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MERGED - MAIN MENU

 * Programs
    * Overview: Programs
   
    * Culinary Arts
    * Plant-Based Culinary Arts
    * Pastry & Baking Arts
    * Restaurant & Culinary Management
    * Hospitality & Hotel Management
    * Associate Degree: Culinary Arts
    * Associate Degree: Plant-Based Culinary Arts
    * Associate Degree: Pastry & Baking Arts
    * Dual Diploma Discount

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    * Culinary Arts & Food Operations
    * Plant-Based Culinary Arts & Food Operations
    * Baking and Pastry Arts & Food Operations
    * Restaurant & Culinary Management
    * Hospitality & Hotel Management

 * Continuing Ed
    * Overview: Continuing Ed
   
    * Intensive Sommelier Training
    * Artisan Bread Baking
    * Art of Cake Decorating
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WELCOME TO THE INSTITUTE OF CULINARY EDUCATION


RANKED NO. 1 CULINARY SCHOOL IN AMERICA*

With a global curriculum, dedicated chef-instructors, a strong job placement
record and a clear entrepreneurial focus, ICE is recognized by top chefs and
hospitality professionals as a leading pathway to beginning or continuing a wide
range of culinary and hospitality careers.


# 1

"AMERICA'S BEST CULINARY SCHOOL"

ICE, its faculty and alumni have been awarded top honors by the James Beard
Foundation, the IACP, USA Today, The Daily Meal and more. Find out why an ICE
education puts you in amazing company. [1]

Learn about our campus programs


18 K

ALUMNI

Our alumni run top kitchens around the globe, winning awards and transforming
the future of culinary innovation. 88% report that their ICE education has
proved somewhat or extremely important to their careers. [2]

Meet our successful alumni


45 +

YEARS

With more than 45 years of experience launching culinary careers, ICE is among
the most respected culinary schools in New York and in America. In the last two
years, ICE placed students in over 300 establishments, prompting praise from
industry leaders. [3]

Discover Where ICE Can Take You




DIPLOMA PROGRAMS

Culinary Arts
Pastry & Baking Arts
Plant-Based Culinary Arts
Restaurant & Culinary Management
Hospitality & Hotel Management
Online - Culinary Arts & Food Operations
Online - Plant-Based Culinary Arts & Food Operations


DEGREE PROGRAMS

Culinary Arts Associate Degree
Pastry & Baking Arts Associate Degree
Plant-Based Culinary Arts Associate Degree


CONTINUING EDUCATION PROGRAMS

Intensive Sommelier Training
Techniques of Artisan Bread Baking
The Art of Cake Decorating


CULINARY LEADERS PRAISE ICE

Previous
Ivy Stark
Chef/Partner, El Toro Blanco, ICE Culinary Arts '95

I chose ICE as a postgraduate education. I wanted to be a chef but didn't need
to pursue another degree — I wanted to work! I needed a strong foundation in
classic technique taught in a relatively short time, that I could take to any
restaurant and build my skills on, and that's exactly what I got at ICE.

Michael Laiskonis
ICE Creative Director, Former Executive Pastry Chef, Le Bernardin

After a successful 20 years in some amazing kitchens, I'd earned a lot of
opportunities - and I chose to join the team at ICE. I have always admired ICE,
and education is the perfect opportunity for me to give back, to inspire the
next generation of chefs to enjoy and excel in a career in culinary or pastry
arts.

Wolfgang Puck
Chef & Restaurateur, Wolfgang Puck Companies

I was thrilled to learn that the Institute of Culinary Education is expanding
and opening its second location in Los Angeles. It 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 U.S.

Eric Ripert
Chef & Co-Owner, Le Bernardin

“I have had the privilege of working with ICE students for many years at Le
Bernardin. These aspiring chefs consistently show dedication, a strong work
ethic and a genuine passion for the culinary arts.”

Mashama Bailey
Chef & Co-Founder, The Grey, ICE Culinary Arts '01

“I’m honored that my alma mater has named a scholarship in my honor. I’m pleased
that it is tied to the recipient having a focus on regional cooking, as I want
to inspire others to that direction.”

Daniel Humm
Chef & Owner, Eleven Madison Park

“When looking for the next generation of great chefs, ICE is one of the first
places that we turn to. Not only does the school provide the foundational skills
needed to excel in a Michelin-level kitchen, but it is also a home for culinary
innovation — promoting new and more sustainable approaches to our craft through
programs like the Plant-Based Culinary Arts Diploma.”

Tom Colicchio
Chef, Restaurateur and Head Judge of "Top Chef"

I’ve been working with ICE students in New York for years and they are
consistently among the best young chefs in my restaurants.

Gail Simmons
Special Projects Editor at Food & Wine, and "Top Chef" Judge, ICE Culinary Arts
'99

Having the strong culinary background that I learned from ICE really helped me
with everything I have done since school. It gave me credibility in the
industry, and gave me the language and the skills I needed to later stand beside
some of the greatest chefs in the world.

Danny Meyer
Restaurateur/CEO, Union Square Hospitality Group

It's amazing to see what kind of important contributions ICE alumni have made to
our restaurants. When an applicant comes to us from ICE, we know they've been
schooled in both the technical and hospitality skills so crucial to succeed in
this business.

Daniel Boulud
Chef/Restaurateur, The Dinex Group

The Institute of Culinary Education has proven to be an excellent resource for
us for many years. With its world class programs and curriculum, I know I will
continue to rely on ICE to recruit skilled, ambitious young professionals.

Jean-Georges Vongerichten
Chef/Restaurateur, Jean-Georges Restaurants

ICE instills in its alumni the highest standards and discipline, which is always
shown through their work. At Jean-Georges and other restaurants, we look forward
to seeing ICE on an applicant's resume and are always impressed by their
determination, imagination and devotion to the culinary arts.

Marc Murphy
Chef/Restaurateur, Benchmarc Restaurants, ICE Culinary Arts '90

ICE helped lay the foundations of my education as a chef. It was there that I
learned the basics, and those lessons have stayed with me throughout my entire
career, from Paris to Monte Carlo to New York City.

Michael Anthony
Chef/Partner, Gramercy Tavern

The talented chef-instructors at ICE clearly teach students skills that prepare
them for the reality of working at the highest level in the restaurant industry.
We rely on ICE as an integral partner in recruiting well-trained new staff, full
of potential!

Drew Nieporent
Restaurateur, Myriad Restaurant Group

The graduates and externs we have hired over the years from the Institute of
Culinary Education have always come to us informed, eager to work and
well-trained.

Ivy Stark
Chef/Partner, El Toro Blanco, ICE Culinary Arts '95

I chose ICE as a postgraduate education. I wanted to be a chef but didn't need
to pursue another degree — I wanted to work! I needed a strong foundation in
classic technique taught in a relatively short time, that I could take to any
restaurant and build my skills on, and that's exactly what I got at ICE.

Michael Laiskonis
ICE Creative Director, Former Executive Pastry Chef, Le Bernardin

After a successful 20 years in some amazing kitchens, I'd earned a lot of
opportunities - and I chose to join the team at ICE. I have always admired ICE,
and education is the perfect opportunity for me to give back, to inspire the
next generation of chefs to enjoy and excel in a career in culinary or pastry
arts.

Wolfgang Puck
Chef & Restaurateur, Wolfgang Puck Companies

I was thrilled to learn that the Institute of Culinary Education is expanding
and opening its second location in Los Angeles. It 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 U.S.

Eric Ripert
Chef & Co-Owner, Le Bernardin

“I have had the privilege of working with ICE students for many years at Le
Bernardin. These aspiring chefs consistently show dedication, a strong work
ethic and a genuine passion for the culinary arts.”

Mashama Bailey
Chef & Co-Founder, The Grey, ICE Culinary Arts '01

“I’m honored that my alma mater has named a scholarship in my honor. I’m pleased
that it is tied to the recipient having a focus on regional cooking, as I want
to inspire others to that direction.”

Daniel Humm
Chef & Owner, Eleven Madison Park

“When looking for the next generation of great chefs, ICE is one of the first
places that we turn to. Not only does the school provide the foundational skills
needed to excel in a Michelin-level kitchen, but it is also a home for culinary
innovation — promoting new and more sustainable approaches to our craft through
programs like the Plant-Based Culinary Arts Diploma.”

Tom Colicchio
Chef, Restaurateur and Head Judge of "Top Chef"

I’ve been working with ICE students in New York for years and they are
consistently among the best young chefs in my restaurants.

Gail Simmons
Special Projects Editor at Food & Wine, and "Top Chef" Judge, ICE Culinary Arts
'99

Having the strong culinary background that I learned from ICE really helped me
with everything I have done since school. It gave me credibility in the
industry, and gave me the language and the skills I needed to later stand beside
some of the greatest chefs in the world.

Danny Meyer
Restaurateur/CEO, Union Square Hospitality Group

It's amazing to see what kind of important contributions ICE alumni have made to
our restaurants. When an applicant comes to us from ICE, we know they've been
schooled in both the technical and hospitality skills so crucial to succeed in
this business.

Daniel Boulud
Chef/Restaurateur, The Dinex Group

The Institute of Culinary Education has proven to be an excellent resource for
us for many years. With its world class programs and curriculum, I know I will
continue to rely on ICE to recruit skilled, ambitious young professionals.

Jean-Georges Vongerichten
Chef/Restaurateur, Jean-Georges Restaurants

ICE instills in its alumni the highest standards and discipline, which is always
shown through their work. At Jean-Georges and other restaurants, we look forward
to seeing ICE on an applicant's resume and are always impressed by their
determination, imagination and devotion to the culinary arts.

Marc Murphy
Chef/Restaurateur, Benchmarc Restaurants, ICE Culinary Arts '90

ICE helped lay the foundations of my education as a chef. It was there that I
learned the basics, and those lessons have stayed with me throughout my entire
career, from Paris to Monte Carlo to New York City.

Michael Anthony
Chef/Partner, Gramercy Tavern

The talented chef-instructors at ICE clearly teach students skills that prepare
them for the reality of working at the highest level in the restaurant industry.
We rely on ICE as an integral partner in recruiting well-trained new staff, full
of potential!

Drew Nieporent
Restaurateur, Myriad Restaurant Group

The graduates and externs we have hired over the years from the Institute of
Culinary Education have always come to us informed, eager to work and
well-trained.

Ivy Stark
Chef/Partner, El Toro Blanco, ICE Culinary Arts '95

I chose ICE as a postgraduate education. I wanted to be a chef but didn't need
to pursue another degree — I wanted to work! I needed a strong foundation in
classic technique taught in a relatively short time, that I could take to any
restaurant and build my skills on, and that's exactly what I got at ICE.

Michael Laiskonis
ICE Creative Director, Former Executive Pastry Chef, Le Bernardin

After a successful 20 years in some amazing kitchens, I'd earned a lot of
opportunities - and I chose to join the team at ICE. I have always admired ICE,
and education is the perfect opportunity for me to give back, to inspire the
next generation of chefs to enjoy and excel in a career in culinary or pastry
arts.

Wolfgang Puck
Chef & Restaurateur, Wolfgang Puck Companies

I was thrilled to learn that the Institute of Culinary Education is expanding
and opening its second location in Los Angeles. It 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 U.S.

Eric Ripert
Chef & Co-Owner, Le Bernardin

“I have had the privilege of working with ICE students for many years at Le
Bernardin. These aspiring chefs consistently show dedication, a strong work
ethic and a genuine passion for the culinary arts.”

Next
More rave reviews



CAMPUSES IN CULINARY CAPITALS

With campuses in dynamic and exciting food cities — New York City and Los
Angeles — and award-winning culinary curricula, ICE brings students to the
forefront of the food and hospitality industries.


NEW YORK CITY

Our 74,000-square-foot facility in Lower Manhattan's Brookfield Place is an
environment that encourages creativity and innovation.

Explore ICE New York


LOS ANGELES

Our campus in the center of Pasadena features 38,000 square feet of space
dedicated to learning, innovation and creativity.

Explore ICE Los Angeles


TOUR OUR FACILITIES

Get a glimpse of what life is like at ICE. Our campuses are located in two
culinary capitals of the world and are designed to foster creativity and
community. Our low instructor-to-student ratio encourages hands-on learning,
personal mentoring and teamwork. ICE is renowned in the food and hospitality
industries for consistently producing top talent. Experience ICE yourself.

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TAKE ADVANTAGE OF ICE


HIRE OUR ALUMNI

Whether you’re looking to add entry-level staff or source seasoned executive
chefs or general managers, the ICE alumni network is your resource for talented
candidates.

Post your job


HOST YOUR EVENT

Combining a cocktail party, a hands-on cooking class and an informal banquet,
ICE cooking parties and group cooking events are the perfect way to celebrate
and entertain.

Start planning


COOK AND HAVE FUN

ICE New York is home to one of the largest programs of hands-on recreational
cooking, baking and wine classes in the country — all offered year-round.

Explore Classes


NEWS & EVENTS

Mental Floss


CHEF PAULINE'S LEEK & GOAT CHEESE QUICHE




NEWS & EVENTS

News & PressUpcoming EventsDemos & Lectures
News & Press

CHEF PAULINE'S LEEK & GOAT CHEESE QUICHE

WHAT TO LOOK FOR IN A TRAEGER GRILL

ICE'S FREE, VIRTUAL COOKING CLASS ON "THE BEAR"

Learn more
Upcoming Events
19Aug2024

OPEN HOUSE: ONLINE CULINARY ARTS & FOOD OPERATIONS

26Aug2024

OPEN HOUSE: ONLINE PLANT-BASED CULINARY ARTS & FOOD OPERATIONS

30Aug2024

OPEN HOUSE: CULINARY ARTS, RESTAURANT & CULINARY MANAGEMENT, CONTINUING
EDUCATION

31Aug2024

OPEN HOUSE: PASTRY & BAKING ARTS

31Aug2024

OPEN HOUSE: PLANT-BASED CULINARY ARTS

Learn more
Demos & Lectures

Learn more



STORIES BY ICE


FEATURED ARTICLE


COOKING IN THE CATERING WORLD WITH CHEF HOPE GLENDON

July 25, 2024



Read now


LATEST ARTICLES


FERMENTED MINESTRONE CHICKPEA PANZANELLA SALAD RECIPE



Imagine having a jar of a ready-to-use flavorful soup base on hand in the fridge
to complement stews, bean dishes, sauces or a novel twist on panzanella salad.



July 23, 2024


BEAT THE HEAT WITH SUMMER SQUASH



The Institute of Culinary Education has teamed up with GrowNYC for a monthly
series highlighting a seasonal ingredient at the greenmarket.



July 19, 2024
Visit the DICED Blog



START YOUR JOURNEY TODAY.

Request free information about our award-winning career training programs, speak
with an ICE admissions representative about your goals and questions or schedule
a personal tour — however you'd like to start your journey, we're here to help.


Request Info
Visit Admissions
Apply Now

For over five decades, the Institute of Culinary Education has been a leader in
culinary and hospitality education. Let us help you find your culinary voice.

New York Campus:
225 Liberty Street, 3rd Floor, New York, NY 10281
(888) 354-CHEF

Los Angeles Campus:
521 East Green Street, Pasadena, CA 91101
(888) 718-CHEF


QUICK LINKS

 * Culinary Arts
 * Plant-Based Culinary Arts
 * Pastry & Baking Arts
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 * Continuing Education Classes
 * Online - Culinary Arts & Food Operations
 * Online – Plant-Based Culinary Arts & Food Operations
 * Online – Restaurant & Culinary Management
 * Online – Hospitality & Hotel Management

 * About ICE
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 * Success Stories
 * Hire an Alum
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 * Get Directions to ICE New York
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Follow Us
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ICE is accredited by ACCSC and licensed by BPPE (in CA) and BPSS (in NY), and is
not regulated in TX under Chapter 132 of the Texas Education Code.

© 2024 Institute of Culinary Education. All Rights Reserved.

 * [1]USA Today 2019; The Daily Meal 2016
 * [2]ICE Alumni Survey;
 * [3]For individual program graduation and employment rates, please see the
   catalog.

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