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For the first installment of “A Plating Palate” – a series in which I’ll explore plating techniques and styles – let’s take a look at how to utilize accessible garnishes like lemons, garlic, and scallions to accessorize fish while maintaining a measure of white balance.

We share a lot of special days at ICE on our Instagram, @iceculinary, and cookie day in the Pastry & Baking Arts program is a crowd favorite.

You’ve likely seen seaweed snacks in lines at the grocery store, and you’ve certainly seen seaweed wrapped around your favorite sushi or hand roll. But did you know that there are many types of seaweed? ICE Director of Nutrition Celine Beitchman says that seaweeds have been consumed since the dawn of time in one way or another and across cultures worldwide.

Epicurious captures an amateur, home cook, pro chef from ICE and food scientist's approach to American staples in its four levels series. On this episode, Chef Frank Proto shares simple life advice: "If you really love people, you make fresh pasta."

One of the great things about being ICE’s director of sustainability is working with the hydroponic farm. It’s really wonderful when all the flowers and herbs in the garden are in full bloom.

Spring is synonymous with the revival of our favorite greens budding in the garden. Ramps (or, wild garlic) burst onto the scene and mark the start of a colorful and vibrant flavor shift in the food industry.

Tori Eisenstadt (Pastry, ‘18) always loved to bake. After starting her own business and working at a few small bakeries, she realized that culinary school would help take her to the next level.

The Try Guys visited our Los Angeles campus to make fresh sushi by hand with Director of Culinary Operations Frank Proto, who has a bonus lesson on food safety.

������ý chefs are innovating with Italy's Balsamic Vinegar of Modena in sweet and savory dishes and drinks. Here, Culinary Arts Lead Chef-Instructor Barbara Rich combines Balsamic Vinegar of Modena pearls with white bean puree and yellow beets on charcoal crackers.

I have talked a lot about how to use up the trim from fish at my restaurant, Oceana. We produce a lot of trim from various fish, so we find unique ways to use it. We’ll use the trim from salmon for our salmon burger, which we mix into Coho salmon. We’ll use a white-fleshed fish for a mousse that we mix into our crab cake. One of my favorite ways to use fish trim is in a ceviche.