Maki Yazawa — Food Writer (Culinary, '19) | Institute of Culinary Education

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citrus-soy marinated flank steak paired with a parsnip purée and a classic red wine pan sauce

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

Katie Flannery at ICE LA

Flannery Beef Explains Why You Should Dry Age Steaks

Great White chef Betsy Wiegand

ICE Alum Dives Into Head Chef Position at Great White

Michael Kerner

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

Sam Guber

ICE Alum Becomes Sous Chef at Jon & Vinny’s

Tanya Pustelnik

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

Genna Gold making paella

ICE Alum Pivots Paella Experience to Private Catering

Chef Mary Sue Milliken photo by Anne Fishbein

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

Chef Kenna Copes

ICE Alum Works with Immigrant Chefs at Flavors from Afar

a bowl of chapulines

The History of Chapulines

Amy Baer Robinson

From NYC Film Composer to Culinary Entrepreneur

Brandon Kaufman serving food

An ICE Alum's Career in Sustainable Seafood

Chef Chavez demonstrates making a parchment paper piping bag

Pastry & Baking Arts

How to Make a Parchment Paper Cornet

Maki presents Venezuelan hallacas

The History of Corn’s Prominence in Venezuelan Cuisine

Saul Silva with Wolfgang Puck

ICE Alum Saul Silva Becomes Bull & Butterfly’s Newest Sous Chef

Maki Yazawa prepares chicken in an ICE LA Culinary Arts class.

Learning a New Language at Culinary School