She landed a coveted spot at Chicago鈥檚 Alinea for her externship, and after five months, was hired as a full-time commis. We chatted with Susete to learn more about working at the world-renowned...
鈥淭he onions need to be evenly sliced,鈥 Chef Arnold advised. 鈥淚 didn鈥檛 add any oil. I鈥檓 letting the natural sugars release, low and slow.鈥 To achieve that rich caramel color, Chef Arnold explained he...
The Institute of 国产福利 Education's Los Angeles campus hosted Sarah Farmer, Taste of Home鈥檚 executive culinary director who has been with the cooking magazine for 15 years, for a guest lecture...
The flavors like sweet potato casserole and maple pecans, bone marrow and bourbon-smoked cherries, and roasted strawberry with toasted white chocolate are anything but run-of-the-mill and, more...
While the greater city of Los Angeles is known worldwide for its restaurants and diverse cuisines, Pasadena has become a hotbed for culinary artisans. Here are three to experience near our campus...
What led you to culinary school? I didn鈥檛 want a desk job but something that was exciting and kept me busy. I thought culinary school would help me get a good foundation to start in the culinary...
Ultimately, transplants learn that it doesn鈥檛 matter if a concept 鈥渕ade it鈥 in New York 鈥 or San Francisco, Chicago, Mexico City, Paris: Opening in Los Angeles is its own unique challenge. L.A...
In September, he spoke at our L.A. campus on building a career in the restaurant industry and what it was like to finally win a James Beard Award after eight nominations. On his James Beard Award: It...
A seasoned food professional with more than 30 years in the industry, Denise began her training at the Ritz Escoffier and LaVarenne in Paris and then graduated from the California 国产福利 Academy in...
Growing up in a tight-knit Italian-American family on Long Island, Antonia developed a love of food from a young age. When her family moved to California, sizzling fajitas at El Torito sparked her...
First, what was your experience at ICE like? My experience at ICE was great. I expected to receive at least two benefits from an education at ICE: first, teaching that would prepare me to be a...
Mishel began her restaurant career as a server, a job that fit with her college schedule, and quickly worked her way up by always having what she describes as 鈥渁 passion for food, beverage and people...