An Industry Focused on Growth: The National Restaurant Association Drops 2023 Report
The National Restaurant Association, known to many as the other NRA, is a 100-year-old business association that represents more than 380,000 restaurants across the US. While they have a variety of
Up Your Ramen Game with a Soy Egg
In honor of Black History month, were highlighting the creativity and talent of some of our Black alumni. Read on for Chef Rasheedas soy egg recipe, as well as the background of how this recipe came
How to Properly Sharpen Your Knife: Tips From a Professional Chef
We sat down with ICEs Director of Culinary Affairs, Chef Herv辿 Malivert, to get some insight from a pro on how to sharpen your knife, how to know if its sharp enough and what that honing steel is
NYC Hospitality Veteran Michael Sinensky Shares His Dos and Donts with ICE Students
And that was the third time I lost all my money. While this may not seem like the most inspiring anecdote for a room full of prospective restaurateurs in ICE's Restaurant & Culinary Management
From Stylist to Chef: ICE Alumna Rasheeda Purdie Connects to Her Roots Through Ramen
Those words of wisdom from recent ICE alumna Rasheeda Purdie were just some of the gems students enjoyed during her recent visit and demonstration at ICEs New York campus. A 2015 graduate of ICE New
Trade Your Pumpkin Pie Out for These Pumpkin Blondies
Pumpkin pie has always been a divisive dessert. For some, its the best part of Thanksgiving, and the fall season in general, for others its the dreaded must do dessert on the table, often
Alumna Pooja Jhunjhunwala's Global Journey Started at ICE
Pooja Jhunjhunwala's (Pastry & Baking 16 and Cake Decorating 16) culinary journey has taken her across the world which is why she's also known as The Global Vegetarian. With hundreds of thousands
Business Bits: Restaurant Design is Harder Than You Think
Theres a myriad of reasons for wanting to open a restaurant. For some, its years of hosting dinner parties or bringing dishes to potlucks and having everyone insist they should do it professionally
Why You Should Take ICEs Restaurant & Culinary Management Program
My goal every time I met with a prospective student was to help them create a strategy that would get them to their end goal this could be a specific job they have dreamed of forever, or it could be
Meet Hillery, ICE Alum & Former Admissions Director
I was one of the lucky ones in that my first professional job was here at The 51画鋼. I knew as I walked down the halls of the school for that first interview that this would
Career Mentors Get a Taste of Culinary Education
Nearly thirty educators from across the tri-state area joined our admissions staff for a firsthand look at ICEs unique brand of culinary training. Over the course of the night, the counselors learned
Key Ingredient: Butter
Its a miracle of fat and flavor!" That's the passion with which Chef Cara Tannenbaum welcomed our recreational class to the wondrous world of butter. After explaining how many students make butter