In 2013 alone, the school’s Career Services Department placed 499 students on externship in 292 establishments across the country. This crucial real-world experience is the best way to jump-start our

Our nomadic ancestors might easily have found themselves farther than a three-day trek from the nearest water source. Even today, many people in developing countries must walk an average of almost one

That doesn’t mean that there isn’t a lot of work to be done, however. As a class, we just finished taking our ServSafe certification test and are awaiting our results. Here in New York City, the NYC

During ICE's ongoing Meet the Culinary Entrepreneurs lecture series, ICE students, instructors and guests were fortunate enough to hear Top Chef winner and highly-regarded restaurateur, Harold

Here are 5 reasons why there’s no time like the present to get out there: 1. The fact that you’re signing up during the busiest, most stressful time of the year shows a potential employer that you’re

Recognize your brand When the Food Network brought on Rachael Ray, they were looking for a can-do home cook. But even as her star has risen, Rachel has kept that message—accessibility—at the core of

Presently, the majority of hotels follow the traditional procedure of having guests register with a friendly, knowledgeable staff member. After all, isn’t that what we do when guests visit our homes

The episode, which first aired on November 14 th, was titled “Against Da Grill”. It followed a struggling Staten Island restaurant of the same name and its philanthropic management team. Chef Rocco

By contrast, my thoughts on the first day of my Pastry & Baking Arts class were something along the lines of: "Yay! Finally!" But today, a month into management, I've learned to accepted this contrast

“Starting in January 2014, the IRS will begin classifying those automatic gratuities as service charges, which it treats as regular wages, subject to payroll tax withholding—instead of tips, which

We all have different values to consider when choosing a career. Breaking into a new field may mean starting at the bottom and working your way up slowly. Starting as a line cook—as you’re learning

You might already have questions or maybe you’re wondering, “What are the right questions?” So, in anticipation of our Find Your Culinary Voice (and Career) panel on September 10 at 6:30pm, we asked