Our L.A. campus president Lachlan Sands has been enrolled as a student all but two years since high school, culminating in a Ph.D. in May. Chef Lachlan’s natural curiosity and desire to understand why people think the way they do is what led him to pursue his doctorate and a career in education.

Every year in the late winter/early spring, when trees are beginning to bud and flowers are peaking up after a long winter, my mind turns to Purim, the celebration of Jewish deliverance derived from a story in the Book of Esther. In addition to costumes and celebrations, Purim means Hamentashen, the triangle pastry that has come to symbolize the holiday. There are many interpretations of this filled cookie, and the one I am most fond of is that the triangle pastry represents the shape of the hat of Haman, the villain in the story.

Though my career took a sharp left turn toward bean-to-bar manufacturing when I helped create the Chocolate Lab at the Institute of Culinary Education, chocolate has been a part of my daily life since I began cooking more than 20 years ago. For much of that time, however, chocolate was this ubiquitous ingredient that was always on the shelf.

The executive chef of Hiša Franko (No. 38 on the 2019 World's 50 Best Restaurants list) introduced ICE students to Slovenian culture, Soča Valley flavors and two of her signature dishes using terroir and unique techniques. Chef Ana was named the World’s Best Female Chef in 2017 and starred on Netflix’s “Chef’s Table,” season 2 episode 5.

In the latest episode of Epicurious' 4 Levels series, Chef Frank's pro version of onion rings minimizes grease and happens to be gluten-free.

The Institute of Culinary Education’s monthly Elite Chef series featured Jungsik Executive Pastry Chef Eunji Lee in February. The Korean chef showcased her signature dessert, discussing the development of the dish, her use of natural flavors and her approach to presentation.

Originally called cannelé Bordelaise, these small, baked, custard pastries are temperamental and time-consuming, requiring skill to make and so very worth it. In the U.S., these complicated yet ever so simple treats are a dying breed, which is a real shame because they are so satisfying and unique when prepared properly.

Last month, the Institute of Culinary Education and the James Beard Foundation hosted a Women in Leadership panel at our Los Angeles campus. The panelists included chefs Nyesha Arrington and Sherry Yard and restaurateur Lien Ta, who shared diverse viewpoints and insights from their years of experience in the restaurant industry.