ICE Alum and Chef Matthew Tran stands in front of Otium

Life of an ICE Alum at Otium, One of Los Angeles' Hottest Restaurants

Chef Matthew Tran, an ICE Los Angeles Culinary Arts alum, got his first big glimpse of climbing the culinary ladder at Otium , Chef Timothy Hollingsworth ’s bustling restaurant in Downtown LA. Prior

Chef Neal Fraser talks to ICE students behind a table with ingredients on top of it

Meet Neal Fraser, Chef and Co-Owner of Downtown LA's Redbird and Vibiana

Chef Neal Fraser, owner of multiple restaurant concepts in LA, including the acclaimed Redbird, stopped by the Institute of Culinary Education's Los Angeles campus for a demonstration for ICE students

Marc Vetri and Andrew Friedman

Andrew Friedman Talks to Marc Vetri

They met on a beautiful April morning in the dining room of Marc’s flagship Vetri Cucina and went through Marc’s evolution from aspiring rock star to fledgling cook to full-fledged chef and business

A stack of cookbooks on a shelf

These Cookbooks Belong On Your Shelf

Whether you’re a seasoned chef or a novice cook, chances are, you have an arsenal of cookbooks. But between the number of chefs writing tomes — and the number of cuisines out there — wading through

An assortment of dishes from Ubuntu sit on a white tablecloth

Chef Shenarri “Greens” Freeman Opens Vegan Restaurant in LA

Ubuntu , the new restaurant helmed by Chef Shenarri, opened at 7469 Melrose Avenue in West Hollywood on August 1, where it's serving up a dynamic menu full of West African-inspired flavor. And, as per

ICE alumna and chef, Sarah Sanders

Sarah Sanders Left Her Animation Career to Follow Her Food Dreams

It was Sarah Sanders' passion for putting personality on a plate that took her from enrolling in ICE Los Angeles’s Culinary Arts program in the fall of 2021, to being a top contender in Carla Hall’s

Eric Ripert. Photo by Nigel Parry

Le Bernardin Chef Eric Ripert Shares Professional Advice with ICE Students

Executive Chef and Co-Owner of famed New York City restaurant Le Bernardin Eric Ripert recently stopped by ICE’s New York campus to talk about his latest book, "Seafood Simple," his approach to recipe

Amanda Shulman, left, and Andrew. Photographed at Hot Luck Festival in Austin, May 2023.

Andrew Friedman Talks to Amanda Shulman

Following a string of stages and early jobs, she committed to the pro kitchen and trained in Vegas, Montreal and New York City before opening her hugely successful Her Place in Philadelphia. On this

Chef Eric Klein pipes tuna filling into small cones

Meet Chef Eric Klein of Wolfgang Puck Catering

The chef, who is the Vice President of Culinary at Wolfgang Puck Catering, has a straightforward approach to cooking. “It takes you the same amount of time to make good food and bad food," Chef Eric

Andrew Friedman in conversation with Chef Ryan Bartlow

Andrew Friedman Talks to Chef Ryan Bartlow

In this interview, Ryan paints a vivid picture of his time overseas that caused him to fall in love with this food. He also recounts his time in some important kitchens, including as part of the

Christopher Tompkins speaks to ICE students Director of Restaurant & Hospitality Management Mishel LeDoux

Meet Broad Street Oyster Co.’s Owner Christopher Tompkins

Christopher Tompkins stopped by the Institute of Culinary Education's Los Angeles campus for a discussion with Director of Restaurant & Hospitality Management Mishel LeDoux about his experience in the

Shari Bayer smiles while holding a copy of her book "Cherfwise"

Catching Up with Shari Bayer

She insists her whole career has happened by accident. “I didn’t plan anything,” she says. “I didn’t plan to work at [Charlie] Trotter’s. I just found a love for restaurants.” The pressure was

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