Geoffrey Zakarian’s Culinary Career Advice
“I watched this drama, this theater. I felt like I was royalty,” Chef Geoffrey recalled of his first fine-dining experiences. “It was that combination of hospitality, the treatment, the food … Right...
dICEd Blog Listing
Ashley Day
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.
Studying Restaurant Management to Better Scale A Food Business
“We don’t get good quality food late at night,” Sameer explained of New Delhi. “So my brother and I started something from our house where people can actually get a good burger when they get back home...
Culinary School Couples
The Peñas and the Jones have a lot in common: three of the four have served in the military, both couples have two children, both husbands are studying Culinary Arts, and both wives are studying...
Celebrate Valentine’s Day with a Couple’s Class
Treat yourself or your special someone to steak, pizza, bourbon or pasta in a hands-on recreational class. In New York, couples classes include Bourbon Steakhouse, Homemade Pasta, and Pizza & Wine Bar...
From Army Vet to Aspiring Chef
Tony joined the Army after high school at age 17, completing two tours in Afghanistan and three in Iraq, among other stations. “After 63 countries, you get a better appreciation for the world,” he...
A Hotel GM’s Hospitality Career Advice
Hospitality & Hotel Management students gleaned these insightful tips for success from Marlene's life story of leaving school at age 16, advancing at a bank in Australia and eventually working in...
Health-Supportive Culinary Arts is Coming to Los Angeles
Aspiring chefs on the West Coast can pursue a holistic approach to culinary education with a focus on whole foods, nutrition education and wellness at the Natural Gourmet Center at ICE. The curriculum...
Meet French Pastry Chef Nicolas Botomisy
A veteran of Valrhona schools in Tokyo and Brooklyn, Nicolas specializes in chocolate. He’ll share his techniques for developing desserts and approach to formulating taste in this two-day plated...
Introducing the New Natural Gourmet Center
Chefs, food lovers and home cooks alike have seen America’s shift towards more plant-based, health-conscious dining. Fast Company, Foodable Labs and Nation’s Restaurant News have all reported on the...
Gold Medal-Winning Sugar Artist to Teach at ICE
Chef Peter has always loved sweets. His parents pushed him to become a pastry chef after primary school as he baked with his mom often. Peter’s pastry teacher, Nemethne Regos Eva, taught him to pull...
Porchlight Promotes Another ICE Alum to GM
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...
Life as a New York City Concierge
“The most valuable lesson was how the hospitality industry is forever changing due to globalization and technology, with trends like ecotravel,” Ritin adds. “We should always be up-to-date with trends...