From Memory to Meaning: ICE Alum Masah Habibeh Builds Community Through Pastry
Masah Habibeh is the Founder and Baker of Beytooti, a Long Beach, California–based bakery built around Levantine flavors. She also serves as Pastry Chef and member of the management team at her family’s restaurant, Ammatoli, a celebrated destination for Levantine cuisine in downtown Long Beach.
Habibeh’s work blends precision and storytelling — something she began developing during her time at the Institute of Culinary Education in Los Angeles, where the program’s fast-paced, skills-focused training prepared her for the realities of professional kitchens.
“ICE’s training prepared me not just technically, but mentally,” Habibeh says. “It taught me to move with urgency while maintaining precision — a balance that’s critical in professional kitchens and leadership roles. The structure and discipline of the program helped me develop resilience, adaptability and the confidence to make decisions under pressure.”
That foundation helped her step confidently into the competitive culinary landscape of Southern California — one of the country’s most dynamic food scenes.
Rooted in Culture and Memory
What draws Habibeh to pastry is its unique balance of science and emotion.
“What I love most about being a pastry chef is that it allows me to create something precise and emotional at the same time,” she says. “There’s structure and science behind it, but the end result is often tied to memory, comfort and celebration.”
“ICE’s training prepared me not just technically, but mentally.”
Her work draws directly from her background and heritage, which she translates into desserts and baked goods that resonate with customers on a deeper level.
“I think what makes my work different is that it comes from memory and meaning, not just aesthetics and trends,” Habibeh explains. “When food is rooted in something real — culture, family and experience — it naturally carries a depth that people can feel.”
Cooking in a Culinary Capital
Working in the diverse culinary landscape of SoCal has further shaped Habibeh’s perspective.
“Southern California has given me the freedom to express culture through food without hesitation,” she says. “Los Angeles especially celebrates identity-driven cuisine and pushes the national conversation toward authenticity and representation.”
Being part of that environment has encouraged her to embrace her culinary roots even more boldly.
Growing With Intention
As Beytooti continues to grow, Habibeh remains focused on protecting the spirit that shaped it in the first place.
“Beytooti was built on memory — the kitchen I grew up in, the restaurant my family created and the flavors that shaped me,” she says. “As it grows, I want to protect that intention and authenticity. Growth should expand impact, not dilute meaning.”
That philosophy is reflected in the continued success of Ammatoli, which was recently named a James Beard Award semifinalist for Outstanding Hospitality.
“Hospitality is such a central part of Levantine culture,” Habibeh says. “In our culture, feeding people is an act of love and generosity. To have that recognized on a national level feels like our values — not just our food — are being honored.”
Advice for Future Chefs
Looking back, Habibeh credits ICE’s hands-on training and structured curriculum with helping her build the technical foundation and confidence needed to succeed in the industry.
“The program taught me how to work efficiently, think critically in the kitchen and maintain consistency — skills I use every day,” she says.
Her advice to current culinary students is simple:
“Say yes to opportunities, even when you don’t feel fully ready. Growth happens when you challenge yourself and keep showing up.”
The Perfect End to the Day
Habibeh still finds comfort in the flavors she grew up with.
“My favorite thing to eat after a long day is a labneh wrap,” she says. “Warm pita with labneh spread all over, a generous sprinkle of za’atar, fresh tomatoes, cucumbers and olives — all rolled up and enjoyed with a cup of tea.”
Simple, comforting and deeply personal — much like the flavors that sparked her career.
🍪 Follow your calling to pastry training at ICE.
* Experience varies by student, with outcomes contingent on factors including graduate aptitude, job market, place of residence and work history, among others.
