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Marc Melvin

Marc Melvin Goes From Rao's to ICE

Packing food for delivery

Business of Food/Wine

Which Delivery Platform is Best For Your Restaurant?

Everton Tulloch in the ICE kitchen

ICE Alum Followed Steve Harvey’s Advice to Culinary School

Culinary Arts Chef-Instructor Chris Arturo

Meet Chef Chris Arturo

A Culinary Arts student at ICE

What You Can Learn in Culinary School (It’s Actually Much More Than Recipes)

Tossing carrots

How Long is Culinary School? The Answer Depends on These 3 Things

A Culinary Arts class presents fried snacks

Should I Go to Culinary School?

Alex Clark, Kenji Alexander Chang and Patrick Claytor

Veterans Become Culinarians at ICE

A whole grilled fish served on a white plate with charred lemon slices, grilled potatoes, and red onions, alongside a side sauce, a fresh lemon half, and cherry tomatoes.

How to Grill Fish Without Ruining It (Yes, it’s delicate. No, it’s not impossible.)

Khai Fah Chong in class

Plant-Based Culinary Arts

Health-Supportive Culinary Arts for Chefs Abroad

Student at computer

Los Angeles Campus Introduces First Degree Program

Chef Peter George at ICE Los Angeles

Meet Chef Peter George

a bowl of chapulines

The History of Chapulines

From French Laundry Externship to Executive Chef

Amy Baer Robinson

From NYC Film Composer to Culinary Entrepreneur

Chef Alan Kang

Meet Chef-Instructor Alan Kang

Chef Chavez demonstrates making a parchment paper piping bag

Pastry & Baking Arts

How to Make a Parchment Paper Cornet

Former taekwondo and figure skating competitor Robert Hennings studies Culinary Arts

Athletes in the Kitchen

fruits and vegetables

Plant-Based Culinary Arts

The Case for Culinary Medicine

Chef Michael Lomonaco

Michael Lomonaco’s Steak and Seasoned Career Advice

beef vindaloo curry

The History of Curry

corn tortillas

The Magic of Corn Tortillas

Mei Lin Shrimp Toast

Celebrity Chef Dishes in ICE's Culinary Arts Classes