dICEd Blog Listing

The idea of American cuisine is inseparable from Black culinary culture, as some of our most well-defined, most celebrated regional traditions are rooted in the African diaspora. High-visibility black...

A couple of weeks ago, Paras and Jeffrey were watching TV after a day of applying for small business grants and loans. With the sudden restaurant industry shutdown, they were trying to figure out a...

Fermentation is something that has been around us for thousands of years. It has been at the epicenter of human survival and has had a marked effect on the success story that has been human progress...

Kings of Pastry This documentary follows the journey of a group of world-class chefs competing for the elite award: Meilleur Ouvrier de France, which is given to the most distinguished craftsmen in...

There has never been a better time to work as a community. We have all seen the power of action in our neighborhoods, while social distancing has led to isolation. I have always loved to bake for...

A slew of prominent restaurateurs have set up funds for their staff, including Daniel Boulud, Fredrik Berselius, Tom Colicchio, Marc Forgione, Danny Meyer and Junghyun Park. Here are five ways these...

Assistance: NYC Employee Retention Grant Program: The city is offering small businesses with fewer than five employees a grant to cover 40% of payroll costs for two months to help retain employees...

Here are a few of my favorite food books, from informative and intellectual, to inspirational and artistic. During the hospitality industry shutdown, spread your curiosity and commit downtime to...

Chef Nyesha is a “Top Chef” alum and the former chef/owner of Native restaurant in Santa Monica; Chef Sherry is a 20-year veteran of the Wolfgang Puck Restaurant Group turned COO of iPic Entertainment...

Most employers can tempt their future employees in a direction with promises of fulfilling these common desires and keeping them on track for a long and fulfilling career. But what do we do in an...

More than 20 ICE students from our Los Angeles campus assisted the chefs for the occasion, preparing the intricate, plant-forward menu for this year’s bash at the Ray Dolby Ballroom. “I’ve worked the...

The chefs spoke to students about their culinary career paths, from inspiration and influences to experiences at prominent New York City restaurants, like The Cecil and Le Bernardin, before sharing...