Whether you have leftover candy or you're taking advantage of clearance candy after Valentine's Day, Easter or Halloween, you can create a whole new indulgence with Chef Penny's simple cookie sandwich recipe.

Farley Elliott, senior editor at Eater LA – one of the leading culinary authorities covering restaurant culture, dining reviews and breaking food news — visited ICE’s Los Angeles campus to speak about food media in October.

As my classmates and I approached the end of Module 1, our end-of-course written exam and practical loomed over us. Because we had taken a quiz midway through the module, I wasn’t too worried about the written portion, but the practical, in which we had to individually prepare chocolate soufflé and crème anglaise for our chef-instructor to evaluate, was a different story.

On Sept. 6, 2017, Hurricane Irma hit the British Virgin Islands where Christian pastor Devon Penn had started a church the previous month. Around 12 p.m., Devon and his family weathered the 200 mph, Category 5 storm, which he believes was an answer to his prayers about attending the Institute of Culinary Education. Here’s how he made it to our New York campus through the chaos, saying "fortunately and unfortunately, Hurricane Irma put me in just the position for such a drastic change."

Mashama Bailey (Culinary, ’01) has come a long way from being fired from a homeless shelter. Now the executive chef at The Grey, she found cooking was a source of immediate satisfaction that was missing in her social work career nearly 20 years ago.

Chef Curtis Stone spoke to students at the Institute of Culinary Education’s Los Angeles campus in September as part of the Meet the Culinary Entrepreneurs lecture series. The TV host and judge, author of six cookbooks, and owner of two LA restaurants — Gwen, a meat-centric, fine-dining restaurant with an in-house butcher shop, and the 24-seat Maude — started cooking professionally (for less than minimum wage) at age 18.

Gourds, squash and pumpkins — or scientifically speaking, members of the Cucurbitaceae family of plants — have long been multipurpose produce. Dried and used as vessels for drinking and storage, filled with beans as musical instruments and, high in antioxidants, the autumnal plants have even been used in wellness and beauty applications.

There is no single “best” chocolate chip cookie — only differences of opinion. For me, the ideal cookie is big, loaded with chocolate, crisp on the outside, chewy in the center and finished with plenty of salt. If you want to take it a step further, try adding smoke.

Olivia Moglino (Management, ’17) can die within 10 minutes of coming into contact with nuts — and she attended culinary school. Now she’s using her ICE education to make custom cakes and baking mixes for others with severe allergies.

Many of us can recall time spent in our mother or grandmother’s kitchens during childhood. However, few of us might have actually cried when we weren’t included in the cooking process — Chef-Instructor Mette Williams shed tears.