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...
Alexis Readinger founded LA hospitality design firm Preen, Inc. “Restaurants are tough business models,” Alexis explains. She goes through a process of discovery to determine what is at the core ⎯ as...
The Dave Chang Show If there’s one person in the food industry that makes me want to crawl inside his brain to know what makes him tick, it’s David Chang. The prolific and peripatetic chef/owner’s...
Indigenous to Mexico, as well as Central and South America, chocolate is the product of the cocoa or cacao bean, which grows on pod-like fruit from the cocoa tree. Aztecs were the earliest...
You’ll need a quart-sized Mason jar, a small sachet or bag for the spices, paper or a note card, string or twine, and optionally creative supplies to decorate your jar, lid and/or recipe card....