When Carlos graduated from ICE in 2001, he worked at Herbsaint and Bayona in New Orleans before returning to New York for stints at The Mercer Kitchen and Butter. Then he kicked off what would become...
ICE alum Fernando Arevalo at Preludio Fernando Arévalo (Culinary, '09) is the executive chef and owner of ambitious new fine-dining restaurant Preludio in Singapore. Every 12-18 months, Fernando...
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...
“I had just started working in restaurants after college, and I got caught in that trap of working my way up to be a fancy waiter and making really good cash,” Joncarl explains. “It got to the point...
Now, he’s continuing the family tradition by opening a restaurant with his sister, Trinh. “I really didn’t like cooking at first, but the more I worked in the kitchen and the more I was around it, I...
“I moved to New York City in 2002 after college, and I just didn’t really know what I wanted to do,” Suzanne says. “I had a couple of jobs in hospitality and found myself in restaurants in a front-of...
Bret has balanced modernizing with extending a legacy during his 12-year tenure and shared insights on service, financials, ambiance and regulations with Restaurant & Culinary Management students last...
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....
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...
We asked a few local chefs how they’re using the official state fruit for seasonal menus and which varieties they prefer. City Vineyard's ciabatta bread with apple chutney At City Vineyard at Pier 26,...
In New York City, Eater reports that Sweetgreen will use the new Zuul Kitchens in Soho, while West Coast companies like Canter's Deli use Kitchen United near our campus in Pasadena, California. The...