Whew. ServSafe is now under my belt. My Culinary Management class took the exam early this month and we just got our scores back a few days ago. I’m happy to report that I passed. The refresher course

Julia Heyer Last week, a restaurant marketing and PR manager told me that in a certain town in this country, you could not put a restaurant on the map without a chef attached to it. Owners don’t count

The potential illnesses in particular left a lasting impression on me — how was I ever going to eat again? For months, I only ate home-cooked meals — overcooked, dry chicken, salads so over-washed

Vin McCann Dealing with a still-weak economy and rising commodity prices, restaurants in all segments are currently stuck between a rock and a hard place. Climate change and violent weather have

Since launching our iPhone app last November, we’ve been working away on a new app so Android users can have the same access to ICE news and updates on their mobile devices. The Android app is a great

Julia Heyer: This week, TangoTab, another discount driven website offering restaurant deals, joined the fray that is the internet these days, looking to compete with the likes of Groupon, Village Vine

Before starting, a small part of me was panicking about juggling school, work, and my business. This last week was tough. I’m scheduled to work until about 1:00 am, but class starts at 8:00 am and I

Julia Heyer I recently had the best Pina Colada I’d had since one in a Tiki Bar in Hawaii in 1996. There were more eclectic options on the sizeable cocktail list, and Guiseppe, the man behind the bar

Suddenly, there was food everywhere and a lot of it was really good! The more pastries I tried, the more I wanted to learn about them and be in a kitchen. Truthfully though, I was always set up for it

During these lessons, they learn how to use technology to help their future businesses run smoothly. For example, last Friday, an expert came to demonstrate the ALOHA system to ICE’s Culinary

Vin McCann Lately there aren't too many differences between the food and fashion industries, save the product — from one what we wear and the other we eat. Both strain at something new each season

STREETS is a non-profit organization founded by former ICE Culinary Management Instructor Neal Bermas in 2009. The program is part hospitality and culinary school and part restaurant café in Hoi An