Growing up in Brooklyn, Chef Richard Kennedy (aka “Chef Richie”) stumbled into his future career at 16 years old when he saw a “help wanted” sign in the window of his local bakery. “I would go over to

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 to

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

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

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

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

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

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

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

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

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 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