The Health-Supportive Culinary Arts curriculum covers the teachings of Dr. Annemarie Colbin, who founded the Natural Gourmet Institute on the belief that there is a correlation between food intake and maintaining bodily homeostasis. We dive deep into the theories of macrobiotics, Ayurveda, whole food dynamics, the longevity diet and the synergy of ingesting predominantly plant-based, whole foods. Similarly, adaptogens are thought to attune the body to a particular energetic pathway, generating a nonspecific homeostatic response.

Chef Kwame Onwuachi rose to stardom on "Top Chef" in 2015 and recently announced he'll return to the show as a judge. After working in D.C. restaurants and releasing a memoir, he spoke to Ä¢¹½ÊÓƵ students via Zoom for a virtual event this month.

The head of ICE's bean-to-bar Chocolate Lab, Chef Michael Laiskonis, explores the Italian delicacy gianduja, a chocolate and hazelnut spread from Piedmont, with moderate and advanced applications.

While corned beef and cabbage is synonymous with St. Patrick’s Day celebrations in the U.S., it's a dish rooted more in Irish-American culture than traditional Irish culture. This year, in addition to Irish soda bread and an Irish Cream-based dessert, consider whipping up (pun intended) two classic potato dishes — boxty and colcannon — for true tastes of Ireland. Bonus: Both come with built-in history lessons.

A part-time job at Legoland launched this father of four’s culinary career, which led him to the Four Seasons Resorts and eventually to a corporate chef role with Gordon Ramsay Restaurants. Today, he is a Culinary Arts chef-instructor and the associate dean of students at ICE's Los Angeles campus.

In 2020, a pandemic shook America’s restaurant industry to its core. Banding together during the crisis, Regarding Her formed to support women restaurateurs in Los Angeles' hospitality industry.

After working together at Le Turtle and a few other restaurants, Greg Proechel (Culinary, ‘10) and Victor Amarilla (Culinary, ‘15) are collaborating once again at Debajo, a new Spanish-inspired tapas bar in the MADE Hotel.

Determined, strong and focused are some words that best describe ICE alum Kenna Copes (Management, ‘20). The female BIPOC chef celebrates diversity and her community through food and culture at Flavors from Afar.

Master Sommelier Scott Carney introduces the journey of developing a wine tasting vocabulary as a vital aspect of wine education at ICE.