Maki Yazawa — Food Writer (Culinary, '19)

How to Make the Super Cheesy Mashed Potatoes

ablustein — Thu, 03 Feb 2022 19:56:12 +0000

How to Make the Super Cheesy Mashed Potatoes ablustein Thu, 02/03/2022 - 14:56 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/Pommes%20Aligot%20header.png.webp?itok=BwJjCGRo Chef-Instructor Cyril Kabaoglu shares his pommes aligot recipe. February 3, 2022

By Maki Yazawa — Food Writer (Culinary, '19)

Made with a few star ingredients — namely potatoes, cheese and butter — pommes aligot is the creamier, cheesier and more decadent sibling of mashed potatoes. This classic French recipe is the epitome of comfort food with an irresistibly gooey, cheesy consistency.

Culinary Arts Lead Chef-Instructor Cyril Kabaoglu learned this pommes aligot recipe while working in the French Alps. “That was a very popular dish. We would make it about 40 times per service. So I had a very strong right arm!”

When preparing this recipe, Chef Cyril recommends using Tomme de Savoie cheese, which is made from raw milk. “The cheese is fresh and less aged. Thus, it melts even better,” he says. Other more widely accessible cheeses like Swiss, Fontina or Comté also add rich flavor and melt well for the ideal velvety consistency.

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The warm, creamy potatoes pair well with foods that are either braised or sautéed. “I would serve pommes aligot with short ribs or a nice pork chop,” he says.

This hearty dish is commonly eaten in the mountainous areas of France in regions like Savoie, as it's perfect for the colder winter months.

Study French cooking with Chef Cyril at ICE LA.

Pommes Aligot

Yield: 4 servings

675 grams Yukon Gold potatoes, peeled and quartered
3 whole garlic cloves, peeled
120 grams unsalted butter, cubed
240 milliliters heavy cream, warm
350 grams grated cheese (Swiss, Fontina or Comté)

Fill a large pot with cold salted water. Add the potatoes and garlic, and boil over medium-high heat for 10 minutes. Remove from the heat and drain.
Remove the garlic cloves and place the potatoes in a potato ricer secured over a medium sauce pot. Rice the potatoes until finely grated. Add the butter into the potato ricer and grate.
Meanwhile, in a small sauce pot, warm the heavy cream until it just begins to simmer. Remove from the heat and slowly add into the potatoes. Stir to combine.
Over medium-low heat, slowly begin adding the grated cheese while vigorously stirring the mixture with a wooden spoon or a heatproof spatula until it has fully melted and reached a thicker, stringy consistency. Serve immediately.

Recipe Culinary Arts

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Chinese Steamed Whole Fish Recipe for Lunar New Year

abaker — Tue, 01 Feb 2022 19:50:15 +0000

Chinese Steamed Whole Fish Recipe for Lunar New Year abaker Tue, 02/01/2022 - 14:50 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/lunar_newyear_2022_chef_kang_cre.png.webp?itok=Ou5kZ1eK Chef-Instructor Alan Kang welcomes the year of the tiger with family traditions that bring good fortune, longevity and wealth. February 1, 2022

By Maki Yazawa — Food Writer (Culinary, '19)

Tied to the year's first new moon, Lunar New Year falls on February 1, with the pre-festivities beginning a few days ahead of time. The celebrations include cleansing the home of any bad luck, getting together with loved ones and lots of good food.

“Lunar New Year is about bringing family together, celebrating life, prosperity, good health and good wealth,” Culinary Arts Chef-Instructor Alan Kang says. “Usually, most of the food has some kind of representation of how your year will start.”

Like every other year, Chef Alan will celebrate the holiday with a traditional Chinese whole steamed fish recipe. In many Asian cultures, this dish represents abundance and symbolizes good luck and prosperity. Many will find steamed fish paired with other foods that are believed to bring good fortune, like dumplings representing wealth (or a small money bag) and noodles that signify long life and longevity.

“When we teach the International Cuisine module and talk about Chinese food, I teach my students the significance of these foods and the culture behind it,” he says.

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Chef Alan’s Whole Steamed Fish

Yield: 3-4 servings

For the fish:

1 whole fish (such as dorade, sea bass or striped bass)
2 ounces ginger, cut into ⅛” slices
Salt to taste
2 ounces rice wine

For the sauce:

3 ounces soy sauce
4 ounces Shaoxing wine
3 ounces sugar
4 ounces water
Green onion scraps
Ginger scraps

For the garnish:

2 ounces ginger, cut into fine julienne
2 ounces green onions, cut into fine julienne
2 ounces cilantro, stripped of its stem and chopped
1 ½ ounces sesame oil

Clean the fish (gutted, scaled, fins removed) and score 3 lines along both sides of the skin. Insert ginger slices into the score marks on both sides and season the fish with salt.
In a small sauce pot, combine your soy sauce, Shaoxing wine, sugar, water and green onion and ginger trimmings. Bring to a boil and set aside to infuse flavors.
Set up a steamer. Place the fish in a heatproof plate and pour 2 ounces of rice wine in the plate with the fish. Steam over high heat for 10-12 minutes, depending on the size of the fish. Remove from the steaming basket and remove the ginger pieces.
In a separate pan, heat the sesame oil until just before smoking, around 375˚F, and reserve.
Place the fish in a large, shallow plate and pour your seasoned soy broth over, just up to 1/4 of the way up the fish. (It should not be like a soup.) Place the raw ginger, scallions and cilantro over the fish. Pour the reserved sesame oil over the aromatics. Serve immediately.

Recipe Holidays Fish & Seafood

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Recipes Step 1 - Clean the fish (gutted, scaled, fins removed) and score 3 lines along both sides of the skin. Insert ginger slices into the score marks on both sides and season the fish with salt; Step 2 - In a small sauce pot, combine your soy sauce, Shaoxing wine, sugar, water and green onion and ginger trimmings. Bring to a boil and set aside to infuse flavors; Step 3 - Set up a steamer. Place the fish in a heatproof plate and pour 2 ounces of rice wine in the plate with the fish. Steam over high heat for 10-12 minutes, depending on the size of the fish. Remove from the steaming basket and remove the ginger pieces; Step 4 - In a separate pan, heat the sesame oil until just before smoking, around 375˚F, and reserve; Step 5 - Place the fish in a large, shallow plate and pour your seasoned soy broth over, just up to 1/4 of the way up the fish. (It should not be like a soup.) Place the raw ginger, scallions and cilantro over the fish. Pour the reserved sesame oil over the aromatics. Serve immediately; Corner Brush Strokes Orange Off

Beat The Chef: ICE Student and Chef-Instructor Battle in the Kitchen

ablustein — Wed, 19 Jan 2022 19:48:34 +0000

Beat The Chef: ICE Student and Chef-Instructor Battle in the Kitchen ablustein Wed, 01/19/2022 - 14:48 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/beat%20chef%20header.jpg.webp?itok=cXj6BI4O The match got heated, but ultimately the vote was unanimous. January 19, 2022

By Maki Yazawa — Food Writer (Culinary, '19)

Do you think you have what it takes to beat the chef? In a competition show-style battle royale, Chef-Instructor Joshua Resnick and Culinary Arts student Parker Elliott went head-to-head to find out.

In the demo kitchen of ICE’s New York campus, Lead Chef and Operations Manager Joshua Resnick and Culinary Arts student Parker Elliott were tasked with creating a unique entrée of their choice from a selection of mystery ingredients to wow the judges in front of a live audience. The contestants had only 45 minutes to bring their vision to life before time ran out.

ICE Chairman and CEO, Rick Smilow, and Dean of Student Affairs, Lorne Feldman, joined as the expert taste-testers to crown the winner of the heated match. The two were subject to a blind tasting to eliminate any potential bias between the contestants.

Chef Joshua chose chicken livers as the center of his dish. “Coming from a Jewish household, I’ve been eating chicken liver since I was too young to remember,” Joshua joked on why he chose it over the other protein options, which included flank steak and shrimp.

Parker's marinated flank steak (left) and Chef Joshua's chicken liver (right)

To reimagine a childhood staple, Chef Joshua seasoned the chicken liver with garam masala, which features a medley of spices including cardamom, clove, cinnamon, cumin and fennel seeds.

Amping up the flavor, Chef Joshua made a miso pan sauce, which he deglazed with chicken stock and finished with a dash of balsamic vinegar. To balance the richness of the dish, he also made a panzanella with garlic croutons, pea shoots and an orange-balsamic vinaigrette.

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Culinary Arts student, Parker, served a citrus-soy marinated flank steak paired with a parsnip purée and a classic red wine pan sauce. Chef Lorne described the root vegetable purée as “very complex.” Meanwhile, Rick added, “as far as whose restaurant I’m going to invest in, it’s you,” as he pointed to Parker.

Rick Smilow (left) and Lorne Feldman (right) judging the competition

“I would have liked a little more firmness to it; the parsnips were a bit softer,” Parker noted as he reflected on his purée. Though both contestants brought their A-game, only one could walk away victorious from this Beat the Chef competition. Ultimately the vote was unanimous in favor of dish “A” created by Chef Joshua.

Despite the loss, Parker’s tremendous efforts were undeniable. We can only hope for a redemption match in the near future!

Culinary Arts Culinary Student

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Flannery Beef Explains Why You Should Dry Age Steaks

ablustein — Fri, 14 Jan 2022 18:21:28 +0000

Flannery Beef Explains Why You Should Dry Age Steaks ablustein Fri, 01/14/2022 - 13:21 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/Flannery%20Beef%20header.jpg.webp?itok=yOKQqmiJ “Think of what happens when you turn a stock into a demi.” January 14, 2022

By Maki Yazawa — Food Writer (Culinary, '19)

Katie Flannery shares how her family business produces top-notch, dry-aged beef products for celebrity chefs and home cooks alike.

Butchery runs through the Flannery bloodline. Third-generation butcher, Katie Flannery, has continued the family legacy and is considered by her peers to be a “rare breed” in the industry.

“My grandfather started in butchery as a janitor in a butcher shop. He rose through the ranks to end up owning the company he was working at. The store he started still exists in San Francisco today and is run by my two uncles.”

Around 2000, Katie’s father, Bryan Flannery, began his own company focusing on Holstein dry-aged beef. The father-daughter duo now has grown their business to supply top chefs across the West, such as David Kinch, Nancy Silverton, Richard Blais and David Chang, to name a few.

Headquartered in Northern California’s San Rafael, Katie works with clients directly for custom cuts, runs the dry-aging program and manages the online retail arm to make their products available nationwide. At the forefront of Flannery Beef’s operations, Katie prides herself in their rapidly growing business and builds awareness of their dry-aging of the Holstein steer variety.

Katie recently shared this and much more during a live lecture and demo at ICE’s Los Angeles campus. Watch the reel below to learn more about costing, yields and selecting the best product for your own business or consumption.

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Why Flannery Beef uses Holstein versus Angus cattle?

“Probably the most common and known [breed] in the United States is Angus. What makes Angus so good in the beef industry is that it matures the quickest, and, if fed a good diet, will put on really good marbling and has really good muscle mass.” Additionally, “the yield will make you the most money,” she says.

However, Flannery Beef diverged from the norms and became somewhat of an anomaly within the industry, focusing on Holstein for their dry-aged products instead.

“Eighty-five percent of all dairy produced in the United States comes from Holstein cows. They’re good at their job. The funny thing about the dairy industry — and it’s kind of an inconvenient truth — is that the biggest byproduct of the dairy industry is the male Holstein.”

“If you have a dairy farm, your animals need to keep producing calves in order to keep producing milk. If you have a female calf, that’s great — you just grew your herd. But, if you have a male calf, you have no use for this animal.”

“The industry has come to this question of what do we do with male Holsteins?”

“My dad, our whole company and I are absolutely in love with the Holstein breed, not only because you’re finding a home for something that otherwise is pushed aside from the industry, but [also] because of the quality.”

“When you start looking at high-end, high-quality, prime steaks, Holstein has the ability to marble beyond belief.”

So, why dry age beef?

“There are natural enzymes within the meat that are aerobic. They need oxygen to survive.” Once the beef interacts with the air, it starts to break down the molecular bonds of the meat because of these living organisms. This results in tender and extremely flavorful beef.

“In a nutshell, dry aging is a controlled decay process. You’re letting these enzymes break down the muscle. The main control on dry aging is going to be temperature. Temperature is absolutely key,” Katie explains.

So why dry age? Flannery Beef explains it as, “the longer you dry age beef, the more pronounced the flavor is. A good analogy for any of you who enjoy cooking is to think of what happens when you turn a stock into a demi. As the moisture evaporates, the flavor concentrates.”

Pursue your culinary dreams at ICE.

Los Angeles Culinary Arts

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Culinary Arts

ICE Alum Dives Into Head Chef Position at Great White

aday — Fri, 17 Sep 2021 21:43:45 +0000

ICE Alum Dives Into Head Chef Position at Great White aday Fri, 09/17/2021 - 17:43 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/Betsy%20Wiegand%20header.jpg.webp?itok=1vSWzNf5 From a job in advertising to head chef to aspiring entrepreneur, there’s no stopping Betsy Wiegand. September 17, 2021

By Maki Yazawa — Food Writer (Culinary, '19)

Betsy Wiegand (Culinary, '20) shares her experience from extern to sous chef at Great White, a trendy restaurant in Venice Beach for which she's been promoted to head chef of an outpost.

Betsy didn’t know she wanted to become a chef at first; however, a series of life experiences led her on a journey into the kitchen, where she feels herself and most at home. Coming from a family that was well-ingrained in the farming industry, Betsy grew up with a deep appreciation for the agriculture around her. Aiming to acquire as much culinary experience along the way, Betsy has sights on big projects she hopes to accomplish in the near future.

Betsy was born and raised surrounded by fresh, raw ingredients, whether it be freshly picked tomatoes, shelled almonds or unshucked corn in what she calls “the land of agriculture”: Fresno, California. “I’m the youngest of four kids, so family meals were a really big thing in my household. Watching my parents manipulate raw ingredients and turn them into meals for our entire family fascinated me,” Betsy explains.

Though food played a critical role in her family dynamic growing up, she didn’t realize her true passion for cooking until years later. When in college at the University of Colorado Boulder, Betsy began cooking on her own. The task started to keep her from going hungry with her busy schedule; however, she grew more and more fond of the process as time went on.

Being in Colorado also gave Betsy a new perspective on the culinary scene. She discovered a bounty of healthy food options in Boulder, which she learned was one of the healthiest cities in the nation. Living there exposed her to a new type of cuisine and lifestyle centered on fresh and healthy foods.

Betsy studied advertising and then moved to Los Angeles to pursue a career in the industry. Though successful at her job, Betsy quickly felt unmotivated by her professional lifestyle. “I essentially got sick of looking at a computer screen for nine hours a day, and so I enrolled at culinary school,” she exclaims.

In early 2020, Betsy began the Culinary Arts program at the 51�Թ�'s Los Angeles campus in the evenings. While at school, she learned essential skills like correctly setting up mise en place, focusing on organization and learning from her mistakes. “The restaurant industry is really trying; it’s very demanding, which is what I’ve learned. But as long as you’re always setting yourself up for success, success will come,” Betsy emphasizes.

Deeply rooted in her daily practice, Betsy explains that she applies the lessons she learned at school in the kitchen all the time, like:

“Don’t ever underestimate mise en place, it’s the only way you can run an essential kitchen.”
“Be highly organized, which is key to chefs.”
“Don’t be afraid to fail. Everyone learns from their mistakes.”

Thinking back on a particular memory that stood out, Betsy recalls the meticulously tricky task of making a tourné potato that — although she found frustrating — ultimately taught her patience and attention to detail.

“I also have to give a big shout-out to the staff,” she says. “Every chef I had was enthusiastic about their job and about the food they were teaching, which bled into their work, which then essentially bled into ours. I really appreciated the staff at ICE.”

Following her program, Betsy landed a job at Great White, steps away from the iconic Venice Beach Boardwalk. Great White is a casual cafe focused on fresh, California-style cuisine, that has become a must-go-to restaurant for locals and tourists visiting the area.

“I graduated on a Thursday and started working at Great White on that Friday,” Betsy says. “I started as a pantry line cook. It was my first time in the kitchen. I had never been in the restaurant industry, had never been a hostess, had never been a waiter. I had never even stepped foot in the back of house before.” While pushing to learn more, Betsy continued to progress by demonstrating her strong work ethic and ultimately earning a sous chef position.

“I was able to step up to do that. And, as the company grows — we’re opening a location in Larchmont in the next few weeks — the restaurant has given me the opportunity to be head chef and leader of the kitchen there,” she explains. Even more impressive, Betsy managed all of these accomplishments in just about six months. “Just like life, it was a lot of luck paired with a lot of hard work.”

Though the name might sound intimidating, Great White certainly is not. The friendly and energetic staff welcomes patrons with warm smiles, ready to offer hospitality in the light and airy restaurant with California-cool vibes.

The eatery also features a highly seasonal menu focused on the wide selection of local produce available in California. Adaptable to many dietary restrictions like gluten-free, vegetarian or vegan, the extensive menu features dishes like kale pesto pasta, truffle fungi pizza and a hearty breakfast burrito.

Looking to support local farmers, Betsy says that the restaurant shops at the world-renowned Santa Monica Farmers Market every Wednesday and Saturday from vendors like Coleman Family Farms, The Graden Of, Valdivia Farms, Lily’s Eggs and Milliken Farm. The market is known for regulars like acclaimed Los Angeles chefs Niki Nakayama of n/naka and Michael Cimarusti of Providence.

As the team prepares for the opening of the Larchmont location, Betsy hopes to make more contributions and work on recipe development as she assumes her leadership role. Growing up, Betsy recounts that she sought inspiration from chefs like Ina Garten, the late Anthony Bourdain and her travels around the world. “I love traveling and immersing myself in a culture wherever I go. Whether it be in Europe, Asia, Africa or Australia, I love how culture speaks to the cuisine of that particular place, which is why I loved Anthony Bourdain,” she explains.

Thinking locally, Betsy says that Nancy Silverton has also been a big inspiration for her. “The way she cooks reminds me of my mom. It’s very simple. She doesn’t do anything too extravagant. She takes very classical dishes and adds a little touch to them,” she says.

When asked what her top priorities are when it comes to leading a kitchen of her own, Betsy says, “Knowledge is endless. You can never be too old or wise. I’m always looking for people that are trying to learn and not staying complacent but looking for the next step.”

As Betsy makes plans for her future, she shares that “my sister also has a passion for food and has been in the professional business world for 15 years. She’s excited to take a step back, and we want to create a small restaurant group called Sister.” The duo has sights on opening their flagship in Fresno, with concepts similar to Gjusta’s deli, bakery, café and market-style locations. “It’s hard to say what it’ll be, but we’re both really enthusiastic about it,” she says.

Betsy hopes to embark on a year-long culinary research trip with stops in places like Italy, Greece and Spain to further her knowledge before launching her restaurant ventures. At Sister, Betsy hopes to share her passion for food. “I would love to create experiences that trigger a good memory. I think it’s important to sit down and bond over a meal and have good conversations.”

Follow your passion for food with career training at ICE LA.

Alumni Interview Los Angeles Guest Chefs

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An ICE Alum's Journey to Sous Chef at Michelin-Starred Kali

ablustein — Fri, 27 Aug 2021 16:45:03 +0000

An ICE Alum's Journey to Sous Chef at Michelin-Starred Kali ablustein Fri, 08/27/2021 - 12:45 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/kerner%20header.jpeg.webp?itok=OY2sI7zj How a chance encounter led him to the opportunity of a lifetime. October 11, 2021

By Maki Yazawa — Food Writer (Culinary, '19)

While pursuing a dual-diploma, Michael Kerner (Management/Culinary, ‘20) went for a meal at one of his favorite restaurants in Los Angeles, Michelin-starred Kali. A chance encounter with the restaurant's co-owners set him off on his culinary career path.

Dallas native Michael Kerner fell in love with food at a young age while cooking with his parents, especially his dad. Thinking it was more of a hobby, Michael studied real estate finance at Southern Methodist University. However, he quickly realized he was on the wrong path and ultimately dropped out at the ripe age of 21 years old.

Eventually, Michael made his way to The Golden State, where he focused on his life goals, self-improvement and, ultimately, his sobriety. “When I got sober I decided to pursue cooking as a career," he says. "[It was] something I always loved doing as a kid growing up.”

His family encouraged him to pursue culinary arts, thinking it would be an essential resource to develop and grow before entering professional kitchens.

“I wanted to stay in California, and ICE had an incredible reputation,” says Michael, who went on to seek a double diploma in Culinary Arts and Restaurant & Culinary Management.

See if you are eligible for discounted tuition when pursuing a double diploma at ICE.

While at school, Michael realized that he wanted to pursue fine dining, noting it was something that piqued his interest, leading him on a tasting adventure throughout the City of Angels to learn more. He visited notable restaurants like Osteria Mozza, Orsa & Winston and Kali. Though he loved all three, it was Kali that stood out to him the most.

Kali, which earned its first Michelin star in the inaugural Michelin Guide California in 2019, is a small neighborhood restaurant located between Hollywood and Larchmont Village. Co-owned by chef Kevin Meehan (of L'Orangerie, Paris) and Drew Langley (two-Michelin-starred Providence, L.A.), the restaurant focuses on California-style cuisine with a contemporary twist and celebrates local and hyper-seasonal farmers market ingredients.

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Michael formed his first connection with his future employer while casually sipping a kombucha at the bar and waiting for his table. Drew approached Michael and asked if he worked in the industry. Michael, feeling equal parts shocked and pleasantly surprised, said he was a student at ICE.

Later while enjoying his meal, Michael was coincidentally seated between actor-singer Donald Glover and one of chef Kevin’s close friends. That night, Kevin spent a lot of time on the floor checking on his special guests.

As the night drew to a close, Drew let Kevin know that Michael was a culinary student, which sparked a fruitful conversation that led to an invitation for Michael to stage at the duo’s restaurant. “I jumped on that opportunity and began staging at Kali three days later,” Michael says.

Near the end of his programs at ICE, Michael was offered a full-time position at Kali. He says the opportunity to work at his dream restaurant, while learning directly from industry professionals, helped him grow tremendously.

“I’m one of those people that comes into work early, leaves late and always asks questions," he says. "I want to learn as much as possible, and I come in happy and ready to work. I want to be here.”

After finishing his stage at Kali, the ICE alum worked at the garde manger station for nearly three months. From there he moved to the sauté station and helped fulfill takeout meals during pandemic closures. In April 2021, Michael was appointed as the sous chef, managing the kitchen alongside the head chef.

“We really love when people ask questions and want to know why something is the way it is or [how it] works the way it does, as opposed to learning the technique and just moving on,” he says of his new role. “At that point, you’re learning the respect for the ingredients, the process and tradition behind it."

As a sous chef, Michael helps prep the kitchen, receives orders from vendors, oversees service, visits farmers markets and breaks down fish deliveries for the team. On top of that, the restaurant’s hyper-seasonal tasting menu changes all of the time based on the products available. “It’s a fun surprise that keeps me on my toes,” he says.

Michael also contributes his creativity and well-developed palate when helping design the menu for the week. The team prioritizes always serving the customers the best products and ingredients from quality farmers and vendors on their à la carte and tasting menus. “Things change quite a bit, and we adjust accordingly," he says. "If we find a better product than what's on hand and we can offer it to our customers, then we do.”

With the recent release of the 2021 Michelin Guide California, restaurants like Kali are staying positive, motivated and hopeful of receiving hard-earned accolades. “It’s important. It can make or break a business. However, at the end of the day, it’s not why I cook — I cook because I really love it," Michael says. "If it happens — which I really hope it does — then that’s great, and if it doesn’t, then I just need to work harder." (Kali retained its Michelin star in the 2021 guide.)

Michael thanks his teachers at ICE, including Chef-Instructor Cyril Kabaoglu, who left a lasting impression and taught him to, most importantly, “work hard, work clean and crack a smile along the way.”

Learn more about the Culinary Arts & Management Associate Degree Program at ICE LA.

Los Angeles Alumni Restaurant Management Career Paths

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ICE Alum Becomes Sous Chef at Jon & Vinny’s

aday — Wed, 07 Jul 2021 14:27:06 +0000

ICE Alum Becomes Sous Chef at Jon & Vinny’s aday Wed, 07/07/2021 - 10:27 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/Sam%27s%20class.jpg.webp?itok=gVvudjbx Sam Guber worked his way up the ranks to his new role at the popular Los Angeles restaurant. July 7, 2021

By Maki Yazawa — Food Writer (Culinary, '19)

ICE alum Sam Guber (Culinary, '20) became sous chef at one of Los Angeles' most acclaimed restaurants, Jon & Vinny’s, after demonstrating a superior work ethic and determination.

Sam loved cooking from a young age. A native Angeleno and an explorer of all cuisines, he describes that some of his favorite childhood memories took place around his family’s dinner table. With an increasing interest in pursuing a career in the culinary industry, Sam enrolled at the 51�Թ� in 2019 to fulfill a lifelong dream.

"My parents were very busy when I was growing up. They worked a lot but always made time for dinner," Sam explains. "I never really connected it myself at first, but then I realized much later on that food really brought people together." Though he initially didn’t start his path in the culinary industry, he was always drawn by tasks that involved his creativity and handiwork.

"I always excelled in classes that involved using hands, like woodworking or robotics, where I really liked to build and make things and have something come together," Sam says. He also always loved being in the kitchen as a kid and grew up baking. "I like the sweets," he admits. "That gave me a good understanding of the fundamentals of what cooking takes and how it builds from there. Once you get the ideas and the exact amounts that comprise something, then you can start experimenting."

Though his love for baking prevailed during his childhood years, Sam started enjoying cooking savory elements as he grew older. "In college, it was the first time I was really cooking for myself, and I realized that I could make something delicious. I started cooking for some friends. It was a great way to bring people together, and it brought me back to my childhood memories," he says.

While studying creative writing at the University of Colorado, Sam spent a good portion of his time barbecuing and grilling for his close friends, secretly longing for cooking to become more than a pastime. "My father is a writer as well; he always shared the importance of telling a story," Sam explains.

Sam's Japanese street food

"When I graduated college, it was definitely that time when I was thinking, what do I want to do with my life? I worked some different jobs," Sam shares. "I kind of saw myself being able to choose that now’s the time: If I want to spend the next six months to a year doing something, let me pursue my passion for a while; if it doesn’t work out, then it doesn’t work out."

Sam decided to see if he had what it took to work in a professional kitchen. "There was a Japanese restaurant opening up called Osaka’s that served things like okonomiyaki pancakes and yakiniku. It was really interesting Japanese food that wasn’t very prevalent in the area but delicious and all along the lines of what Americans like to eat," he shares. Before he knew it, Sam’s six-month trial period of working in a restaurant turned into a year, as he quickly realized he had a true knack for the job.

"I had a passion for it, and there was room for growth and advancement at the restaurant," he says. However, at that point he decided to relocate back to his hometown. In L.A., he knew he could likely land a job somewhere, but he wanted to explore fine-dining establishments and a faster-paced restaurant, which he was not yet prepared to do on his own.

"I chose to go to culinary school because I just wanted to have an idea of what I was really getting into," Sam says. He wanted to develop a stronger foundation as he stepped into the competitive cooking scene in L.A., so he studied Culinary Arts at ICE.

Sam completed his culinary externship at Jon & Vinny’s, an Italian restaurant recognized with a Bib Gourmand designation in Michelin Guide California from chefs Jon Shook and Vinny Dotolo, the owners of several popular Los Angeles concepts like Animal and Son of a Gun. Sam accepted a full-time line cook role at the restaurant's Brentwood location, where he quickly progressed through the garde manger, grill and pasta stations. While on the line, he recalled some of the fundamental lessons that he learned during culinary school, like the importance of gathering your mise en place, prepping your station and kitchen cleaning standards.

After a few years working through the different stations at the restaurant, Sam received a promotion and became the newest sous chef at the restaurant's Fairfax location. "Being a line cook gives you a full understanding of what every station does and what the line needs, which is very important when becoming a sous chef," he says. "One of the sous’ job is to make sure that the line runs smoothly, that everyone’s prepared; you’re the fallback and the last line of defense.

"At the same time, it’s a very difficult and big challenge — a great challenge. This is my first time in a management experience role and my first sous chef job," Sam explains. "I still have a lot to learn, and luckily I have an amazing support staff there, people that are very experienced and know the job well," to coach with him along the way.

As Sam grows in his new position, he hopes to encourage his peers with his attention to detail and superior work ethic. "There’s never too much getting prepared for a night," he says. As a sous chef, he wants to "lead by example. If you work hard, they will work harder. People want to see you sweat just as much as they are. It’s a tough job, and motivating others is something I’m still new at and still learning to do the best way."

In the future, Sam hopes to open his own restaurant. "I’m currently in the stage of building ideas and concepts. The most important thing is the food. It’s gotta be right and unique. It’s hard to create something that’s truly unique and individual," he says. "That’s what’s so interesting about the world of food; what you want your restaurant to be is truly endless. That’s the fun part!"

Pursue your path to a professional kitchen with career training at ICE.

Alumni Guest Chefs Los Angeles Restaurants

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ICE Alum Divides Her Time Between Two of Orange County’s Hottest Restaurants

aday — Mon, 21 Jun 2021 16:29:33 +0000

ICE Alum Divides Her Time Between Two of Orange County’s Hottest Restaurants aday Mon, 06/21/2021 - 12:29 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/Tanya%20header.jpg.webp?itok=PI2Y1Zgg Tanya Pustelnik is gaining experience as a sous chef and plancha chef to make her pop-up dinner dreams a reality. June 21, 2021

By Maki Yazawa — Food Writer (Culinary, '19)

After a few short years working in the industry, ICE alum Tanya Pustelnik (Culinary, '19) has landed a role as sous chef of Anaheim’s award-winning restaurant, Strong Water, while maintaining her second job cooking at Costa Mesa’s Descanso. As the saying goes, she quite literally spins many plates.

Tanya thrives off of a busy schedule. Leaving behind a demanding corporate job as a manager to pursue a lifelong passion by attending culinary school, Tanya has proven that she can excel at anything she sets her mind to.

She spent many years working in the corporate world, traveling to several countries and living abroad in Australia for five years. Though she loved her career at first, Tanya felt a longing for something more. "I wanted to go to culinary school if I was going to leave the corporate world," she says. "I’ve always loved to cook and traveled the world with my dad, which was a big inspiration for me to start cooking professionally." She was ready for a new adventure.

In her previous work in the nutraceutical industry, Tanya created vitamins and supplements, getting acquainted with various health-supportive ingredients. She knew that pursuing a culinary diploma would help expand her horizons and skillset, so she enrolled in Culinary Arts at ICE in 2018 and completed her externship at Descanso Restaurant. The highly acclaimed, modern taqueria specializes in authentic Mexican cuisine prepared on a tableside plancha in Costa Mesa, California.

Now promoted to plancha chef at the restaurant, Tanya cooks everything from carne asada to chile rellenos on a large flat-top grill in front of guests. To expand her experience, Tanya went on to pursue the sous chef position at Strong Water, a tiki bar and Asian-fusion restaurant in Anaheim, California.

As a sous chef, Tanya has responsibilities like ordering, scheduling, taking inventory and recipe development. With extensive management experience from her corporate background, Tanya melded her familiarity with such tasks and her newly acquired culinary skills to settle into her new role. In addition, Tanya has shared her Indonesian background, culture and food with the staff at Strong Water. "My parents are both from Indonesia, and I’m Dutch-Indonesian. When Indonesia got its independence, my parents moved to Holland and then here," she explains.

"I grew up in Holland in the summers. My dad would take me all over Europe during my summer vacation, where I would try all different types of food. I just loved it," she raves. "My mom actually has an Indonesian oatmeal cookie recipe that’s nothing like anyone’s ever seen before, and she makes it for one of the desserts at Strong Water." The family recipe remains a secret, though — her mom won’t share!

Recently, Tanya has been working on creating an exclusive menu for Illumination Foundation’s Chef’s Table. This gastronomic charity event brings together top-ranked chefs to help combat homelessness in the local area. At the event, she will represent Strong Water, featuring an amuse-bouche of Arctic char crudo wrapped in sesame leaves. Descanso will also be in attendance, and she’ll be bouncing between the two stands — as she does in her day-to-day.

"I’ve always worked really hard, so to me it comes as second nature that I can juggle both jobs," Tanya says. She looks up to both of her executive chefs and enjoys working with international cuisines that offer versatile dishes, making the hard work and long hours worth the sacrifices.

Reminiscing about her experience at ICE, Tanya says she gained lifelong friends, learned proper cooking techniques, and had wonderful chef-instructors like Louis Eguaras and Arnold Myint. “A few short months after I graduated, Chef Arnold brought me to the James Beard House with him to cook for an event honoring his mom in New York,” she shares. The event was called “JBF - A Tribute to a Nashville Legend - A Taste of Thailand Honoring Patti Myint,” for the notable chef who opened Nashville’s first authentic Asian market and Thai restaurant. Chef Arnold even featured footage of the event as the final scene of a documentary recounting his mother’s Thai roots.

Reflecting on her culinary journey thus far, Tanya says, “It’s a super exciting industry. Get ready to work your butt off, but it’s a super rewarding job.” As for those just getting into the field: “Don’t ever stop learning, don’t think you know everything ever. You’re going to learn something new every day,” she advises. As Tanya continues to grow and learn more from her peers, she hopes to host pop-up dinners at her home one day. Though the pandemic pushed her initial plans back, she looks forward to launching soon.

Pursue a culinary career path like Tanya with a diploma from ICE.

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ICE Alum Pivots Paella Experience to Private Catering

aday — Tue, 25 May 2021 20:02:39 +0000

ICE Alum Pivots Paella Experience to Private Catering aday Tue, 05/25/2021 - 16:02 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/paella%20header_0.jpg.webp?itok=XBN3upXR The former lead paella cook at Otoño, Genna Gold launches Spanish cuisine catering. May 25, 2021

By Maki Yazawa — Food Writer (Culinary, '19)

ICE alum Genna Gold (Culinary, '18) won’t back down from a challenge. Motivated, confident and driven, this Angeleno prides herself on determination to become better at her craft every day. From lead paella cook at Otoño to lead prep cook at Destroyer to starting a catering business amid the pandemic, Genna always kept her eyes set on the prize.

Although Genna has found her true calling in the culinary industry, she admits it didn’t come to her immediately. "Right after high school, I went to art school in San Francisco, and I quickly learned that having a passion and having an actual career are very different. It was just very obvious that art was a hobby for me. My roommates are currently working at Disney as animators," she says. "I had to take a deep look and reevaluate." This led Genna to her next venture studying journalism at a community college.

"From there, I spent a few years as the news editor for the college newspaper, then worked up to editor in chief of the magazine," she says. She became one of the editors for the CSUN newspaper after graduating and then took on some freelance work. However, Genna had another critical realization: "Amid the political climate at the time, I just felt that it wasn’t my cup of tea." She then turned to another one of her passions: cooking.

"As a writer, I had a lot of books lying around, and I looked at my library and realized that 98% of my books were cookbooks," she exclaims. Instantly a light went off in Genna’s head. "I looked at myself and said, 'If you do this in your spare time for fun, wouldn’t you want to make this your career?'" The next day Genna enrolled in Culinary Arts at the 51�Թ� and joined the first-ever class at the newly opened Los Angeles campus.

After completing on-campus lessons, Genna started her externship at a Mexican restaurant in Pasadena called Maestro, followed by a couple of other restaurant gigs, which ultimately led her to Teresa Montaño’s Otoño in Highland Park, California. Genna stayed at the Spanish-inspired restaurant for two years, where she worked her way up from garde manger to lead paella cook and lead catering paella cook. Unfortunately, once the pandemic hit, the restaurant was forced to close its doors.

Scouting for a new workplace, Genna landed a position as the lead prep cook at Chef Jordan Kahn’s Michelin Guide-recommended Destroyer in Culver City, California. To challenge herself even further, Genna decided to launch her own catering business during her off-hours, featuring her profound love for paella and Spanish cuisine.

Genna comments that finding a balance between all of her responsibilities proves challenging at times. Recently she noted that she began to hit a wall. It wasn’t until she received some encouraging words from her father that she could get past the hurdle and continue on the grind. Genna notes that she’s thankful for the opportunity to continue to work at a prestigious restaurant that allows her to acquire the necessary skills and experiences to better her private ventures one day.

She notes that one of her greatest inspirations in the industry is Dominique Crenn, who she calls a "beacon of light for women in the industry." She admires her ability to keep pushing through strife and "setting an example for what this industry is really all about." Genna says she would love to work for her one day. "I’ve never heard one bad thing about her; she’s absolutely phenomenal."

Along with what she’s learned at the restaurants and from leaders in the industry, Genna says, "I got my bearings at culinary school. If I had just walked straight onto the line at a professional kitchen, I would’ve been a really small fish in a big freaking ocean!" Through her schooling, Genna notes that she learned essential skills like keeping your composure under pressure, timing and kitchen terminology — which have proven critical on the line.

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A post shared by Genna Gold (@gennacooks)

Fortunately for Genna, cooking skills weren’t the only thing she gained from her time at culinary school. She also met her boyfriend, classmate Nick Huddleston (Culinary, ‘18), while at ICE. The pair now collaborates, operating Genna’s private catering business that focuses on Spanish-inspired cuisine. She feels comfortable and skilled at making it and says that Spanish cuisine is a guaranteed crowdpleaser among her clients. The Los Angeles-based catering company accommodates dietary restrictions and can host parties of 8 to 40 people. For more information, Genna is available via Instagram @gennacooks.

Follow your catering or paella dreams with Culinary Arts career training.

Alumni Global Cuisine Entrepreneurship Los Angeles

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

aday — Wed, 10 Mar 2021 16:07:30 +0000

Female Restaurateurs Form RE:Her to Empower Women Entrepreneurs in LA aday Wed, 03/10/2021 - 11:07 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/Regarding%20Her%20Food%20header.jpg.webp?itok=36FAzJQY Four Regarding Her founders Lien Ta, Dina Samson, Brittney Valles and Kim Prince Los Angeles restaurateurs band together to support female-owned businesses. March 10, 2021

By Maki Yazawa — Food Writer (Culinary, '19)

In 2020, a pandemic shook America’s restaurant industry to its core. Banding together during the crisis, Regarding Her formed to support women restaurateurs in Los Angeles' hospitality industry.

Because of the pandemic's impact, restaurant owners had to reconsider their business models and strategies, adapting to fit the new demands and restrictions in place. Some transformed dine-in restaurants into markets and ramped up to-go options, while others created meal prep services to ride the tidal wave of the pandemic. Restaurateur and Chef Curtis Stone, for example, rebranded his meat-centric Hollywood restaurant, Gwen, to a butcher shop and takeaway market to pursue an influx of steady business despite the widespread closures.

One of the most intriguing and inspiring developments that came about amid the circumstances was the formation of the LA organization called Regarding Her (RE:Her). Evidently, "hardship brings people closer together if you share it," as UCLA’s basketball coach John Wooden once said. Re:Her is a "nonprofit devoted to the advancement and empowerment of women restaurateurs."

According to the organization’s mission statement, participants “strive to create opportunities for connection and success by way of programs that support, unite and uplift female food and beverage entrepreneurs in Los Angeles and beyond.” The group offers its members opportunities such as grants for women-owned culinary businesses, has industry-focused resources for education and networking, hosts virtual and physical events to promote women in food and beverage, and represents women restaurateurs in the industry.

Heather Sperling photo by Alan Gastelum

“In fall 2020, nine women restaurant owners joined forces to support the female hospitality leaders of LA and drive business to women-owned restaurants in a time of need,” explains Heather Sperling, the co-owner of Botanica. “The response has been wonderful. The support, enthusiasm and engagement is incredible.”

The founding female restaurateurs all boast impressive backgrounds and business acumen. Sandra Cordero opened Gasolina Cafe in 2015 in Woodland Hills. The restaurant serves Spanish-influenced foods like patatas bravas and pan con tomate that honor her native roots from Spain. Heather Sperling, the co-owner of Botanica, a restaurant and market in Silver Lake, provides “nourishing hospitality” and aims to promote respect, equality, inclusivity and healthfulness in every aspect of her business.

Lien Ta is the co-owner of All Day Baby, a feel-good restaurant with the soul of a diner in Silver Lake, and Here’s Looking At You in Koreatown, which was named Restaurant of the Year by Food & Wine magazine in 2017. The additional founders include Sylvie Gabriele (Love & Salt), Bricia Lopez (Guelaguetza), Mary Sue Milliken (Border Grill, Socalo and BBQ Mexicana), Kimberly Prince (Hotville Chicken), Dina Samson (Rossoblu and Superfine Pizza), and Brittney Valles (Guerrilla Tacos).

On Jan. 21, the organization hosted its inaugural festival on the anniversary of the 2017 Women’s March. Almost 100 women-owned restaurants participated in the 10-day event, collaborating with other female chefs, offering themed menus and facilitating conversations among female leaders in the industry. Diners had the opportunity to win a gift bag by filling the festival passport with stamps and receipts from 10 participating restaurants.

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With a tremendous response from the public, Re:Her has nearly 200 members today. “We're working hard to create more events and resources to support them!” Heather exclaims. Though the organization originated in LA, Heather points out that there has been a lot of interest from female restaurateurs outside of the area. “We hope to serve as a model for ways local restaurant communities can connect and mobilize [in their area]," she says. “In fact, female restaurateurs of San Luis Obispo County recently created a March festival inspired by RE:Her, called At Her Table."

Re:Her has set the stage for groundbreaking advancements for women in a male-dominant industry. Heather advises that donations help support the organization's small-business grant program, which is launching soon, saying: "We’ve got lots in the works — all intended to support LA’s women restaurateurs and encourage the public to eat their spectacular food."

Don't miss ICE's Women Entrepreneurs panel on March 18, and pursue your own future in food with a degree in Culinary Arts & Management.

Los Angeles Guest Chefs Entrepreneurship Business of Food

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