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Christine Fin and Nick Jacobs both had backgrounds in the restaurant industry when they enrolled at ICE’s New York campus to pursue hospitality careers. “ICE's hospitality program was a fantastic

The Natural Gourmet Center’s interactive and dynamic courses offer exclusive opportunities to gain firsthand experience and expertise in the areas of Food Therapy and Culinary Nutrition. Through

Reduction and Replacement of Plastic Straws Los Angeles limited plastic straw provision to customer requests in October, following Malibu and Manhattan Beach’s bans on plastic straws and utensils in

As part of the partnership, ICE will offer three scholarships for its Hospitality & Hotel Management program and one scholarship for the Culinary Arts program annually. America’s oldest hotel

Alumni Honored at the James Beard Awards We were thrilled to have another ICE alum earn a James Beard Award when Mashama Bailey (Culinary, '01) won Best Chef: Southeast in May. Congratulations are

The chef was a model and outdoors enthusiast who found an outlet for his artwork in the kitchen and followed that chance opportunity to unprecedented acclaim. He’s known for connecting with nature in

Lièvre à La Royale, or hare royal, dates back to the 1600s in France and was worthy of royalty by 1775, when Parisian Chef Antoine Carême made the recipe infamous. The disc of braised wild hare

Bret has balanced modernizing with extending a legacy during his 12-year tenure and shared insights on service, financials, ambiance and regulations with Restaurant & Culinary Management students last

The annual calls notifying chefs of their star status went out on Monday as restaurants around New York City posted announcements and congratulatory captions. One of the finest honors for a culinary

The visit, squeezed in before a noon bus ride home to Pennsylvania, inspired his career shift — he began Culinary Arts classes a month later. “It was difficult getting my dad to wrap his head around

We asked a few local chefs how they’re using the official state fruit for seasonal menus and which varieties they prefer. At City Vineyard at Pier 26, executive chef Mike Landas (Culinary, '08) blends

In Japan, he gained experience in human resources, marketing and operations with a hospitality company called Hirakawa Shoji Co Ltd. and was a general manager at Sankara Hotel & Spa for a year. When