Less than five years ago, the stretch of Harlem between Central Park North and 135th Street was, in the words of Chef Mike Garrett, “a total food desert.” But in October 2010, as the Executive Chef of Marcus Samuelsson’s first independent restaurant venture, Red Rooster, Mike and his staff opened a fine dining establishment that would forever change not just the food of this historic neighborhood, but the culture as well.

Does your restaurant have what it takes to thrive, or will it be just a flash in the pan?

Afraid your food business is getting lost in the mix? Discover your “niche,” learn to build buzz and boost brand recognition with the "Building Your Marketing Plan" video in ICE and American Express’s four-part Restaurant Success Series.

Cutting corners may seem easy and fast, but could you end up losing money in the long term? We asked ICE instructor Steve Zagor and American Express to explain how to determine your signature recipe for restaurant profits.

Do you trust your staff? Do they trust you? Could security cameras do more harm than good? Master the secrets to preventing beverage, food and retail theft in your restaurant with this exclusive video from ICE and American Express’ four-part Restaurant Success Series.

When it comes to choosing the most energetic, passionate communities in America, are there any stronger contenders than food lovers and football fans?

The Thanksgiving holiday is a wonderful time to catch up with extended family and friends. From a culinary perspective, we’re all about those leftovers.

Chowders are chunky, hearty soups—a classic comfort food for the long, cold winter. As ingredients, cauliflower and cashews are both mellow in flavor, with buttery, earthy richness, but here they combine to make a bold soup.

When you’re an executive chef in one of the nation’s hottest food cities, holidays become just another day at work. So, who better to ask for their holiday cooking tips than the professionals who reinvent traditional dishes year after year?

Preparations are well underway as ICE staff and students anticipate the move from our 23rd Street facility to Brookfield Place in Lower Manhattan. As construction hums away, the lines set down on paper blueprints are turning into reality, revealing an immersive, state-of-the-art atmosphere for cooking and study. In addition to dedicated rooms for culinary technology, charcuterie, mixology and wine studies, I’m excited to announce that the new facility will contain a chocolate lab, complete with a full range of “bean to bar” equipment.