Result (2065)
ICE alumna Katie Elliot holds a whisk and smiles
Culinary Arts

Meet ICE Alumna Katie Elliott, Private Chef and Content Creator

ICE LA's Instructor of Restaurant & Culinary Management Trinh Dang
Alumni

Meet ICE LA Instructor Trinh Dang

A plate of crostini.
Recipes

Fermented Harvest Grape & Fig Compote for Your Autumnal Boards & Toasts

Concord grape ice cream topped with peanut butter sauce in a pink bowl
Recipes

An Elevated Ice Cream Recipe that Screams Childhood

A hand scoops cheesy pommes aligot from a pot.
Culinary Arts

Fundamentals of Cheese: French Cheeses with Culinary Applications

Pastry Chef Richard Kennedy smiles in the ICE hallway
Alumni

Meet Richard Kennedy, ICE New York’s Lead Chef-Instructor of Pastry & Baking Arts

Chef Luisa Caicedo's headshot
Videos

Behind the Scenes with Luisa Caicedo

Meat cones in a Madrid market.
Culinary Arts

The Best Thing ICE Chef-Instructors Ate This Summer

A basket of poblano peppers.
Recipes

How to Make Dill Pickle Fermented Hot Sauce

Chef Adriano Piazza smiles while standing in front of Pronto Cucina Italina
Videos

Alumni Spotlight: Adriano Piazza

A plate of cheese-stuffed naan.
Recipes

Chef Ravi’s Cheesy Naan

Corn bread with pickled okra.
Recipes

Seven Fermented Produce Recipes to Bid Summer Adieu

A plant-based meal.
Plant-Based Culinary Arts

What’s the Difference Between Plant-Based and Vegan?

Chef Markus Glocker
Business of Food/Wine

Five Takeaways from Chef Markus Glocker

a jar of fermented cherry syrup
Plant-Based Culinary Arts

Turn Surplus Summer Fruit Into Flavorful No-Cook Syrups

A server holding a menu
Business of Food/Wine

How to Start a Career in Hospitality

Mark Vetri and Andrew Friedman

Chef Marc Vetri Attributes His Success to Risk

ICE Alum and Chef Matthew Tran stands in front of Otium
Alumni

Life of an ICE Alum at Otium, One of Los Angeles' Hottest Restaurants

Chef James Blatt stands in the ICE kitchen

Meet Chef Jamie Blatt

Green edamame risotto topped with mushrooms and fried leeks sits in a white plate
Recipes

Edamame Risotto with Confit Mushrooms

Brined Pine Nut Ricotta Cucumber Rounds with Preserved Orange Rind
Plant-Based Culinary Arts

Brined Pine Nut Ricotta Cucumber Rounds with Preserved Orange Rind

A piece of onigiri and multiple pieces of plant-based "salmon" skin sit on a blue plate

Ochazuke with Yaki Onigiri and Plant-Based "Salmon" Skin