dICEd Blog Listing

ICE Los Angeles students attend a Wines from Spain tasting. Spain began producing wine more than 3,000 years ago. The earliest examples were vineyards planted in the sherry-producing regions of Jerez...

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...

"I was surrounded by people who cooked at home multiple times a week with family and I realized I didn’t really have that," Chef Mashama says. “I started reading cookbooks and getting really...

Here are five reasons culinary travelers should head to Portugal. Dessert First Lucy, our tour guide from Culinary Backstreets, fills us in on the fact that the Portuguese have an enormous penchant...

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...

“Cooking has been my passion since I was 14,” Jose says. “I enjoy the melody of the ingredients working with each other.” Like so many culinary students, he traces his interest in cooking back to...

Julia Child taught at ICE when it was called Peter Kump's School of Culinary Arts. In honor of Julia's culinary legacy, here are a few Pasadena restaurants where we would celebrate her birthday....

Months later, as the summer wanes and the cool autumn temperatures move in, my mind has been wandering back to the colonial charms of Antigua — the tastes and smells of local cuisine, the incredible...

Based on its geographic location and history, the influences on Finnish cuisine come from the east and the west. From the west (western Europe and Scandinavia) come dishes and ingredients like pickled...

Lunch at Laurie Raphaël (poached halibut with summer beans, sauce choron and tempura of garlic scapes) During a recent trip to Quebec City, we experienced firsthand a new trend that’s sweeping the...

Korean Temple Food center (Photo credit: Melissa Hope) Chef Kathryn: Jeff, to start this off, what have you liked best so far? Chef Jeff: Many things fascinated me this week. I liked making songpyeon...

Chef Alex - photo courtesy of domrestaurante.com If you’re a fan of the Netflix series Chef’s Table, (if you’re reading this blog, I assume you must be) then you already know about restaurant D.O.M....