dICEd Blog Listing

Since the early age of 8, Lay had a knack for cooking. If she wasn’t in the kitchen at home, she was there in her after-school culinary arts program. At age 13, when New York City’s middle schoolers...

More than 20 ICE students from our Los Angeles campus assisted the chefs for the occasion, preparing the intricate, plant-forward menu for this year’s bash at the Ray Dolby Ballroom. “I’ve worked the...

Pastry & Baking Arts student Fernando Diala “Ritz is one of my favorite pastime snacks,” Fernando said. “When I learned about the contest, I thought I could create my own recipe.” Inspired by a...

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...

She landed a coveted spot at Chicago’s Alinea for her externship, and after five months, was hired as a full-time commis. We chatted with Susete to learn more about working at the world-renowned,...

“The onions need to be evenly sliced,” Chef Arnold advised. “I didn’t add any oil. I’m letting the natural sugars release, low and slow.” To achieve that rich caramel color, Chef Arnold explained he...

The Institute of Culinary Education's Los Angeles campus hosted Sarah Farmer, Taste of Home’s executive culinary director who has been with the cooking magazine for 15 years, for a guest lecture...

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....