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...

Alexis Readinger founded LA hospitality design firm Preen, Inc. “Restaurants are tough business models,” Alexis explains. She goes through a process of discovery to determine what is at the core ⎯ as...

As Roman-style pies continue to dominate the pizza landscape (and what a landscape it is), chefs are finding subsets to explore that go far beyond the familiar. The two most popular Roman styles are...

Missy spoke to students about her career and day-to-day work during the November iteration of ICE’s Meet the Culinary Entrepreneurs series. The chef worked in restaurants for nearly 10 years before...

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...

The #MeToo movement has exposed a long-accepted culture of harassment and gender discrimination in the hospitality industry. In late 2017, when the press reported sexual harassment allegations against...

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....

My suggestion is to plan 30 days out; you’ll usually get a fair flight price and enough available restaurant reservations. Always secure a great dinner; you can “wing” the rest. Here’s my process for...

Fatty Crab, which earned critical praise and grew to a small empire of similar-concept restaurants, is just one example of Rick’s business savvy. Whether it’s restaurant concepts or computer software,...

Brandon in the Kitchen at ICE I met Brandon when he worked at my restaurant, Chanterelle, from late 2005 to 2008, starting as a server, and ultimately becoming an assistant general manager. He...

Photo by Joanie Simon Without healthy habits in place, my body began to break down. After three years as a line cook, I realized I had taken all I possibly could from the position — and it had taken a...

Eventually, the waitress quit. The damages were both personal — she was threatened, demeaned and harassed — and professional, as her experience both ended her career at that restaurant and negatively...