dICEd Blog Listing

This is a great make-ahead recipe so that if you have company, you are not trapped at the stove. I either set it up as a self-serve item with a pot of rice, where guests can help themselves to a cup...

A veteran of Le Bernardin and Red Rooster, Adrienne made it to the “Top Chef” finale with her takes on Southern food with French techniques, which she showcases monthly in her Sunday Best pop-up...

Last week, COOC Executive Director Patricia Darragh visited ICE’s Los Angeles campus with freshly produced oil from the 2018 harvest, offering a rare opportunity for students to taste outside of an...

Planning like a Chef: Dean of Restaurant & Hospitality Management Rick Camac advises, “consider people, portions and yields” when choosing your turkey. The former restaurateur of The Fatty Group has...

If you’ve ever visited Spain, you probably noticed that ham is everywhere. You may have awed at ham legs hanging from shop ceilings like pork chandeliers and downed several glasses of albariño while...

When did you decide you wanted to go to culinary school? I graduated college and started working in a probation job in Elizabeth, New Jersey, and I wasn’t there very long. I had worked in restaurants...

Many people do not know that I am a licensed and ordained Christian pastor and my first call to service is actually in my commitment to God and humanity. I am what is considered a bi-vocational...

"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...

Equally versatile in the world of cooking, they can be sturdy enough to replace the meat in tacos, rich enough to replicate cream in a soup and healthy enough to keep your engine chugging through flu...

Chef Mette identifies her early interest in all things culinary as a direct result of time growing up surrounded by food, farmland and family. For her, food was not only a passion that flourished...

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....

Most Americans have a deeply personal relationship with Chinese food. Some of us have inherited ties to ancient regional Chinese culinary traditions. Others are devoted to wildly inauthentic...