Explore All Restaurant Management

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Gotham Bar and Grill dining room
Business of Food/Wine

Bret Csencsitz's Restaurant Management Advice

A pile of multi-colored macarons
Alumni

One NYC Patisserie: Five ICE Alumni

A diner holds a restaurant menu
Business of Food/Wine

Restaurant Revenue Strategies

Dominique Ansel Restaurant and Bakery in Los Angeles
Business of Food/Wine

Opening a Restaurant in L.A. vs. NYC

A chef in a restaurant kitchen
Culture

How to Leave a Job in the Restaurant Industry

Chef and restaurateur Michael Cimarusti speaks to students at ICE LA.
Business of Food/Wine

The Best Chef in the West Advises ICE Students

Mark Maynard at ICE
Business of Food/Wine

Mark Maynard's Restaurant Management Advice

Delivery food containers
Business of Food/Wine

The Pros and Cons of Ghost Restaurants

Antonia Lofasa speaks to students at the Ä¢¹½ÊÓƵ
Alumni

Career Insights from Los Angeles Chef and Restaurateur Antonia Lofaso

Chef Paras Shah
Alumni

Paras Shah Introduces Fast-Casual Paella in Las Vegas

Jeffrey Katz
Business of Food/Wine

Jeffrey Katz’s Best Restaurant Management Advice

Director of Restaurant & Hospitality Management Mishel LeDoux
Alumni

Meet Management Director Mishel LeDoux

A hand is shown taking an iPhone photo of food on a table
Culture

Instagram Tips for Chefs and Restaurants

La Cubana is a Cuban restaurant in Meatpacking.
Business of Food/Wine

Three NYC Restaurant Openings from ICE Alumni

The interior of Bubby's, a popular brunch destination in New York City.
Business of Food/Wine

Ron Silver’s Approach to Restaurant Management

Debra Rocker of Rocker Bros. Meat & Purveyors shared the ins and outs of sourcing with students at our Los Angeles campus.
Business of Food/Wine

Partnering with Purveyors

Chef and restaurateur Susan Feniger speaks to ICE students.
Alumni

Susan Feniger on Business Partners, Hiring and Giving Back

A hand readies a credit card for a transaction.
Business of Food/Wine

Cashless Restaurant Considerations

Chefs Timothy Hollingsworth and Jonathan Granada of Otium spoke to students at our Los Angeles campus for the Meet the Culinary Entrepreneurs lecture series.
Alumni

The Hollingsworth Way

Rachel Yang is the co-owner and co-chef of Relay Restaurant Group.
Alumni

ICE Alum Rachel Yang Finds Balance in the Pacific Northwest

Pink Pie offers sweet and savory mini pies in Miami.
Alumni

The ICE Alumni Behind Pink Pie

Matt Alter tosses pizza dough at Natalie's in Columbus, Ohio.
Alumni

ICE Alum Matt Alter Makes a Name for Himself in the Midwest

A standard restaurant kitchen
Business of Food/Wine

What Restaurateurs Need to Know Before Signing a Lease

Geoffrey Zakarian
Alumni

Geoffrey Zakarian’s Culinary Career Advice