The prized hard cheese had a moment in 2012, when an earthquake rattled Italy’s Emilia-Romagna region and threatened its cheese industry. Chef Massimo Bottura, of Michelin-starred Osteria Francescana

“Everything I had, though very inexpensive and casual, was full of technique, philosophy and flavor,” Chef Arnold says. When chefs get time away from the kitchen, it’s a common practice to tap into

“Instagram is a particularly unique platform,” explained David Spiegelman, vice president and creative director at PR and marketing firm Wagstaff Worldwide, during a social media seminar at ICE’s Los

Though representing 1% of the world’s apricot production, the state of California is responsible for growing 85-95% — yes, you read that correctly — of all apricots in the U.S., where 35,000 tons of

ICE President and CEO Rick Smilow kicked off the event with an address highlighting the diverse student body, from former hip hop dancer Emma Winkler, who graduated with dual diplomas, to Jose Pagani

Here are her top tips on finding and working with the best purveyors for your restaurant. How do you view the chef-purveyor relationship? Most importantly, meat vendors are the chef’s pipeline to one

Marge took time between media appearances and store demonstrations to teach a two-hour seminar on recipe writing to students at ICE’s Los Angeles campus. We asked what her top tips and biggest pitfall

The youngest of three children, Chef Herve fondly remembers summers during his youth working for his uncles in the hospitality business, either at one’s auberge (inn) or the other’s patisserie, where

The two became an unstoppable duo, opening their first restaurant together, City Restaurant, on La Brea Boulevard in 1981. They cooked on hibachi grills in a rear parking lot, and dishes like veal

Chef Timothy and Otium’s director of culinary operations Jonathan Granada, visited the Institute of Culinary Education to share advice on managing employees, career focus and business acumen. Here are

Through ICE alum Yoon Hee Kim’s (Culinary, ’05) translation, students at ICE’s LA campus learned about Jeong Kwan’s philosophies and daily life, wandering and tending to her garden at the Baegyansa

Eventually, he went to work for Chef Rosanna Marziale at the Michelin-starred Le Colonne Marziale restaurant in his region of Campania, and in 2010, he traveled to Los Angeles to work as a consulting