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“Food wasn’t a way of life,” says Lead Chef and Operations Manager Joshua Resnick. “Food was a meal.”

Blue cheeses are not only among the most polarizing cheeses, they are among the most polarizing foods.

The former proprietor of NYC hot spots such as Village Pourhouse, Hudson Terrace and Tres Carnes — and currently of SimpleVenue’s Sushi by Bou and Sushi Suite — stopped by ICE NYC to share his knowledge.

King Phojanakong, chef and owner of the lauded Kuma Inn in New York, and former ICE Chef-Instructor, sadly passed away after a battle with a rare disease, Acanthamoeba, in which an ameba causes severe infections in the central nervous system.

Among the adjectives frequently used to describe cheese, “newsworthy” is not often in the usual lineup.

Within a curriculum at the ������ý, students are typically in a cohort of about 12 to 16 other students with whom they’ll spend the duration of their program, day in and day out. While students come to ICE with all manner of different backgrounds, experiences and aspirations, working together with such a varied crowd is a huge part of the educational experience, and one that enriches the program immeasurably.

“What I've learned through culinary school is everything's about relationships. Everything is about getting to know someone. Helping. Saying ‘yes.’”

The Golden State is closing out the year with the awards season we’ve anxiously been waiting for, with the launch of the 2022 Michelin Guide California and the drop of the Los Angeles Times’ Top 101 Best Restaurants in LA list.