In a recent video with Epicurious, ICE's Director of Pastry Research & Development JĂĽrgen David blind taste-tested prominent boxed and premade brownies commonly found in grocery stores. He sampled...
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...
In a recent article by the New York Times, writer Julia Moskin explores the art of plating's past and seven trending styles that are dominating the current food scene. "The post-plate era of fine...
Sabrage, or the act of sabering a Champagne bottle, is quite the party trick, and ICE students at our Los Angeles campus were lucky enough to learn the proper technique by Chef Lachlan. Enroll in the...
No matter which way you dip it, chicken tenders are one of the ultimate bar comfort foods. On this episode of Epicurious’s Four Levels, Lead Chef & Operations Manager Joshua Resnick elevates his...
And because eggs can act as a blank slate, there are a myriad of ways to take the humble deviled egg to the next level. Just ask ICE New York’s Lead Chef & Operations Manager Joshua Resnick. “At one...
A native of Cabalantian, a town in the Pampanga region of the Philippines, Chef Rex moved stateside in 1990. He grew up doing a lot of cooking in his household — and still does, noting he has visitors...
Colombian native Luisa Caicedo knew she wanted to be in the food business at a young age, cooking alongside her grandparents and mother on her family's farm. An ICE graduate of the Culinary Arts...
“My culinary voice is education. I want people to understand food and understand what they eat, because, we are what we eat,” Chef Adriano says. An 51˛čąÝ Los Angeles Culinary...
“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...
This new generation of culinary professionals have completed at least one of ICE’s diploma or associate degree programs, including Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts and...
ICE also celebrates growth, with 67% more graduates this year than just five years ago in 2019. The newest generation to enter the hospitality industry has completed at least one of ICE’s diploma or...
