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I’ll admit that even as a pastry chef, sometimes the last thing I’m looking for in a “last course” is something sweet. While I think it’s important to always save room for dessert, I’m often swayed by the alternative of a composed cheese course. At the very least, I may even squeeze the cheese in before dessert!

When asked, “How do I become a sommelier,” ICE Dean of Wine and Beverage Studies, Scott Carney (MS) and ICE LA Lead Instructor of Wine Studies, Paul Sherman (MS Candidate) had several thoughts.

In our fifth partnership video with Zwilling USA, ICE's Creative Director & Pastry Chef Michael Laiskonis introduces us to the classic and rustic dessert of Southern France: the Clafoutis.

In our second video of our partnership with Zwilling USA, Plant-Based Culinary Arts Chef-Instructor Olivia Roszkowski demonstrates a multitude of techniques to amplify plant flavors.

Valentine’s Day — and Gal-entine's Day! — is here once again, and there's no time like the present to plan your perfect night in.

There's a reason the charcuterie board is a time-honored tradition — and a dinner party favorite.

Frequently asked questions about our culinary career programs.