Institute of Culinary Education (ICE)


Institute of Culinary Education

The Institute of Culinary Education (ICE) is one of the nation’s most highly regarded, dynamic and innovative culinary and hospitality schools, with campuses in the culinary capitals of America: New York City and Los Angeles.

Founded in 1975, the school offers award-winning six- to 12-month career training programs in Culinary Arts, Pastry & Baking Arts, Health Supportive Culinary ArtsRestaurant & Culinary Management, Hospitality Management, Artisan Bread Baking, and The Art of Cake Decorating with a unique externship program that provides students with real-world experience and the opportunity to build their career network before even graduating. Featuring a global curriculum, expert chef-instructors, a food business school with an eye toward entrepreneurship and excellent job placement services, the Institute of Culinary Education is recognized by top chefs and industry experts as the leader in the field of culinary and hospitality education.

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In 2016, the Institute of Culinary Education was named “The Best Culinary School in America” by The Daily Meal, a major food and lifestyle website, and Culinary School of the Year by the International Association of Culinary Professionals (IACP) in 2015, 2011, 2008 and 2003. What’s more, the school’s chef-instructors, staff and alumni have consistently been recognized with top industry awards, including James Beard Awards, IACP Awards, Food & Wine “Best New Chefs,” and Dessert Professional Magazine’s “Top 10 Pastry Chefs.” The Institute of Culinary Education’s mission is to help you find your culinary voice. Whether through a bakery, restaurant, hotel, food media or a food startup, we aim to help each individual find the creative light within.

ICE: Institute of Culinary Education

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The Institute of Culinary Education’s New York City Campus features a 74,000-square-foot facility that extends over a single floor flooded with natural light and offering sweeping views of the Hudson River. Designed for creativity and community, the school has 12 high-tech 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 wine and mixology training. No other culinary school in New York City offers a comparable facility for learning and innovation.

In January 2018, the Institute of Culinary Education opened a second campus in Los Angeles — an oasis for food and restaurant lovers and without a doubt one of the most exciting food cities in America. Like its New York flagship, ICE Los Angeles was designed for creativity and community, with over 38,000 square feet of modern, spacious teaching facilities. Industry leaders were thrilled to welcome ICE to the West Coast. According to prolific chef and restaurateur Wolfgang Puck, “Los Angeles is a hub of culinary innovation and having a culinary school of ICE’s caliber in this market will only enhance the city’s standing as a major culinary center in the United States.”

The Institute of Culinary Education is the first culinary school in the nation to use iPads in classes (at the New York City campus), with kitchens and classrooms designed for a rich interactive digital and social media experience. ICE also maintains an active alumni network of 14,000 graduates as part of its mission to help every student find their culinary voice.

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Click here for free information or to schedule a personal tour of Institute of Culinary Education.

Click here for free information or to schedule a personal tour of ICE.
Institute of Culinary Education

Find your culinary voice

To complement the intensive hours of classroom training, an Institute of Culinary Education also 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. Externship experiences often result in a job offer upon graduation.

Culinary Arts at ICE (New York City and Los Angeles) — The Institute of Culinary Education’s award-winning Culinary Arts program caters to aspiring chefs and creative food professionals. Training focuses on theory, teamwork and the foundation and development of critical skills and techniques, while providing an overview of global cuisines 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 “Top Chef” and “Food Network Star” alum Arnold Myint. Includes externship.

Pastry & Baking Arts at ICE (New York City and Los Angeles) — The Institute of Culinary Education’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. 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 celebrated cake decorator Toba Garrett. An externship is included in the program.

Health-Supportive Culinary Arts at ICE (New York City and Los Angeles) — The Natural Gourmet Center carries on Dr. Annemarie Colbin’s legacy of whole foods cooking with a focus on nutrition, wellness and healing. The curriculum covers seven principles for food sourcing, preparing raw and plant-based foods, exploring soy foods and desserts that meet special dietary needs, and the potential for food as healing. Renowned instructors from the Natural Gourmet Institute teach the specialized classes and an externship is part of the program.

Going to the Institute of Culinary Education

Restaurant & Culinary Management at ICE (New York City and Los Angeles) — The Institute of Culinary Education’s Restaurant & Culinary Management program is the leading food business program for students interested in the operations and entrepreneurial side of the restaurant and hospitality industry. Using NYC and LA as its classrooms, this program is designed for students who want to manage, own or operate a food-related business. Students enjoy intimate lectures and Q&A sessions by industry leaders 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 & Hotel Management at ICE (New York City) — For students with a passion for service and a taste for international travel, this program opens doors to an exciting global industry with careers 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 in the New York City hospitality industry add an immersive element to training. The hospitality program includes an externship component.

Artisan Bread Baking at ICE (New York City) — Explore the history and craft of bread baking on a global scale — from traditional European loaves to specialty breads like pita and naan, as well as viennoiserie and even bread show pieces. In our bread baking program, students examine the science of bread and learn the core skills required to craft creative adaptations of traditional recipes. The Institute of Culinary Education’s professional bread baking course is developed and led by Chef Sim Cass, the founding baker of New York City’s acclaimed Balthazar Bakery and one of the pioneers of the modern bread baking movement.

The Art of Cake Decorating at ICE (New York City) — Learn to craft your own award-winning cakes with the Institute of Culinary Education’s cake decorating program. Courses cover basic techniques such as buttercream piping and sugar flowers, and explore the history of this intricate art and celebrated traditions of cake design from around the world. Students train in various methods of contemporary cake decorating, from advanced sugar work and hand sculpting to airbrushing, hand painting and novelty cakes. Students will learn from a living cake legend, the award-winning chef-instructor Toba Garrett, one of the country’s most celebrated and notable authors, instructors and practitioners of the art. Students also enjoy instruction from ICE Pastry & Baking alumni Penny Stankiewicz and Elisa Strauss, renowned for their custom cakes.

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