Institute of Culinary Education - NY & LA

Enter: a red, white and blue confetti cake that brings both. This lemon-almond layer cake pairs fresh berries with cream cheese frosting and a full coating of sprinkles. The result feels nostalgic but elevated. The kind of centerpiece that earns its place on the table. Yes, it takes effort. But the payoff is clear: clean layers, bright color, balanced flavor and a finish that looks as good as it tastes.

From award-winning restaurants and luxury hotels to private cheffing and event catering, Los Angeles offers aspiring culinarians countless ways to build a career. We asked Institute of Culinary Education graduates working across Southern California to share the career advice they return to again and again. Their answers reveal a common theme: successful culinary careers aren't built overnight. They're forged in exploration, persistence and a commitment to continuous growth.

When the award-winning series premieres its fifth and final season on June 25, viewers will once again tune in for its drama and pathos — high-strung personalities, emotionally volatile relationships and stress-inducing dinner services. For culinary professionals, however, the show’s appeal centers as much on industry hot takes as it does histrionic hijinx. Cooking and Crying Since its debut, The Bear has been much more than a show about cooking.

For many chefs, cooking at Noma is the dream job. This was certainly true for Dan Giusti, the former head chef of the lauded three-Michelin starred eatery that made five appearances in the number one spot on the annual World’s 50 Best Restaurants list. Brigaid founder Chef Dan Giusti with Institute of Culinary Education VP of Culinary Operations Barry Tonkinson at the NYC campus. Giusti reached a level many cooks spend their entire careers pursuing.

Raise your hand if you know the name Lou Rand Hogan. Don’t worry if your hands are in your lap. You’d only be outnumbered in a room of gay culinary historians. That’s because Lou Rand Hogan was what is often referred to as “before his time.” In 1965, he wrote the first openly queer cookbook published in the United States.

As a kid, she had volunteered to bring dessert to school events, and she loved decorating cakes and experimenting with flavors. It was instinctive, which is why it was also easy to return to. “I realized cooking was my happy place,” she says. Still, it took time to take that “happy place” seriously.

In reality, many culinary students begin with little (or no) professional cooking experience. Some are home cooks looking to turn their passion into a profession. Others are career changers ready for something new. Some have never stepped inside a professional kitchen before their first class. That’s because culinary school isn’t designed for finished chefs. It’s designed to teach foundational techniques, build confidence and prepare students for the structure and pace of professional kitchens.

Across my 20-year career opening, operating and consulting on more than 30 food and beverage concepts in the U.S. and abroad, the tools used to power the industry have changed dramatically. For example, when I opened the restaurant 5 Ninth in 2004, our tech stack fit on a few Micros terminals and a reservations book.

But the link between soccer and cooking runs deeper than game-day traditions. Whether preparing for a World Cup match or a packed Saturday-night service, athletes and culinary professionals depend on a lot of the same skills: preparation, teamwork, leadership, adaptability and the capacity to perform under pressure. Mise en Place = Match Day Cristiano Ronaldo once said, “Talent without working hard is nothing.” Long before kickoff, elite players put in the work.

Summer corn doesn't need much help. At its peak, it's sweet, juicy and one of the season's greatest pleasures. But when farmers markets overflow and the harvest is abundant, fermentation offers a simple solution, simultaneously preserving and transforming flavor. In this recipe, fresh corn ferments alongside rosemary, thyme, leeks and black pepper, and develops a gentle tang and herbaceous complexity over several days.