Alumni Spotlight: Chef Shant Halajian
“I used to come home from school, first grade or second grade, and for me, my mom’s cooking is the epitome of cooking,” says Chef Shant Halajian, ICE alum and now Executive Chef of The Glenmark Hotel
ICE Los Angeles 2023 Commencement Recap
This new generation of culinary professionals have completed at least one of ICE’s diploma or associate degree programs, including Culinary Arts , Pastry & Baking Arts , Plant-Based Culinary Arts and
ICE New York 2023 Commencement Recap
ICE also celebrates growth, with 67% more graduates this year than just five years ago in 2019. The newest generation to enter the hospitality industry has completed at least one of ICE’s diploma or
Recipe: Dark Chocolate Bread Pudding
In our latest partner video with Zwilling , Chef Kierin demonstrates the difference between stirred versus baked custards by way of dark chocolate bread pudding topped with a salted caramel crème
The Difference Between Sloped and Straight-Sided Pans
Do you know that sloped versus straight-sided pans offer two completely different styles of cooking? A sloped pan, or sauteuse, is optimal for sautéing as the pan allows heat to escape quickly and
How to Amplify the Flavor of Plants
“What’s really nice about plants is that they are pretty much a blank canvas for you to work with,” Chef Olivia says. “So from a chef’s perspective, it’s very fun.” Chef Olivia’s blank slate includes
Sharpen Your Basic Knife Skills
“Knife skills have a lot to do with your end result,” says Culinary Arts Chef-Instructor, Chris Arturo . Over the course of five lessons, Chef Chris breaks down the basics (while literally breaking
Congratulations to ICE's Class of 2022: Graduation Recap
“To see our students live at graduation, after two years of COVID-19 and many other stressful events, was both uplifting and touching,” says Lead Chef of Health-Supportive Culinary Arts , Elliott Prag
How to Saber a Champagne Bottle This New Year’s
Sabrage, or the act of sabering a Champagne bottle, is quite the party trick, and ICE students at our Los Angeles campus were lucky enough to learn the proper technique by Chef Lachlan. Enroll in the
A Croque Monsieur-Inspired Baked Potato
Chef Frank demonstrates how to prepare a flavorful baked potato with crispy skin (and a bed of cheese). He uses a German butterball potato for dryness, fluffiness and a little bit of waxiness
Types of Flour
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Why the Creaming Method is Essential for Cookies
When creaming sugar and butter by hand, temperature and timing are key when emulsifying, or mixing together, the fats and the water in butter and eggs. Chef Kathryn demonstrates how to make creamed