While so much of the allure of owning and operating a food-based business is focused on the cooking and baking, it’s the core business matters for which those in the trade often need the most ongoing support.

Pub fare has become much more than cheap and quick grub.

Keep Practicing!

I had the honor last week of conducting an intensive, three-day course on the upper floors at ICE, the latest in a long-running series known as the Center for Advanced Pastry Studies.

Keller came to ICE for many reasons and one of these was his longtime friendship with ICE Chef and Instructor Chris Gesualdi.

This Friday evening, ICE was honored to host A Conversation with Thomas Keller and welcome a true culinary legend to the school.

ICE’s Culinary Management Instructors are seasoned industry professionals who are still active in the industry, working on their own projects while teaching classes at ICE.

When you attend a class at ICE, whether it be for a recreational class or as a full-time student, you are often here to prepare food.

Our first chef instructor was a man of clear distinction and significance.

Every year, I lead groups of ICE alumni and other food aficionados to eat, drink and study cuisine in France with a diverse group of chefs, butchers, bakers and pastry chefs.