Before Gianna went to culinary school, she graduated from Boston University with a Bachelor’s degree in marketing and statistics. She spent about four years working in marketing before she started to...
The 12-page guidance document, available on the state’s website, directs restaurants, brewpubs, craft distilleries, breweries, bars, pubs and wineries on mandates for providing clean and safe...
Takeout, of course, is as essential to any New Yorkers’ regular diet as a cold glass of New York tap water, but eating a tepid version of one’s favorite restaurant dish out of a plastic container...
View this post on Instagram We stand with restaurants of all types and our thousands of alumni culinary professionals, and wish you health and hope. Cook three, order one. #ICEordersin A post shared...
Assistance: NYC Employee Retention Grant Program: The city is offering small businesses with fewer than five employees a grant to cover 40% of payroll costs for two months to help retain employees...
There’s a common theme in the restaurant and hospitality industries, consistently echoed by students, externs and alumni among the reasons for choosing and enjoying their individual career paths...
Chef Eunji moved from South Korea to France when she was 19-years-old to pursue a pastry career. Over the next decade, she studied pastry arts at the Institut National de la Boulangerie Patisserie in...
“I’ve been cooking for as long as I could see above the stovetop, but it wasn’t a viable profession to my parents, so I didn’t see it as anything serious,” Chef Rose says. Growing up, she cooked in...
“Learning those techniques was a big reason why I wanted to go to culinary school,” Seth explains of his interest in cooking non-kosher foods. When he began classes at ICE, he discovered the...
Despite that trend, there are some restaurants around the country fighting to revive face-to-face conversations and restore a sense of humanity to the dining experience. Strategically placed cold brew...
When Carlos graduated from ICE in 2001, he worked at Herbsaint and Bayona in New Orleans before returning to New York for stints at The Mercer Kitchen and Butter. Then he kicked off what would become...
Fernando Arévalo (Culinary, '09) is the executive chef and owner of ambitious new fine-dining restaurant Preludio in Singapore. Every 12-18 months, Fernando launches a new chapter that informs the...
