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“By then, I knew I wanted to go to culinary school, but didn’t want to repeat college by going the traditional two-to-four year CIA route,” Dalia explains. Instead, she got a job as an entry-level...

Is a career in food right for me? According to Steve Zagor, ICE’s Dean of Business and Management Studies, “The right time to consider a career in food is when you realize your current life is...

The careful curation of products by such trendsetters as ICE Culinary Management graduate Gaia DiLoreto, owner of By Brooklyn in Carroll Gardens, has helped the local “trend” blossom into a full...

From exploring local advertising to increasing your online presence, learn how having the right marketing tools will set your business apart from the rest. To help you build your food business’...

This fall, ICE hosted the biggest career fair in our 39-year history. Employers from virtually every sector of the food and hospitality industry were on hand, hungry to fill their openings with fresh...

After a sold-out 2013 season, ICE and the NY Jets are proud to announce Season 2 of our exclusive gameday cooking classes. Step up your tailgating skills with lessons from ICE’s team of all-pro chefs...

This year, students were charged with creating Belgian-style dishes to pair with Allagash's popular Saison beer. Of the many students who submitted recipes, the, top three—Hadar Aviram, David Kurihara...

Beyond worrying about proper heating, refrigeration and cleanliness of the products you'll serve your guests, you also need to learn how not to harm yourself in the kitchen. As culinary students, our...

For a program that is relatively short in duration—a mere twelve weeks to nine months of in-class work—this is a rigorous course load. So the last thing our students needed to juggle on top of it is a...

The beginning of a new year is a great time to take a step back and reevaluate your professional goals. While choosing a creative path or changing careers may seem daunting, it can also lead to a...

Alain Ducasse was trained in some of the best European kitchens, notably Moulin de Mougins under legendary chef Roger Verge, where he learned Provençal cooking, now his trademark. The list of Chef...

A year after ICE first opened its doors at its new school in St. Petersburg, Russia, fifteen students from the school traveled more than 4000 miles for the chance to train with instructors such as...