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I have created a dish using delicata squash, marrying some simple flavors and striking colors to create a memorable impact. Also in season, kohlrabi adds crunch and absorbs flavor, serving as a...

ICE Los Angeles Pastry & Baking Arts Chef-Instructor Carrie Smith has made many cakes throughout her professional career. One of her go-to decorations is the rice paper sail, which is essentially just...

Vastly different from the vaguely chicken-flavored powder found in its popular instant form, traditional Japanese ramen broth has a full spectrum of different flavors to experience, depending on your...

Sabrage, or the act of sabering a Champagne bottle, is quite the party trick, and ICE students at our Los Angeles campus were lucky enough to learn the proper technique by Chef Lachlan. Enroll in the...

While it is renowned for its rich and spicy flavors, few may realize that laksa noodle soup is a culinary wonder born from the fusion of Chinese and Malay traditions within the vibrant Peranakan...

To celebrate the holiday season, two of ICE LA's Chef-Instructors put their apple pie recipes to the test. The pies came from Assistant Dean of Students, Chef Bridget Vickers, and Pastry & Baking Arts...

As all the world’s cheeses are made from the same basic ingredients — milk, salt, rennet and cultures — it is the aging process, at the hands of an affineur, that encourages baby cheese wheels to...

The process of landing an externship at a restaurant is slightly different than the typical office interview process, as it allows you to experience the kitchen, meet the team and even show off some...

“I gravitate toward drink cocktails that feature dark spirits during the holiday season, especially those with a smoke element,” says Anthony Caporale, ICE’s Director of Spirits Education. “I also...

Like many Hanukkah holiday staples, the humble-yet-mighty potato pancake can be prepped in a myriad of ways with every family having their own particular recipe or method. “Your potato latke shouldn’t...

Joshua Resnick, Lead Chef & Operations Manager for ICE New York, is no stranger to brisket — he’s done brisket three ways throughout his lifetime. “The most recent was smoked in my dad's smoker,” he...

Being a career changer in culinary school is more common than many people may think. Here are some stories about ICE alumni who changed careers to become the successful culinarians they are today...