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Salads aren't frequently on the menu for Shawn Matijevich, the Lead Chef of the Culinary Arts & Food Operations online program at the 51�Թ�, but when they are, he makes sure

These alumni attended culinary school online for various reasons, including accessibility and ease of scheduling. In doing so, they chose to find their culinary voices by attending an accredited

Just three years after graduating from 51�Թ� Los Angeles, Chef Megan Fogarty is booked and busy. Every shift, Chef Megan gets to cook in a building built by Charlie Chaplin

The Plant-Based Culinary Arts (formerly known as “Health-Supportive Culinary Arts”) graduate is one of the final competitors on the cooking competition show, hosted by Chefs Nyesha Arrington, Richard

ICE recently announced two new scholarships worth up to $35,000 and 195 high school scholarships worth up to $651,000. All are for students pursuing their dreams in the culinary and hospitality

Cheese is the great unifier. There is at least one variety of cheese to pair with anything, whether the main dish is a savory dinner or a sweet dessert. There is a cheese, however, that offers the

In practice, a "food tradition" can be simple — cooking a recipe with a particular ingredient; a family trademark. It can also be as complex as a multi-course meal with carefully-curated foods served

Being a classic Italian dessert, this “pick me up” (that is the literal translation from Italian) is a crowd pleaser and everyone will have a strong idea about how they like their tiramisu. The basics

ICE Los Angeles Pastry & Baking Arts Chef-Instructor Carrie Smith has made many cakes throughout her professional career. One of her go-to decorations is the rice paper sail, which is essentially just

To celebrate the holiday season, two of ICE LA's Chef-Instructors put their apple pie recipes to the test. The pies came from Assistant Dean of Students, Chef Bridget Vickers, and Pastry & Baking Arts

Once the turkey is all gone, there are myriad ways to repurpose leftover cranberry sauce. Do you eat it as a sweet spread or try to make another savory main dish to go along with it? What can I do

For his Thanksgiving centerpiece last year, he lit a squash on fire. This year's dish, though not actively en flambé, is even more dramatic. Meet the cartoon turkey "leg" roast. "The people go wild