Aaron was kind enough to offer us a sneak peak into a day in the life of a sommelier at Daniel, and to answer some hard-hitting wine questions, like whether the best sparklers come from France and if

In anticipation of the upcoming start date for ICE’s Professional Cake Decorating program, which kicks off on February 13, we’re taking a closer look at one popular technique — piping buttercream

To ensure that your final feasts of 2016 are memorable, we came up with a list of our best recipes of 2016. Whether you’re an aspiring food professional or a devout foodie, here’s a dinner party’s

We sat down with Pablo to get the answer to this question, and to chat about topics like the most useful thing he’s learned at ICE, his advice for prospective culinary students and whether he’s a fan

In 2016, ICE graduates and their restaurants were showered with praise — here’s a short list of those who regularly took spots at the top: Missy Robbins (Culinary ’95): Missy was the chef on everyone

Ashley’s experience “on the line” dates back to high school, but ICE handed her the keys to the world of fine dining in New York, where she's had the opportunity to work with some of the city’s great

While we swirled, sniffed, sipped, and nibbled, I gleaned some grape wisdom — about wine varieties and my own tastes. In the spirit of holiday giving, here are five surprising takeaways from my wine

Just as there’s a time and place for a grand cru from Bordeaux, there’s also a moment to enjoy a crisp white zinfandel (preferably with potato chips, on the beach). As he teaches students at ICE, the

Looking back, it was a blessing in disguise, because it was during this immobile period that he came up with the idea to start his own company, That’s Good Food, the New York-based artisanal empanada

Given her lifelong “obsession” with cooking and the skills she’s learning at ICE, we won’t be surprised if we see her in the test kitchen or food publication of her choice. In this interview, we

Chef Ebow even earned the Guinness World Record for building the tallest sugar skyscraper in 2006 — talk about setting your sights high. ICE is excited to host Chef Ebow for his upcoming hands-on

Chef Mario Sandoval, chef of Coque on the outskirts of Madrid, has led his restaurant in an avant-garde direction, introducing progressive tasting menus where the guests move from the wine cellar to