How did you become engrossed in tea? Tea has been a constant in my life even when I didn’t know it was. Once I began teaching tea, I learned that it was there before I was born. I came to the U.S....
Last week, COOC Executive Director Patricia Darragh visited ICE’s Los Angeles campus with freshly produced oil from the 2018 harvest, offering a rare opportunity for students to taste outside of an...
If you’ve ever visited Spain, you probably noticed that ham is everywhere. You may have awed at ham legs hanging from shop ceilings like pork chandeliers and downed several glasses of albariño while...
ICE alum Colleen Riley is the chef de cuisine at Valerie Confections. What led you to a career in pastry? People in the food world normally reminisce about cooking with their moms, but my mom is not a...
Farley Elliott is a senior editor at Eater LA. In addition to describing how he landed his coveted position (short version: he ate a lot of tacos, pounded the pavement and worked a day job until he...
In a conversation that covered a variety of restaurant-industry issues, we asked Chef Stone about one of the most controversial topics for owners and diners alike: tipping. The Australia-born American...
Chef Mette identifies her early interest in all things culinary as a direct result of time growing up surrounded by food, farmland and family. For her, food was not only a passion that flourished...
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....
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...
Chef-Instructor Arnold Myint teaches a Culinary Arts class at ICE's LA campus. If there’s one motto Chef-Instructor Arnold Myint can live by, it’s "if at first you don’t succeed, try, try again". Case...
Tropical fruits are having a moment, working their way into cocktails (NoMad), pastries (Proof Bakery and Dominique Ansel Bakery) and even vegan tacos (Trejo’s Tacos). According to Schueller, it’s in...
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....