Chef Jürgen David brings more than 20 years of education experience to the Ģ����Ƶ. He grew up in Austria, studied culinary and pastry after an apprenticeship, and then gained experience around Europe. Here's how his career path led to instructing at ICE.

Recent Health-Supportive Culinary Arts graduate Shennari Greens has opened Cadence, a vegan soul food restaurant, with instant acclaim from the New York Times, James Beard Foundation, Tasting Table, Resy and VegOut. Here's how she pursued her plant-based culinary career at ICE.

Jitlada is one of those quintessential Los Angeles restaurants — a part of the city’s rich immigrant identity, beloved by many (especially the late LA Times critic, Jonathan Gold) and located in an unassuming spot. Like many restaurants spread across Los Angeles’ strip malls, Jitlada is also family-run.

Feeling foggy, tired or in a generally bad mood may be directly related to what one eats. Several evidence-based research studies have looked at a variety of foods and nutrients to determine how they may affect mental health, cognition, mood and more.

Pastry & Baking Arts student Stephanie Loo finished business school and a finance internship before finally giving in to her passion for pastry. Today, she's pursuing a fine dining career next door to the global bank she left behind. Here's how she came to enroll at the Ģ����Ƶ after gaining experience at Philadelphia restaurants.

Shiso, also known as perilla, is a green or red annual plant with tender leaves that is used in Asian and South American kitchens. Though related to the mint family, its flavor tends towards earthy, herbaceous and sometimes tangy, with a savory mouthfeel — mildly sweet and satisfying.

These students moved to Los Angeles from Spain and Southeast Asia for Health-Supportive Culinary Arts career training.

Simon Kim opened his first outpost of high-end Korean steakhouse, Cote, in Miami in the middle of the greatest challenge this industry has faced — a pandemic. With restrictions, reduced capacities and mandated closures, Simon never stopped pivoting and planning. He shared his tactics for building the business with Ģ����Ƶ students during a recent virtual event.

Croquembouche, profiteroles, beignets, churros, Parisian gnocchi, Paris-brest and gougères all have one thing in common: a deceptively simple dough like no other that creates seemingly endless varieties of deliciousness.

In his monthly musing, Dean of Wine Studies Scott Carney reflects on a recent class's commitment to blind wine tasting together despite pandemic limitations.