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...
Throughout their time in the program, the students work on developing a detailed business plan for their own enterprise. At the end of the nine-month program, each student has the chance to present...
While entirely different restaurants, both Shake Shack and Blue Smoke are centered on the same principles of hospitality, customer service and quality food that have brought Meyer such success. One of...
Julia Heyer is a restaurant consultant and owner of Heyer Performance and has worked on projects from Dubai to Mexico City. Vin McCann has managed restaurant operations ranging from $500,000 to $400...
Yesterday, Joe Campanale, the beverage director and co-owner of three successful West Village restaurants, Dell'anima, L'Artusi and Anfora, came to speak to the ICE students about his career and share...
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...
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...
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...
Niman came to speak about his experiences owning and running a successful company and providing naturally raised beef, pork and lamb to consumers and restaurants. Niman consistently earns praise for...
Moira Campbell works with ICE student volunteers in her role as an event producer for various Food Network festivals including the famed New York City Wine & Food Festival and events for the Food Bank...
Susie Middleton (Culinary, ’92) published her cookbook, " Fast, Fresh & Green," a collection of vegetable dishes. Vanessa Maltin (Culinary, ’10) released "The Gloriously Gluten-Free Cookbook: Spicing...
During his Meet the Culinary Entrepreneurs lecture Jason Apfelbaum, President and CEO of Chef & Company, provided inspiration, insight and a whole lot of fun for students in ICE’s Culinary Management...