Ashley Ross — Writer and Editor

Explore All Ashley Ross — Writer and Editor articles

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Business of Food/Wine

Restaurants Get Savvy for Safe Reopenings

Tony Scotto (¹ú²ú¸£Àû, ‘03) runs DPNB Pasta Shop with his wife Louidell Scotto
Business of Food/Wine

Restaurants Push through Pandemic Restraints with Retail Products

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Alumni

Three ICE Alumni Thriving in Food Media

SingleThread Farms Restaurant
Business of Food/Wine

Michelin Guide Awards First Green Stars in North America

Missy Robbins and Rachel Yang are nominated for James Beard Awards
Alumni

ICE Alumni Among 2020 James Beard Award Finalists

Four Seasons New York

How Hotels Are Helping During the COVID-19 Crisis

ICE alum Simone Tong coordinates food distribution with Rethink Food NYC

Rethink Food NYC Coordinates Food Response with Local Restaurants

Closed restaurant
Business of Food/Wine

Restaurants Strategize to Keep Business Alive through Coronavirus Crisis

BOTLR the robot butler courtesy of Aloft Hotels
Culture

The Latest Hotel Technology Trends

Four Seasons Hotel Chicago sources sustainable seafood, including Ora King Salmon, Great Lakes Walleye and Alaskan Halibut.
Culture

Hotels Go Even Greener with Eco-Friendly Strides

A pile of multi-colored macarons
Alumni

One NYC Patisserie: Five ICE Alumni

Arame and other common sea vegetables.
¹ú²ú¸£Àû Arts

How to Use Seaweed in Your Cooking (Not Just for Sushi)