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Explore All Kiri Tannenbaum — Director of Culinary Relations articles

Students learn to taste olive oil at ICE Los Angeles.

The Golden State’s Liquid Gold

A platter of jamon iberico is served.

Spain’s Prized Ham: Jamón Ibérico

ICE alum Colleen Riley is the chef de cuisine at Valerie Confections.

Pastry & Baking Arts

A Pastry Chef’s Path from New York to LA

Farley Elliott, senior editor at Eater LA, speaks to ICE Los Angeles students.

Business of Food/Wine

5 Tips for Press Coverage from an Eater Editor

Chef Curtis Stone speaks to students at ICE's Los Angeles campus.

Business of Food/Wine

Curtis Stone on Restaurant Gratuity

Mette Williams is a Culinary Arts chef-instructor at ICE's Los Angeles campus.

Cooking from Childhood to Motherhood

APL Restaurant specializes in steak in Los Angeles.

A Prime Time for Dry Aging

The stunning Douro Valley is just a day trip from Portugal's second-largest city, Porto.

Five Reasons Portugal is a Culinary Traveler’s Haven

Chef-Instructor Arnold Myint

From Student to "Top Chef" to Chef-Instructor

Dragonfruit

Get to Know Exotic Fruits

Julia Child taught at ICE when it was called Peter Kump's School of Culinary Arts.

Pasadena Restaurants for Julia Child's Birthday

Chef Louis Eguaras used to cook at the White House (pictured).

This ICE Instructor Used to Cook at the White House

chef michael anthony

Interview with Michael Anthony

chef aaron sanchez

An Interview with Chef Aarón Sánchez

Cooking the Books: ICE Alums and Instructors Take On Publishing

chef jonathan waxman

An Interview with Chef Jonathan Waxman

spotted pig chef april bloomfield

Chef April Bloomfield on Burgers, TV and Female Chefs

chef april bloomfield

Chef April Bloomfield on Success and Inspiration

chef april bloomfield

Chef April Bloomfield on Translating Restaurant Experience to a Book

The Science of Ceviche

You Say Cebiche, and I Say Ceviche: Peru’s Beloved Dish