The professional kitchen has always been an environment where women have fought for their place. Through many incredible female mentors, progressive kitchen environments and legal protections put into...
Olivia Roszkowski Culinary educator, recipe developer, chef and Brooklyn native, Olivia Roszkowski is no stranger to the plant-based lifestyle. A graduate from the Natural Gourmet Institute, Chef...
With COVID-19 seemingly behind us (friendly reminder: it isn’t), ICE faculty and staff took the summer season by storm, both dining out locally in New York City and Los Angeles, as well as dining out...
Colombian native Luisa Caicedo knew she wanted to be in the food business at a young age, cooking alongside her grandparents and mother on her family's farm. An ICE graduate of the Culinary Arts...
“My culinary voice is education. I want people to understand food and understand what they eat, because, we are what we eat,” Chef Adriano says. An Institute of Culinary Education Los Angeles Culinary...
If your Instagram algorithm is at all attuned to hot new restaurants in New York City, you’ve probably already seen dozens of photos of the salmon en croûte from Chef Markus Glocker’s hit restaurant...
Chef Neal Fraser, owner of multiple restaurant concepts in LA, including the acclaimed Redbird, stopped by the Institute of Culinary Education's Los Angeles campus for a demonstration for ICE students...
They met on a beautiful April morning in the dining room of Marc’s flagship Vetri Cucina and went through Marc’s evolution from aspiring rock star to fledgling cook to full-fledged chef and business...
Whether you’re a seasoned chef or a novice cook, chances are, you have an arsenal of cookbooks. But between the number of chefs writing tomes — and the number of cuisines out there — wading through...
He’s worked as an executive chef and chef de cuisine at multiple restaurants since 2016 and has an ever-growing list of innovative pop-up and brick-and-mortar restaurant ideas. He’s also an avid gamer...
In this interview, Ryan paints a vivid picture of his time overseas that caused him to fall in love with this food. He also recounts his time in some important kitchens, including as part of the...
Over the course of their visit, Chef Mattos and Chef Pfeiffer shared with ICE students their individual journeys to realizing their path as professional chefs, what nuggets of wisdom they’ve gained...