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A diner holds a restaurant menu

Business of Food/Wine

Restaurant Revenue Strategies

Spago in Los Angeles

ICE Alum Jessica Alferos on Year One at Spago

Richard Chu is the executive sous chef at Monsieur Benjamin in San Francisco.

Richard Chu’s Road to Executive Sous

A chicken and lime dish

Asian Cuisines and Modern Plating in Mod 3

Lorne Feldman is the dean of students at ICE.

Meet the Dean of Students

Young chef Kelvin with Daniel Boulud

Letter to the Young Chef

Waffles dusted with powdered sugar

Sara Tane Makes Breakfast, Salads and Sandwiches in Mod 2

A culinary student plates a dish at ICE

6 Reasons to Attend Culinary School

A station in the Marley Spoon test kitchen is shown.

The Test Kitchen Evolution

Spices are organized in bowls.

Five Guidelines for Sourcing and Storing Spices

sole meuniere

The Complexity of Simple Cooking

ICE graduates toss their toques at the 2019 commencement.

2019 Commencement Celebrates Community

Sarah Copeland is a cookbook author.

Five Spring Cookbooks by ICE Alumni

Lobster soup from Sara's class.

Sauces & Soups with Sara Tane

Herve Guillard is the dean of students and Pastry & Baking Arts lead chef at ICE's Los Angeles campus.

Get to Know Los Angeles Campus Lead Chef Herve Guillard

Hanan Rasheed studied Culinary Arts at ICE.

The ICE Extern Bringing Israelis and Palestinians to the Table

Chef Frank Proto teaches the Try Guys how to make sushi.

The Try Guys Learn How to Make Sushi at ICE

Nate Wood combines culinary arts, medicine and media in his career.

Why an Aspiring Doctor Enrolled in Culinary Arts

Rachel Yang is the co-owner and co-chef of Relay Restaurant Group.

ICE Alum Rachel Yang Finds Balance in the Pacific Northwest

Nick Huddleston makes pasta at ICE Los Angeles.

This ICE Alum Helped Open LA’s Otoño

Tomatoes overflow from a bin.

Health-Supportive Culinary Arts is Coming to Los Angeles

Shari Bayer hosts Bo Bech on "All in the Industry."

Five Podcasts for Food Professionals

Students plate dishes from ICE's Health-Supportive Culinary Arts curriculum.

Plant-Based Culinary Arts

Introducing the New Natural Gourmet Center

ICE alum Naseem Kapdi works with a student at Hot Bread Kitchen.

ICE Alumni with Careers that Give Back