While corned beef and cabbage is synonymous with St. Patrick’s Day celebrations in the U.S., it's a dish rooted more in Irish-American culture than traditional Irish culture. This year, in addition to Irish soda bread and an Irish Cream-based dessert, consider whipping up (pun intended) two classic potato dishes — boxty and colcannon — for true tastes of Ireland. Bonus: Both come with built-in history lessons.

A part-time job at Legoland launched this father of four’s culinary career, which led him to the Four Seasons Resorts and eventually to a corporate chef role with Gordon Ramsay Restaurants. Today, he is a Culinary Arts chef-instructor and the associate dean of students at ICE's Los Angeles campus.

In 2020, a pandemic shook America’s restaurant industry to its core. Banding together during the crisis, Regarding Her formed to support women restaurateurs in Los Angeles' hospitality industry.

After working together at Le Turtle and a few other restaurants, Greg Proechel (Culinary, ‘10) and Victor Amarilla (Culinary, ‘15) are collaborating once again at Debajo, a new Spanish-inspired tapas bar in the MADE Hotel.

Determined, strong and focused are some words that best describe ICE alum Kenna Copes (Management, ‘20). The female BIPOC chef celebrates diversity and her community through food and culture at Flavors from Afar.

If you’ve ever read fine art or music reviews, you know that they have their own terminologies — which can strike novices as foreign if not arcane. Wine is no different.

James Beard Award-winning chef Michael Laiskonis explores the history of popcorn and evolves the classic pâte à choux with this nostalgic and crunchy choux pastry recipe.

Health-Supportive Culinary Arts student Nandini Ravichandran shares her recipe for the South Indian rasam, a specialty she grew up with.

The nasturtium plant is closely related to cruciferous aquatic plants like watercress. Nasturtium leaves and nasturtium stems share similar flavor profiles – peppery, spicy and grassy, while nasturtium’s delicate yellow, orange and red blossoms can add floral notes and sparkle to the plate.

The Institute of Culinary Education has launched its first associate degree program designed for those seeking an accelerated, college-level curriculum with a restaurant and hospitality focus. The Culinary Arts & Management AOS is exclusively available at our Los Angeles campus and can be completed in 14 months. This offering is an evolution based on the campus's current four career diploma programs.