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The first thing Chef Stephen Chavez remembers baking, with his mother’s help, was a pineapple upside-down cake that he discovered flipping through the pages of an issue of the children’s magazine,...

Some of you already know Chef Elliott as a beloved chef-instructor and department head of our Health-Supportive Culinary Arts program. Now, he's the newly appointed Dean of Student Affairs & Career...

Growing up, Pastry & Baking Arts Chef-Instructor Stephen Chavez and his family would take a perennial summer pilgrimage to Catalina Island, about 20 miles off the Southern California coast. “Dead...

Clean Your Grill This is the first step to making sure your fish cooks properly. The grill should be clean and smooth to ensure that the heat will diffuse effectively. Chef Lachlan explains that we...

Start with a hot pan. If you are sautéing, put the chicken skin side down in the pan in a little bit of oil — and be aware of the temperature of the pan. “If the pan is only medium, it’s going to...

After more than four decades teaching culinary education in two of the top gastronomic capitals in the United States, ICE has launched an online Culinary Arts & Food Operations program. And the reason...

A former line cook at two of Los Angeles's most venerable restaurants, two-Michelin-starred Providence and the now-shuttered Bäco Mercat, Ellen Bennett was frustrated that the cooks’ uniform design...

Students at ICE's Los Angeles campus had the opportunity to participate in a four-hour dim sum workshop, the kick-off to our new extracurricular Deep Dive series, exploring ingredients, techniques and...

The oldest of nine children, Andrew has always associated food with bonding. He remembers that his paternal grandmother, who grew up on a dairy farm in South Dakota and moved to Southern California to...

Family is incredibly important to Kenneth, who twice put plans to attend culinary school aside to care for his ailing parents, the people who fostered his love for food. The Peterson family rarely...

If you’re not so sure how to incorporate sorghum or buckwheat into baked goods, turn to Chef Roxana Jullapat’s cookbook, “Mother Grains,” for a journey exploring eight ancient and versatile grains...

If the pandemic taught us anything about the restaurant business it’s that delivery is a critical revenue stream. Kristen Hawley, journalist and founder of weekly restaurant technology newsletter...