Culinary Entrepreneurship: New York

Realize your vision for a successful food venture with ICC’s Culinary Entrepreneurship, a unique program that guides you from concept to business plan to pitching it in front of industry experts and potential investors for honest feedback. Formerly called Restaurant Management, the course has been expanded to reflect a growing roster of culinary businesses by entrepreneurs around the world.

Learn from the Pros

For this 90-hour course, we've assembled an incredible group of entrepreneurs and hospitality leaders to share their expertise, successes, setbacks and secrets. Their insights will help you envision the possibilities and give you solid tools to avoid mistakes while achieving your goals.

Accomplished Expertise

Culinary Entrepreneurship instructors are a veritable “dream team”: Academics from top-flight institutions such as Cornell School of Hotel Administration and—new this yearBabson College,  the #1 institution for entrepreneurship education as ranked by U.S. News & World Report for 18 consecutive years, premier restaurant companies such as Danny Meyer’s Union Square Hospitality Group and industry specialists offer direction and insight not found at other schools. At course’s end, students can present their plan to industry experts and potential investors for constructive critique; 2015 panelists include international business accelerator Food-X, and Brian Bordainick, CEO of Dinner Lab.



Where Theory Meets Reality

In International Culinary Center’s trademark style of real-world education, the theory taught throughout this course will be richly underscored by real-life case studies. Learn to anticipate and conquer the wide range of restaurant and retailing challenges you are likely to face, beginning with your original business concept through opening day and beyond.

Connect with Peers and Instructors, 24/7

Continue the discussion outside of the classroom through a dedicated online learning community. Our innovative online system enables you full access to course materials as well as the ability to network and communicate with your classmates and your instructors in real-time outside of class.

What You'll Learn

With Culinary Entrepreneurship, you'll enjoy comprehensive restaurant and retail management training from experts in law, real estate, finance, architecture, marketing and more. In addition, you’ll also get the added benefit of access to International Culinary Center's network, a who’s who of the restaurant business.

Tuition Includes

Application fee
Books and supplies

Culinary Entrepreneurship Scholarships available for qualifying applicants. Apply now

RSVP for our next OPEN HOUSE




For more class dates throughout the year, please contact David Lopez at

  • Topics and Instructors will Include:

  • Concept Development Stephani Robson, Professor at Cornell University's School of Hotel Administration
  • Opening and Running a Restaurant Michael Bonadies, Bonadies Hospitality LLC
  • Writing and Presenting a Business Plan Alek Marfisi, Lawrence N. Field Center for Entrepreneurship and Larry Fish, Financier Patisserie
  • Entrepreneurs in Business  Jeffrey Zurofsky, 'wichcraft
  • Restaurant Operations Tracy Wilson, Union Square Hospitality Group
  • Basics of Economics Larry Fish, Financier Patisserie
  • Marketing & Restaurant PR Irene Hamburger, Vice President, Blue Hill/Blue Hill at Stone Barns
  • Key Elements of a Successful Food Entrepreneur Candida Brush, Chair of Entrepreneurship Division at Babson College
  • Managing and Leadership Tracy Wilson, Union Square Hospitality Group
  • Marketing, Part 1 Chekitan Dev, Professor at Cornell University School of Hotel Administration
  • Human Resources and Hiring TBD
  • Marketing, Part 2 Chekitan Dev, Professor at Cornell University School of Hotel Administration
  • Business Plan Financials Workshop Adam Riess, Owner, ProCIBO
  • Kitchen and Back-of-House Management Bradford Thompson, Bellyful Consulting
  • The Guest Experience Joe Scalice, General Manager, L’Ecole, the Restaurant of the International Culinary Center
  • Managing Restaurant Revenue Stephani Robson, Professor at Cornell University's School of Hotel Administration
  • Law: Employment & Labor Andre Jaglom, Tannenbaum, Helpern, Syracuse & Hirschtritt
  • Kitchen Design & Equipment Resources, Part 1 Stephani Robson, Professor at Cornell University's School of Hotel Administration
  • Designing & Implementing Beverage Program Scott Carney MS, Dean of Wine, International Culinary Center
  • Kitchen Design & Equipment Resources, Part 2 Stephani Robson, Professor at Cornell University's School of Hotel Administration
  • Licenses and Permits Nick Mautone, Mautone Enterprises LLC
  • Selecting a Site and Working with a Broker Rafe Evans, Walker Malloy & Company Inc.
  • Final Business Plan Workshop Alek Marfisi, Lawrence N. Field Center for Entrepreneurship and Larry Fish, Financier Patisserie
  • Technology for a Start-up Restaurant Nick Mautone, Mautone Enterprises LLC
  • Business Plan Presentations
Other Instructors Include: Brian Bordainick, Chief Executive Officer of Dinner Lab; Dorina Yuen, Owner of Lafayette/Oro Bakery & Bar; Liz Button, Owner of Heirloom Hospitality Group

Current ICC Career students and alumni who graduate within 12 months of the Culinary Entrepreneurship start dates are eligible to receive 15% off the tuition cost. All other Career alumni are eligible to receive 10% off the tuition cost. This course is approved, with vocational objectives, by the New York State Education Department. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission's accreditation.

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Ben Sargent

Host of Hook, Line and Dinner on the Cooking Channel

Rob Anderson
Rob Anderson

Chef/Owner of The Canteen

Liz Button Headshot Site
Liz Button

CEO of Heirloom Hospitality Group

Michael Chernow

Co-owner, creative director, and front-of-the-house operator of The Meatball Shop in New York City