dICEd Blog Listing

Missy spoke to students about her career and day-to-day work during the November iteration of ICE’s Meet the Culinary Entrepreneurs series. The chef worked in restaurants for nearly 10 years before...

"I was surrounded by people who cooked at home multiple times a week with family and I realized I didn’t really have that," Chef Mashama says. “I started reading cookbooks and getting really...

In a conversation that covered a variety of restaurant-industry issues, we asked Chef Stone about one of the most controversial topics for owners and diners alike: tipping. The Australia-born American...

The #MeToo movement has exposed a long-accepted culture of harassment and gender discrimination in the hospitality industry. In late 2017, when the press reported sexual harassment allegations against...

Last week, Chef Lang welcomed our Los Angeles students into his kitchen and dining room and guided a tour through his beloved underground dry-aging room, then shared his deep knowledge on the subject....

Let's start with where you’re from and how your interest in food developed. I am originally from Bristol in England. From an early age my family traveled to France many times throughout the year as we...

Chef-Instructor Arnold Myint teaches a Culinary Arts class at ICE's LA campus. If there’s one motto Chef-Instructor Arnold Myint can live by, it’s "if at first you don’t succeed, try, try again". Case...

Julia Child taught at ICE when it was called Peter Kump's School of Culinary Arts. In honor of Julia's culinary legacy, here are a few Pasadena restaurants where we would celebrate her birthday....

Chef Diego began baking with his grandmother's chocolate cake recipe as a teenager, then took Confectionery and Bakery classes at SENAI, an industrial school in São Paulo, where he graduated as a Food...

Spaghetti alla Chitarra is a regional pasta from Abruzzo. The noodles are made with, just as it sounds, a guitar, which happens to be Chef Kalman’s muse. In fact, he owns three: a Taylor six-string...

There’s been a lot of talk about food at the White House. Inquiring minds want to know: how secure is the food preparation for a sitting president? Security is pretty tight. Wherever we went, Secret...

Over the past five years, the group has also opened the high-end Italian restaurant Carbone (in Greenwich Village and Hong Kong); Dirty French (in The Ludlow hotel on the Lower East Side); Santina...