Los Angeles | Institute of Culinary Education

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A restaurant during slow season

Business of Food/Wine

Restaurant Strategies for the Slowest Time of the Year

Plant Food + Wine keeps its compost box in the middle of the garden bed on its patio.

Business of Food/Wine

2019 Sustainability Strides at Restaurants

Naan with the works at Otium

2020 Trend Predictions for L.A. Restaurants

Chef Thai Nguyen

The ICE Alum Bringing Asian Brunch to Bainbridge Island

Salt & Straw co-founder Kim Malek speaks to ICE students.

Business of Food/Wine

Kim Malek’s Salt & Straw Story: From Fear to Cult Following

Semolina Artisanal Pasta

Three Artisanal Tastes of Pasadena

Spago in Los Angeles

ICE Alum Jessica Alferos on Year One at Spago

Dominique Ansel Restaurant and Bakery in Los Angeles

Business of Food/Wine

Opening a Restaurant in LA? Keep These 3 Things In Mind

Richard Chu is the executive sous chef at Monsieur Benjamin in San Francisco.

Richard Chu’s Road to Executive Sous

Timothy Hollingsworth speaks to students at the Institute of Culinary Education in Los Angeles.

My Culinary Voice: Tim Hollingsworth

Chef and restaurateur Michael Cimarusti speaks to students at ICE LA.

Business of Food/Wine

The Best Chef in the West Advises ICE Students

Antonia Lofaso

My Culinary Voice: Antonia Lofaso

Meet ICE New York's Dean of Students & Career Services, Elliott Prag

Antonia Lofasa speaks to students at the Institute of Culinary Education

Career Insights from Los Angeles Chef and Restaurateur Antonia Lofaso

Director of Restaurant & Hospitality Management Mishel LeDoux

Meet Management Director Mishel LeDoux

Apricots grow at P-R Farms

Pastry & Baking Arts

All About California Apricots

A culinary student plates a dish at ICE

6 Reasons Culinary School Still Matters — And Why It Can Fast-Track Your Career

Wolfgang Puck speaks to ICE graduates in Los Angeles.

Wolfgang Puck Inspires First Los Angeles Campus Graduates

Matthew Leung is a commis at The French Laundry.

ICE Alumni in California's 2019 Michelin Guide

ICE alum Angelica Chavez changed career paths to work in baking.

Pastry & Baking Arts

Third Career Path's the Charm

Herve Guillard is the dean of students and Pastry & Baking Arts lead chef at ICE's Los Angeles campus.

Get to Know Los Angeles Campus Lead Chef Herve Guillard

Tori Eisenstadt works at Christina Tosi's Milk Bar in LA.

How Tori Eisenstadt Made Her Way to Milk Bar

Chef and restaurateur Susan Feniger speaks to ICE students.

Susan Feniger on Business Partners, Hiring and Giving Back

ICE graduates take photos at the 2018 commencement ceremony.

Meet the 2019 Commencement Speakers