Life of an ICE Alum at Otium, One of Los Angeles' Hottest Restaurants
Working behind the restaurant line is a vibrant atmosphere of dance, chaos and precision. It’s where the unsung heroes of the kitchen are responsible for prepping, cooking and plating dishes and making sure everything is absolutely perfect.
Sarah Sanders
Meet Chef Jamie Blatt
James “Jamie” Blatt joins the ĢƵ’s Culinary Arts program after more than 30 years in the culinary industry.
Sam Warford
Brined Pine Nut Ricotta Cucumber Rounds with Preserved Orange Rind
If you are looking for an innovative plant-forward appetizer that is colorful, refreshing, flavorful and contains a burst of probiotic power, these cucumber rounds might be your new go-to recipe.
Olivia Roszkowski
Ochazuke with Yaki Onigiri and Plant-Based "Salmon" Skin
Abbe Lewis
5 Best Cheeses for Grilled Cheese
As tomato season makes way for tomato soup season, we turn our attention to tomato soup’s favorite culinary companion: grilled cheese.
Pamela Vachon
A Summer Sungold Tomato Dish
It's nearly summer, which, for many seasonally-inspired cooks, means one thing: tomato season.
Barry Tonkinson — VP of Culinary Operations
Recipe: Pommes de Terre Byron
Evidence suggests that for Lord Byron (yes, the early 19th century English poet), this French potato dish hit the spot as far as comfort food is concerned, and we couldn’t agree more.
Sam Warford