Through our monthly partnership with GrowNYC, we’ve been spotlighting seasonal produce at the Union Square farmers market in New York City and sharing cooking techniques, flavor pairings and recipes for those vegetables. Not to throw shade at winter produce — root vegetables and tubers are delicious — but we’re excited about the bounty of spring!

Manoella Buffara, also known as “Manu,” has owned and operated her own restaurant, the eponymous Manu, in Curitiba, Brazil, for more than a decade. The restaurant offers an expression of her life and mind in a tasting menu format.

On Monday, April 10, ICE hosted three titans in the hospitality industry for an informative panel discussion.

ICE partnered with the Battery Park City Authority, an organization in our New York City neighborhood whose mission is to develop community on the Lower West Side of Manhattan, for a demonstration featuring honey.

Find someone who doesn't love the humble tater tot — we dare you.

Pasteurization as we know it was developed around 1884. Cheese production goes back about 7000-ish years.

This week, New York Times’ restaurant critic, Pete Wells, dropped his 100 Best Restaurants in New York City for 2023. Hot off the presses, Wells states that the list “captures the diversity and character of dining in New York,” with all five boroughs accounted for.

Women are the backbone of the hospitality industry.

Sauces are one of the most important aspects of a chef’s arsenal, lending layers of flavor and texture to anything they adorn.

When asked, “How do I become a sommelier,” ICE Dean of Wine and Beverage Studies, Scott Carney (MS) and ICE LA Lead Instructor of Wine Studies, Paul Sherman (MS Candidate) had several thoughts.