ŷ������Ƭ

“I watched this drama, this theater. I felt like I was royalty,” Chef Geoffrey recalled of his first fine-dining experiences. “It was that combination of hospitality, the treatment, the food … Right

“We don’t get good quality food late at night,” Sameer explained of New Delhi. “So my brother and I started something from our house where people can actually get a good burger when they get back home

The Peñas and the Jones have a lot in common: three of the four have served in the military, both couples have two children, both husbands are studying Culinary Arts, and both wives are studying

Treat yourself or your special someone to steak, pizza, bourbon or pasta in a hands-on recreational class. In New York, couples classes include Bourbon Steakhouse, Homemade Pasta, and Pizza & Wine Bar

Tony joined the Army after high school at age 17, completing two tours in Afghanistan and three in Iraq, among other stations. “After 63 countries, you get a better appreciation for the world,” he

A veteran of Valrhona schools in Tokyo and Brooklyn, Nicolas specializes in chocolate. He’ll share his techniques for developing desserts and approach to formulating taste in this two-day plated

Aspiring chefs on the West Coast can pursue a holistic approach to culinary education with a focus on whole foods, nutrition education and wellness at the Natural Gourmet Center at ICE. The curriculum

Hospitality & Hotel Management students gleaned these insightful tips for success from Marlene's life story of leaving school at age 16, advancing at a bank in Australia and eventually working in

Chefs, food lovers and home cooks alike have seen America’s shift towards more plant-based, health-conscious dining. Fast Company, Foodable Labs and Nation’s Restaurant News have all reported on the

Chef Peter has always loved sweets. His parents pushed him to become a pastry chef after primary school as he baked with his mom often. Peter’s pastry teacher, Nemethne Regos Eva, taught him to pull

“The most valuable lesson was how the hospitality industry is forever changing due to globalization and technology, with trends like ecotravel,” Ritin adds. “We should always be up-to-date with trends

Missy spoke to students about her career and day-to-day work during the November iteration of ICE’s Meet the Culinary Entrepreneurs series. The chef worked in restaurants for nearly 10 years before