dICEd Blog Listing

“I was getting a liberal arts college education in New York, and I was passing out from boredom when someone was talking about their feelings in a writing class,” Zoe says. “I realized I am not good...

What brought you to ICE? After graduating high school, I was in school for social work, found a job as a hostess at a restaurant and fell in love with the industry. I went to ICE to take a tour of the...

Missy spoke to students about her career and day-to-day work during the November iteration of ICE’s Meet the Culinary Entrepreneurs series. The chef worked in restaurants for nearly 10 years before...

Day 1 We start at the beach in Santa Monica, getting in late afternoon and heading straight to the pool for Bloody Marys and salads. Shutters On the Beach is the place to stay. It’s right on the beach...

Farley Elliott is a senior editor at Eater LA. In addition to describing how he landed his coveted position (short version: he ate a lot of tacos, pounded the pavement and worked a day job until he...

In a conversation that covered a variety of restaurant-industry issues, we asked Chef Stone about one of the most controversial topics for owners and diners alike: tipping. The Australia-born American...

When Olivia was a toddler allergic to eggs and milk, her mom — unaware of any nut allergy — wiped a knife clean between cutting a peanut butter and jelly sandwich and Olivia’s cream cheese and jelly...

The #MeToo movement has exposed a long-accepted culture of harassment and gender discrimination in the hospitality industry. In late 2017, when the press reported sexual harassment allegations against...

Jared Male opened Randall's Barbecue in New York City. Photo by Molly Tavoletti. Why did you choose the management program? I chose the ICE management program because I wanted to learn how a culinary...

Opening a profitable restaurant requires millions of decisions, each of which has direct consequences on the bottom line. What is the theme, where will it be, who is my customer? When considering a...

In 2015, he enrolled at ICE to, like so many students here, “get a taste of it to see if this was what [he] wanted to do.” The verdict? “I ended up loving it; it was incredible,” says Dan, who wrote...

Considering opening a kiosk, concession or food truck could be a great idea, depending on what your ultimate goals are, but it’s important that you understand the pros and cons of such an endeavor....