Explore All ICE Instructors

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Easter bread with eggs

Braided Easter Bread

Matzo bark
Recipes

Toffee and Chocolate-Covered Matzo

Snickerdoodle cookies
Culture

Bake it Forward with Snickerdoodles

coconut macaroons
Recipes

Chef Lorne's Coconut Macaroons for Passover

Chicken, Shrimp and Sausage Fried Rice
Recipes

Chicken, Shrimp and Sausage Fried Rice

Chef-Instructor Mike Pergl with Culinary Arts students
Alumni

Chef Mike Pergl's Immeasurable Impact on Culinary Education

Dhokla: Fermented Savory Rice Cake
Recipes

Dhokla: Fermented Savory Rice Cake

Chef Barry's sauerkraut

How to Ferment Your Own Sauerkraut

quinoa and treviso

Feel Good Food: Quinoa Salad and Avocado

Cottage pie
Recipes

Chef Barry's Cottage Pie

Turmeric and golden raisin bread

Turmeric and Golden Raisin Bread

Wild Salmon with Citrus and Chickpeas
Recipes

Feel Good Food: Wild Salmon with Citrus and Chickpeas

Roasted Acorn Squash with Omega Seeds
Recipes

Feel Good Food: Roasted Acorn Squash with Omega Seeds

Carrot, Apple and Coconut Cookies
Recipes

Carrot and Apple Cookies for Kids

Halibut and sunchoke dish
Recipes

Halibut Shines with Sunchoke Three Ways

Chef Barry's favorite food books
Culture

Six Food Books to Get You through the Shutdown

Chef Missy Smith-Chapman
Alumni

Meet Health-Supportive Culinary Arts Lead Chef Missy Smith-Chapman

Roasted Root Vegetables with Hazelnuts, Cilantro and Garlic
Recipes

Food for Boosting Immunity and Calming Nerves

Michael Laiskonis' Origin dish
Pastry & Baking Arts

Michael Laiskonis’ Journey Back to Chocolate’s Origin

Onion rings with homemade ranch dressing
Recipes

Chef Frank's Gluten-Free Onion Rings

Caneles and copper tins
Pastry & Baking Arts

Classic Canelé: The History of the Fluted French Pastry

Chef Palak's eggs
Recipes

Chef Palak's Fancy, Fluffy Scrambled Eggs

Culinary Arts Chef-Instructor Lay Alston
Alumni

Meet Los Angeles Chef Lay Alston

Ricotta Lime Parfait
Recipes

Perfect a Parfait with Pomegranate Balsamic Coulis