dICEd Blog Listing

First, what was your experience at ICE like? My experience at ICE was great. I expected to receive at least two benefits from an education at ICE: first, teaching that would prepare me to be a...

Mishel began her restaurant career as a server, a job that fit with her college schedule, and quickly worked her way up by always having what she describes as “a passion for food, beverage and people....

The prized hard cheese had a moment in 2012, when an earthquake rattled Italy’s Emilia-Romagna region and threatened its cheese industry. Chef Massimo Bottura, of Michelin-starred Osteria Francescana,...

“Everything I had, though very inexpensive and casual, was full of technique, philosophy and flavor,” Chef Arnold says. When chefs get time away from the kitchen, it’s a common practice to tap into...

“Instagram is a particularly unique platform,” explained David Spiegelman, vice president and creative director at PR and marketing firm Wagstaff Worldwide, during a social media seminar at ICE’s Los...

Though representing 1% of the world’s apricot production, the state of California is responsible for growing 85-95% — yes, you read that correctly — of all apricots in the U.S., where 35,000 tons of...

Students and supporters gather in the Pasadena Playhouse courtyard. ICE President and CEO Rick Smilow kicked off the event with an address highlighting the diverse student body, from former hip hop...

Here are her top tips on finding and working with the best purveyors for your restaurant. How do you view the chef-purveyor relationship? Most importantly, meat vendors are the chef’s pipeline to one...

Marge Perry and David Bonom co-authored the "Hero Dinners" cookbook. Marge took time between media appearances and store demonstrations to teach a two-hour seminar on recipe writing to students at ICE...

The youngest of three children, Chef Herve fondly remembers summers during his youth working for his uncles in the hospitality business, either at one’s auberge (inn) or the other’s patisserie, where...

The two became an unstoppable duo, opening their first restaurant together, City Restaurant, on La Brea Boulevard in 1981. They cooked on hibachi grills in a rear parking lot, and dishes like veal...

Chef Timothy and Otium’s director of culinary operations Jonathan Granada, visited the Institute of Culinary Education to share advice on managing employees, career focus and business acumen. Here are...