) claims fame to a...

Among the media outlets popularizing this more natural approach to food styling? The celebrated source for all things cooking, Food52 . Yet, however more appealing it may be, this approach to styling...

Eight of us were seated at a round table not far from the restrooms. An occasional whiff of pine-scented cleaning fluid swirled by our seats. My new table acquaintances droned on with their unabridged...

Classically trained in France, but true to her Nashville roots, Carla is a culinary Wonder Woman who’s worked nearly every nook of this business with enthusiasm and a healthy dose of hootie hoo !...

Fast forward to present day, Tanya has found a calling that allows her perfectionist qualities to mesh with her creative flair and passion for food: as director of training and development at Shake...

Starting your culinary career is a thrilling time. You’ve made the big decision to begin culinary school and become a culinary professional. Chances are, you’re filled with a combination of excitement...