Pastry & Baking Arts student Fernando Diala

ICE Student Wins Ritz Crushed Crackers Recipe Contest

“Ritz is one of my favorite pastime snacks,” Fernando said. “When I learned about the contest, I thought I could create my own recipe.” Inspired by a lecture on mille-feuille in his Pastry & Baking

Aerobanquets RMX at The James Beard House photo by David Chow

5 Food Activities to Get You through January in NYC

An edible art exhibit at a world-renowned museum, the now-permanent Museum of Ice Cream and an ICE alum taking dining into the future are just a few of the interactive, extracurricular ways to extend

The show "Dom Eats Local" films a segment in a restaurant.

What it’s like to Host a Food Show

When Dom launched his popular roving macaroni and cheese operation Mac Truck in 2012, the invitations to appear on television started rolling in. “People started calling me about featuring the truck

Naan with the works at Otium

2020 Trend Predictions for L.A. Restaurants

Bread Baskets: Gone, But Not Forgotten In Los Angeles, bread service has become an integral part of the dining experience, spawning many iterations, from the fluffy and warm grilled flatbread with

Semolina Artisanal Pasta

Three Artisanal Tastes of Pasadena

While the greater city of Los Angeles is known worldwide for its restaurants and diverse cuisines, Pasadena has become a hotbed for culinary artisans. Here are three to experience near our campus

BOTLR the robot butler courtesy of Aloft Hotels

The Latest Hotel Technology Trends

Take the history of hotel keys. First, they were actual mechanical keys, then they eventually became credit-card-like keys that needed to be swiped or inserted, and now they’re usually the same kind

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

Hotels Go Even Greener with Eco-Friendly Strides

Single-use plastics are defined by the United Nations Environment Program as “waste products of a throwaway culture that treats plastic as a disposable material rather than a valuable resource,” which

A chef in a restaurant kitchen

How to Leave a Job in the Restaurant Industry

Here’s how I recommend handling the situation to best develop your professional reputation and respect the team you work with. Be Honest My advice to anyone thinking about making a move is to always

Mao Bao serves sheng jian bao at Smorgasburg WTC.

ICE Alumni at New York City Food Markets

Among the authentic, internationally inspired flavors at these weekly events are alumni Stephanie Del Carmen’s (Culinary, '18) Latin American tamales, Hendra Lie’s (Culinary, ‘15) popular Balinese

Denise Vivaldo and Cindie Flannigan, co-authors of “The Food Stylist’s Handbook,” pose with an ICE student.

5 Tips for Improving Your Food Photos

A seasoned food professional with more than 30 years in the industry, Denise began her training at the Ritz Escoffier and LaVarenne in Paris and then graduated from the California Culinary Academy in

Adriana plates dishes

Adriana Urbina's Worldwide Women Empowerment Tour

Many other amazing organizations, like the James Beard Foundation, Les Dames d’Escoffier and Pineapple Collaborative, are challenging systems by creating supportive networks of women who are combining

An ICE student learns how to open a wheel of Parmigiano-Reggiano.

Parmigiano-Reggiano: All About Italy's Prized Cheese

The prized hard cheese had a moment in 2012, when an earthquake rattled Italy’s Emilia-Romagna region and threatened its cheese industry. Chef Massimo Bottura, of Michelin-starred Osteria Francescana

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