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We made it — we’re officially in the summer season. The coming weeks see many long summer days making ample room for dining out. The City of Angels has seen its fair share of new kids on the block

With my wedding coming up, I’m thinking of how to extend the special day for years to come. Dean of Wine Studies and Master Sommelier Scott Carney, who teaches Intensive Sommelier Training at ICE’s

Many students from both culinary programs and hospitality management programs go on to successful careers in food service management. The ŷ������Ƭ also offers a Dual Diploma

“Food safety is fundamental to all areas of professional culinary arts,” says Lachlan Sands, President of the ŷ������Ƭ's Los Angeles campus. “From a philosophical perspective

If your Instagram algorithm is at all attuned to hot new restaurants in New York City, you’ve probably already seen dozens of photos of the salmon en croûte from Chef Markus Glocker’s hit restaurant

Hospitality careers can be extremely rewarding, as well as lucrative, for those who are drawn to the industry. “A hospitality career demands dedication, hard work and a genuine love for serving others

Even among that group of service professionals, the answer was always a sea of uncomfortable giggles and nods. Since then, both the beverage industry and beverage consumers have grown exponentially in

This week, she published a book — "Manu: Recipes and Stories from My Brazil" — that, like the restaurant, is a summation of herself and her cuisine to this point in her journey. While in New York City

The event featured Joon Choi (Dinex Group), George Constantinou (Mil Gustos Hospitality Group) and Keith Treyball (Fox Lifestyle Hospitality Group). ICE’s Director of Strategic Operations and Dean of

While most people think the role of a sommelier is just about knowing the nuances of wine tasting and composition — and beyond that, food pairings — what often gets overlooked is the reality that

Dynamic pricing has been done in many other hospitality-focused industries for years. Major airlines do it. Hotels have revenue managers whose primary job function is to figure out what to charge for

With this in mind, we’ve constructed all of our hands-on training programs in Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts and Hotel & Hospitality Management* to culminate in an ICE