The Institute of Culinary Education (ICE) is the nation’s most dynamic, creative culinary and hospitality school, located in the heart of 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, Culinary Management and Hospitality Management with an externship program that provides students with real world experience in the sector of the job market where they want to be. Featuring a global curriculum, food business school and excellent job placement services, ICE is widely recognized by top chefs and industry leaders 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.
In 2015, ICE was named “Culinary School of the Year” by the IACP, an honor the school previously received in 2003, 2008 and 2011. The win coincides with ICE’s 40th anniversary and move to an unprecedented culinary school facility at Brookfield Place in Manhattan. ICE’s new 74,000 square foot location extends over a single floor and features 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 as many opportunities for experimentation and innovation.
Additionally, 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 11,000 graduates as part of its mission to help every student find their culinary voice. We rank ICE as the #2 destination for culinary education in the country.
Find your culinary voice
Beyond the intensive classroom hours of ICE’s career training programs, ICE also includes outstanding opportunities for paid and unpaid externships as an essential part of its curriculum. Each externship is designed to cater to a student’s individual career goals and to provide opportunities for networking in the sector job market where you want to be.
Culinary Arts at ICE (NYC)—Catering to both aspiring chefs and other creative food professionals, training focuses on theory, teamwork and the foundation of critical skills, while providing an overview of global cuisine and the cuisines of modern culinary masters. Graduates have gone on to pursue opportunities in private dining, catering, food media, public relations, marketing, cookbooks, publishing and more. Instructors include 2015 “Culinary Educator of the Year” Chris Gesualdi and two-time Chopped Champion James Briscione. Includes externship.
Pastry & Baking Arts at ICE (NYC)—Whether you’re passionate about cake decorating, bread baking or elaborate plated desserts, gain a solid foundation in the techniques and principles of pastry with this award-winning program. The curriculum is overseen by James Beard Award winner Michael Laiskonis, founding baker of Balthazar Bakery Sim Cass and legendary cake decorator Toba Garrett. Includes externship.
Culinary Management at ICE (NYC)—The leading food business school in NYC 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. 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 sense of wanderlust, this program gets you on the fast track to a global career in hotels, tourism, spas and more. Training includes accounting and finance, front and back office hotel operations, 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 interactive element to training. Includes externship.