dICEd Blog Listing

The Institute of Culinary Education's Los Angeles campus hosted Sarah Farmer, Taste of Home’s executive culinary director who has been with the cooking magazine for 15 years, for a guest lecture...

A seasoned food professional with more than 30 years in the industry, Denise began her training at the Ritz Escoffier and LaVarenne in Paris and then graduated from the California Culinary Academy in...

In 2015, the LA Times asked the important question, “ Is recipe testing a vanishing art? ” Four years ago that may have been the case. At the time, the internet was newly and noticeably saturated with...

Here are five alumni’s cookbooks that we’re excited to cook and learn from this spring. “Piatti: Plates and Platters for Sharing, Inspired by Italy” by Stacy Adimando Saveur executive editor and James...

Since 1995, Wendy has been a contributing editor for Martha Stewart Omnimedia. Dozens of Wendy’s cake designs have adorned the cover of Martha Stewart Weddings magazine, and she co-authored “Martha...

Marge Perry and David Bonom co-authored the "Hero Dinners" cookbook. Marge took time between media appearances and store demonstrations to teach a two-hour seminar on recipe writing to students at ICE...

While I was in college, I was a server at a sports bar and an upscale pizzeria — each experience could not have been more different from the other. I learned a ton and enjoyed myself at each...

The Dave Chang Show If there’s one person in the food industry that makes me want to crawl inside his brain to know what makes him tick, it’s David Chang. The prolific and peripatetic chef/owner’s...

NGI chef instructors and students cooked at the school's 40th anniversary event. Jay Astafa opened Long Island's first entirely vegan restaurant, 3 Brothers Vegan Cafe, and founded a plant-based...

In September 2013, Feed Me Phoebe was recognized by Food & Wine magazine as part of their first annual Digital Awards. She is also a regular contributor to Mind Body Green, Huffington Post, Food52,...

From styling food for avant-garde startups to founding a media company dedicated to culinary video production, these ICE graduates are making big strides. Here's what they had to say about leveraging...

The Buenos Aires native has an infectious energy that she’s not shy about sharing; throwing her arms around a dozen ICE chefs and employees when she paid a recent visit to her alma mater. A slightly...