Helmed by Jazz Singsanong and her niece, Sugar, the restaurant was founded by Sugar’s father Suthiporn “Tui” Sungkamee, who passed away in 2017. Sugar strives to carry on the family’s restaurant...
After Simon Kim opened the sleek Korean steakhouse Cote in New York’s Flatiron district in 2017, the accolades streamed in. Within months, the restaurant earned a two-star review from The New York...
The 62-credit degree program will begin on March 19 and take 60 weeks to complete with 24 courses divided into three areas of study: Culinary Arts, Restaurant & Culinary Management, and core and...
From a young age, Kenna knew that she wanted to pursue a career in culinary arts; however, she never imagined that her experiences would lead her to where she is today. Kenna had the realization she...
It’s hard to be a leader in any business without being able to speak well in groups. Better public speakers tend to become leaders more easily and rise through the ranks of organizations quicker. It’s...
As the director of the MAD Academy, Chef Magnus leads programming, promoting leadership and important industry topics like sustainability. On the heels of releasing his recent tome, “Fäviken: 4015...
“A great amount of profit in your restaurant will be made off of alcohol,” she shared. “But also, the history of the cocktail, the story of it, is still being written, and you can be a part of it.” To...
At a virtual event with ICE students, the Den team shared its notion of omotenashi, the philosophy of Japanese hospitality, which has kept those tables hard to secure even during the pandemic. “We...
Chef Rick grew up with an appreciation for regional specialties because his father specialized in Oklahoma barbecue, and he developed expertise in regional Mexican cuisines after relocating to the...
It was an admittedly random dream to work for chef Wylie Dufrense that first pushed Simone to pursue a culinary career. While watching an episode of “After Hours with Daniel,” she was mesmerized by...
Restaurant strategies that were on the downslope when COVID-19 hit, such as fine dining, got hit much harder, and those on the upslope, such as ghost kitchens, QSRs, and yes, some fast food, are going...
Raised to love cooking by his mother and grandmother in Israel, Guy fulfilled his military duty and began a degree in computer engineering before he enrolled at ICE to pursue a career in food. Now, he...
