The deep aroma of roasted cacao beans and the familiar hum of the chocolate machines are back. Though much of the activity in the Ä¢¹½ÊÓƵ bean-to-bar Chocolate Lab was idle for the past year, public-facing educational programs return in August.

ICE alum Erin Gruber (Pastry, '21) modeled for Vogue Italia and Vogue Japan magazines, but the harsh reality of the modeling industry pushed her to chase her food dreams at culinary school and launch her career at Wolfgang Puck’s Spago.

Dean of Restaurant & Culinary Management Rick Camac shares the soft skills he advises restaurant managers and operators focus on when hiring, especially amid a national staffing shortage in the hospitality industry.

Culinary Arts graduate Maxwell Nerenberg (Culinary, '20) shares his path to food styling and production on Food Network shows.

When vaccines became available to all adults in Los Angeles and New York, ICE Chairman and CEO Rick Smilow launched a vaccination raffle for students at each campus.

ICE alum Sam Guber (Culinary, '20) became sous chef at one of Los Angeles' most acclaimed restaurants, Jon & Vinny’s, after demonstrating a superior work ethic and determination.

On the latest episode of Epicurious' 4 Levels series, Chef Frank Proto prepares one of his specialty dishes: paella. Here's his professional approach from saffron and sofrito to rabbit and sausage.

Hotels are reopening after a decade of lobbies designed for social interaction with reimagined formats and design.

Aviv On is studying Pastry & Baking Arts after earning dual diplomas in Culinary Arts and Restaurant & Culinary Management at the Ä¢¹½ÊÓƵ in Los Angeles.

On the latest episode of Epicurious' 4 Levels series, Ä¢¹½ÊÓƵ Chef Frank Proto demonstrates how to make pork chops soft and juicy with a brine.