Culinary Arts graduate Maxwell Nerenberg (Culinary, '20) shares his path to food styling and production on Food Network shows.

When vaccines became available to all adults in Los Angeles and New York, ICE Chairman and CEO Rick Smilow launched a vaccination raffle for students at each campus.

ICE alum Sam Guber (Culinary, '20) became sous chef at one of Los Angeles' most acclaimed restaurants, Jon & Vinny’s, after demonstrating a superior work ethic and determination.

On the latest episode of Epicurious' 4 Levels series, Chef Frank Proto prepares one of his specialty dishes: paella. Here's his professional approach from saffron and sofrito to rabbit and sausage.

Hotels are reopening after a decade of lobbies designed for social interaction with reimagined formats and design.

Aviv On is studying Pastry & Baking Arts after earning dual diplomas in Culinary Arts and Restaurant & Culinary Management at the Institute of Culinary Education in Los Angeles.

On the latest episode of Epicurious' 4 Levels series, Institute of Culinary Education Chef Frank Proto demonstrates how to make pork chops soft and juicy with a brine.

Chef Alon Langleib (Pastry, '08/Management, '13) earned a dual diploma at ICE and built his career at renowned restaurants, including Andrew Carmellini's Lafayette Grand Cafe and Bakery and Josh Capon's Lure Fishbar, before returning to teach at our New York campus.

Director of Nutrition Celine Beitchman is simplifying meal ideas and serving recommendations for the five major food groups. Here's her guidance on fruits and vegetables.

After a few short years working in the industry, ICE alum Tanya Pustelnik (Culinary, '19) has landed a role as sous chef of Anaheim’s award-winning restaurant, Strong Water, while maintaining her second job cooking at Costa Mesa’s Descanso. As the saying goes, she quite literally spins many plates.