In 2005, Yoon Hee Kim enrolled at ICE’s New York campus while a mother of three in her 40s. Her professional pursuits in the tea industry were developing and she chose the Culinary Arts program to complement those endeavors. Yoon Hee returned to ICE 13 years later as a guest lecturer at our Los Angeles campus. Here, she discusses her research in Korea, career ambitions and advice for culinary students.

As far as winter ingredients go, ginger is as beloved and widely used as any in the pastry pantry. Though the highly herbaceous root of a perennially flowering plant can be found in everything from stir fries to fancy sodas, haute cocktails and punched-up teas, it receives special attention in dessert and pastry recipes during these cold, winter months.

ICE alum and chef-instructor Penny Stankiewicz is known for her custom cakes at Sugar Couture in Brooklyn. Dr. Oz invited the pro cake artist to take on the latest social media trend in sweets: desserts that look like real dogs. See if Chef Penny's edible dog looks as real as her cake flowers and other optical illusions — this time, she's making art out of ice cream.

After high school, I went to the Culinary Institute of America for a semester and had to come home because of my eating disorder. That regret and anger fueled the rest of what’s happened in my life, and I’m so happy with where I am today, that I know it was meant to be in a strange way.

The holiday season is a time for gifting and we’re celebrating ICE alumni who use their education to give back year-round. These chefs are passing education on or donating proceeds to charitable organizations through food and you can help by tasting, dining or donating.

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.