How a Culinary Arts Grad Became a Tea Expert and Educator
How did you become engrossed in tea? Tea has been a constant in my life even when I didn’t know it was. Once I began teaching tea, I learned that it was there before I was born. I came to the U.S
A Week of Eats in LA
Day 1 We start at the beach in Santa Monica, getting in late afternoon and heading straight to the pool for Bloody Marys and salads. Shutters On the Beach is the place to stay. It’s right on the beach
ICE Alumni Earn Michelin Guide Acclaim
Restaurant Daniel earned two Michelin stars with the help of Michael Lawrence (Culinary, '91), executive director of operations for The Dinex Group. Lawrence has worked with the group since 1998
Women in Hospitality United Hosts Inaugural Sprint
The #MeToo movement has exposed a long-accepted culture of harassment and gender discrimination in the hospitality industry. In late 2017, when the press reported sexual harassment allegations against
New York City’s Ever-Evolving Chinese Food Scene
Most Americans have a deeply personal relationship with Chinese food. Some of us have inherited ties to ancient regional Chinese culinary traditions. Others are devoted to wildly inauthentic
How Indians Unlock the Power of Spice
My pet theory about why Indian food doesn’t catch fire is because unlike other Asian cuisines, Indian cooking doesn’t rely on sugar for flavor. Take Japanese sushi rice, Thai coconut curries, Korean
Five Reasons Portugal is a Culinary Traveler’s Haven
Here are five reasons culinary travelers should head to Portugal. Dessert First Lucy, our tour guide from Culinary Backstreets, fills us in on the fact that the Portuguese have an enormous penchant
Pro Travel Tips from 72 Hours in Nashville
My suggestion is to plan 30 days out; you’ll usually get a fair flight price and enough available restaurant reservations. Always secure a great dinner; you can “wing” the rest. Here’s my process for
Five Ways to Taste Fall Flavors with ICE
Meet the Culinary Entrepreneurs Indian food expert Maya Kaimal founded an eponymous food and product line in 2003 and has written two cookbooks, and a variety of articles and recipes. The Julia Child
The Benefits of Market Visits
This all started when I worked with the legendary chef Alain Chapel in a small town outside of Lyon, France. Chef Chapel would personally cart the ingredients we used in his kitchen from the markets
The Price of Curiosity: Studying for the Master of Wine Exam
What measurable benefit do I get by shooting for the apex of wine education? The coveted “MW” initials earned by only 370 candidates in the world? That’s a good question; one I ask myself each time I
Eliminating Waste and Hunger Through Education
As chefs, we don’t always realize the hardship of not having access to food, let alone the ability to source fresh ingredients. You'd be surprised to learn how many urban and rural areas don’t have