rendering courtesy of Eye Catch

Restaurants Get Savvy for Safe Reopenings

People are leaning toward whatever they possibly can to generate new business and make people feel as safe as possible. Some restaurants are using shower curtains between tables for separation, some

Tony Scotto (Culinary, ‘03) runs DPNB Pasta Shop with his wife Louidell Scotto

Restaurants Push through Pandemic Restraints with Retail Products

Before the coronavirus pandemic prevented restaurants and food brands from moving forward with any sense of normalcy, some chefs and restaurants were already set up for some form of success. Or at


Three ICE Alumni Thriving in Food Media

Jenna Helwig wanted a career in television when she was in college, so she worked for a television entertainment company for years. But over time, it became more and more disenchanting. “While of

SingleThread Farms Restaurant

Michelin Guide Awards First Green Stars in North America

The guide recommends restaurants beyond the awarding of one to three stars, with Bib Gourmand and The Plate designations or other symbols that denote what a restaurant deserves: beer mugs for quality

Missy Robbins and Rachel Yang are nominated for James Beard Awards

ICE Alumni Among 2020 James Beard Award Finalists

Rachel Yang (Culinary, ‘01) was nominated for Best Chef: Northwest & Pacific. She co-owns three restaurants in Seattle and one in Portland with her husband, who is also a chef, Seif Chirchi. The

Four Seasons New York

How Hotels Are Helping During the COVID-19 Crisis

There were early calls for New York City, America’s epicenter of the virus, to quarantine the sick in hotel rooms, and the city’s first step was for some hotels to provide rooms for non-critical

ICE alum Simone Tong coordinates food distribution with Rethink Food NYC

Rethink Food NYC Coordinates Food Response with Local Restaurants

On a regular week, Rethink Food NYC’s mission is to create a more sustainable and equitable food system by working with various food partners like restaurants and corporate kitchens. Rethink uses

Closed restaurant

Restaurants Strategize to Keep Business Alive through Coronavirus Crisis

Julia Sullivan had been paying attention to the news long before she realized it would affect her two businesses in Nashville. She’s the owner of a restaurant called Henrietta Red, part of Strategic

BOTLR the robot butler courtesy of Aloft Hotels

The Latest Hotel Technology Trends

Take the history of hotel keys. First, they were actual mechanical keys, then they eventually became credit-card-like keys that needed to be swiped or inserted, and now they’re usually the same kind

Four Seasons Hotel Chicago sources sustainable seafood, including Ora King Salmon, Great Lakes Walleye and Alaskan Halibut.

Hotels Go Even Greener with Eco-Friendly Strides

Single-use plastics are defined by the United Nations Environment Program as “waste products of a throwaway culture that treats plastic as a disposable material rather than a valuable resource,” which

A pile of multi-colored macarons

One NYC Patisserie: Five ICE Alumni

And it was worth it. After externing and then working for Locande Verde, Smith Canteen and Seersucker, she and her now husband Simon Tung (Management, ‘11) — also an ICE alum — decided to go all in on

Arame and other common sea vegetables.

How to Use Seaweed in Your Cooking (Not Just for Sushi)

“We tend to associate sea vegetables with Asian foodways, but nearly every coastal community consumes them,” she says. “In the U.S., the most popular is probably the most neutral tasting. There’s no

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