DICED shares some of them with you in a reoccurring feature, “Unique Culinary Careers.” Students at ICE study for careers in the kitchen but also for careers in the front of the house running and

It wasn’t until this Rockford, Illinois native discovered the amazing restaurants in New York City, that she realized food could also be an art form. Though dining was a hobby, Sarah Copeland didn’t

Julia Heyer: We all hear about seasonal, local and hyper-local cooking. (Hyper-local in NYC always makes me wonder why I would want this. Where did the vegetable come from? The small patch of grass

The series is a chance for ICE’s Culinary Management students to learn about operating a culinary business from the people behind incredibly successful businesses. Glosserman lived in Texas at a young

Julia Heyer: I am writing in the midst of a new restaurant opening in the heart of Hamburg, Germany. The concept offers quick, fresh salads, soups, house-made yogurts and fruit salads. The good news

The sessions, held throughout the year, are designed to bring some of the country’s best restaurateurs, specialty food retailers, caterers, and other business luminaries to ICE to speak with students

All the professionals that are part of PAC are committed to excellence in culinary education. They're an invaluable resource because they ensure that our education meets their high standards and that

As these students prepare for exciting new careers in the tourism industry, they are learning all the ins and outs of running a hotel, including cleaning guest rooms and managing staff. After speaking

Vin McCann: Julia, let’s kick the New Year off on the right foot, or at least the foot a good portion of the blogosphere kicks off on. Like every columnist, blogger, and expert, let’s address trends

Julia Heyer I went to a hopping place a few weeks ago. Seats at the bar were coveted. The wait time for a table was quoted at an hour and a half. And yet there were four-plus empty dining tables. And

When Macaron Parlour was mentioned on the "Today Show," orders started pouring in and we were overwhelmed. We packed and mailed out dozens of boxes of macarons every day, made deliveries throughout

Julia Asks What makes good service in a restaurant? It all really is so simple: be nice. Make the guests feel welcome. Take care of them. Don’t spill on them. Smile. Take your time. Happily and