In New York City, Eater reports that Sweetgreen will use the new Zuul Kitchens in Soho, while West Coast companies like Canter's Deli use Kitchen United near our campus in Pasadena, California. The

Director of Restaurant & Hospitality Management Rick Camac asked Jeff about his transition from tenure with a well-established restaurant group to an entrepreneurial endeavor with Executive Chef James

Several ICE alumni have found careers in hotels — some as chefs and others in hotel dining management and concierge services — that offer rich rewards. For starters, hotel careers reportedly offer

On June 7, Filipino chef and restaurateur Stephen Young’s latest project with his wife Reggie Aguinaldo, Tsismis, debuted on the Lower East Side with Filipino-American fare from Chef Jappy Afzelius

When Ron decided to start a pie company for wholesale customers, he began baking at night in borrowed space. After building up to 90 clients, like Balducci’s and Dean & DeLuca, the restaurant evolved

Here are her top tips on finding and working with the best purveyors for your restaurant. How do you view the chef-purveyor relationship? Most importantly, meat vendors are the chef’s pipeline to one

I know, as I asked on an Instagram post: I got 53 “likes” but no real answers to my question, “Cashless Restaurants – pros and cons?” Out of 11 comments, none really stated an argument. One said,

“My life is about helping restaurateurs,” Eddie said. “They have become my friends, who I represent and who I advocate for.” Over the last 16 years, he has helped more than 500 clients successfully

“We don’t get good quality food late at night,” Sameer explained of New Delhi. “So my brother and I started something from our house where people can actually get a good burger when they get back home

“Restaurants are tough business models,” Alexis explains. She goes through a process of discovery to determine what is at the core ⎯ as she describes it, the deep essence and ethos ⎯ of each brand

Missy spoke to students about her career and day-to-day work during the November iteration of ICE’s Meet the Culinary Entrepreneurs series. The chef worked in restaurants for nearly 10 years before

What brought you to ICE? After graduating high school, I was in school for social work, found a job as a hostess at a restaurant and fell in love with the industry. I went to ICE to take a tour of the