Here's how you can earn your sommelier certification at ICE and discover a future in the world of wine.

Chef Barry Tonkinson, ICE's VP of Culinary Operations, explains the logic behind the bane of the culinary world: shelling peas.

Four classmates in the ICE Los Angeles Health-Supportive Culinary Arts program landed externships in four lauded kitchens around the globe.*

Pitching investors is key to creating a successful food business — even for small companies just starting out — and the way you pitch will not only help you land investors, but will help your food business become a profitable one.

After a two-year hiatus, the James Beard Foundation is once again doling out its prestigious awards within the restaurant industry this June. On February 23, the Foundation announced the semifinalists for their Restaurant and Chef Awards, and among them, a number of ICE alumni.

The Ä¢¹½ÊÓƵ's New York campus, located in lower Manhattan, offers 74,000 square feet of classrooms, kitchens and modern facilities. Let's take a look around.

From recent graduates to those with 20-plus years of industry experience, these Ä¢¹½ÊÓƵ alumni have established themselves as leaders in their fields.

ICE students in the Restaurant & Culinary Management program learned key lessons on how to open a business from a veteran NYC restaurateur.

Valentine's Day is the busiest day of year for pastry chefs. Among the requests for heart-shaped chocolates and piped rosettes, many people want a prominent centerpiece for their table or event. Enter the chocolate showpiece.