Culture https://ice.edu/ en Meet Hillery, ICE Alum & Former Admissions Director https://ice.edu/blog/hillery-hargadine-culinary-management <span>Meet Hillery, ICE Alum &amp; Former Admissions Director</span> <span><span lang="" about="/user/79501" typeof="schema:Person" property="schema:name" datatype="">abaker</span></span> <span>Mon, 05/23/2022 - 11:04</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/hillery-wheeler-LEDE.jpg?itok=xqYFyiLn Continual discussion with prospective students about ICE’s career programs led her to enroll in Culinary Management. <time datetime="2022-05-23T12:00:00Z">May 23, 2022</time> Hillery Hargadine <p>Like any college graduate, I started my first job hunt with ideals of wanting a position that allowed me to maintain a reasonably comfortable lifestyle while also satisfying the desire to work in a field and for a company I believed in. A position that inspired me. Something that allowed me to feel I was making a positive impact on others. </p> <p>I was one of the lucky ones in that my first professional job was here at The Institute of Culinary Education. I knew as I walked down the halls of the school for that first interview that this would be where I would start my career. What I didn’t know was that this entry level job on the Admissions Support team would lead to 12 years of satisfying work and professional growth, eventually becoming the Director of Admissions at the flagship <a href="https://ice.edu/newyork">New York campus</a>, helping thousands of students navigate the often emotionally complex waters of following their dream to work in food.</p> <p>Throughout those 12 years I not only saw my own personal growth, but the incredible expansion of the school, which at the time was known as much for hobbyist cooking classes as for its three career-training programs. Now it’s become a multi-campus industry leader, educating people from around the country and across the world in five career training programs, three certificate specialty programs and countless professional development classes.</p> <p><strong><a class="link--round-arrow" href="https://ice.edu/newyork/career-programs/school-culinary-arts"><em>Check out our Culinary Arts Career Program curriculum</em></a></strong></p> <p>In my time I’ve had the pleasure of meeting with industry leaders who come to recruit our graduates and inspire the next generation, including top-tier chefs of Michelin-starred restaurants, massive restaurant group operators, major food media personalities and many, many more. However, the most interesting and inspiring people I met along the way were the prospective students I met with in Admissions. The everyday people who dared to take that first step and be brave enough to actually pick up the phone or send an email and start the conversation of “I’m ready. I want to go to culinary school.”<br /><br /> So many people come to us full of fears and doubts, questioning if it’s the right time, how they’ll pay for it, what they’ll do with this education (especially if they don't see themselves working in a traditional restaurant). Knowing only that they love food, they wake up thinking about it, spend the day planning what they want to make for dinner, their preferred "shopping" is for groceries rather than for clothes, be it a checklist for something specific or the simple joys of discovering a new ingredient or condiment they’ve never heard of. Regardless of their different backgrounds and ethnicities, life stages, education and experience levels, they all have one thing in common: they love food. <br />  </p> <p><img alt="hillery-wheeler-" data-entity-type="" data-entity-uuid="" src="/sites/default/files/content/blog-article/image/hillery-wheeler-reunion-BLOG_0.jpg" class="align-center" /></p> <p>Whether it’s the middle-aged woman who retired early from being an immigration attorney to find herself working in corporate private dining, thrilled, for the first time in her life, to get up and go to work. Or a former textile designer for major fashion brands who recalled pulling over on the side of the road in France to eat a picnic lunch after he scored a bottle of unique wine and couldn’t wait to open it — he eventually found himself doing food and wine pairings for an upscale country club. Or the recent college grad who completed a chemical engineering degree just to completely pivot into pastry (and was recently named Executive Pastry Chef at Le Bernardin, following in the footsteps of our own <a href="https://ice.edu/newyork/explore-ice/chefs/michael-laiskonis">Michael Laiskonis</a>). </p> <p>Nothing is more satisfying than meeting these people and being able to say “welcome, this building is full of people just like you.”</p> <p>These are just a handful of the stories and voices I had the honor of hearing during my time as an Admissions Coordinator, and there were countless more I learned about second-hand when I moved into the Admissions Director role. Easily one of the best parts of setting foot in the Admissions office at ICE every day is hearing all the various coordinators bubbling over with enthusiasm as they describe a new potential student they just met who had a unique and wonderful backstory. So many of them starting out unsure whether or not they belong here because they think they’re too young, too old, have no industry experience ( or the ‘wrong’ kind of industry experience), don’t want to work in a restaurant (or desperately want to work in a restaurant but can’t see how they can make it work with their lifestyle) — the list goes on. And the Admissions Coordinator gets to be the one to open their eyes to the fact that there are hundreds, if not thousands, of food careers out there that people have never considered, or never even heard of. That this is an industry that can accommodate so many voices and flavors — so long as they have the passion and the discipline to follow their dreams. </p> <p>I look forward to posting here on <a href="https://ice.edu/blog">DICED</a> to share some of the stories and insights I’ve learned through my time here both as a member of the admissions team and as a student myself in the Restaurant and Culinary Management program. </p> <p>Thanks for reading along. </p> <p><strong><a class="link--round-arrow" href="https://ice.edu/restaurant-culinary-management-info" rel=" noopener" target="_blank"><em>Learn More about our Restaurant &amp; Culinary Management program at ICE.</em></a></strong></p> Culinary Education Culinary Student Culinary School <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24826&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="RG8kfQ8NP97K7_sMx3nYXoSq43XTh_YhdBkewlDz7nY"></drupal-render-placeholder> </section> </div> </div> Mon, 23 May 2022 15:04:45 +0000 abaker 24826 at https://ice.edu The Culinary Traditions of Kwanzaa https://ice.edu/blog/traditional-kwanzaa-food <span>The Culinary Traditions of Kwanzaa</span> <span><span lang="" about="/user/79461" typeof="schema:Person" property="schema:name" datatype="">ablustein</span></span> <span>Thu, 12/30/2021 - 14:00</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/kwanzaa_HERO.jpg?itok=BBILaMLr It&#039;s a celebration of family, community and culture. <time datetime="2021-12-30T12:00:00Z">December 30, 2021</time> Andrew Blustein — Content Manager <p>What food do you eat on Kwanzaa? Well, there isn't one answer, but there sure is a lot to choose from.</p> <p>A relatively new holiday, Kwanzaa was created in 1966 by activist Maulana Karenga, Ph.D., right in the middle of the civil rights movement as a holiday specifically for African-Americans.<br />  <br /> The name Kwanzaa comes from the Swahili phrase <em>matunda ya kwanza</em>, which means “first fruits,” harkening back to when people collectively harvested fruit and vegetable crops and gave thanks for the bounty of their efforts and for each other.<br />  <br /> “Kwanzaa is based on the many harvest festivals and rituals practiced across the African continent, during ancient and modern times, that would last about seven days, from the end of one year to the beginning of a new,” says culinary historian Tonya Hopkins on her <a href="https://thephiladelphiacitizen.org/kwanzaa-traditions/" rel=" noopener" target="_blank">podcast</a>, “American Food History for All…From a Black Perspective.”<br />  <br /> There are seven nights of Kwanzaa, from December 26 to January 1, each celebrating a different principle or social value. On the sixth night, Kuumba (meaning “creativity” in Swahili), is the feast.<br />  <br /> “While there is no set Kwanzaa menu, it is customary to serve African and African-influenced foods for any Kwanzaa meal,” Tonya says.</p> <blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/CYDeHFxLgu2/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"> <div style="padding:16px;"> <div style=" display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style=" background-color: #F4F4F4; 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font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;"><a href="https://www.instagram.com/p/CYDeHFxLgu2/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank">View this post on Instagram</a></div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style=" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style=" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)"> </div> </div> <div style="margin-left: auto;"> <div style=" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style=" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style=" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;"><a href="https://www.instagram.com/p/CYDeHFxLgu2/?utm_source=ig_embed&amp;utm_campaign=loading" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;" target="_blank">A post shared by Tonya Hopkins (@thefoodgriot)</a></p> </div> </blockquote> <script async="" src="//www.instagram.com/embed.js"></script><p>When Tonya was researching and writing about the foods associated with Kwanzaa for the Encyclopedia of Food and Drink in America she spoke with Maulana, who said the first fruits and vegetables of the harvest traditionally included the likes of mango, pineapple, oranges, okra, eggplant and yams, all of which were part of the diet of enslaved Africans who were brought to the Americas. So, the Kuumba feast features a central meal typically from the American continent and surrounding dishes from different African communities.  </p> <p>That covers everything from jambalaya and Jollof rice, to Canadian groundnut stew and Philadelphia pepper pot soup, to West Indian and South African curry dishes, and much more.  </p> <p>“It's also a great opportunity to eat and drink together,” she says, “and to explore all kinds of delicious [and] nutritious foods from our bigger and broader culinary heritage.”​</p> Food History Culinary Arts <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24056&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="7GvDCEE1HGCJLcEUhYPx0L9PwATyzM0x_GM4EMkAphY"></drupal-render-placeholder> </section> </div> </div> Thu, 30 Dec 2021 19:00:58 +0000 ablustein 24056 at https://ice.edu Chef Aarón Sánchez Celebrates Hispanic Heritage Month at ICE https://ice.edu/blog/chef-aaron-sanchez-hispanic-heritage-month <span>Chef Aarón Sánchez Celebrates Hispanic Heritage Month at ICE</span> <span><span lang="" about="/user/79461" typeof="schema:Person" property="schema:name" datatype="">ablustein</span></span> <span>Fri, 09/17/2021 - 14:17</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/aaron%20header.jpeg?itok=IPVBksjJ The celebrity chef demonstrated two dishes and a cocktail for students. <time datetime="2021-09-20T12:00:00Z">September 20, 2021</time> Andrew Blustein — Content Manager <p>Aarón Sánchez, the chef and owner of Johnny Sánchez in New Orleans and “MasterChef” judge, hosted a Hispanic Heritage Month celebration at the Institute of Culinary Education's New York campus.</p> <p>Chef Aarón Sánchez says food is a beautiful way to honor one's heritage and family legacy.</p> <p>On Sept. 14, he shared that passion for food culture with ICE students to kick off Hispanic Heritage Month, which takes place through Oct. 15. Chef Aarón demonstrated bluefin tuna tiradito and beef cheek sopes while talking about his passion for Hispanic cuisine.</p> <p>He explained how the Spanish colonization of Mesoamerica brought ingredients like wheat, cattle, olives and <em>vitis vinifera</em>, or grape vines, that forever changed the palate of the region. He credits his mother, cookbook author and restaurateur Zarela Martínez, as his example for pursuing a culinary career. Chef Aarón demonstrated how to add unique touches to traditional dishes, like using Asian fish sauce in the tiradito or working with his French-trained partner, Chef Miles Landrem, to “do something cool” with the beef sopes.</p> <p>“Food is a language we speak,” he said. “I know it's a cliche, but it really is.”</p> <p><figure role="group" class="align-center"><img alt="Bluefin tuna tiradito and beef cheek sopes " data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/tiradito%20and%20sopes%20web_0.jpeg" /><figcaption>Bluefin tuna tiradito (left) and beef cheek sopes (right)</figcaption></figure></p> <p>Chef Aarón said it’s important for <a href="https://www.ice.edu/request-info" rel=" noopener" target="_blank">the next generation of chefs</a> to find mentors who will help them learn and facilitate their career moves. The Aarón Sánchez Scholarship Fund is meant to do just that for young, aspiring chefs from Latin communities, offering the opportunity to attend a career program at ICE.</p> <p>“The fact that our students are going to chase their culinary dreams here alongside all these wonderful faculty and all the great talented teachers, it's an absolute dream for us,” Chef Aarón said. “I know our students coming in from the Aarón Sánchez Scholarship Fund are really excited for the opportunity.”</p> <p>Watch a recording of the demonstration, which was streamed on Facebook Live, below.</p> <p><iframe allow="autoplay; clipboard-write; encrypted-media; picture-in-picture; web-share" allowfullscreen="true" frameborder="0" height="314" scrolling="no" src="https://www.facebook.com/plugins/video.php?height=314&amp;href=https%3A%2F%2Fwww.facebook.com%2Ficeculinary%2Fvideos%2F286672482905740%2F&amp;show_text=false&amp;width=560&amp;t=0" style="border:none;overflow:hidden" width="560"></iframe></p> <p><em>Explore scholarships available for <a class="link--round-arrow" href="https://ice.edu/newyork/admissions-financial-aid/financial-aid/scholarships" rel=" noopener" target="_blank">culinary school at ICE.</a></em></p> <h5>Tuna Tiradito with Creole Tomato &amp; Crispy Hominy</h5> <ul><li>3 ounces bluefin tuna, sliced thin</li> <li>1.5 ounces Creole tomato, medium dice</li> <li>1.5 ounces English cucumber, seeded, medium dice</li> <li>2 ounces avocado, medium dice</li> <li>1 ounce jalapeno, sliced in thin rings</li> <li>1 ounce pickled onion</li> <li>1 ounce crispy fried hominy, crushed</li> <li>1 teaspoon chopped chive</li> <li>2 teaspoons cilantro</li> <li>4­5 radish slices</li> <li>2 tablespoons extra virgin olive oil</li> <li>2 tablespoons tiradito liquid (recipe follows)</li> <li>1/2 lime, juice</li> <li>Sea salt, to taste</li> </ul><h5>Tiradito Liquid</h5> <h3>Ingredients</h3> <ul><li>1/3 cup yuzu juice</li> <li>1/2 cup white soy sauce</li> <li>1/2 cup fish sauce</li> </ul> <ol><li>Combine the ingredients of the tiradito liquid in a small bowl and set them aside.</li> <li>In a medium mixing bowl add the sliced fish, tomatoes, cucumber and avocado. Season with just a touch of sea salt and toss together with 1 tablespoon of the tiradito liquid and 1 tablespoon of the olive oil.</li> <li>On a plate or in a wide shallow bowl, nicely and evenly arrange the fish, tomatoes, cucumber and avocado. Garnish with jalapenos, pickled onion, radish and cilantro.</li> <li>Dress the tiradito with the remaining tablespoon of tiradito liquid, olive oil and lime juice.</li> <li>Finish the plate with another small pinch of sea salt (if needed), crumbled hominy and chive. Enjoy with plantain or tortilla chips.</li> </ol><p><em><a class="link--round-arrow" href="https://www.ice.edu/request-info" target="_blank">Explore career programs at ICE.</a> </em></p> Culinary Arts Demos &amp; Lectures Chefs Global Cuisine Recipe <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=23561&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="nZ7Wislvgh_BkucllQZfLbQk1w9-ZpM7onMpc0m8aYc"></drupal-render-placeholder> </section> </div> </div> Fri, 17 Sep 2021 18:17:50 +0000 ablustein 23561 at https://ice.edu Rosh Hashanah Food Traditions https://ice.edu/blog/rosh-hashanah-food <span>Rosh Hashanah Food Traditions</span> <span><span lang="" about="/user/79461" typeof="schema:Person" property="schema:name" datatype="">ablustein</span></span> <span>Tue, 08/31/2021 - 10:04</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/round%20challah%20header.jpg?itok=wFa9wZOK What&#039;s on Chef Lorne&#039;s table? <time datetime="2021-09-01T12:00:00Z">September 1, 2021</time> Andrew Blustein — Content Manager <p>There are some Rosh Hashanah foods that you'll find on every table, while other dishes vary from household to household. Recipes for the Jewish New Year come in many flavors, and New York campus <a href="https://www.ice.edu/blog/dean-of-students-lorne-feldman" rel=" noopener" target="_blank">Dean of Students Lorne Feldman</a> (Pastry, ‘04) shared his holiday specialties with us.</p> <p>Rosh Hashanah, known as the Jewish New Year, is upon us. It literally means “head of the year,” and it’s a time when people of Jewish faith celebrate the creation of the world and welcome good luck for the year to come with friends, family and food.</p> <p>The traditional foods that symbolize the meaning of Rosh Hashanah are called <em>simanim</em>, and they vary from family to family and region to region.</p> <p>“The traditional foods are on every table, but they’re going to look a little different depending on the family,” Chef Lorne Feldman said. “The way I approach food around the holidays is really an attempt to recreate that experience I had at my grandmother's 50 years ago.”</p> <p>Chef Lorne is <em>Ashkenazi</em>, meaning his family is of Eastern European descent. His Rosh Hashanah dinner table always has a brisket, chicken soup, apples and honey, challah, a green vegetable and tzimmes. Sometimes he’ll incorporate pomegranates, a symbolic food of Sephardic Jews from East Asia and North Africa, into his dishes.</p> <h2>Apples and Honey</h2> <p>An absolute must on Rosh Hashanah, dipping apples into honey symbolizes the sweetness that the new year will hopefully bring. Chef Lorne prefers Honeycrisp apples for their sweetness and natural pairing with honey, while growing up, his grandma would always use McIntosh apples for dipping.</p> <h2>Round Challah</h2> <p><figure role="group" class="align-right"><img alt="Round challah" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/more%20round%20challah%20web.jpeg" /><figcaption>Chef Lorne's round challah with raisins</figcaption></figure></p> <p>Rosh Hashanah is the only time of year when Chef Lorne bakes round challah, a traditional Jewish bread. Typically braided into an elongated oval shape, circular challah is traditional for Rosh Hashanah as its shape represents the cycle of the year.</p> <p>He’ll also add raisins to his round challah to symbolize the sweetness of the new year. Chef Lorne likes using golden raisins, and he makes sure to soak them first to wash off any excess sugar and ensure they don’t dry out even more while cooking. He cautions not to add too many raisins, since too much sugar can affect the proofing process.</p> <p><a class="link--round-arrow" href="https://www.ice.edu/blog/culinary-school-challah-recipe" target="_blank">Use our challah recipe.</a></p> <h2>Tzimmes</h2> <p>This carrot-based stew is another classic Ashkenazi dish that includes fruits and sometimes meat. Again, it’s all about sweetness. Tzimmes can feature dates, apricots or apples, though Chef Lorne opts to add prunes to his vegetable stew, which can be done on the stovetop or in the oven. Sometimes people add beef to their tzimmes, but Chef Lorne usually does not.</p> <p>“If there's brisket or chicken on the table, I like my side dishes to be a little bit less meat-heavy,” he said.</p> <h2>Cakes</h2> <p><figure role="group" class="align-right"><img alt="Honey cake" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/chef%20lorne's%20honey%20cake%20web.jpeg" /><figcaption>Chef Lorne's honey cakes</figcaption></figure></p> <p>To close out the meal, Chef Lorne serves apple cake and honey cake for dessert, using his grandmother’s cookbook from the 1960s to make each.</p> <p>“It's a way for me to connect with that tradition of my family,” he said.</p> <p>Chef Lorne likes to stick with tradition and keep most foods on the table dairy-free, since mixing meat and dairy is unkosher. Naturally, that means a lot of Jewish desserts are oil-based, including Chef Lorne’s apple and honey cakes. He also likes that for the flavor and said oil-based cakes tend to have a longer shelf life than dairy-based counterparts.</p> <p><em>Make traditional breads from cultures around the world in <a class="link--round-arrow" href="https://www.ice.edu/newyork/continuing-ed/artisan-bread-baking" target="_blank">Artisan Bread Baking at ICE.</a> </em></p> Holidays Bread Baking Pastry Arts Cooking Alumni <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=23511&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="2MP9rOpflNyugVmDREOO8FZ9OO-yvusdHGSLmc87k6A"></drupal-render-placeholder> </section> </div> </div> Tue, 31 Aug 2021 14:04:09 +0000 ablustein 23511 at https://ice.edu ICE Hosts Vaccination Raffle https://ice.edu/blog/institute-of-culinary-education-vaccination-raffle <span>ICE Hosts Vaccination Raffle</span> <span><span lang="" about="/user/15186" typeof="schema:Person" property="schema:name" datatype="">aday</span></span> <span>Sat, 07/10/2021 - 20:48</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/vaccination%20raffle%20header.jpg?itok=rLRDfQJX Eight students win prizes from culinary tool supplier JB Prince. <time datetime="2021-07-10T12:00:00Z">July 10, 2021</time> ICE Staff <p>When vaccines became available to all adults in Los Angeles and New York, ICE Chairman and CEO Rick Smilow launched a vaccination raffle for students at each campus.</p> <p>We partnered with <a href="https://www.jbprince.com/" target="_blank">JB Prince</a>, a New York supplier of culinary tools and equipment for chefs and pastry professionals, to offer a variety of products and gift certificates as prizes for voluntary vaccination. Hundreds of students entered the raffle with proofs of vaccination throughout two months, and ICE offices of student affairs drew four winners at each campus in June.</p> <p><figure role="group" class="align-right"><img alt="Andrew Reinicke presents his raffle prize." data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/vaccine%20raffle%20LA%20web.jpg" /><figcaption>Andrew Reinicke presents his raffle prize.</figcaption></figure></p> <p>Culinary Arts students Araceli Contreras and Arisa Slutsky, Health-Supportive Culinary Arts student Jessica Lundquist, and Pastry &amp; Baking Arts student Andrew Reinicke won in Los Angeles, where a <a href="https://www.ice.edu/blog/chocolate-chip-cookie-recipe-smoke-butter" target="_blank">Breviile Smoking Gun</a>, L'Equip Filter Pro Table Top Dehydrator and two store credits were awarded. Restaurant &amp; Culinary Management student Juan Ortiz and Culinary Arts students Carolyn Aquino, Hal Bruno and Carolina Montero won in New York, where a Mr. Slice mandolin, One Profi Whipped Cream Maker and two store credits were awarded.</p> <p>We're excited to see so many students and faculty getting vaccinated to promote safety on our campuses and include information on vaccination access and public safety guidelines in student emails and communications on campus. Los Angeles and New York City restaurant workers became eligible for vaccines in February, when many businesses began mandating, incentivizing or facilitating vaccines for staff.</p> <p><figure role="group" class="align-right"><img alt="Juan Ortiz Soler holds his raffle prize." data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/vaccine%20raffle%20ny%20web.jpg" /><figcaption>Juan Ortiz Soler holds his raffle prize.</figcaption></figure></p> <p>California and Los Angeles reduced mask mandates for vaccinated people on June 15 (with <a href="https://www.washingtonpost.com/health/2021/06/30/los-angeles-indoor-masks-vaccinated/" target="_blank">precautions communicated this week</a> in response to the delta variant), and about 51% of Los Angeles County residents are fully vaccinated. Los Angele is offering its own <a href="https://abc7.com/delta-variant-los-angeles-county-covid-cases-coronavirus/10876966/" target="_blank">raffle of concert tickets</a> to incentivize vaccination. On May 19, New York State adopted the Center for Disease Control’s (CDC) Public Health Recommendations for Fully Vaccinated People (CDC Guidance), with more restrictions lifted on June 15, when the CDC reported 70% of the state's population had received the first vaccine shot.</p> <p>The New York campus reopened to the public on July 6 with the return of in-person <a href="https://www.ice.edu/blog/cooking-classes-nyc" target="_blank">recreational classes</a> and <a href="https://www.ice.edu/newyork/host-your-events" target="_blank">special events</a>. Our Los Angeles campus reopens to the public on July 12 following a summer break.</p> <p>Explore become a student at ICE with a campus tour by <a class="link--round-arrow" href="https://www.ice.edu/request-info" target="_blank">filling out the form here to connect with an Admissions coordinator.</a></p> COVID-19 News Students Tools <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=23221&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="53eL7fgs5C9K0XTgqoP_FAfVX0L3sumQfrgnScpgOl8"></drupal-render-placeholder> </section> </div> </div> Sun, 11 Jul 2021 00:48:27 +0000 aday 23221 at https://ice.edu Celebrate Juneteenth with Cured Sumac Plum Cobbler https://ice.edu/blog/juneteenth-food-plum-cobbler <span>Celebrate Juneteenth with Cured Sumac Plum Cobbler</span> <span><span lang="" about="/user/15186" typeof="schema:Person" property="schema:name" datatype="">aday</span></span> <span>Tue, 06/15/2021 - 19:59</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/plum%20cobbler%20header.jpg?itok=wlSUpGxd Food is essential for commemorating the emancipation of the enslaved. <time datetime="2021-06-15T12:00:00Z">June 15, 2021</time> Adjoa Kittoe (Culinary, &#039;21) – Food Writer &amp; Private Chef <p>ICE alum Adjoa Kittoe shares the story behind Juneteenth and her plum cobbler recipe to celebrate and reflect with red food.</p> <p>Juneteenth is a day of celebration and reflection, commemorating American history, current events and the future. The amalgamation of “June” and “nineteenth,” recognizes when General Gordon Granger announced the following in Galveston, Texas, on June 19, 1865:</p> <blockquote>The people of Texas are informed that, in accordance with a proclamation from the Executive of the United States, all slaves are free. This involves an absolute equality of personal rights and rights of property between former masters and slaves, and the connection heretofore existing between them becomes that between employer and hired labor. The freedmen are advised to remain quietly at their present homes and work for wages. They are informed that they will not be allowed to collect at military posts and that they will not be supported in idleness either there or elsewhere.</blockquote> <p>This historic event is celebrated in 48 states as an official state holiday or observance, beginning with Texas in 1980, and New York City made it an official city holiday in 2020. This week, the Senate and House passed a bill to make Juneteenth a federal holiday, and President Biden signed it into law on June 17.</p> <p>Many African Americans in the south celebrate with spiritual readings, prayer services, food, red soda water, dances, games, and inspirational messages and speeches. Music, clothing and food are essential for Juneteenth celebrations.</p> <p>Red food is not purely coincidental, it's intentional, purposeful and meaningful. Red soda, watermelon, red lemonade and red velvet cake are some examples of food consumed during this time. In Africa, red is the color of transformation, regeneration, life, death, strength and spirituality. In West Africa, red also symbolizes sacrificial rites and bloodshed.</p> <blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/CQEiVaAMSGY/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="13" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"> <div style="padding:16px;"> <div style=" display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display:block; height:50px; margin:0 auto 12px; width:50px;"><a href="https://www.instagram.com/p/CQEiVaAMSGY/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank"><svg height="50px" version="1.1" viewbox="0 0 60 60" width="50px" xmlns="https://www.w3.org/2000/svg" xmlns:xlink="https://www.w3.org/1999/xlink"><g fill="none" fill-rule="evenodd" stroke="none" stroke-width="1"><g fill="#000000" transform="translate(-511.000000, -20.000000)"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631"></path></g></g></g></svg></a></div> <div style="padding-top: 8px;"> <div style=" color:#3897f0; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;"><a href="https://www.instagram.com/p/CQEiVaAMSGY/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank">View this post on Instagram</a></div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style=" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style=" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)"> </div> </div> <div style="margin-left: auto;"> <div style=" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style=" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style=" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;"><a href="https://www.instagram.com/p/CQEiVaAMSGY/?utm_source=ig_embed&amp;utm_campaign=loading" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;" target="_blank">A post shared by Seulful Pantry | New African (@seulful)</a></p> </div> </blockquote> <script async="" src="//www.instagram.com/embed.js"></script><p>For this Juneteenth, I'm celebrating with a plum cobbler, flavored with cured sumac and Ceylon cinnamon. The flavors are similar to a tart cherry pie, and the dessert is bright red like the Juneteenth and Pan-African flag.</p> <h5>Cured Sumac Plum Cobbler</h5> <p><em>Yields 8 servings</em></p> <p><img alt="plum cobbler" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/cobbler%20web.jpg" class="align-right" /><strong>For the filling:</strong></p> <ul><li>8 cups of fresh plums, pitted and sliced</li> <li>2 tablespoons unsalted butter (or plant-based butter)</li> <li>1/4 teaspoon ground nutmeg</li> <li>1/4 teaspoon ground Ceylon cinnamon</li> <li>1 teaspoon ground cured sumac</li> <li>1/2 teaspoon kosher salt</li> <li>1/2 cup light brown sugar</li> <li>1/4 to 1/3 cup granulated sugar, to taste</li> <li>1 tablespoon pear brandy (optional)</li> <li>1 teaspoon vanilla extract</li> <li>2 tablespoons cornstarch + water to dissolve</li> </ul><p><strong>For the biscuit topping:</strong></p> <ul><li>1 cup unbleached all-purpose flour</li> <li>1 1/2 teaspoons baking powder</li> <li>2/3 cup heavy whipping cream (or plant-based cream)</li> <li>1/3 tablespoon granulated sugar</li> <li>8 tablespoons unsalted butter, cubed and cold (or plant-based butter)</li> <li>1 tablespoon coarse brown sugar, for topping</li> </ul> <ol><li>Preheat oven to 400 F.</li> <li>In a large mixing bowl, combine the plums, butter, nutmeg, sumac, cinnamon, salt, brown sugar, granulated sugar, brandy, vanilla extract and corn-starch slurry. Make sure not to slice the plums too thin, or they will fall apart during the cooking process. Pour the mixture into a 10-inch cast-iron skillet.</li> <li>In a medium mixing bowl, combine the flour, baking powder, salt and granulated sugar.</li> <li>Add the butter, and using a fork or pastry cutter, cut in the butter until the mixture resembles a coarse meal.</li> <li>Add the cream and stir with a fork just until moistened. Gently press the mixture together using a spatula, forming a loose dough. Crumble the dough on top of the plum mixture. Sprinkle with 1 tablespoon of coarse brown sugar.</li> <li>Bake until the top is golden brown and the filling is bubbling, about 30-35 minutes.</li> <li>Let the cobbler cool for about 10-15 minutes to allow the juices to sit. Serve the plum cobbler warm or at room temperature, with whipped cream or creamy, frozen dessert. The cobbler topping will soften the longer it sits.</li> </ol><p><em>Make more fruit-based desserts in <a href="https://recreational.ice.edu/Home/BakingClasses" target="_blank">summer recreational classes</a> or <a class="link--round-arrow" href="https://www.ice.edu/newyork/career-programs/school-pastry-baking-arts" target="_blank">Pastry &amp; Baking Arts.</a></em></p> Fruit Desserts Recipe Holidays <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <article data-comment-user-id="0" id="comment-11631" class="js-comment"> <mark class="hidden" data-comment-timestamp="1624022101"></mark> <footer> </footer> <div> <h3><a href="/comment/11631#comment-11631" class="permalink" rel="bookmark" hreflang="en">Yummy!</a></h3> <p>Submitted by Brandy on <span>June 16, 2021 10:57am</span></p> <p>As a non-cooker, I think I’ll be able to make this!</p> <p>Can’t wait to show my husband. </p> <drupal-render-placeholder callback="comment.lazy_builders:renderLinks" arguments="0=11631&amp;1=default&amp;2=en&amp;3=" token="t3hrSggmsT6yDfY08mmzkTkJSEIeRZ6T2-PxpkkG1ro"></drupal-render-placeholder> </div> </article> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=23141&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="vhQaBgB26sraX48yw_HLXYlOorL27r17QF8BgLjfF8o"></drupal-render-placeholder> </section> </div> </div> Tue, 15 Jun 2021 23:59:45 +0000 aday 23141 at https://ice.edu The Magic of Oaxacan Mole https://ice.edu/blog/oaxacan-mole <span>The Magic of Oaxacan Mole</span> <span><span lang="" about="/user/15186" typeof="schema:Person" property="schema:name" datatype="">aday</span></span> <span>Thu, 05/13/2021 - 16:05</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/Mole%20Negro%20header.jpg?itok=Wqr9-p6_ Los Angeles Chef Bricia Lopez shares the secrets to the specialty at her restaurant Guelaguetza. <time datetime="2021-05-13T12:00:00Z">May 13, 2021</time> Kiri Tannenbaum — Director of Culinary Relations <p>Born in Oaxaca, Mexico, Bricia Lopez has called Los Angeles home since she was 10-years-old. In 1994, her father opened the family’s restaurant, Guelaguetza, a Zapotec word, which she explained signifies reciprocity. Today, she is the co-owner of Los Angeles’ Guelaguetza.</p> <p>“If you live in Oaxaca, in one of these little pueblos, Guelaguetza is a tradition that people do to live in community. Almost a bartering system,” she explained at a recent live event for ICE students and alumni. When Oaxacan families celebrate or mourn, the community brings their guelaguetza, which can be anything of value, like a sack of beans or three chickens. “It is really a cultural transaction that keeps the local economy going and that’s really the spirit of guelaguetza — to live in community.”</p> <p><img alt="Chef Bricia Lopez" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Bricia%20Lopez%20web.jpg" class="align-right" />The restaurant Guelaguetza has been serving Los Angelenos for 27 years. “It’s a way for us to share our culture back, or our food, to the world,” Bricia said. At the center of Guelaguetza’s menu, and of Oaxacan cuisine, is mole. “Mole, of course, is at the heart of everything and what Oaxaca is and what it is known for." However, she explained, mole has been a bit misunderstood over the years.</p> <h2>What is Mole?</h2> <p>“It is definitely not a chocolate sauce,” Bricia clarified. While chocolate is one of the ingredients — specifically Oaxacan chocolate — which features almonds and cinnamon, it is not the main component. “We sweeten [mole] and season it with chocolate and salt, just how you would season anything." Balancing flavors is the goal and the regional style of chocolate is used. “That’s what mole is, achieving this beautiful umami flavor, this perfect balance of sweet and savory together."</p> <p>The second misconception Bricia dispelled is that mole takes a long time to prepare. She explained that travelers who may have observed women in villages making mole for days, have likely witnessed them preparing mole for big feasts. “That is usually because any celebration that you have, you invite your closest 400 friends to celebrate with you,” she said, adding that the work that goes into preparing mole should not be undervalued. “It doesn’t take days to make, but it does require a high level of love and balance.”</p> <p>Here, Bricia describes the key components that comprise mole.</p> <h2>Mole Spice</h2> <p><img alt="Coloradito Mole" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/ColoraditoMole%20web.jpg" class="align-right" />“The spice is almost like a trail mix combination that has been stone-ground into a paste,” she said. “If you want to achieve the perfect mole, you definitely need a stone mill.” Guelaguetza’s includes sesame seeds, almonds and toasted peanuts. “This is the recipe that my family has been doing for generations. We don’t want to change it, we want to preserve it."</p> <p>In addition to the nuts, there are aromatics — cinnamon, thyme, oregano, garlic and onion — combined with raisins, which are all heated so that they fully come alive. “You can fry each one individually, you can roast, it’s really up to you,” she said. Also in the mixture: a plantain roasted whole, which is used to thicken the paste. She emphasized that none of the ingredients should remain raw. Heating the ingredients is where the flavor comes from.</p> <h2>Chiles Are Critical</h2> <p>Working with chiles, which are the key to the varieties of mole, requires engaging all your senses. “You need to smell to be sure [the chile] doesn’t burn, you need to see, so it is blistered but not all the way. That sophistication only comes with tradition which comes with making it over and over and over again,” she said. Chiles go through a process from rehydrated to roasted to seeded and chopped.</p> <p>Roasting is important for the flavor profile of the mole. “We love smoke in Oaxaca,” Chef Bricia said. “Everything is open-fire cooking and everything is about roasting, roasting, roasting. For me, anything that hasn’t been roasted before being added somewhere, it just lacks that depth of flavor.”</p> <p>Once you have the chiles prepared, you blend them with some of the soaking liquid from their rehydration. The result is a silky, superfine almost puree. “If making at home, you could never get something so silky through a Vitamix, you have to pass it through a stone ground mill,” Bricia advised. In Oaxaca, each pueblo has its own mill. “You would take your ingredients that you roasted at home, walk to the mill, give them your stuff, and you walk home with your chile mixture and your spice mixture.”</p> <p>The chile and spice mixtures are then combined with a liquid tomato and broth, which historically is chicken. It is then seasoned with salt and Oaxacan chocolate. “As Oaxacan chocolate is made with almonds and cinnamon, you feed on and enhance those flavors of the mole,” Bricia said. The mole is then thickened with a Oaxacan egg yolk bread, called <em>pan de yema</em>, which Guelaguetza bakes from scratch. After about two hours of boiling down, you have your mole. “I think it is superb in every single way,” Bricia said. “It is just the epitome of what Mexican cooking is. It’s really what Oaxaca is.”</p> <p><em>Make regional specialties from Mexico in <a class="link--round-arrow" href="https://www.ice.edu/losangeles/career-programs/culinary-arts" target="_blank">ICE's Culinary Arts program.</a></em></p> <p><iframe allow="autoplay; clipboard-write; encrypted-media; picture-in-picture; web-share" allowfullscreen="true" frameborder="0" height="314" scrolling="no" src="https://www.facebook.com/plugins/video.php?height=314&amp;href=https%3A%2F%2Fwww.facebook.com%2F100006345675858%2Fvideos%2F3042223899332436%2F&amp;show_text=false&amp;width=560" style="border:none;overflow:hidden" width="560"></iframe></p> <p> </p> Global Cuisine Demos &amp; Lectures Los Angeles Chefs Social Media <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=22976&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="W19z4mp7orvgGjYjW4yNLy_ruL4u-X7_cjOBgoMfanM"></drupal-render-placeholder> </section> </div> </div> Thu, 13 May 2021 20:05:39 +0000 aday 22976 at https://ice.edu ICE Alum Joy Cho Connects with Korean Culture through Food https://ice.edu/blog/korean-american-culture-through-food <span>ICE Alum Joy Cho Connects with Korean Culture through Food</span> <span><span lang="" about="/user/15186" typeof="schema:Person" property="schema:name" datatype="">aday</span></span> <span>Sat, 05/01/2021 - 16:32</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/Gem%20Cakes%20yuja%20matcha%20black%20sesame%20Joy%20Cho%20header.jpg?itok=DplM8C5o Yuja, matcha and black sesame Gem Cakes by Joy Cho Pastry The Pastry &amp; Baking Arts grad is expressing her Korean-American identity. <time datetime="2021-05-01T12:00:00Z">May 1, 2021</time> Joy Cho — Pastry Writer <p>Joy Cho describes how she's experienced Korean ingredients and dishes in a new way as a pastry professional.</p> <p><img alt="Joy Cho as a student at ICE" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Joy%20Cho%20web.jpg" class="align-right" />The recent disturbing uptick in violence and hate against Asians and Asian Americans has prompted not only rightful indignance from our community but also a deeper examination into questions of our identity and experience in America. Asian Americans have, in large part, been conditioned to brush off racially insensitive or overtly racist incidents and move on instead of acknowledging the experiences for what they are. Because they probably didn’t know better. Perhaps they didn’t really mean it that way. Maybe I’m reading too much into it. The result is often a sense of erasure and/or a perpetuation of these racist attitudes and behaviors.</p> <p>Personally, my Korean-American identity was something that I didn’t dwell on much growing up. I attended K-12 at a predominantly white school in central Ohio and went to a Korean church where I regularly saw people who looked like me. In hindsight, although I wasn’t actively ashamed of my Asian-ness (most of the time), I was subconsciously minimizing that part of my identity at school. When I did sometimes overhear racially driven comments from my peers, I’d try to ignore them — and ignored my own anxiety that something similar would be spoken in my earshot again. If I kept my head down, worked hard and got into a good college, that’s all that mattered (or so I thought).</p> <p>It wasn’t until I pivoted to the food industry in 2019, and more recently spun off on my own with <a href="https://www.joychopastry.com/" target="_blank">Joy Cho Pastry</a>, that I’ve come to a place of truly appreciating and centering my heritage. As a pastry chef, I didn’t want to box myself in with a strictly Asian-inspired concept, but over time, I realized that using Korean or Asian ingredients not only excited me, it further connected me to my roots.</p> <img alt="Lemon yuja cake photo by Caroline Lau" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/lemon-yuja%20cake%20Caroline%20Lau%20web.jpg" class="align-center" /><p>Infusing more “traditional” bakes with Asian flavors, in a way that preserves the integrity of both, has become a tangible way of showcasing my identity. Now, items like <a href="https://www.ice.edu/blog/misugaru-ingredient">misugaru</a> (Korean roasted multigrain powder) and <em>yuja</em> (Korean jarred citron tea) are mainstays in my kitchen, and I love being able to incorporate them into recipes and products I share with the public while allowing myself the freedom to work with non-Asian ingredients as I please.</p> <p>Freelance writing has been another valuable outlet for expressing myself, and in turn, inspiring others to experience parts of my culture, whether in the form of <a href="https://www.eater.com/22323254/recipe-how-to-make-tomato-gochujang-pasta" target="_blank">creamy tomato-gochujang pasta</a>, <a href="https://www.eater.com/22351188/how-to-make-lemon-yuja-cake-recipe" target="_blank">lemon-yuja cake</a> or <a href="https://www.bonappetit.com/story/gyeran-bap" target="_blank"><em>gyeran bap</em></a> (Korean egg rice).</p> <p>I’ve also been increasingly interested in re-exploring dishes I grew up with and approaching them with hands-on curiosity. For example, I never thought I could develop a recipe for one of my favorite banchan, <a href="https://food52.com/recipes/84241-musaengchae-recipe" target="_blank"><em>musaengchae</em></a>, or make <em>sujebi</em> (Korean hand-torn noodle soup) from scratch — but tapping into my mom and grandma’s wealth of wisdom and allowing myself to experiment in the kitchen has shown me that I too can cook Korean dishes, and that’s really empowering. Like learning to speak one’s mother tongue or cracking a code, making Korean food gives me a certain satisfaction and helps me grow deeper into my Koreanness. It’s also a plus that I don’t have to wait until the next time I go home to taste homemade versions of these foods, though it’s no question that my mom and grandma make them better!</p> <p>Processing and living out one’s identity is always a work in progress, but I’m incredibly grateful to have the platform I do to share pieces of myself through food and writing. It’s freeing to be unequivocally proud of where I come from, and gratifying to see other Asian-American chefs and restaurateurs center, prioritize and showcase their cultures, whether through social media, menu curation or participation in projects like With Warm Welcome’s <a href="https://www.ice.edu/blog/with-warm-welcome-bakers-box">Bakers Box</a>. The strength of the Asian and Asian-American culinary community here in New York is undeniable, and I’m so lucky to be part of that fabric. Food has always been a powerful, compelling medium — and we need to tap into its relevance and joy now more than ever.</p> <p>Joy changed careers with night classes in <a class="link--round-arrow" href="https://www.ice.edu/newyork/career-programs/school-pastry-baking-arts" target="_blank">ICE's Pastry &amp; Baking Arts program. Learn more here.</a></p> <p>Joy changed careers with night classes in <a class="link--round-arrow" href="https://www.ice.edu/newyork/career-programs/school-pastry-baking-arts" target="_blank">ICE's Pastry &amp; Baking Arts program. Learn more here.</a></p> <p><em>May is Asian American and Pacific Islander Heritage Month. You can watch the recap of our Instagram Live with ICE alumni from the AAPI community below.</em></p> <blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/tv/COvdPs3HOY7/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="13" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"><div style="padding:16px;"> <a href="https://www.instagram.com/tv/COvdPs3HOY7/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank"> <div style=" display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div></div></div><div style="padding: 19% 0;"></div> <div style="display:block; height:50px; margin:0 auto 12px; width:50px;"><svg width="50px" height="50px" viewbox="0 0 60 60" version="1.1" xmlns="https://www.w3.org/2000/svg" xmlns:xlink="https://www.w3.org/1999/xlink"><g stroke="none" stroke-width="1" fill="none" fill-rule="evenodd"><g transform="translate(-511.000000, -20.000000)" fill="#000000"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631"></path></g></g></g></svg></div><div style="padding-top: 8px;"> <div style=" color:#3897f0; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;"> View this post on Instagram</div></div><div style="padding: 12.5% 0;"></div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"><div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"></div> <div style="background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"></div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"></div></div><div style="margin-left: 8px;"> <div style=" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"></div> <div style=" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)"></div></div><div style="margin-left: auto;"> <div style=" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"></div> <div style=" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"></div> <div style=" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"></div></div></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"></div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"></div></div></a><p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;"><a href="https://www.instagram.com/tv/COvdPs3HOY7/?utm_source=ig_embed&amp;utm_campaign=loading" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;" target="_blank">A post shared by Institute of CulinaryEducation (@iceculinary)</a></p></div></blockquote> <script async="" src="//www.instagram.com/embed.js"></script> Alumni Food Culture Global Cuisine Social Change <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=22921&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="1biyFnMi2hWL-ZqIlwiQIJNBY86Xp3K69ohpMXfXKbw"></drupal-render-placeholder> </section> </div> </div> Sat, 01 May 2021 20:32:10 +0000 aday 22921 at https://ice.edu Esprit de Corps https://ice.edu/blog/blind-wine-tasting-party <span>Esprit de Corps</span> <span><span lang="" about="/user/15186" typeof="schema:Person" property="schema:name" datatype="">aday</span></span> <span>Fri, 03/19/2021 - 12:07</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/wine%20class%20header.jpg?itok=ZqE6hSZq How Wine Students Foster a Common Spirit at ICE <time datetime="2021-03-19T12:00:00Z">March 19, 2021</time> Scott Carney — Dean of Wine Studies <p>In his monthly musing, Dean of Wine Studies Scott Carney reflects on a recent class's commitment to blind wine tasting together despite pandemic limitations.</p> <p>In our <a href="https://www.ice.edu/newyork/continuing-ed/intensive-sommelier-training">Intensive Sommelier Training</a> program, one of the things that becomes immediately clear to new students is the fact that a good amount of time will need to be spent outside of class to meet its considerable demands. This means hitting the books in preparation for the lectures and exams and continuing the exercise of one’s tasting skills through blind tasting.</p> <p>In the first lecture of the program, I encourage students to get to know one another quickly with the goal that those with compatible schedules or those living in close proximity can find common time to study and taste together. To this end, my pitch goes something like this:</p> <p><em>Imagine that you can travel to any wine destination you desire. I’m paying with my imaginary black American Express card. So, to where would you travel and why?</em> From this fun exercise, students get a glimpse of their fellow students’ interests and can pick up a conversation.</p> <img alt="An Intensive Sommelier Training class" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/wine%20class%20web.jpg" class="align-center" /><p>Sadly, the pandemic has crimped what used to make for a productive development of connections, networks and team-building. I used to tell students to head up to Corkbuzz at 13 E 13th St. where my colleague, Laura Maniec Fiorvanti MS, has been incredibly generous in hosting wine students and running them through blind tastings. Her team is well-trained and knows exactly why the students visit: to figure out for themselves why this one is Sangiovese and not Nebbiolo; or why this one is Loire Chenin Blanc and not Alsatian Pinot Gris.</p> <p>Despite the current limitations of social gathering, our January 2021 daytime class, which graduated from the program this week, showed delightful creativity in pursuit of developing their tasting skills. A schedule was developed wherein two students each day would bring in thoroughly disguised bottles of wine for distribution into various vessels or containers. A Zoom call would be arranged and in the safety of each student's own home, the blind tasting would proceed!</p> <p>I, of course, have conceits about the program I teach, one of which is that a student’s life is forever changed – and improved – by the concerted focus on the senses of smell and taste that the program requires. The enthusiasm with which this class met the challenge of exercising and developing their tasting skill outside of class is a testament to their ingenuity and <em>esprit de corps</em>. I hope the class has made them as happy as they made me.</p> <p><em>Begin your wine tasting journey in <a class="link--round-arrow" href="https://www.ice.edu/intensive-sommelier-training-info" target="_blank">Intensive Sommelier Training.</a></em></p> Wine Intensive Sommelier Training Beverage Students <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=22706&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="s-4RQWYuDjvEcmw1i-KIhIsHRRulwfFb9Ikq5QSLfYs"></drupal-render-placeholder> </section> </div> </div> Fri, 19 Mar 2021 16:07:10 +0000 aday 22706 at https://ice.edu Female Restaurateurs Form RE:Her to Empower Women Entrepreneurs in LA https://ice.edu/blog/female-entrepreneurs-los-angeles-restaurant-industry <span>Female Restaurateurs Form RE:Her to Empower Women Entrepreneurs in LA</span> <span><span lang="" about="/user/15186" typeof="schema:Person" property="schema:name" datatype="">aday</span></span> <span>Wed, 03/10/2021 - 11:07</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/Regarding%20Her%20Food%20header.jpg?itok=fSbyMhQ5 Four Regarding Her founders Lien Ta, Dina Samson, Brittney Valles and Kim Prince Los Angeles restaurateurs band together to support female-owned businesses. <time datetime="2021-03-10T12:00:00Z">March 10, 2021</time> Maki Yazawa — Food Writer (Culinary, &#039;19) <p>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.</p> <p>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 <a href="https://www.ice.edu/blog/curtis-stone-restaurant-tipping-service-charge" target="_blank">Chef Curtis Stone</a>, 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.</p> <p>One of the most intriguing and inspiring developments that came about amid the circumstances was the formation of the LA organization called <a href="https://www.regardingherfood.com/" target="_blank">Regarding Her</a> (<a href="https://www.instagram.com/regardingherfood/" target="_blank">RE:Her</a>). 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."</p> <p>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.</p> <figure role="group" class="align-right"><img alt="Heather Sperling photo by Alan Gastelum" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/HS%20headshot%202%20by%20Alan%20Gastelum.jpg" /><figcaption>Heather Sperling photo by Alan Gastelum</figcaption></figure><p>“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.”</p> <p>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.</p> <p>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 &amp; Wine magazine in 2017. The additional founders include Sylvie Gabriele (Love &amp; 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).</p> <p>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.</p> <blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/CKeYGbmh1vS/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="13" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"> <div style="padding:16px;"> <div style=" display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display:block; height:50px; margin:0 auto 12px; width:50px;"><a href="https://www.instagram.com/p/CKeYGbmh1vS/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank"><svg height="50px" version="1.1" viewbox="0 0 60 60" width="50px" xmlns="https://www.w3.org/2000/svg" xmlns:xlink="https://www.w3.org/1999/xlink"><g fill="none" fill-rule="evenodd" stroke="none" stroke-width="1"><g fill="#000000" transform="translate(-511.000000, -20.000000)"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631"></path></g></g></g></svg></a></div> <div style="padding-top: 8px;"> <div style=" color:#3897f0; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;"><a href="https://www.instagram.com/p/CKeYGbmh1vS/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank">View this post on Instagram</a></div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style=" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style=" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)"> </div> </div> <div style="margin-left: auto;"> <div style=" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style=" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style=" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;"><a href="https://www.instagram.com/p/CKeYGbmh1vS/?utm_source=ig_embed&amp;utm_campaign=loading" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;" target="_blank">A post shared by RE:Her (@regardingherfood)</a></p> </div> </blockquote> <script async="" src="//www.instagram.com/embed.js"></script><p>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."</p> <p>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."</p> <p><em>Don't miss ICE's <a href="https://www.ice.edu/newyork/events/female-food-entrepreneurs" target="_blank">Women Entrepreneurs panel</a> on March 18, and pursue your own future in food with a degree in <a class="link--round-arrow" href="https://www.ice.edu/losangeles/career-programs/culinary-arts-associate-degree" target="_blank">Culinary Arts &amp; Management.</a></em></p> Los Angeles Chefs Entrepreneurship Business of Food Social Change <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=22636&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="IyzNxxjTq64EDGp3eDYyuHGQPHrDvdEi6dHktyToUFc"></drupal-render-placeholder> </section> </div> </div> Wed, 10 Mar 2021 16:07:30 +0000 aday 22636 at https://ice.edu