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...
Through ICE alum Yoon Hee Kim’s (Culinary, ’05) translation, students at ICE’s LA campus learned about Jeong Kwan’s philosophies and daily life, wandering and tending to her garden at the Baegyansa...
Eventually, he went to work for Chef Rosanna Marziale at the Michelin-starred Le Colonne Marziale restaurant in his region of Campania, and in 2010, he traveled to Los Angeles to work as a consulting...
The coming season brings the expansion of our time-tested recreational program, intimate conversations with pioneering chefs and the very first Health-Supportive Culinary Arts class on the West Coast...
“My life is about helping restaurateurs,” Eddie said. “They have become my friends, who I represent and who I advocate for.” Over the last 16 years, he has helped more than 500 clients successfully...
Perhaps it’s that money shot of the bright orange, runny yolks blended into a pool of cheese, that has promoted one of the most addictive and unique bread variations in recent [social media] memory....
A Los Angeles native, Nick graduated from New York University in 2014 with a degree in sociology. During college, he held a series of internships in the entertainment business and then landed a job as...