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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

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

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

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

Four months after getting laid off and in a slump, the normally jovial Everton Tulloch was struggling to crack a smile. Wanting to end her husband’s sulking around the house, Everton’s wife suggested

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

Half-sisters Robin and Andréa launched their California wine company, the McBride Sisters Collection, in 2005. First importing wines from New Zealand, the duo is making bottles (and cans!) from their

California-native Sohrob Esmaili had a penchant for cuisine from a young age. “I was really into baking and cooking as a teen, and I would bring things I prepared at home to school,” Chef Sohrob says

Erin Gruber was genuinely captivated by the prospect of working with pastries in eighth grade, when her classmates were enticed by desserts during a mentorship program at a bakery. While the notion of

After losing interest in his engineering studies, Maxwell Nerenberg left the academic world behind at the end of his junior year of college, focusing on his biotech engineering job while considering