The Chef and Co-owner of the long-standing Redbird in Downtown Los Angeles has a simple secret to success: “Surround yourself with the best people you can possibly find.”

After three years of trying to get across a table from each other to record a pod conversation, Marc Vetri and Andrew finally found time during the Philly Chef Conference this spring.

On a warm summer night in late June, students at the Institute of Culinary Education Los Angeles were anything but relaxed. They hustled, cooking tirelessly as they prepared gourmet-quality meals from basic pantry ingredients — all in the name of charity.

ICE alumna and James Beard Award Semifinalist Shenarri “Greens” Freeman is bringing her inspired vegan food to Los Angeles.

“I look at the plate the same way I looked at a blank piece of paper when I was in animation, and I think, ‘ok, how can I use this as a medium to make this me.’”

Need more probiotics in your diet? Combining two simple pantry staples can create an elixir that both supports gut health and tastes like a sweet treat.

Chances are you’ll put something plant-based on the grill this summer, regardless of whether you eat vegan, vegetarian or run-of-the-mill omnivore, and whether you’ve dabbled in the Impossible and Beyond, or even if you just threw on some ears of corn on the grates to accompany your conventional burgers or steaks.

The Institute of Culinary Education has teamed up with GrowNYC for a monthly series highlighting peak season produce at the farmers’ market, and this month we’re featuring a few summer staples: new potatoes, green beans and cucumbers.