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Meat cones in a Madrid market.
Culinary Arts

The Best Thing ICE Chef-Instructors Ate This Summer

International externships at ICE
Culinary Arts

Four ICE Classmates On Their International Externships

The lobby of the Novotel Miami Brickell, an Accor hotel

Reinventing the Hotel Lobby

Charles Taylor making pastries with classmates
Alumni

From Passionate Athlete to Pastry Cook in France

The Las Vegas Strip courtesy of Las Vegas Convention and Visitors Authority

Las Vegas Evolves Hospitality in 2020

A housekeeper makes a hotel bed with a face mask on

The Hospitality Industry's Road to Recovery

bison

Farm-to-Table Cooking with Bison

Michael Laiskonis' Origin dish
Pastry & Baking Arts

Michael Laiskonis’ Journey Back to Chocolate’s Origin

A view from Princeville Resort in Kauai, Hawaii

What it’s like to Work at a Hawaii Hotel

ICE Alum Carlos Jorge in his restaurant, Hi-Craft
Alumni

ICE Grad Opened HICraft Kitchen in Hip Hawaii Neighborhood

Kaylee's Eatery
Alumni

ICE Alumni Around the World

Aerobanquets RMX at The James Beard House photo by David Chow
Culture

5 Food Activities to Get You through January in NYC

The show "Dom Eats Local" films a segment in a restaurant.
Culture

What it’s like to Host a Food Show

Semolina Artisanal Pasta
Culture

Three Artisanal Tastes of Pasadena

BOTLR the robot butler courtesy of Aloft Hotels
Culture

The Latest Hotel Technology Trends

Chefs Andrew Rodriguez and Jennifer Etzkin O’Brien work at hotels.
Business of Food/Wine

Hospitality Careers Offer Suite Perks

Chef Arnold Myint makes Thai barbecue
Recipes

Chef Arnold Myint’s Thai-Inspired Barbecue Recipes

Marc Johnson is the chef de cuisine at Momofuku restaurant Majordomo.
Alumni

Chef Marc Johnson Follows His Instincts Around the World

Urban Cowboy is a bed and breakfast in Brooklyn.
Alumni

Lyon Porter’s Top Hospitality Management Tips

Chef Adriana Urbina's fermented black bean short rib. Photo by Kathryn Sheldon.
Culture

The Beauty of Latin American Flavors

Palak Patel is a New York City chef.
Alumni

My Culinary Voice: Chef Palak Patel

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

ICE Alum Rachel Yang Finds Balance in the Pacific Northwest

Sameer Bhatt enrolled in ICE’s Restaurant & Culinary Management program to grow his cafe and food-delivery brand in India.
Business of Food/Wine

Studying Restaurant Management to Better Scale A Food Business