ICE’s Culinary Arts school in New York educates students through a global curriculum and opportunities for hands-on experience in the food industry.

David Schneider built his restaurant industry resume working for Union Square Hospitality Group and Altamarea Group before becoming the Director of Operations at Portale Restaurant. Familiar with career changes, David had to leave the kitchen for management due to a medical condition and has flourished since.

Veterans from the U.S. Air Force, Coast Guard and Navy share their experiences enrolling at ICE’s Los Angeles campus, where GI Bill® benefits* are available.

ICE Chef Frank Proto prepares a professional-level potato on Epicurious' 4 Levels series using all of the toppings that are usually on a traditional Croque Monsieur sandwich.

ICE alum Genna Gold (Culinary, '18) won’t back down from a challenge. Motivated, confident and driven, this Angeleno prides herself on determination to become better at her craft every day. From lead paella cook at Otoño to lead prep cook at Destroyer to starting a catering business amid the pandemic, Genna always kept her eyes set on the prize.

Adriano Piazza (Culinary, '19) introduces Pronto Deli in San Clemente, California, importing ingredients from Italy and fulfilling a long-term goal to reinvent his grandfather's retail space.

Culinary Arts student Kristin Ambrosino went from working at a bank to enrolling in culinary school and initiated her restaurant experience at a popular pizza place from an ICE alum. Here's how the career change is going.

Born in Oaxaca, Mexico, Bricia Lopez has called Los Angeles home since she was 10-years-old. In 1994, her father opened the family’s restaurant, Guelaguetza, a Zapotec word, which she explained signifies reciprocity. Today, she is the co-owner of Los Angeles’ Guelaguetza.

One Culinary Arts grad interviews another on opening a bakery with her culinary management education, Instagram marketing and more.

Chef Celine Beitchman is preparing five meal plans for the five major food groups to get the most out of carbohydrates, lipids and proteins. Here, she introduces the series of nutritional recommendations and why we need it.