Explore All ICE Instructors

Result (237)
Chef Palak Patel at Dash & Chutney
Business of Food/Wine

The Case for Considering a Food Hall Concept

Chef Michael Laiskonis uses equipment in the bean-to-bar chocolate lab
Pastry & Baking Arts

Chocolate Classes Return to ICE's Bean-to-Bar Lab

rabbit and morcilla paella
Recipes

Chef Frank's Meat Paella

Frank Proto's pork chop with chimichurri
Recipes

How to Make Pork Chops Tender

Chef Alon Langleib with students
Alumni

Meet Chef Alon Langleib

duck ravioli with nettles
Recipes

Duck Confit Ravioli

Chef Norma at ICE LA
Alumni

Meet Chef Norma Salazar

Chef Natsume Aoi
Alumni

Meet Chef Natsume Aoi

Croque Monsieur Baked Potato
Videos

A Croque Monsieur-Inspired Baked Potato

fruits and vegetables
Plant-Based Culinary Arts

Demystifying Dietary Guidelines with ICE's Director of Nutrition

Kale clover and pineapple tart
Recipes

Make Mother’s Day Delicious With This Savory Puff Pastry Recipe

Coffee and cacao beans
Pastry & Baking Arts

Cacao vs Coffee

three types of flour
Plant-Based Culinary Arts

Four More Flour Alternatives

Chef Stephen Chavez
Alumni

Meet Chef Stephen Chavez

Chef Adrienne Cheatham works on her cookbook photos at ICE.

How to Pitch Your Cookbook Idea To Publishers (and Land That Elusive Contract)

a restaurant professional works on finances
Business of Food/Wine

Are Additional Grants Enough for Restaurant Relief?

Pastry Chef Jurgen David
Alumni

Meet Chef Jürgen David

shiso congee
Recipes

How to Use the Shiso Plant this Season

Three choux pastry puffs with custard filling sit on a wooden surface
Pastry & Baking Arts

Pâte à Choux's Potential

Chef-Instructor Eric Mickle

Meet Chef Eric Mickle

Student sips wine with pen in hand for notes
Culture

Wine Tasting Terminology: How to Speak Like a Sommelier

Popcorn Choux Pastry
Pastry & Baking Arts

Popcorn Choux Pastry

wild rice and nasturtium pancake
Tips & FAQs

How to Use Nasturtium Leaves, Flowers and Shoots

Chef Peter George at ICE Los Angeles
Alumni

Meet Chef Peter George