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ICE’s Los Angeles campus shifted to distance learning in keeping with California’s stay-at-home order on March 24, and the New York campus came online today, along with Hospitality & Hotel Management

"When ICE first opened in Pasadena, the entire faculty went out to dinner," Campus President Lachlan Sands shared in an email to students and alumni. "There were eight of us. We went around the table

Little did they know, the steadily inclining pasta business was about to boom. Denà’s role of producing and packaging dried pasta has intensified weeks into her new, now full-time, position as a

Chef Missy remembers her “hippy-spirited” parents taking her and her sister along for sit-ins, protests and the occasional Hare Krishna event when she was a child, not because they were part of the

Early in his professional life, Lachlan traded a stint in the healthcare industry to pursue his true passion: food. The Australian-born chef and president happily informs the Institute of Culinary

Chef Nyesha is a “Top Chef” alum and the former chef/owner of Native restaurant in Santa Monica; Chef Sherry is a 20-year veteran of the Wolfgang Puck Restaurant Group turned COO of iPic Entertainment

Since the early age of 8, Lay had a knack for cooking. If she wasn’t in the kitchen at home, she was there in her after-school culinary arts program. At age 13, when New York City’s middle schoolers

More than 20 ICE students from our Los Angeles campus assisted the chefs for the occasion, preparing the intricate, plant-forward menu for this year’s bash at the Ray Dolby Ballroom. “I’ve worked the

“Ritz is one of my favorite pastime snacks,” Fernando said. “When I learned about the contest, I thought I could create my own recipe.” Inspired by a lecture on mille-feuille in his Pastry & Baking

Here are three perspectives on restaurant management strategies to employ. Go with Guilt-Free Seasonality Los Angeles campus Director of Restaurant & Hospitality Management Mishel LeDoux suggests

She landed a coveted spot at Chicago’s Alinea for her externship, and after five months, was hired as a full-time commis. We chatted with Susete to learn more about working at the world-renowned

Bread Baskets: Gone, But Not Forgotten In Los Angeles, bread service has become an integral part of the dining experience, spawning many iterations, from the fluffy and warm grilled flatbread with