Saul recounts, “my first job was actually at Porto’s Bakery where my dad has been working for 20-something years.” Here, Saul began as a server, but it wasn’t long before he became “intrigued by the...
In 2017, when Cher was laid off by her employer, she was out of a paycheck, and sadly like many people today, she could not find a new job. To fill her time, Cher resorted to baking. “What I used to...
During these 60 hours of lessons, students execute recipes inspired by renowned chefs to experience a variety of trends and techniques. Here are a few chefs who inspired dishes featured in the kitchen...
Though money was his original motivation for the work, Normandy became a serene source of inspiration. “Moving to Normandy was a huge discovery for me. The green, the forest, the fields, the food, the...
Sadly, on Friday, July 24, Josue died tragically in an automobile accident at the young age of 20, according to a GoFundMe campaign in his honor. Though he was unable to realize his dream of becoming...
In mid-March, only four weeks into his Culinary Arts studies, Mattia was already working in a professional kitchen where he’s spent his entire life: Mauro Cafe. The Italian restaurant inside the Fred...
Prior to running a business squarely focused on burgers and fries, the McDonald’s brothers served slow-cooked barbecue utilizing carhops to service customers who drove into the parking lot. Upon...
ICE will bring the best aspects of ICC to its two campuses as part of a new agreement. This follows the opening of ICE's Los Angeles campus in 2018, and the introduction of the Natural Gourmet Center...
The Institute of Culinary Education is excited to announce its plan to reopen in LA, implementing CDC guidelines for schools. “The City of Pasadena recognizes that our school teaches a skill set that...
Akin to the East Coast ramp, the elusive Harry’s Berries are short-lived. Often described as what a strawberry should taste and look like, Harry’s are sweet, small, juicy and ruby red. That's perhaps...
The 12-page guidance document, available on the state’s website, directs restaurants, brewpubs, craft distilleries, breweries, bars, pubs and wineries on mandates for providing clean and safe...
Chef Herve integrates his deep knowledge of science into classroom lessons at ICE, and recently he was invited to share that expertise with a UCLA Science & Food undergraduate class on the subject of...
