The Institute of Culinary Education (ICE®) is New York City's largest and most active center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 8- to 13-month career training programs in Culinary Arts, Pastry & Baking, Culinary Management and Hospitality Management. With an in-depth global curriculum, dedicated Chef Instructors a strong record in job placements and a clear entrepreneurial focus, ICE is widely recognized by top industry organizations as a premier pathway to begin or continue a culinary career.

For 75 years, NYSRA has been dedicated to protecting, promoting, representing, and educating our Members so that they can better serve the public. By pursuing this straightforward goal, we have become one of the most effective trade organizations in the state. The New York State Restaurant Association looks forward to the opportunities ahead and the continued prosperity for all of New York.

The New York Women’s Culinary Alliance fosters networking, education and cooperation for women in the culinary and beverage fields in the NYC area. The Alliance assumes a dynamic role in community affairs, particularly through outreach programs and fund-raising for women's health and nutrition issues. Additionally, we work with adults and children in need to teach them the basics of nutrition, food buying and healthful meal preparation.

The New York City Hospitality Group (NYCHG) is a select group of industry leaders specializing in working with the hospitality industry. Each group member is highly recognized in their field, providing insight and expertise. Restaurants, Retailers and hotels can expect top quality results and professionalism when partnered with a member of NYCHG and will benefit from the group's wide network of best in class resources. NYCHG meets twice a month to discuss the challenges facing the hospitality industry and strives to create viable solutions for those challenges.

Greenmarket was founded in 1976 with a two-fold mission: to promote regional agriculture by providing small family farms the opportunity to sell their locally grown products directly to consumers, and to ensure that all New Yorkers have access to the freshest, most nutritious locally grown food the region has to offer. What began over three decades ago with 12 farmers in a parking lot on 59th Street and 2nd Avenue in Manhattan has now grown to become the largest and most diverse outdoor urban farmers market network in the country, now with 54 markets, over 230 family farms and fishermen participating, and over 30,000 acres of farmland protected from development.

Katy Sparks Culinary Consulting mission is to provide the most delicious and responsibly sourced foods to customers. Whether in a retail setting, a restaurant or a corporate food service venue, Katy has brought her unique and celebrated style to them all. Katy increasingly focuses on health and well-being. She has taught courses at the highly regarded Natural Gourmet Institute and the Institute of Culinary Education.