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Jungsik Executive Pastry Chef Eunji Lee plates baby bananas
Pastry & Baking Arts

Eunji Lee Shares Her Signature Dessert

Sherry Yard, Lien Ta, Nyesha Arrington and Vitus “V” Spehar pose after a panel at ICE's Los Angeles campus
Culture

Culinary Career Advice from Female Leaders

Maialino Mare executive chef Rose Noel
Alumni

ICE Alum Opens Maialino Mare in Washington, D.C.

ICE alum Seth Warshaw
Alumni

ICE Grad Celebrates 11 Years of Kosher Steakhouse Success

Chef Barry Tonkinson
Culture

Staying Inspired and Nurturing Talent

Dialogue interior by Wonho Frank Lee
Business of Food/Wine

5 Ways Restaurants Are Reviving Human Interaction

ICE Alum Carlos Jorge in his restaurant, Hi-Craft
Alumni

ICE Grad Opened HICraft Kitchen in Hip Hawaii Neighborhood

Kaylee's Eatery
Alumni

ICE Alumni Around the World

Plant Food + Wine keeps its compost box in the middle of the garden bed on its patio.
Business of Food/Wine

2019 Sustainability Strides at Restaurants

Naan with the works at Otium
Culture

2020 Trend Predictions for L.A. Restaurants

Winkel in Philadelphia
Business of Food/Wine

ICE Alum Joncarl Lachman's Philadelphia Restaurant Success

Chef Thai Nguyen
Alumni

The ICE Alum Bringing Asian Brunch to Bainbridge Island

232 Bleecker Executive Chef Suzanne Cupps
Alumni

Chef Suzanne Cupps on Opening 232 Bleecker with Dig

Salt & Straw co-founder Kim Malek speaks to ICE students.
Business of Food/Wine

Kim Malek’s Salt & Straw Story: From Fear to Cult Following

Gotham Bar and Grill dining room
Business of Food/Wine

Bret Csencsitz's Restaurant Management Advice

Dominique Ansel Restaurant and Bakery in Los Angeles
Business of Food/Wine

Opening a Restaurant in L.A. vs. NYC

A chef in a restaurant kitchen
Culture

How to Leave a Job in the Restaurant Industry

Chef and restaurateur Michael Cimarusti speaks to students at ICE LA.
Business of Food/Wine

The Best Chef in the West Advises ICE Students

Empire, Gala, Ginger Gold, Honeycrisp and Mutsu apples from Terhune Orchards in Salt Point, New York.

Fall Apple Dishes by ICE Alumni

Delivery food containers
Business of Food/Wine

The Pros and Cons of Ghost Restaurants

Chef Paras Shah
Alumni

Paras Shah Introduces Fast-Casual Paella in Las Vegas

Jeffrey Katz
Business of Food/Wine

Jeffrey Katz’s Best Restaurant Management Advice

Matt Leung at The French Laundry
Culinary Arts

Inside The French Laundry Kitchen

Director of Restaurant & Hospitality Management Mishel LeDoux
Alumni

Meet Management Director Mishel LeDoux