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Chefs working on the line at a restaurant.

Essential Restaurant Terminology You Should Know to Feel Comfortable In the Kitchen

ICE LA’s Newest Lead Chef Loves Minecraft

Chef Eric Klein pipes tuna filling into small cones

Meet Chef Eric Klein of Wolfgang Puck Catering

ICE LA's 2023 alumni speaker Jessica Alferos speaks at commencement

Meet ICE LA’s Alumni Commencement Speaker: Jessica Alferos

Cheesy toasted welsh rarebit sits on a white plate next to small tomatoes

What is Welsh Rarebit?

Anna Beth and Lauren stand together smiling and holding an "open" sign

This ICE Alumna Opened the Sandwich Shop of Her Dreams on the Alabama Coast

Meet Chef Joshua Resnick

rasheeda-purdie

From Stylist to Chef: ICE Alumna Rasheeda Purdie Connects to Her Roots Through Ramen

A bottle of olive oil pours into a glass bowl surrounded by green olives

Key Ingredient: Olive Oil

Chef Shawn Matijevich in his navy uniform

Chef Shawn's Life Lessons from the Navy & the Kitchen

scholarships

ICE's Ultimate Guide to Culinary Scholarships

sam-clonts-michelin-star

ICE Alumni Receive Michelin Stars

oysters

A Deep Dive Into Oysters with Patrick McMurray

line-cook

What Is a Line Cook?

student in chef white practicing the sous-chef role while a chef-instructor looks on

What Is a Sous Chef?

culinary careers

Culinary Skills and Career Paths: Where Can Your Hard Work Lead?

Thick slices of cheddar cheese

Fundamentals of Cheese: Understanding Cheddar

Chef Chayanin Pornsriniyom

Plant-Based Culinary Arts

Meet Chef Nin

Seven whole apricots sit on a white plate

Pastry & Baking Arts

Chef Jürgen’s Hack for Pitting Stone Fruit

The Bear Jeremy Allen White in a promotional photo

Yes, Chef: “The Bear’s” Jeremy Allen White Remembers His Time Training at ICE

photo of chefs's hands using filet knife to cut into a whole fish

How to Choose The Right Kitchen Knife

potato-prep

Can Instructors Teach 5-Star Restaurant Skills Online? Absolutely!

chef-barkley-plating

Can't Relocate? Earn Your Culinary Arts Diploma Online At Home

Chef Herve shows his traditional pâté en croûte.

How ICE’s Director of Culinary Affairs Celebrates Bastille Day