Abbe Lewis is a writer, editor, Emmy nominee and extreme nacho enthusiast with over a decade of experience in food and beverage media. Always on the move, Abbe can be found running long distances on the weekends to new restaurants or her favorite hangouts.
"I should have seen it coming last year when my editors put the following headline on my attempt to name the city’s greatest places to eat...That '2023' implies doing it again in 2024," Pete Wells...
“The Bear,” FX/Hulu’s hit show from Christopher Storer featuring Jeremy Allen White and Ayo Edebiri, is stressful. Really stressful. And that’s probably because it’s one of — if not the — most...
In a recent article by the New York Times, writer Julia Moskin explores the art of plating's past and seven trending styles that are dominating the current food scene. "The post-plate era of fine...
Sabrage, or the act of sabering a Champagne bottle, is quite the party trick, and ICE students at our Los Angeles campus were lucky enough to learn the proper technique by Chef Lachlan. Enroll in the...
Like many Hanukkah holiday staples, the humble-yet-mighty potato pancake can be prepped in a myriad of ways with every family having their own particular recipe or method. “Your potato latke shouldn’t...
Joshua Resnick, Lead Chef & Operations Manager for ICE New York, is no stranger to brisket — he’s done brisket three ways throughout his lifetime. “The most recent was smoked in my dad's smoker,” he...
Made with only milk, cream, sugar and eggs (obviously), rich and creamy eggnog is a Yuletide staple. (Alcohol inclusion optional.) To ensure that the eggs are cooked through but not curdled, Joshua...
Whether you're sipping on your Dunkin' latte, spreading it on toast or setting it on fire, pumpkins and squashes of all kinds are everywhere — we're in the throes of what I like to call "decorative...
Full stop: candy is delicious, and whether it be bite- or king-sized, Halloween gives us an excuse to load up on all your favorite store-bought treats. But believe it or not, making a rendition of...
With COVID-19 seemingly behind us (friendly reminder: it isn’t), ICE faculty and staff took the summer season by storm, both dining out locally in New York City and Los Angeles, as well as dining out...
As part of ICE’s Culinary Arts career program, students are introduced to the art of food preservation, including fermentation, pickling, smoking and curing which is then (literally) showcased via a...
“My culinary voice is education. I want people to understand food and understand what they eat, because, we are what we eat,” Chef Adriano says. An Institute of Culinary Education Los Angeles Culinary...
