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Vienna native Jürgen David, ICE’s Director of Pastry Research and Development, grew up making strudel with his grandmother in the traditional fashion — stretching pastry dough incredibly thin across a cloth-lined table, and then rolling it up.

Chef-Instructor Chris Arturo elevates his poutine with duck confit, homemade cheese curds and a circulated duck egg.

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

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

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.

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

The number of ways to make your Super Bowl chicken wings is lengthy — from Buffalo, barbecue or sweet chili sauces to baked, smoked or fried cooking methods. Culinary Arts Chef-Instructor, Chris Arturo, has a special trick up his sleeve for his super crispy five-alarm chicken wings: potato starch.

Made with a few star ingredients — namely potatoes, cheese and butter — pommes aligot is the creamier, cheesier and more decadent sibling of mashed potatoes. This classic French recipe is the epitome of comfort food with an irresistibly gooey, cheesy consistency.

Start your new year off with some flair — learn how to saber open a bottle of Champagne from ICE Los Angeles Campus President Lachlan Sands.

Two ICE experts explain how to pair wines with vegetable-forward and plant-based meals.