Institute of Culinary Education (ICE)


The Institute of Culinary Education (ICE) is the nation’s most dynamic, creative, and forward-looking culinary and hospitality school, located in America’s culinary capital, New York City. The school offers award-winning 6- to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Restaurant & Culinary Management and Hospitality Management with a unique externship program that provides students with real world experience in the sector of the job market where they want to continue their career path. Featuring a global curriculum, expert chef instructors, a food business school and excellent job placement services, ICE is recognized by top chefs and culinary luminaries as the leader in the field of culinary education. ICE chef instructors, staff and alumni have won top industry awards, including James Beard Awards, Food & Wine Best New Chefs and Dessert Professional’s Top Ten Pastry Chefs in America. ICE’s mission is to help you find your culinary voice. Whether through a restaurant kitchen, a hotel, a career in food media or launching a food business, ICE aims to help each individual find the creative light within.

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In 2016, ICE was named “The Best Culinary School in America” by The Daily Meal, a leading food and lifestyle website, as well EDinformatics, and listed as one of America’s top culinary schools by FSR Magazine. ICE was named Culinary School of the Year by the International Association of Culinary Professionals (IACP) in 2015, 2011, 2008 and 2003.

Located in the heart of lower Manhattan, ICE’s 74,000 square foot facility extends over a single floor and features sweeping Hudson River views. Designed for both creativity and community, the new school features: 12 state-of-the-art teaching kitchens, the nation’s first education-focused bean-to-bar chocolate lab, a hydroponic herb and vegetable garden, a culinary technology lab, a waterfront demonstration kitchen and dedicated facilities for both wine and mixology training. No other culinary school in New York City offers a comparable facility for experimentation and innovation.

To complement the intensive hours of classroom training, ICE includes outstanding opportunities for paid and unpaid externships as an essential part of its curriculum. Students work with advisors to choose an externship that caters to each student’s individual career goals and to provide opportunities for networking.

ICE is the first culinary school in the nation to use iPads in the class, with kitchens and classrooms designed for a rich interactive digital and social media experience. ICE also maintains an active alumni network of 13,000 graduates as part of its mission to help every student find their culinary voice.

Interested in student housing? Click here to check out ICE’s housing options.

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Find your culinary voice

Culinary Arts at ICE (NYC) — ICE’s award-winning Culinary Arts program caters to both aspiring chefs and other creative food professionals. Training focuses on theory, teamwork and the foundation and development of critical skills and techniques, while providing an overview of global cuisine and the cuisines of modern culinary masters. Graduates have gone on to pursue opportunities in restaurants, private dining, catering, food media, startups, public relations, marketing, cookbooks, publishing and more. Instructors include James Beard Award-winning chefs Michael Laiskonis and David Waltuck, as well as two-time Chopped Champion James Briscione. Includes externship.

Pastry & Baking Arts at ICE (NYC) — ICE’s Pastry & Baking Arts program provides students with a solid foundation in the techniques and principles of pastry. While some students go on to become bakery owners and pastry kitchen chefs, others have become leaders in savory kitchens as well. There is no limit to the opportunities available to pastry students. The curriculum is overseen by James Beard Award winner Michael Laiskonis, founding baker of Balthazar Bakery Sim Cass and legendary cake decorator Toba Garrett. An externship is also included in the curriculum.

Restaurant & Culinary Management at ICE (NYC) — ICE’s Restaurant & Culinary Management program is the leading food business program in New York City for students interested in the operations and entrepreneurial side of the restaurant and hospitality industry. Using NYC as its classroom, this program is designed for students who want to own or operate a food-related business. Students enjoy lectures lead by leading local entrepreneurs as part of the “Meet the Culinary Entrepreneurs” series. All instructors are experts in the field with significant, senior level experience as restaurant and hospitality managers or consultants.

Hospitality Management at ICE (NYC) — For students with a passion for service and a taste for international travel, this program gets you on the fast track to an exciting global career in hotels, tourism, spas and more. The curriculum covers accounting and finance, front and back office hotel operations, training on the latest technology, food and beverage management, sales and marketing, event management and conference planning. Moreover, field trips within the New York City hospitality industry add an immersive element to training. Includes externship.

Click here to schedule a personal tour of ICE.