dICEd Blog Listing

ICE Los Angeles students attend a Wines from Spain tasting. Spain began producing wine more than 3,000 years ago. The earliest examples were vineyards planted in the sherry-producing regions of Jerez...

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...

How did you become engrossed in tea? Tea has been a constant in my life even when I didn’t know it was. Once I began teaching tea, I learned that it was there before I was born. I came to the U.S....

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...

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...

ICE students were recently treated to a rare demonstration of "whole hog" butchery , as Master Butcher Rudi Weid broke down an entire 150-pound pig into primal and individual cuts in real time. Today,...

The two met when Amanda was charged with revising 1,400 recipes for The Essential New York Times Cookbook and over the course of many, many sessions in the kitchen, the pair discovered a mutual...

Master Carver Mario Hiraldo Regalado (left) and chef and cookbook author Jeffrey Weiss (right) To initiate students into the wide range of Spanish charcuterie, ICE invited Chef Jeffrey Weiss to speak...

The featured speakers are noted foodservice business leaders from all corners of the industry – winemakers, bakers, chefs, distillers, restaurateurs, bar owners, cheesemongers and more – who are...

Link is the Chief Executive Officer of the New Orleans based restaurant group Link Restaurant Group, which includes 5 different operations. Link is the recipient of the 2007 James Beard Award for...

On a recent Thursday, ICE students, guests and staff learned about this process as part of ICE's ongoing Meet the Culinary Entrepreneurs series, where guest speakers from all walks of the food and...

Most recently, my class was lucky enough to visit Chef David Bouley's whimsical TriBeCa restaurant, Bouley Botanical. Filled with window gardens, a gleaming kitchen, film equipment and every type of...