DICED Blog | Institute of Culinary Education

A plate of cheese-stuffed naan.

09.29.23Recipes

Chef Ravi’s Cheesy Naan

Featured

Corn bread with pickled okra.

09.25.23 Recipes

Seven Fermented Produce Recipes to Bid Summer Adieu

A plant-based meal.

09.22.23 Plant-Based Culinary Arts

What’s the Difference Between Plant-Based and Vegan?

a jar of fermented cherry syrup

09.21.23 Plant-Based Culinary Arts

Turn Surplus Summer Fruit Into Flavorful No-Cook Syrups

Chef Markus Glocker

09.20.23 Business of Food

Five Takeaways from Chef Markus Glocker

pumpkin-butter

09.20.23 Recipes

Lean Into Fall with Apple & Pumpkin Butter

A server holding a menu

09.19.23 Business of Food

How to Start a Career in Hospitality

The Latest

03.13.23Recipes

What Is Irish Soda Bread?

02.27.23Recipes

Recipe: Flourless Chocolate Soufflé

11.02.22Pastry & Baking Arts

Interview with Sim Cass

08.25.22Plant-Based Culinary Arts

Four More Flour Alternatives

Seasonal Flavors

08.23.23Recipes

Smash Burgers vs. Restaurant-Style Burgers

08.22.23Culinary Arts

Ingredient Spotlight: Tomatoes

08.14.23Culinary Arts

7 Surprising Ingredients You Can Grill

08.01.23Recipes

A Salad & Spritz that Celebrate Summer’s Bounty

Alumni Buzz

ICE Alum and Chef Matthew Tran stands in front of Otium

09.15.23 People

Life of an ICE Alum at Otium, One of Los Angeles' Hottest Restaurants

An assortment of dishes from Ubuntu sit on a white tablecloth

08.07.23 People

Chef Shenarri “Greens” Freeman Opens Vegan Restaurant in LA

ICE alumna and chef, Sarah Sanders

08.04.23 People

Sarah Sanders Left Her Animation Career to Follow Her Food Dreams

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News

A group of students smile at the ICE Los Angeles 2023 Commencement ceremony

06.26.23 Videos

ICE Los Angeles 2023 Commencement Recap

A student in ICE's Plant-Based Culinary Arts program opens a laptop at home

03.15.23 Plant-Based Culinary Arts

ICE’S Plant-Based Culinary Arts Continues to Grow

a plated dish in a restaurant

03.07.23 Business of Food

An Industry Focused on Growth: The National Restaurant Association Drops 2023 Report

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As Seen on Epicurious

07.06.23Recipes

Chef Chris Scott's Buttermilk Lemonade Fried Chicken

06.08.23Pastry & Baking Arts

Chef Penny's Pistachio and Jelly Doughnuts

04.25.23Recipes

Recipe: Salmon, Dill & Yuzu Duck Fat 'Tater Tots'

01.23.23Recipes

Soul-Satisfying Chicken Soup

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The Business of Food

Christopher Tompkins speaks to ICE students Director of Restaurant & Hospitality Management Mishel LeDoux

07.19.23 People

Meet Broad Street Oyster Co.’s Owner Christopher Tompkins

A black restaurant menu with white text sits on a table surrounded by silverware and drinks

04.11.23 Business of Food

Should Restaurants Move to Dynamic Pricing?

Chef Adrienne Cheatham stands with a group of ICE students behind a table of small plated dishes

02.28.23 People

Adrienne Cheatham is Serving Up Her Sunday Best

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Life as an ICE Student

soft boiled eggs on a ceramic plate with maldon flaky salt

06.02.23 Culinary Arts

How to Cook An Egg

The Broadway cast of The Phantom of the Opera stands next to Chef Jürgen David's 35th anniversary cake

01.27.23 Pastry & Baking Arts

ICE Makes 5-Foot Cake for "The Phantom of The Opera’s" 35th Broadway Anniversary

A student presents the JB Prince gift card he won in the vaccination raffle.

07.10.21 Culture

ICE Hosts Vaccination Raffle

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Videos

07.26.23Videos

Alumni Spotlight: Chef Shant Halajian

06.26.23Videos

ICE Los Angeles 2023 Commencement Recap

06.15.23Videos

ICE New York 2023 Commencement Recap

03.20.23Videos

Recipe: Dark Chocolate Bread Pudding

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