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.