Olivia Roszkowski Culinary educator, recipe developer, chef and Brooklyn native, Olivia Roszkowski is no stranger to the plant-based lifestyle. A graduate from the Natural Gourmet Institute, Chef...
Many students from both culinary programs and hospitality management programs go on to successful careers in food service management. The Institute of Culinary Education also offers a Dual Diploma...
Chef Saloni Mehta always knew that baking was in her future. The chef, who spent her formative years in India and Oman, had always loved to cook and bake. After graduating with a bachelor's degree in...
If your Instagram algorithm is at all attuned to hot new restaurants in New York City, you’ve probably already seen dozens of photos of the salmon en croûte from Chef Markus Glocker’s hit restaurant...
Over the course of their visit, Chef Mattos and Chef Pfeiffer shared with ICE students their individual journeys to realizing their path as professional chefs, what nuggets of wisdom they’ve gained...
Dynamic pricing has been done in many other hospitality-focused industries for years. Major airlines do it. Hotels have revenue managers whose primary job function is to figure out what to charge for...
With this in mind, we’ve constructed all of our hands-on training programs in Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts and Hotel & Hospitality Management* to culminate in an ICE...
The National Restaurant Association, known to many as “the other NRA,” is a 100-year-old business association that represents more than 380,000 restaurants across the US. While they have a variety of...
The line cook plays a key role in every restaurant kitchen, being responsible for taking the vision dictated by the executive chef and translating it into reality: delicious dishes for diners to enjoy...
Alumni of the Institute of Culinary Education work in many different aspects of the restaurant industry, in the United States and beyond. Once you complete culinary school, you’ll need to select a...
Hotel and hospitality management positions are found in hotels, resorts, cruise ships, casinos, conference and event centers, spas and country clubs, to name a few. As a global industry, the hotel and...
Restaurateur Henry Meer says the most important piece of restaurant equipment isn’t labor or gas and electricity, but is, in fact, the garbage bin. “It’s hugely important to your bottom line,” he says...