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This new generation of culinary professionals have completed at least one of ICE’s diploma or associate degree programs, including Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts and Restaurant & Culinary Management. This year, ICE is also proud to announce the first graduates of its Online Culinary Arts & Food Operations program. 

At the ICE Los Angeles ceremony, graduates heard from chef, restaurant owner, author and TV personality Stephanie Izard. Chef Izard owns and operates seven highly-respected properties in Los Angeles and Chicago, including Girl & the Goat, Little Goat, Duck Duck Goat, Cabra and Sugargoat. The American public met Chef Izard during her time on the forth season of Bravo's "Top Chef," which she won. She's also the author “Girl in the Kitchen” and “Gather & Graze,” as well as the creator of the product line This Little Goat. She is the recipient of the James Beard Foundation Award for Best Chef: Great Lakes in 2013 and the 2011 Food & Wine “Best New Chef” winner.

As always, ICE’s focus is on expanding its program offerings to offer students opportunities in an ever-evolving food landscape. The Online Culinary Arts and Food Operations program continues to grow to be eligible in new states across the U.S. As the industry continues to advance in the area of plant-based offerings, ICE has changed the name of its program to Plant-Based Culinary Arts (formerly Health-Supportive Culinary Arts), launched an online version of the program and transformed its curriculum based on feedback from the industry. 

Watch the full recap video below.