dICEd Blog Listing

A Los Angeles native, Nick graduated from New York University in 2014 with a degree in sociology. During college, he held a series of internships in the entertainment business and then landed a job as...

After we closed I took a little time off from cooking to recover, but as it’s not my style to hang my jacket and walk away, I never gave up on being a chef. I decided I needed to reboot or have a...

Aspiring chefs on the West Coast can pursue a holistic approach to culinary education with a focus on whole foods, nutrition education and wellness at the Natural Gourmet Center at ICE. The curriculum...

“I was getting a liberal arts college education in New York, and I was passing out from boredom when someone was talking about their feelings in a writing class,” Zoe says. “I realized I am not good...

Laughing darkly at myself, I looked up at the hopeful faces of my peers, some of whom are more than 10 years younger than I was when I decided to apply to the Institute of Culinary Education. As the...

One way to avoid that unappealing aroma is using Chef Sands’ no-fail recipe. “The key thing about this recipe is that because of the mustard, the flavors all meld together very well,” he says. “It’s...

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...