dICEd Blog Listing

Before the pandemic hit, hotel lobbies resembled social clubs — places where hotel guests and locals could work and play. Designers transformed lobbies into multi-functional spaces. The traditional...

“My uncle was a pastry chef and I used to watch him make these huge, elaborate cakes,” Charles remembers. “I knew I wanted to do that someday, but I got into the martial arts with my cousin, Malik...

Las Vegas was one of the first U.S. cities to reopen hotels and casinos after the pandemic shutdown. After closing down in mid-March, casino resorts began welcoming back guests in early June with...

It’s been six months since the travel industry came to a near standstill as the COVID-19 virus spread across the world. In that time, hotels shut their doors as people could no longer cross borders...

Earlier this year, I had the opportunity to visit a farm called Creamery Brook Bison in Brooklyn, a quiet agricultural town in Northeastern Connecticut. Austin and Deborah Tanner have owned and...

I certainly sought out quality, flavor and functionality in the chocolate I chose to work with, but beyond that, I would have to admit I gave little further thought to where it came from, how it was...

Christine Fin and Nick Jacobs both had backgrounds in the restaurant industry when they enrolled at ICE’s New York campus to pursue hospitality careers. “ICE's hospitality program was a fantastic...

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...

When Dom launched his popular roving macaroni and cheese operation Mac Truck in 2012, the invitations to appear on television started rolling in. “People started calling me about featuring the truck...

An edible art exhibit at a world-renowned museum, the now-permanent Museum of Ice Cream and an ICE alum taking dining into the future are just a few of the interactive, extracurricular ways to extend...

Take the history of hotel keys. First, they were actual mechanical keys, then they eventually became credit-card-like keys that needed to be swiped or inserted, and now they’re usually the same kind...