Corpse Reviver #2 Recipe
In Institute of Culinary Education Instructor and mixologist Garrett Mikell's many years behind the bar, he's made his fair share of Halloween-themed drinks. He recently shared his take on the Black...
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Anna Johnson
Anna Johnson is the Content Manager at the Institute of Culinary Education Los Angeles as well as a current Plant-Based Culinary Arts student. She loves telling stories about anything food and beverage-related, with a special interest in sustainability, accessibility and advocacy within the hospitality world. Follow her culinary school journey on social media at @yumgoddess.
Black Manhattan Cocktail Recipe
When asked to make a "spooky" cocktail suitable for October, ICE Instructor and Mixologist Garrett Mikell immediately understood the assignment. He turned to a Black Manhattan, a variation on the...
Chef Shawn's Sizzling Summer Salad
Salads aren't frequently on the menu for Shawn Matijevich, the Lead Chef of the Culinary Arts & Food Operations online program at the Institute of Culinary Education, but when they are, he makes sure...
Who is Online Culinary School Good For? Meet These 4 Graduates from ICE
These alumni attended culinary school online for various reasons, including accessibility and ease of scheduling. In doing so, they chose to find their culinary voices by attending an accredited...
From Extern to Junior Sous Chef: ICE LA Grad Megan Fogarty's Journey
Just three years after graduating from Institute of Culinary Education Los Angeles, Chef Megan Fogarty is booked and busy. Every shift, Chef Megan gets to cook in a building built by Charlie Chaplin...
ICE Alumna Gabi Chappel is a “Next Level Chef”
The Plant-Based Culinary Arts (formerly known as “Health-Supportive Culinary Arts”) graduate is one of the final competitors on the cooking competition show, hosted by Chefs Nyesha Arrington, Richard...
ICE Launches New Scholarships
ICE recently announced two new scholarships worth up to $35,000 and 195 high school scholarships worth up to $651,000. All are for students pursuing their dreams in the culinary and hospitality...
Recipe: Whipped Feta, Two Ways
Cheese is the great unifier. There is at least one variety of cheese to pair with anything, whether the main dish is a savory dinner or a sweet dessert. There is a cheese, however, that offers the...
Recommended Cookbooks by Black Authors | Black History Month Special
In practice, a "food tradition" can be simple — cooking a recipe with a particular ingredient; a family trademark. It can also be as complex as a multi-course meal with carefully-curated foods served...
Chef Jürgen's Elegant Tiramisu Recipe
Being a classic Italian dessert, this “pick me up” (that is the literal translation from Italian) is a crowd pleaser and everyone will have a strong idea about how they like their tiramisu. The basics...
How to Make Easy, Fancy Cake Decorations
ICE Los Angeles Pastry & Baking Arts Chef-Instructor Carrie Smith has made many cakes throughout her professional career. One of her go-to decorations is the rice paper sail, which is essentially just...
The Great ICE LA Pie-Off
To celebrate the holiday season, two of ICE LA's Chef-Instructors put their apple pie recipes to the test. The pies came from Assistant Dean of Students, Chef Bridget Vickers, and Pastry & Baking Arts...