Health-Supportive Culinary Arts and Pastry & Baking Arts Chef-Instructor Stephen Chavez gained experience at event venues like Santa Anita Park and restaurants like Caffe Opera and Bakery before becoming an educator. He brings 15 years of teaching experience to the Institute of Culinary Education's Los Angeles campus.

Restaurant business leader Sam Bakhshandehpour shares his approach to negotiating and securing restaurant leases as operators and landlords navigate the economic effects of the pandemic.

Private chef Adrienne Cheatham (Culinary, '07) shares how she connected with a co-author, agent and other contributors to the cookbook development process before writing outlines, testing recipes and pitching her idea to publishers.

Micaela Diamond shares her shift from the performing arts to culinary arts and how both creative dreams became realities in New York City. After Broadway shutdown during the pandemic, she enrolled at the Institute of Culinary Education, and now her stomach sings.

PPP1 has come and gone. PPP2 is a distant memory for most. The American Rescue Plan (ARP) Act of 2021 includes the Restaurant Revitalization Fund (RRF), hard-fought-for grants for the hospitality industry. Tribeca's Kitchen Director of Operations Rick Camac shares his take on this round of restaurant relief.

Arnaud Bignon is the general director of Spondi in Athens, where he began as head chef in 2005, earned two Michelin stars in 2008 and ranked No. 69 on the World's 50 Best Restaurants list of 100 in 2011.

Chef Jürgen David brings more than 20 years of education experience to the Institute of Culinary Education. He grew up in Austria, studied culinary and pastry after an apprenticeship, and then gained experience around Europe. Here's how his career path led to instructing at ICE.

Recent Health-Supportive Culinary Arts graduate Shennari Greens has opened Cadence, a vegan soul food restaurant, with instant acclaim from the New York Times, James Beard Foundation, Tasting Table, Resy and VegOut. Here's how she pursued her plant-based culinary career at ICE.

Jitlada is one of those quintessential Los Angeles restaurants — a part of the city’s rich immigrant identity, beloved by many (especially the late LA Times critic, Jonathan Gold) and located in an unassuming spot. Like many restaurants spread across Los Angeles’ strip malls, Jitlada is also family-run.

Feeling foggy, tired or in a generally bad mood may be directly related to what one eats. Several evidence-based research studies have looked at a variety of foods and nutrients to determine how they may affect mental health, cognition, mood and more.