Fatty Crab, which earned critical praise and grew to a small empire of similar-concept restaurants, is just one example of Rick’s business savvy. Whether it’s restaurant concepts or computer software

That is, ever since 2015, when Missy Robbins (Culinary Arts, '95) opened the doors to her superb Italian restaurant on a relatively quiet corner in Williamsburg. Shortly after its opening, The New

While some ICE hospitality graduates, like Rommel, pursue careers in hotels and resorts, you may be surprised to learn that others decide to pursue culinary-focused roles, landing positions with

ICE alum Chef Missy Robbins (Culinary, '95) won big at the James Beard Foundation Restaurant and Chef Awards. The chef-owner of perpetually packed Brooklyn restaurant, Lilia, took the title for Best

Fast forward to present day, Tanya has found a calling that allows her perfectionist qualities to mesh with her creative flair and passion for food: as director of training and development at Shake

Chefs who have gotten their hands on this groundbreaking ingredient-pairing guide are singing its praises. Said acclaimed chef and restaurateur Daniel Boulud, “This comprehensive book is a great tool

With his hugely popular Underwest Donuts, Scott Levine (Culinary Arts, ‘04) has elevated the hole-y donut to new heights, and has managed to do so in a place where most fledging owners wouldn’t look

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

Flex your restaurateur muscle like Zoe Nathan Loeb, whose restaurant group, Rustic Canyon Group, was named a 2018 James Beard Award Semifinalist for Outstanding Restaurateur. Rustic Canyon Group owns

The eight-armed mollusk, which can grow an arm if it loses one, is a symbol of regeneration, a theme that resonates with Greg. Less than a decade ago, he was working a desk job as a financial analyst

With dishes like crispy octopus with charred cucumber, green curry and mint, the food is tasty, fresh and feel-good. While there are plenty of delicious reasons to overdo it, chances are you won’t

Readers will discover Gail’s time-tested and totally doable favorites in her new cookbook, Bringing it Home: Favorite Recipes from a Life of Adventurous Eating. We couldn’t think of a better gift to