Pastry & Baking Arts student Fernando Diala “Ritz is one of my favorite pastime snacks,” Fernando said. “When I learned about the contest, I thought I could create my own recipe.” Inspired by a...
When Dom launched his popular roving macaroni and cheese operation Mac Truck in 2012, the invitations to appear on television started rolling in. “People started calling me about featuring the truck...
An edible art exhibit at a world-renowned museum, the now-permanent Museum of Ice Cream and an ICE alum taking dining into the future are just a few of the interactive, extracurricular ways to extend...
Bread Baskets: Gone, But Not Forgotten Naan with the works. Photo courtesy of Otium. In Los Angeles, bread service has become an integral part of the dining experience, spawning many iterations, from...
Here’s how I recommend handling the situation to best develop your professional reputation and respect the team you work with. Be Honest My advice to anyone thinking about making a move is to always...
Take the history of hotel keys. First, they were actual mechanical keys, then they eventually became credit-card-like keys that needed to be swiped or inserted, and now they’re usually the same kind...
While the greater city of Los Angeles is known worldwide for its restaurants and diverse cuisines, Pasadena has become a hotbed for culinary artisans. Here are three to experience near our campus....
Many other amazing organizations, like the James Beard Foundation, Les Dames d’Escoffier and Pineapple Collaborative, are challenging systems by creating supportive networks of women who are combining...
Single-use plastics are defined by the United Nations Environment Program as “waste products of a throwaway culture that treats plastic as a disposable material rather than a valuable resource,” which...
Among the authentic, internationally inspired flavors at these weekly events are alumni Stephanie Del Carmen’s (Culinary, '18) Latin American tamales, Hendra Lie’s (Culinary, ‘15) popular Balinese...
A seasoned food professional with more than 30 years in the industry, Denise began her training at the Ritz Escoffier and LaVarenne in Paris and then graduated from the California Culinary Academy in...
I’ve seen the destruction from alcohol firsthand in my life and in the lives of people I’ve known and worked with. I even had two cousins destroy their livers and pass away from alcohol abuse well...