As the director of culinary relations at ICE’s Los Angeles campus, I dine out around L.A. … a lot. Yes, it’s hard work, and between bites of hamachi crudo and sips of kale margaritas — I’ve noticed a few things on repeat in our restaurant scene. These menu trends have become evident over the course of 2019, and a few have been incorporated into lectures at ICE, exposing our students to what’s on the cutting edge in the culinary world.

Joncarl Lachman (Culinary, ‘02) started culinary school when he was 38-years-old. After studying linguistics in college and spending years working in restaurants in the front of house, he decided he wanted to learn the ropes of the kitchen at the Institute of Culinary Education. Nearly 20 years later, he has opened six restaurants and currently owns two.

Vinny Milburn's family has been in the fish business for more than 100 years. His great-great-grandfather became a fisherman when he immigrated from Ireland to Massachusetts in the 1840s, and Vinny worked for the multi-generational wholesale fish company in America's seafood hub for most of his life.

Enrolling in culinary school appeals to a range of food lovers, and cooking in a restaurant isn’t the only path after earning a diploma. Food media, particularly test kitchens, are run by talented, creative and well-trained cooks eager to reinvent the Thanksgiving meal on an annual basis, while simultaneously testing a dozen dessert recipes with micro-tweaks. We spoke with two ICE alumni who recently wrapped up externships at Saveur’s test kitchen on their experiences dipping into the food media world.

ICE Chef Arnold Myint shared his pro party hosting tips on Hallmark’s “Home & Family” show while showcasing his recipe for a year-round party favorite: French onion dip.

On the latest episode of Epicurious' 4 Levels series, pastry chef Tracy Wilk uses fresh yeast and high-gluten flour for a light, fluffy and flavorful doughnut with a decadent addition.

A Christmas staple in the U.K., and my personal favorite, mince pies are as popular as ever in the U.S. and have always caused some confusion. I was frequently asked if they had meat in them whenever I sold mince pies in my patisserie in New York City. It’s a valid question because the recipe originally had various meat fats, including suet and even sheep’s tongue, but that’s not how it got its name.

Celebrate Hanukkah, family traditions and winter root vegetables with this Instagram-worthy latke recipe.

Pastry & Baking Arts student Carolina Buchanan shares her favorite family recipe for the holidays: a traditional Mexican dessert filled with nostalgia from her childhood.