On June 23, ICE LA partnered with local community services organization Friends In Deed for the organization’s first-ever Cooking for a Cause fundraising event. The event, which was modeled after...
Ubuntu, the new restaurant helmed by Chef Shenarri, opened at 7469 Melrose Avenue in West Hollywood on August 1, where it's serving up a dynamic menu full of West African-inspired flavor. And, as per...
It was Sarah Sanders' passion for putting personality on a plate that took her from enrolling in ICE Los Angeles’s Culinary Arts program in the fall of 2021, to being a top contender in Carla Hall’s...
The two key ingredients in question are unpasteurized vinegar and raw honey. Both have indefinite lifespans and are found in many home pantries. Mixing them together creates a final result that is...
Vegetables and alternative proteins can absolutely shine on the grill, but they don’t behave the same way meat does, and deserve special treatment to maximize their flavor and texture. I consulted two...
Green beans and potatoes are a popular pairing and Plant-Based Culinary Arts Chef-Instructor Rich LaMarita brings them together into a cool and well-balanced summer salad. The green beans are used two...
He’s worked as an executive chef and chef de cuisine at multiple restaurants since 2016 and has an ever-growing list of innovative pop-up and brick-and-mortar restaurant ideas. He’s also an avid gamer...
Executive Chef and Co-Owner of famed New York City restaurant Le Bernardin Eric Ripert recently stopped by ICE’s New York campus to talk about his latest book, "Seafood Simple," his approach to recipe...
Following a string of stages and early jobs, she committed to the pro kitchen and trained in Vegas, Montreal and New York City before opening her hugely successful Her Place in Philadelphia. On this...
“I used to come home from school, first grade or second grade, and for me, my mom’s cooking is the epitome of cooking,” says Chef Shant Halajian, ICE alum and now Executive Chef of The Glenmark Hotel...
The chef, who is the Vice President of Culinary at Wolfgang Puck Catering, has a straightforward approach to cooking. “It takes you the same amount of time to make good food and bad food," Chef Eric...
If not quite immortal, the very nature of cheese is indeed to decrease the water content of dairy, making it stable, edible and enjoyable well beyond its capabilities in a fresh state, but cheese does...