Welcome to the Institute of Culinary
Education, New York City's largest and
most active center for culinary
education. From culinary arts and pastry
and baking arts to restaurant and
hospitality management, few institutions
in the world
offer the depth and breadth of culinary
education that you'll find at ICE. ICE
has been a training ground for more than
11,000 proud graduates including
culinary stars like Gail Simmons, Marc
Murphy, Maxime Bilet, Zac Young, Vivian Howard
and more, to offer our students the best
possible education we've designed a
brand new state-of-the-art 74,000 square
foot facility in New York City, America's
culinary capital. The home of ICE's new
location is Brookfield place one of the
city's most impressive new complexes
with vast public spaces including the
Winter Garden atrium, dining terraces and
a 5-acre outdoor plaza and marina plus
it's one of the premier food and dining
destinations in downtown Manhattan. ICE's
new space was designed with creativity
and community in mind including a
centrally located student lounge whose
floor-to-ceiling windows offer sweeping
views of a dynamic cityscape and with 12
teaching kitchens and six classrooms
that extend over a single expansive
floor you're never more than steps away
from new culinary inspiration. ICE's
culinary arts teaching kitchens are
designed to instruct students in the
core techniques of professional cooking
with small class sizes using only the
finest quality ingredients. These new
culinary kitchens feature gas induction
and French top ranges which means
students train with all the preferred
cooking methods used all around the
world in our pastry baking and
confectionery wing students train in
both classic and modern recipes using
restaurant quality ingredients and the
same high-volume equipment you'll find
in the finest professional kitchens and
bakeries including steam injection deck
ovens, proofers, large scale mixers and
more. ICE's culinary management program is
designed for students who dream of
owning managing or
creating restaurants and food businesses.
The curriculum teaches students how to
manage or launch their own food business.
Our hospitality management program
prepares students to work in the
flourishing hospitality and hotel
industry. Both programs include field
trips that use New York City as the
classroom as well as frequent guest
lectures with prominent members of the
food industry, including chefs and
restaurant tours like Marcus Samuelsson,
Rick Bayless, Danny Meyer and more. In
addition, all of ICE's new business
classrooms feature interactive smart
boards and training in the leading
industry software, including Open Table,
NCR, Aloha and Opera. Training on these
new platforms differentiates the ICE
alumni from others in the field. ICE is
also one of the first culinary schools
in the nation to use iPads to distribute
textbooks and lesson plans. All kitchens
and classrooms include overhead TVs to
facilitate the learning process with
rich content through iPads for social
sharing and networking. Beyond these core
offerings of our facility our new space
includes numerous special features that
further enhance our students' education.
We built the nation's first education-focused
bean to bar chocolate lab
featuring an artisanal chocolate studio
and small-batch chocolate production
equipment the space includes the full
range of tools necessary to create true
bean-to-bar chocolate from roasting
beans all the way to tempering and
molding single origin chocolate bars and
confections. In ICE's new Mixology Center
students have the opportunity to train
in professional mixology and beverage
management techniques our specialized
teaching bar was designed by cocktail
experts to simulate the real world
professional experience of modern day
mixologists. ICE also features a culinary
technology lab with specialized
equipment like a hearth oven, tandoor,
plancha and vertical rotisserie as well
as the full range of modernist equipment.
This lab provides students with a global
overview of the evolution of cooking
technology over time. In ICE's hydroponic
vegetable farm and herb garden students
learn firsthand about farming, ingredient
sourcing and sustainability.
The farm will grow unique produce from
around the world, like fraises des bois
strawberries, microgreens and more.
Outside of our career programs our vast
demonstration kitchen and special event
space host groups of 12 to 250 guests at
more than 500 events per year including
trade and press events, product launches
and company parties for companies like
Google, NBC, Apple, Dessert Professional and
tapings for shows like Next Food Network
Star,
Top Chef and more. Our recreational and
professional development programs host
more than 25,000 students in their
favorite cooking, baking and wine
education classes each year. But the key
ingredient is you. Come and see the new
ICE for yourself.
We can't wait to take you on a personal
tour, invite you to sit in on our career
training classes, and learn about your
personal career goals. It's time to learn
how ICE can help you find your culinary
voice. Call 888-861-CHEF or visit ice.edu/tour today.
