We're highlighting the hospitality heroes positively impacting the restaurant industry and our communities amid the coronavirus crisis. Here, ICE alumni collaborate, as a nonprofit that turns food waste into meals for underserved communities converts New York City restaurants into distribution centers.

I developed this dish as a nod to two of my favorite ingredients, wild Alaskan Halibut and sunchoke. Both ingredients have a history of being overlooked. Here, I aim to give them their rightful place at the center of the plate.

While our New York and Los Angeles campuses are closed amid the COVID-19 shutdowns, we're hosting a voluntary virtual market basket challenge for students and alumni on Instagram each week. This week's winner, Culinary Arts student Melanie Case, presents her original recipe.

After ordering delivery, investing in gift cards and buying merchandise from independent businesses, we’re all trying to navigate the flood of relief funds and hashtags on our Instagram feeds. Here’s a breakdown of the broadest opportunities to help determine where you can donate or sign to support the restaurant and hospitality industry.

As an industry veteran of 20 years, I have personally had many ups and downs. I’ve had successes and failures. After three years of passive bar ownership, I decided to open my first restaurant, 5 Ninth, in the then-burgeoning Meatpacking District in 2005. I put in everything I had, I borrowed from friends and friends of friends. When we were ready to open (about a year and a half later than planned) we hosted our first Friends & Family service, and we had a fire. When I saw the firemen coming in with hatchets, I thought my time was over before it started.

Watch a message from our president and CEO on ICE's commitment to supporting the restaurant industry, and browse a list of restaurants led by or employing ICE alumni near our New York City and Los Angeles campuses with delivery or gift cards available.

Here's an evolving list of resources for our students, alumni and community as the restaurant industry navigates the challenges and changing landscape resulting from COVID-19.

Food and beverage business owners in Los Angeles, New York City and other major cities are adjusting their business models to feed their communities and stay in business through COVID-19 regulations and closures.

During these unprecedented times when many in the culinary industry are on quarantine or lockdown, the routine of flexing our culinary muscles can feel restricted. Many of my students and former students have identified this as a rare opportunity to seek culinary influences and do some quality reading.

Chef Missy Smith-Chapman grew up in a vegetarian household in Pasadena, where fresh fruit and vegetables were sourced from the family’s garden, which served as the inspiration for nightly dinners. During her undergraduate studies at Cal Poly Pomona, Chef Missy took a macrobiotic course that sparked her interest in going on to study culinary arts at the Southern California School of Culinary Arts.