With COVID-19 seemingly behind us (friendly reminder: it isn’t), ICE faculty and staff took the summer season by storm, both dining out locally in New York City and Los Angeles, as well as dining out...
At the annual ICE Cuisine Course in France, which I have been running for almost 20 years, we have built croquembouches at a pastry shop, La Duchesse Anne, in Saumur. All ICE culinary and pastry...
Over 20 years ago, I met the owners of Le Moulin Brégeon, a former wheat mill and monastery converted into a country luxe hotel in rural France. Since then, I’ve run a hands-on cooking and baking...
In many of ICE’s programs, after on-campus training ends, an industry externship is planned. These externships are completed around the United States, most frequently near our campuses in New York and...
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...
