A group of ICE Los Angeles alumni in black shirts and blue aprons at the Otium restaurant kitchen smile

What is an Externship?

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

a plated dish in a restaurant

An Industry Focused on Growth: The National Restaurant Association Drops 2023 Report

The National Restaurant Association, known to many as “the other NRA,” is a 100-year-old business association that represents more than 380,000 restaurants across the US. While they have a variety of


Considering Front of House? How I Used My Culinary School Education Outside of the Kitchen

A public service announcement for anyone who needs to hear it: working as a restaurant server does not amount to failure after attending culinary school. On the contrary, servers who have culinary


Business Bits: Restaurant Design is Harder Than You Think

There’s a myriad of reasons for wanting to open a restaurant. For some, it’s years of hosting dinner parties or bringing dishes to potlucks and having everyone insist they should “do it professionally


Why You Should Take ICE’s Restaurant & Culinary Management Program

My goal every time I met with a prospective student was to help them create a strategy that would get them to their end goal — this could be a specific job they have dreamed of forever, or it could be

hotel awning with sign that reads "hotel"

How to Become a Hotel Manager

Hotel and hospitality management positions are found in hotels, resorts, cruise ships, casinos, conference and event centers, spas and country clubs, to name a few. As a global industry, the hotel and

Hotel lobby

How to Perfect Your Pitch

Success is about pitching a concept that sets you apart from the rest, and there’s a lot that goes into taking that initial idea to become a lasting brand. Here's how to perfect your pitch. Executive


Tips From a Restaurateur: How To Run Your Business

Restaurateur Henry Meer says the most important piece of restaurant equipment isn’t labor or gas and electricity, but is, in fact, the garbage bin. “It’s hugely important to your bottom line,” he says


Want to Launch a Food Product? This Book Can Help

Chef Kathryn knows a thing or two about pastry. Having over 20 years of experience, she has worked in some of the top restaurants in the world including Windows on the World, Le Cirque and Le

ICE culinary management students on a field trip

Exit Strategy: How to Get a Greater Valuation For Your Concept

When you begin to think about your first concept, it’s also the right time to consider your exit strategy. That may seem odd at first, but what you want down the road has a lot to do with how you

Ellen Bennett of Hedley & Bennett

"Dream First, Details Later" is Ellen Bennett's Mantra

A former line cook at two of Los Angeles's most venerable restaurants, two-Michelin-starred Providence and the now-shuttered Bäco Mercat, Ellen Bennett was frustrated that the cooks’ uniform design

Packing food for delivery

Which Delivery Platform is Best For Your Restaurant?

If the pandemic taught us anything about the restaurant business it’s that delivery is a critical revenue stream. Kristen Hawley, journalist and founder of weekly restaurant technology newsletter

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