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It’s often assumed that the only reason to attend culinary school is to become a restaurant chef. That, however, couldn’t be further from the truth. While many culinary school graduates do develop...

From dollar-slice pizza to Michelin-starred fine dining, culinary experiences abound in New York City. There are flavors to sip and savor from all over the globe being shared by home cooks and highly...

On Monday, August 5, Michelin released the 2024 edition of its California red guide. There are now 85 starred restaurants in the Golden State, 10 of which are seeing stars for the first time. New...

The MAD Foundation, a non-profit organization founded by René Redzepi, the Chef and Owner of world-renowned restaurant Noma, recently hosted a panel discussion questioning if a restaurant can do well...

We made it — we’re officially in the summer season, which brings long summer days with ample opportunities to dine out. The City of Angels has seen its fair share of new kids on the block. Here are...

With my wedding coming up, I’m thinking of how to extend the special day for years to come. Dean of Wine Studies and Master Sommelier Scott Carney, who teaches Intensive Sommelier Training at 91����߹’s...

Many students from both culinary programs and hospitality management programs go on to successful careers in food service management. The Institute of Culinary Education also offers a Dual Diploma...

“Food safety is fundamental to all areas of professional culinary arts,” says Lachlan Sands, President of the Institute of Culinary Education's Los Angeles campus. “From a philosophical perspective...

If your Instagram algorithm is at all attuned to hot new restaurants in New York City, you’ve probably already seen dozens of photos of the salmon en croûte from Chef Markus Glocker’s hit restaurant...

Hospitality careers can be extremely rewarding, as well as lucrative, for those who are drawn to the industry. “A hospitality career demands dedication, hard work and a genuine love for serving others...

Even among that group of service professionals, the answer was always a sea of uncomfortable giggles and nods. Since then, both the beverage industry and beverage consumers have grown exponentially in...

This week, she published a book — "Manu: Recipes and Stories from My Brazil" — that, like the restaurant, is a summation of herself and her cuisine to this point in her journey. While in New York City...