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...
Growing up, I heard my friends talk about all the traditional dishes that their mothers and grandmothers would make for them or teach them to cook. My mother, on the other hand, made grilled chicken...
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...
Day 1 We start at the beach in Santa Monica, getting in late afternoon and heading straight to the pool for Bloody Marys and salads. Shutters On the Beach is the place to stay. It’s right on the beach...
ICE alum Colleen Riley is the chef de cuisine at Valerie Confections. What led you to a career in pastry? People in the food world normally reminisce about cooking with their moms, but my mom is not a...
Farley Elliott is a senior editor at Eater LA. In addition to describing how he landed his coveted position (short version: he ate a lot of tacos, pounded the pavement and worked a day job until he...
In a conversation that covered a variety of restaurant-industry issues, we asked Chef Stone about one of the most controversial topics for owners and diners alike: tipping. The Australia-born American...
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....
Dancing choreography is a series of steps, set to music, filled with passion and I have come to find that cooking isn’t much different from dance. The steps are your recipe and the music is the honing...
Chef-Instructor Arnold Myint teaches a Culinary Arts class at ICE's LA campus. If there’s one motto Chef-Instructor Arnold Myint can live by, it’s "if at first you don’t succeed, try, try again". Case...