WASHINGTON POST Jacques Pépin: Eggs are on the outs again. To me, they’ll always be perfect. Dean Jacques Pépin grew up in a time where resources were scarce — because of this, and throughout his 70...
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...
The Institute of Culinary Education's 2018-2019 career program graduates are in for two final formal guest lectures that are guaranteed to inspire. Industry icons Wolfgang Puck, chef-owner of more...
“The owner texted me that they caught these yesterday,” Chef Manuel González (Culinary, ‘11) tells me as a Long Island fishmonger bags three black sea bass. The vendor shows us clear eyes and red...
WHAT IS PASTRY PLUS? Our Mission: To establish a pastry community that promotes a constructive exchange of ideas and information to secure the future of the industry. In today’s world, pastry...
The theme of this year’s conference, Sharing the Slice, focused on how the industry must consider the way in which we connect and share information. Cooking has always been a shared experience. As...
ESQUIRE Best Filipino Restaurants in Metro Manila Finding the best Filipino restaurant in Metro Manila is a difficult task, so Esquire put together a list of their favorite restaurants, including our...
Aspiring chefs on the West Coast can pursue a holistic approach to culinary education with a focus on whole foods, nutrition education and wellness at the Natural Gourmet Center at ICE. The curriculum...
A veteran of Valrhona schools in Tokyo and Brooklyn, Nicolas specializes in chocolate. He’ll share his techniques for developing desserts and approach to formulating taste in this two-day plated...
The first book, “ Korean Home Cooking: Classic & Modern Recipes” is from Chef Sohui Kim (Culinary/Management, ‘02) who owns The Good Fork and Insa with her husband, Ben, in Brooklyn. Sohui told me...
Missy spoke to students about her career and day-to-day work during the November iteration of ICE’s Meet the Culinary Entrepreneurs series. The chef worked in restaurants for nearly 10 years before...
A veteran of Le Bernardin and Red Rooster, Adrienne made it to the “Top Chef” finale with her takes on Southern food with French techniques, which she showcases monthly in her Sunday Best pop-up...