Pursue your hospitality career dream in New York City with ICE's Hospitality & Hotel Management diploma program.

Pastry & Baking Arts Chef-Instructor Sohrob Esmaili shared his tips and tricks for seamless pastry piping.

Spring has sprung — and so has rhubarb. Here's how to get the most out of this seasonal vegetable.

Along with the thrill of inventive flavors, innovative techniques and elegant plating, chefs have a responsibility to fully understand their products and processes, especially when an element of danger is concerned. Besides the risk in handling sharp knives, extreme heat and powerful tools on a regular basis, chefs are also routinely handling something that can cause harm to those they serve: namely, the food itself.

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.