"What's good to eat?" It turns out the answer to this age-old question is simpler than you think.

Cheese is an important product for a chef to have in their arsenal, not only to cook with, but often to present as an elegant and exciting course unto itself without a tremendous amount of labor required.

In this series by ICE alum and former Admissions Director, Hillery Hargadine, we explore the ins and outs of ICE's Restaurant & Culinary Management program.

Vienna native Jürgen David, ICE’s Director of Pastry Research and Development, grew up making strudel with his grandmother in the traditional fashion — stretching pastry dough incredibly thin across a cloth-lined table, and then rolling it up.

The Lyric Opera of Chicago was filled to the brim on Monday, June 13, with some 1,800 guests for the return of the James Beard Foundation awards. And rightfully so — the hospitality industry suffered a lot during the Coronavirus pandemic, and after a two-year hiatus, there was much cause for celebration.