dICEd Blog Listing

The visit, squeezed in before a noon bus ride home to Pennsylvania, inspired his career shift — he began Culinary Arts classes a month later. “It was difficult getting my dad to wrap his head around...

Chef Tim gained experience throughout 12 years at The French Laundry before working abroad in Europe, Lebanon and South Korea. He represented the U.S. in the international Bocuse d'Or competition in...

In September, he spoke at our L.A. campus on building a career in the restaurant industry and what it was like to finally win a James Beard Award after eight nominations. On his James Beard Award: It...

Here, the chef and restaurateur shares three distinctions of the food she serves and her daily goal. Read more about her culinary career and restaurant management advice from the August Meet the...

At ICE's monthly Elite Chef series, some of the industry’s most talented chefs will share the stories behind their approaches and styles in an intimate setting conducive to career-inspiring...

Chef Susan Feniger made a name for herself with the Border Grill empire, and after 25 years, her celebration of street food expanded beyond Mexican. On a visit to our Los Angeles campus, she shares...

When NGI closed in early 2019, Chef Elliott joined the new Natural Gourmet Center at ICE as the lead chef at our Los Angeles campus. Here, we catch up with the chef to learn more about his background,...

"Pancetta is basically cured pork belly," Chef Frank explains. The salt and fat content add "depth and richness to tomato sauce." After seasoning and browning short ribs, he adds red wine, red chili...

With his master’s in counseling psychology, Lorne worked with people in challenging situations, such as homelessness and substance abuse. He relied on baking for self-care and was encouraged to pursue...

There’s a river in South Carolina called the Pee Dee River, and anything east of that is vinegar-based barbecue: cider, brown sugar, chili flakes, if you like it spicy; it’s very wet. It’s mopped on...

Chef Kelvin elevates the typical taco with rib-eye rather than ground beef, layers of flavor and techniques he's honed for 12 years. For his signature pico and guac, he selects firm tomatoes, red...

Growing up in a tight-knit Italian-American family on Long Island, Antonia developed a love of food from a young age. When her family moved to California, sizzling fajitas at El Torito sparked her...