Kathleen Lewandowski (Culinary, ’07) started her career working in magazine publishing as an art director and could often be found styling food for photo shoots. Her colleagues consistently asked her...
A former line cook at two of Los Angeles's most venerable restaurants, two-Michelin-starred Providence and the now-shuttered Bäco Mercat, Ellen Bennett was frustrated that the cooks’ uniform design...
Marc has worked in hospitality for 15 years. He learned the ropes at some neighborhood spots and spent the last nine years working front-of-house at Rao’s, the venerated Italian restaurant with tables...
Chef Aarón Sánchez says food is a beautiful way to honor one's heritage and family legacy. On Sept. 14, he shared that passion for food culture with ICE students to kick off Hispanic Heritage Month...
Students at ICE's Los Angeles campus had the opportunity to participate in a four-hour dim sum workshop, the kick-off to our new extracurricular Deep Dive series, exploring ingredients, techniques and...
Family is incredibly important to Kenneth, who twice put plans to attend culinary school aside to care for his ailing parents, the people who fostered his love for food. The Peterson family rarely...
To answer the question, “What do you learn in culinary school?” with the obvious response — how to cook — would perhaps be an oversimplification. Regardless, simple might be a good place to start when...
New to New York City at 19-years-old, Samuel Clonts enrolled in culinary school looking to break into the world of fine dining. He had kitchen experience from a Ritz-Carlton in Tucson, Arizona, and...
Chef Penny says anywhere water is called for, you can replace that with a flavorful liquid — like Champagne, which in the case adds a little bit of lightness to the final dish thanks to the...
So you’re thinking of changing careers, especially after the last 18 months as, like so many other people, the pandemic has reoriented your priorities. There’s a good chance you have some kind of...
After losing interest in his engineering studies, Maxwell Nerenberg left the academic world behind at the end of his junior year of college, focusing on his biotech engineering job while considering...
Chef Chris Arturo has a lot of stories to tell, and he’s bringing them into the classroom. The long-time chef started out running a Barnes & Noble and then worked at a Guitar Center selling half...