In this interview, Ryan paints a vivid picture of his time overseas that caused him to fall in love with this food. He also recounts his time in some important kitchens, including as part of the

Christopher Tompkins stopped by the Institute of Culinary Education's Los Angeles campus for a discussion with Director of Restaurant & Hospitality Management Mishel LeDoux about his experience in the

She insists her whole career has happened by accident. “I didn’t plan anything,” she says. “I didn’t plan to work at [Charlie] Trotter’s. I just found a love for restaurants.” The pressure was

Over the course of their visit, Chef Mattos and Chef Pfeiffer shared with ICE students their individual journeys to realizing their path as professional chefs, what nuggets of wisdom they’ve gained

In this conversation recorded outside the restaurant in late 2022, Ron describes his initial interest in food and cooking, his gravitation to New York City, and his experience in a range of New York

At the top of his list, based on an excellent dinner at their restaurant last fall, were John and Kat Hong, chef-owners of Yangban (yes, they’ve dropped the “Society” from the name) in DTLA. In this

In a recent, impassioned social media post, Chef Rob Connoley, chef and owner of Bulrush restaurant in St. Louis, Missouri, lamented the continued unwelcoming environment many queer cooks face in the

In addition to drawing enthusiastic diners wherever they were staged, he received accolades such as being named Esquire's "Chef of the Year" in 2020. After pandemic pivots, which included a residency

"Everything's, you know, food, food, food. You know, 'Did you eat?,' 'Can I make you something?,' and at family gatherings everyone's bringing their own dish and [arguing about] who could be the best

From the launch of her first restaurant at age 24, to winning Food Network competitions and James Beard awards alike, to her most recent expansion into the Los Angeles food scene, Chef Stephanie seems

**Content warning — this episode discusses suicidal feelings.** In that post, Chef Greg mentioned that he’d be joining Andrew for a discussion about his ongoing mental health journey. This is that

It’s a combination of exposure to nutritious foods and food variety that inspired ICE alumna Natasha Brunetti to pursue a job with Smart Moms Organics, a business created by fellow ICE alumna Chef