dICEd Blog Listing

The 12-page guidance document , available on the state’s website, directs restaurants, brewpubs, craft distilleries, breweries, bars, pubs and wineries on mandates for providing clean and safe...

Chef Herve integrates his deep knowledge of science into classroom lessons at ICE, and recently he was invited to share that expertise with a UCLA Science & Food undergraduate class on the subject of...

Start with a hot pan. If you are sautéing, put the chicken skin side down in the pan in a little bit of oil. Be aware of the temperature of the pan. “If the pan is only medium, it’s going to render...

We met with Zach via Zoom to find out what it takes for chefs and food entrepreneurs to land a coveted spot at Smorgasburg and his advice on how to establish a solid following. Know Smorgasburg’s...

ICE’s Los Angeles campus shifted to distance learning in keeping with California’s stay-at-home order on March 24, and the New York campus came online today, along with Hospitality & Hotel Management...

"When ICE first opened in Pasadena, the entire faculty went out to dinner," Campus President Lachlan Sands shared in an email to students and alumni. "There were eight of us. We went around the table...

Little did they know, the steadily inclining pasta business was about to boom. Denà’s role of producing and packaging dried pasta has intensified weeks into her new, now full-time, position as a...

Chef Missy remembers her “hippy-spirited” parents taking her and her sister along for sit-ins, protests and the occasional Hare Krishna event when she was a child, not because they were part of the...

Early in his professional life, Lachlan traded a stint in the healthcare industry to pursue his true passion: food. The Australian-born chef and president happily informs the Institute of Culinary...

Chef Nyesha is a “Top Chef” alum and the former chef/owner of Native restaurant in Santa Monica; Chef Sherry is a 20-year veteran of the Wolfgang Puck Restaurant Group turned COO of iPic Entertainment...

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...