Over the past five years, the group has also opened the high-end Italian restaurant Carbone (in Greenwich Village and Hong Kong); Dirty French (in The Ludlow hotel on the Lower East Side); Santina...
For Rommel Gopez (Hospitality ’14), it was an unquenchable thirst for international travel combined with a love of meeting new people that led him to the hospitality industry. In his words, “I love...
Eventually, the waitress quit. The damages were both personal — she was threatened, demeaned and harassed — and professional, as her experience both ended her career at that restaurant and negatively...
“We launched in New York with 250 Manhattan restaurants. Now, 8 months later, we have over 100 more, and we’ve expanded to Brooklyn, Queens and Hoboken,” Andrew tells me one afternoon at ICE. With a...
Based on its geographic location and history, the influences on Finnish cuisine come from the east and the west. From the west (western Europe and Scandinavia) come dishes and ingredients like pickled...
A former hair stylist who left salons to pursue a career in hospitality, client satisfaction is a natural priority for Christina. “I love people — hearing their story and trying to help them — that’s...
Some may have MBAs or JDs with significant experience and incomes in other fields. A few may have families with kids at home. Others might be reentering the business world after a hiatus. And there...
Here's a question: What inspires students to enroll in ICE’s hospitality management program? Several of our students, past and present, answered that question and turns out there are myriad reasons...
In anticipation of his upcoming CAPS course at ICE on April 30th, Entremets and Plated Desserts, we asked Chef Eric a few questions about his current role, his experience working for Daniel Boulud and...
As he shows me around the art deco lobby, the second thing I notice about Rommel is his way with people: he treats both guests and colleagues with warmth and genuine attention, putting an arm around...
Christina Grdovic has been the publisher of “Food & Wine” magazine since 2007. She’s been part of the brand for nearly two decades, initiating and leading numerous marketing programs, including the...
Michael found his passion for Chinese cuisine early on. At the age of 15, he began working at Formosa, an authentic Chinese restaurant in Marietta, GA. He’d rise from bus boy to kitchen apprentice...