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Three choux pastry puffs with custard filling sit on a wooden surface

Pastry & Baking Arts

Pâte à Choux's Potential

three wine students taste together

Esprit de Corps

adaptogenic chaga and maca powders

Plant-Based Culinary Arts

All Ģ��Ƶ Adaptogens

Chef Kwame Onwuachi

Chef Kwame Onwuachi on Setbacks, Success and Storytelling

Gianduja chocolate

Pastry & Baking Arts

Going Nuts for Gianduja

Irish potato pancakes called boxty

Two Irish Takes On Potatoes for St. Patrick’s Day

Chef-Instructor Eric Mickle

Meet Chef Eric Mickle

Chef Mary Sue Milliken photo by Anne Fishbein

Female Restaurateurs Form RE:Her to Empower Women Entrepreneurs in LA

Chefs Greg Proechel (Culinary, ‘10) and Victor Amarilla (Culinary, ‘15)

ICE Grads Team Up to Open NYC Tapas Bar

Chef Kenna Copes

ICE Alum Works with Immigrant Chefs at Flavors from Afar

Student sips wine with pen in hand for notes

The Language of Wine

Popcorn Choux Pastry

Pastry & Baking Arts

Popcorn Choux Pastry

Beetroot and Carrot Rasam

How to Make Rasam

wild rice and nasturtium pancake

How to Use Nasturtium Leaves, Flowers and Shoots

Student at computer

Los Angeles Campus Introduces First Degree Program

Chef Thérèse Nelson

Black Culinary History with Chef Thérèse Nelson

Chef Peter George at ICE Los Angeles

Meet Chef Peter George

Okra stew and ingredients

Exploring Ghanian Food with Okra Stew

Cacao pods in the Dominican Republic. Photo courtesy of Kahkow

On Growing Cacao and the Importance of Bugs

fish batters 4 and 5

In Search of the Perfect Fish and Chips Batter

Blue Hill at Stone Barns

What it's Like to Trail at Blue Hill at Stone Barns

gem cakes

Pastry & Baking Arts

Behind the Product Development Process

meatloaf wellington

Chef Chris Scott's Meatloaf Wellington