We check in with two hospitality students who left the mainland for luxury hotel experience.

Last fall, Fernando Diala saw the call to enter the Ritz Crushed Cracker Recipe Contest, which was offering a culinary student category for the first time, and knew he had to enter.

Bar and cocktail culture continues to flourish, with new concepts and brands around the country focusing on innovative recipes and fresh ingredients. The culinary and management curricula at ICE offer foundational skills for opening a bar, becoming a consultant for bar programs or mixology concepts, or even crafting bar products like bottled cocktails or bitters to sell.

Restaurant numbers can halt after the holidays. Experienced restaurant managers that teach at our Los Angeles campus offer their advice on how to increase revenue during the historically slow winter season in the restaurant business.

Health-Supportive Culinary Arts Chef-Instructor Rich LaMarita incorporates Balsamic Vinegar of Modena into three recipes for marinades that are complex with depth of flavor, acidity and an element of sweetness.

With two engineering degrees under his belt, Carlos Jorge (Culinary, ‘01) enrolled at ICE at the behest of family and friends who knew his talent for cooking. He had worked in catering while earning his undergraduate and graduate degrees and had a hunch that he might like the restaurant industry. This inkling led him to a 15-year career in fine dining followed by the recent opening of his own fast-casual sandwich shop in Hawaii.

Swapping sweeteners isn’t a direct exchange — and that’s where baking gets interesting.

While ICE has campuses in New York City and Los Angeles, our graduates live and work all over the world, from Singapore to Mexico to the Philippines. We love to see what ICE alumni are up to, so we caught up with six chefs and entrepreneurs living abroad.

Epicurious' 4 Levels series features amateur, advanced and professional cooks preparing their takes on popular dishes. In this week's episode, Japan-trained sushi chef Hideyo Yamada shares her signature inside-out roll with spicy tuna and wasabi from scratch.

Balsamic Vinegar of Modena can melt in your mouth and add an element of surprise and delight to a pastry in the form of spun sugar.