ICE's former Content Director, Ashley Day has also managed USA TODAY's food section and covered food and travel for The Daily Meal, Rand McNally and Hungry? City Guides. Ashley went from taste-testing frozen pizzas at the Good Housekeeping Institute to braving exotic game meat for Field & Stream, then making ramen with Morimoto and rolling sushi with Nobu for USA TODAY Eats.
He demonstrated a classic dish using a modern technique — cryoconcentrated mushroom consommé — followed by a quail, squab and black truffle pithivier. Students tasted the mushroom consommé after...
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...
Reduction and Replacement of Plastic Straws Los Angeles limited plastic straw provision to customer requests in October, following Malibu and Manhattan Beach’s bans on plastic straws and utensils in...
As part of the partnership, ICE will offer three scholarships for its Hospitality & Hotel Management program and one scholarship for the Culinary Arts program annually. America’s oldest hotel...
Alumni Honored at the James Beard Awards We were thrilled to have another ICE alum earn a James Beard Award when Mashama Bailey (Culinary, '01) won Best Chef: Southeast in May. Congratulations are...
The chef was a model and outdoors enthusiast who found an outlet for his artwork in the kitchen and followed that chance opportunity to unprecedented acclaim. He’s known for connecting with nature in...
Lièvre à La Royale, or hare royal, dates back to the 1600s in France and was worthy of royalty by 1775, when Parisian Chef Antoine Carême made the recipe infamous. The disc of braised wild hare...
Bret has balanced modernizing with extending a legacy during his 12-year tenure and shared insights on service, financials, ambiance and regulations with Restaurant & Culinary Management students last...
The annual calls notifying chefs of their star status went out on Monday as restaurants around New York City posted announcements and congratulatory captions. One of the finest honors for a culinary...
The visit, squeezed in before a noon bus ride home to Pennsylvania, inspired his career shift — he began Culinary Arts classes a month later. “It was difficult getting my dad to wrap his head around...
We asked a few local chefs how they’re using the official state fruit for seasonal menus and which varieties they prefer. At City Vineyard at Pier 26, executive chef Mike Landas (Culinary, '08) blends...
In 2015, he co-founded Porchlight, a bar in Chelsea, followed by Cedric’s at The Shed this year. He published “The Next Frontier of Restaurant Management: Harnessing Data to Improve Guest Service and...