ICE hosted representatives from over 20 restaurants, caterers, foodservice companies, hotels and other food businesses who were here to meet potential hires and future chefs and managers of tomorrow

This award-winning luxury hotel in midtown Manhattan features 259 lavish guestrooms and overlooks the south end of Central Park. Before their tour, the Director of HR at The Ritz-Carlton, Debbie Croce

STREETS is a non-profit organization that is part hospitality school and part restaurant café in Hoi An, Vietnam, where local, disadvantaged youth are offered an 18-month training program designed to

ICE President Rick Smilow with Nick Kokonas, Grant Achatz, Amanda Hesser and ICE Director of Education Richard Simpson “Being creative as a chef is not mimicking what you see in Tokyo or Bangkok,”

The first ever MCC Green Film Festival focused on green and sustainability issues in the food and restaurant business, organic farming, urban farming, and other issues in agriculture. The film

Cuozzo has been and editor and writer with the paper since 1972 and has covered the dining scene since 1998. Over the years, Cuozzo has learned the ins and outs of the restaurant world and he also

Cookies for Kids’ Cancer was started by Gretchen Holt and Larry Witt after they were inspired by their 2 1/2-year-old son Liam’s battle with cancer. They were shocked to learn that the main reason

For the first session of 2011, Sheldon “Shelly” Fireman of Fireman Hospitality Group came to speak to the students yesterday. As the founder and CEO of the Fireman Hospitality Group, Fireman has

These students are preparing for careers in the travel and hospitality industry and learning how to interact with customers is an integral part of that process. The students dressed up in their most

Culinary students from schools across the U.S. and Canada compete in a series of regional competitions for a chance to go to the finals in Napa Valley in March. In addition to the two ICE students

The market was founded on South Street in Manhattan in 1822, but moved to the new 400,000-square-foot facility in the Bronx in 2005. The building houses the largest consortium of seafood wholesalers

As these students prepare for new careers in the tourism industry, they have to learn all the ins and outs of running a hotel, including cleaning guest rooms and managing staff. The students from the