With such a wide range of experience between them, we decided to ask Julia Heyer and Vin McCann to take a closer look at the business of running a restaurant and sound off on some of the hottest

Although she is gone, her personality, love for food and use of butter have not been forgotten. USA TODAY shared an article capturing the many ways she still lives on today and The New York Times

Her visit was part of our Meet the Culinary Entrepreneurs series, which gives ICE’s Culinary Management students the opportunity to learn from some of America’s top culinary business owners. Segal was

From winning awards for food video production to receiving attention for opening new restaurants, our graduates often have many incredible achievements. Check out just some of the alumni finding

Founded in 1989, the 14-restaurant group is dedicated to offering seasonal farm-fresh fare and extensive wine and spirits, along with caring, professional service, and excellent value. Dellar is a

ICE Creative Director Michael Laiskonis awarded the winners which included Sally Camacho of WP24, Craig Harzewski of Naha, Sandro Micheli of Daniel, Marc Aumont of The Modern, Christina Tosi of

Growing up in the South, Greer Nuttall remembers days gardening with her father, eating fresh peppers straight off the vine, visiting farm stands for the ripe melons, and baking banana bread with her

Shari Tanaka, Pastry Arts West coast transplant and career changer Shari Tanaka has a history of making beautiful things. Prior to deciding to study pastry at ICE, Tanaka received a degree at FIT and

Born and raised in Brooklyn, Ricco knew he belonged in the kitchen as soon as he could hold a spatula. That was definitely an early sign of things to come. Inspired by his Italian grandmother's

Even now that you have three restaurants, how are you able to be in the kitchen? I try and be in the kitchen every day. Obviously, it’s hard because I’ve started to do a few more interviews for my

Rebecca Blair Roth, Hospitality Management Originally from Long Island, New York, Rebecca Roth has already lived nine lives. After receiving her B.A. from Emerson College in 2000, Rebecca, a self

Your restaurants have been known to attract celebrity clientele, how does that change what goes on inside the kitchen? Nothing. We treat them as regular customers. I don’t go to the tables. I don’t do