Explore All Business of Food

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Chef Hélène Darroze sits in front of ICE students while being interviewed.
Alumni

Women's History Month Exclusive Interviews: ICE Hosts Award-Winning Chefs at 2025 Parabere Forum

ICE grad Susan Stockton wearing beige Food Network chef coat.
Alumni

ICE at 50: Meet Susan Stockton, the ICE Grad Who Helped Spark Food Network’s Massive Media Success

Dr. Nate Wood in baseball cap and kitchen apron with Yale School of Medicine logo.
Alumni

ICE at 50: Meet Dr. Nate Wood, ICE Alum and the Man Teaching "Food as Medicine" at Yale Medical School

Chef Rachel Yang stands in front of bar in black t-shirt.
Alumni

ICE at 50: Chef Rachel Yang's Culinary Evolution in Seattle Continues – 17 Years and Counting

Bungalow NY Partner Sameer Bhatt in white collar and navy pinstripe blazer.
Alumni

ICE at 50: For Sameer Bhatt, Bungalow NY Partner and Distinguished ICE Alum, Hard Work Is a Superpower

ICE 50th Anniversary Distinguished Alumni Honoree Chef Michelle Palazzo wears chef whites and apron while smiling in front of a black vase with yellow flowers.
Alumni

ICE at 50: Meet Distinguished Alumni Honoree, Pastry Chef Michelle Palazzo

Pragati Mitta in chef whites
Alumni

This ICE Alum’s Small Group Dinner Series Is Hyderabad, India’s Hottest Reservation

A set table with white tablecloth and red flowers in a vase
Business of Food/Wine

6 Things Restaurant Professionals Want Guests To Know At the Holidays

Danielle Krueger, a woman with long brown hair wears a grey shirt that reads "Sunbear"
Alumni

You'll Find this ICE Graduate in the Sparkling Beverages Aisle

ICE alum Gail Simmons smiles for camera.
Business of Food/Wine

NBC Sitcom, 'Taste,' Boasts ICE Alum Gail Simmons as Executive Producer

A table set with a white tablecloth, orange flowers, a candle and a bottle of wine
Business of Food/Wine

What Can You Do With a Culinary Degree?

Christopher Tompkins speaks to ICE students Director of Restaurant & Hospitality Management Mishel LeDoux
Alumni

Meet Broad Street Oyster Co.’s Owner Christopher Tompkins

A black restaurant menu with white text sits on a table surrounded by silverware and drinks
Business of Food/Wine

Should Restaurants Move to Dynamic Pricing?

Chef Adrienne Cheatham stands with a group of ICE students behind a table of small plated dishes
Alumni

Adrienne Cheatham is Serving Up Her Sunday Best

Hotel lobby
Business of Food/Wine

How to Perfect Your Pitch

foodstartuphelp_kathryn_credit_foodstartuphelpfacebook_BLOG
Business of Food/Wine

Want to Launch a Food Product? This Book Can Help

ICE culinary management students on a field trip
Business of Food/Wine

Exit Strategy: How to Get a Greater Valuation For Your Concept

ICE alum Stephen Lampshire
Culinary Arts

How to Become a Personal Chef

Packing food for delivery
Business of Food/Wine

Which Delivery Platform is Best For Your Restaurant?