Time Magazine announced its 2026 Time100 in April.

On May 19, students from the Institute of Culinary Education will take the stage…and walk off as graduates.

For both the Institute and its graduates, commencement marks the end of a whirlwind year. ICE celebrated its 50th anniversary throughout 2025, honoring the occasion with exclusive panels, unique volunteer and networking opportunities, and an epic party (that hospitality industry leaders and distinguished alumni attended in full force). Students in both in-person and online programs attended or accessed many of these events. The year's excitement will continue at the Institute’s annual commencement ceremony on May 4 at Pasadena’s Ambassador Auditorium. The ceremony honors this year's graduates with diplomas and sage words of wisdom from two venerable speakers. Among these speakers are a well-known TV personality and an alumna leading one of LA’s most beloved restaurants.

On the last night of March, New York’s philanthropic elite gathered at Cipriani Wall Street to fete and fund Autism Speaks, a research and advocacy organization that supports families, lobbies for policy change, and subsidizes studies into causes and treatments for the prolific neurodevelopmental condition.

Among the 20,000 graduates in the school’s 50-year history, a new wave of alumni — including chefs, media personalities and entrepreneurs — is distinguishing itself at the highest levels, earning industry recognition and capturing national attention.

Fermentation isn’t just for pickles and hot sauce. In this playful dessert, classic apple pie flavors are transformed through sugar preservation — a technique that coaxes out natural juices while developing a subtle tang over time.

Summer fruit is delicious when fresh, but fermentation reveals an entirely new flavor profile.

As farmers markets from New York to Los Angeles hit full swing, stalls fill with vibrant fruit, fragrant herbs, and ingredients that invite experimentation.

In a restaurant, the front-of-house team shapes the guest experience. From the moment diners walk through the door to the moment they leave, the front-of-house team is the primary point of contact for guests.

Fermentation has a way of surprising people. What begins as a simple jar of fruit, salt and aromatics slowly transforms into something brighter, tangier and more complex.