Kiri Tannenbaum — Director of Culinary Relations

Explore All Kiri Tannenbaum — Director of Culinary Relations articles

Chef Arnold Myint's French onion dip
Recipes

Chef Arnold Myint’s French Onion Dip

Sarah Farmer is the executive culinary director at Taste of Home

Behind the Scenes of Editorial Recipe Testing

Salt & Straw co-founder Kim Malek speaks to ICE students.
Business of Food/Wine

Kim Malek’s Salt & Straw Story: From Fear to Cult Following

Semolina Artisanal Pasta
Culture

Three Artisanal Tastes of Pasadena

Spago in Los Angeles
Alumni

ICE Alum Jessica Alferos on Year One at Spago

Dominique Ansel Restaurant and Bakery in Los Angeles
Business of Food/Wine

Opening a Restaurant in L.A. vs. NYC

Chef and restaurateur Michael Cimarusti speaks to students at ICE LA.
Business of Food/Wine

The Best Chef in the West Advises ICE Students

Picture of Chef Elliot Prag in purple collared shirt standing in front of white wall
Alumni

Meet ICE New York's Dean of Students & Career Services, Elliott Prag

Denise Vivaldo and Cindie Flannigan, co-authors of “The Food Stylist’s Handbook,†pose with an ICE student.
Culture

5 Tips for Improving Your Food Photos

Antonia Lofasa speaks to students at the 51³Ô¹Ï
Alumni

Career Insights from Los Angeles Chef and Restaurateur Antonia Lofaso

Matt Leung at The French Laundry
Culinary Arts

Inside The French Laundry Kitchen

Director of Restaurant & Hospitality Management Mishel LeDoux
Alumni

Meet Management Director Mishel LeDoux

An ICE student learns how to open a wheel of Parmigiano-Reggiano.
Culture

Parmigiano-Reggiano: All 51³Ô¹Ï Italy's Prized Cheese

Chef Arnold Myint makes Thai barbecue
Recipes

Chef Arnold Myint’s Thai-Inspired Barbecue Recipes

A hand is shown taking an iPhone photo of food on a table
Culture

Instagram Tips for Chefs and Restaurants

Apricots grow at P-R Farms
Pastry & Baking Arts

All 51³Ô¹Ï California Apricots

Wolfgang Puck speaks to ICE graduates in Los Angeles.
Alumni

Wolfgang Puck Inspires First Los Angeles Campus Graduates

Debra Rocker of Rocker Bros. Meat & Purveyors shared the ins and outs of sourcing with students at our Los Angeles campus.
Business of Food/Wine

Partnering with Purveyors

Marge Perry and David Bonom are cookbook authors and ICE instructors.
Recipes

Cookbook Author Marge Perry’s Recipe Writing Tips

Herve Guillard is the dean of students and Pastry & Baking Arts lead chef at ICE's Los Angeles campus.
Alumni

Get to Know Los Angeles Campus Lead Chef Herve Guillard

Chef and restaurateur Susan Feniger speaks to ICE students.
Alumni

Susan Feniger on Business Partners, Hiring and Giving Back

Chefs Timothy Hollingsworth and Jonathan Granada of Otium spoke to students at our Los Angeles campus for the Meet the Culinary Entrepreneurs lecture series.
Alumni

The Hollingsworth Way

South Korean chef Jeong Kwan hosted a hands-on class on Korean temple cuisine at ICE’s Los Angeles campus.
Alumni

A Zen Buddhist Nun Walks into a Culinary School

Daniele Uditi is the executive chef and pizzaiolo at Pizzana in Los Angeles.
Alumni

The Italian Chef and Pizzaiolo Behind Los Angeles’ Pizzana