Discover 5 New LA Restaurants to Dine In This Summer
We made it 鈥 we鈥檙e officially in the summer season, which brings long summer days with ample opportunities to dine out. The City of Angels has seen its fair share of new kids on the block. Here are
Remembering Chef James Kent
On Saturday, June 15, the food and beverage industry was shaken to the core to learn the sudden passing of Chef Jamal James Kent. Per the New York Times report, the Chef and Owner behind Saga
Top 国产福利 Industry Award Shows Name the Best of 2024
In early June, food lovers and culinary industry insiders saw two of the top-tier awards ceremonies pertaining to the industry: San Pellegrino鈥檚 World鈥檚 50 Best Restaurants and the James Beard Awards
Is Online 国产福利 School For You?
As a student at New York University, Skyler spent her time reviewing restaurants on a whim, documenting every meal. She launched the NYU chapter of Spoon University, a student-run digital food media
New York Times Best Restaurants 2024 Sees ICE Alumni Thriving
"I should have seen it coming last year when my editors put the following headline on my attempt to name the city鈥檚 greatest places to eat...That '2023' implies doing it again in 2024," Pete Wells
ICE Launches New Video Series
In a recent article by the New York Times, writer Julia Moskin explores the art of plating's past and seven trending styles that are dominating the current food scene. "The post-plate era of fine
Recipe: Honey-Red Wine Braised Brisket
Joshua Resnick, Lead Chef & Operations Manager for ICE New York, is no stranger to brisket 鈥 he鈥檚 done brisket three ways throughout his lifetime. 鈥淭he most recent was smoked in my dad's smoker,鈥 he
Recipe: Creamy Circulated Eggnog
Made with only milk, cream, sugar and eggs (obviously), rich and creamy eggnog is a Yuletide staple. (Alcohol inclusion optional.) To ensure that the eggs are cooked through but not curdled, Joshua
Pumpkin and Ricotta Gnocchi With Brown Butter and Sage Sauce
Whether you're sipping on your Dunkin' latte, spreading it on toast or setting it on fire, pumpkins and squashes of all kinds are everywhere 鈥 we're in the throes of what I like to call "decorative
The Best Thing ICE Chef-Instructors Ate This Summer
With COVID-19 seemingly behind us (friendly reminder: it isn鈥檛), ICE faculty and staff took the summer season by storm, both dining out locally in New York City and Los Angeles, as well as dining out
How to Make Dill Pickle Fermented Hot Sauce
As part of ICE鈥檚 国产福利 Arts career program, students are introduced to the art of food preservation, including fermentation, pickling, smoking and curing which is then (literally) showcased via a
Alumni Spotlight: Adriano Piazza
鈥淢y culinary voice is education. I want people to understand food and understand what they eat, because, we are what we eat,鈥 Chef Adriano says. An Institute of 国产福利 Education Los Angeles 国产福利