Italy, Spain and Greece can be top of mind when it comes to olive oil production, and California should be on that list of destinations producing the indispensable culinary ingredient. In fact, according to the California Olive Oil Council (COOC), there are more than 40,000 acres dedicated to extra virgin olive oil production in California with more than 400 growers in the state. By the end of 2020, that number is expected to jump to 60,000 acres that boast more than 75 olive varieties, resulting in blends that are unique to the Golden State.

If you’re taking on the challenge of hosting a holiday meal this year, Vice President of Culinary Operations Barry Tonkinson will explain how to manipulate your wonderfully cooked food to plate like a pro. With all of the vibrant colors and array of shapes due to make a star appearance on your plate, there are five factors for picture-perfect presentation.

The holidays are here, and the Institute of Culinary Education is your go-to resource for cooking, baking and entertaining any time of year. In preparation for Thanksgiving, our pros have been advising local and national news outlets, from Forbes to People magazine. Here are some of their top tips to glean.

Dee Gomez came to ICE's Los Angeles campus to pursue a career in food and travel writing. Her goal is to better understand traditional and modern cooking techniques and what it's like to work in a kitchen, before writing about how culture has impacted food around the world. This week, she shares her challenges in the kitchen classroom and a momentous dish.

We ask David Viana (Culinary, ’04) about his journey from the Institute of Culinary Education to his position as executive chef and partner at Heirloom Kitchen in New Jersey. The “Top Chef” contestant changed careers at age 22 and says he’s still in love with being a restaurant chef after 16 years in the industry.

Spain’s jamón Ibérico is one of the most coveted hams in the world. Produced from Iberian black pigs ( pata negra) that have a specific diet consisting of bellota (acorns), the ham retails for roughly $1,000 per leg. Last week at ICE’s Los Angeles campus, students had a chance to sample the delicacy and learn about its history and production process with master carver Manuel Recio as part of a day of seminars dedicated to Spanish cuisine.

When I hit a big city like Los Angeles, I need to plan carefully. For seven days, I’m staying in three areas. While on vacation, I have two priorities (in order): eat well and often, and if there’s a beach and the weather allows for it, stay as close to it as possible. From a standpoint of how to make a somewhat hectic trip as restful as possible, I start at the beach and end at the beach.

As I write, I’m part way through my fifth go at Portuguese custard tarts or pasteis de nata. This is what happens to chefs. We get something in our minds and we can’t let go. Now I’m immersed and I’m not giving up until I win. And by win, I mean feel proud enough of the product that I can share it with you.

Michelin made its calls to notify New York City restaurants of stars this week, following its Bib Gourmand announcement on Oct. 30. Here’s where to dine with Michelin-recommended ICE alumni in 2019.

Colleen Riley (Pastry, ’02) brings new meaning to the word nomadic. The ICE alum has moved across the country four times: first from San Francisco to New York City, from there to Los Angeles and once again to the Big Apple, only to move back to La La Land a few years ago. Embarking on a career in the pastry arts gave her that freedom, as wherever there are people who love to eat chocolate and sweets, there’s an opportunity to feed them. Today, she is chef de cuisine at Valerie Confections in the Silver Lake neighborhood of Los Angeles.