Explore All Plant-Based Culinary Arts

Result (131)
Celine Beitchman is ICE’s New Director of Nutrition.
Alumni

Meet ICE’s New Director of Nutrition

Baby Spinach Salad with Beet-Pickled Shallots and Shiitake “Bacon”
Recipes

Renewal Season: Three Plant-Based Recipes to Make this Spring

Beans and potatoes are plant-based sources of protein.
Culinary Arts

Annemarie Colbin’s Take on Protein for Vegetarians

Chef-instructors Barbara Rich and Ann Ziata
Recipes

Female Chefs Leading the Conversation on Food and Health

A lentil salad is served.
Culture

National Nutrition Month: Tips for Healthy Eating

The Natural Gourmet Center's green juice.
Culture

New Year, Renewed You: Checking In

Fresh vegetables like broccoli, cucumbers and peppers are whole foods.
Culinary Arts

Why Should We Eat Whole Foods?

Tomatoes overflow from a bin.
Culinary Arts

Health-Supportive Culinary Arts is Coming to Los Angeles

Students plate dishes from ICE's Health-Supportive Culinary Arts curriculum.
Plant-Based Culinary Arts

Introducing the New Natural Gourmet Center

Pot of stock.
Recipes

Reduce Food Waste Like a Professional Chef: 3 Thrifty Recipes that Use Food Scraps

ICE Cuisine Course in France

Explore Farms and Fine Dining in France