Here are three perspectives on restaurant management strategies to employ. Go with Guilt-Free Seasonality Los Angeles campus Director of Restaurant & Hospitality Management Mishel LeDoux suggests...
Bread Baskets: Gone, But Not Forgotten Naan with the works. Photo courtesy of Otium. In Los Angeles, bread service has become an integral part of the dining experience, spawning many iterations, from...
Reduction and Replacement of Plastic Straws L.A. sister restaurants Connie & Ted's and Providence use Harvest Straws. Photo by Jakob Layman. Los Angeles limited plastic straw provision to customer...
The flavors like sweet potato casserole and maple pecans, bone marrow and bourbon-smoked cherries, and roasted strawberry with toasted white chocolate are anything but run-of-the-mill and, more...
While the greater city of Los Angeles is known worldwide for its restaurants and diverse cuisines, Pasadena has become a hotbed for culinary artisans. Here are three to experience near our campus....
What led you to culinary school? I didn’t want a desk job but something that was exciting and kept me busy. I thought culinary school would help me get a good foundation to start in the culinary...
Ultimately, transplants learn that it doesn’t matter if a concept “made it” in New York — or San Francisco, Chicago, Mexico City, Paris: Opening in Los Angeles is its own unique challenge. L.A....
Chef Tim gained experience throughout 12 years at The French Laundry before working abroad in Europe, Lebanon and South Korea. He represented the U.S. in the international Bocuse d'Or competition in...
In September, he spoke at our L.A. campus on building a career in the restaurant industry and what it was like to finally win a James Beard Award after eight nominations. On his James Beard Award: It...
Here, the chef and restaurateur shares three distinctions of the food she serves and her daily goal. Read more about her culinary career and restaurant management advice from the August Meet the...
When NGI closed in early 2019, Chef Elliott joined the new Natural Gourmet Center at ICE as the program's first chef at our Los Angeles campus. In 2020, he returned to New York where he is the lead...
Growing up in a tight-knit Italian-American family on Long Island, Antonia developed a love of food from a young age. When her family moved to California, sizzling fajitas at El Torito sparked her...
