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A pastry chef kneads dough to make bread.

Why We Wait: A Defense of Food That Takes Time

Chef Frank shares paella with Jets players.

Unlikely Tailgating Dish: One-Pot Paella

Michael Laiskonis' Balsamic Vinegar Gelato

Michael Laiskonis' Balsamic Gelato

Grilled Skirt Steak with Balsamic Soy Marinade is plated with greens.

Chef King's Grilled Skirt Steak with Balsamic Soy Marinade

A couple takes a pizza class at ICE

Celebrate Valentine’s Day with a Couple’s Class

A hotel room door is open.

2019 Hotel Trend Predictions

Eater named Tesse LA’s Most Beautiful Restaurant of the Year in 2018.

Business of Food/Wine

Restaurant Design Advice from a Los Angeles Expert

Anthony Maggert is an Army veteran and Culinary Arts student at ICE.

From Army Vet to Aspiring Chef

Logan Stanley is a culinary arts and culinary management student at ICE's Los Angeles campus.

A Second Chance 3,000 Miles South of Home

Black sea bass is served with Kalamata olive vinaigrette.

Chef Phil's Winter Fish Dish

Chef Nicolas Botomisy's apple ginger plated dessert.

Pastry & Baking Arts

Meet French Pastry Chef Nicolas Botomisy

Pinsa Cappricciosa is served at Camillo in Brooklyn. Photo by Raffaele De Vivo.

Say Ciao to Pinsa

Tomatoes overflow from a bin.

Health-Supportive Culinary Arts is Coming to Los Angeles

Conrad New York photo by Mark Weinberg.

A Hotel GM’s Hospitality Career Advice

AeroFarms' aeroponic farm grows plants with LED lights.

Chef Barry Visits AeroFarms' Aeroponic Farm

Shari Bayer hosts Bo Bech on "All in the Industry."

Five Podcasts for Food Professionals

Zoe Nathan is the co-owner and head baker of Rustic Canyon Family restaurants.

Zoe Nathan Looks Ahead in LA

Bill Telepan’s Salmon with Balsamic-Glazed Endive

Bill Telepan’s Salmon with Balsamic-Glazed Endive

Michael Laiskonis’ Balsamic Caramel Bonbons are served on a round platter.

Michael Laiskonis’ Balsamic Caramel Bonbons

Students plate dishes from ICE's Health-Supportive Culinary Arts curriculum.

Plant-Based Culinary Arts

Introducing the New Natural Gourmet Center

Mushrooms are predicted to be a 2019 food trend.

ICE Advice on 2019 Food Trends

A bowl of Barry Callebaut chocolates.

Pastry & Baking Arts

A Chocolate Primer for Aspiring Chefs

Bethany Ezawa is studying culinary arts at ICE Los Angeles.

From Concussion to Culinary School

Lobster bolognese at Oceana

Bill Telepan’s Zero-Waste Lobster Bolognese