New York Campus | Institute of Culinary Education (2023)

New York Campus | Institute of Culinary Education (1)

Award-Winning Career Training Programs

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 career programs

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Our alumni run top kitchens around the globe, winning awards and transforming the future of culinary innovation. 90% report that their ICE education has proved somewhat or very important to their careers. [2]

Meet our successful alumni

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With more than 45 years of experience launching culinary careers, ICE is among the most respected culinary schools 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

New York Campus | Institute of Culinary Education (2)

Earn Your Diploma at ICE

Culinary Arts
Plant-Based Culinary Arts
Professional Development

Culinary Leaders Praise ICE

New York Campus | Institute of Culinary Education (9)

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

Tom Colicchio

Chef, Restaurateur and Head Judge of "Top Chef"

New York Campus | Institute of Culinary Education (10)

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.

Gail Simmons

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

New York Campus | Institute of Culinary Education (11)

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.

Danny Meyer

Restaurateur/CEO, Union Square Hospitality Group

New York Campus | Institute of Culinary Education (12)

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.

Daniel Boulud

Chef/Restaurateur, The Dinex Group

New York Campus | Institute of Culinary Education (13)

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.

Jean-Georges Vongerichten

Chef/Restaurateur, Jean-Georges Restaurants

New York Campus | Institute of Culinary Education (14)

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.

Marc Murphy

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

New York Campus | Institute of Culinary Education (15)

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!

Michael Anthony

Chef/Partner, Gramercy Tavern

New York Campus | Institute of Culinary Education (16)

My experience at ICE was shaped by the tremendous quality of the ICE instructors and the wisdom, experience and passion they bestowed on their students. Chefs Einav Gefen and Ted Siegel remain mentors to this day. I believe ICE is a dynamic and forward-thinking hub of culinary education.

Maxime Bilet

Head Chef/Inventor, The Cooking Lab, ICE Culinary Arts '05

New York Campus | Institute of Culinary Education (17)

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.

Drew Nieporent

Restaurateur, Myriad Restaurant Group

New York Campus | Institute of Culinary Education (18)

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.

Ivy Stark

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

New York Campus | Institute of Culinary Education (19)

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.

Michael Laiskonis

ICE Creative Director, Former Executive Pastry Chef, Le Bernardin

New York Campus | Institute of Culinary Education (20)

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.

Wolfgang Puck

Chef & Restaurateur, Wolfgang Puck Companies

More rave reviews

New York Campus | Institute of Culinary Education (21)

Take a Class

What do you want to cook? It's on our menu.

Our New York City campus is home to 2,400 hands-on recreational cooking classes, baking classes, wine classes and mixology classes. Over 26,000 people a year try new techniques and skills and experience global flavors and cuisines. Our professional development and recreational cooking classes are offered day and night, 355 days a year.

Continuing Education

ICE stays on the pulse of student and alumni needs with its ongoing career development workshops and advanced studies classes. Food professionals learn the ins and outs on how to advance their professional career, whether it's perfecting a specialized skill, searching for new paths in the industry or networking with their peers.

Learn More

Recreational Classes

Take cooking classes in the heart of New York City. Travel the culinary world from the comfort of our kitchens. Whisk, knead and frost to your heart's content in our pastry and baking classes. Bring your wine, beer and spirit senses to new heights with beverage classes at every level. There's something for everyone at ICE.

Browse classes

Tour Our Facilities

Designed for creativity and community, our New York City facility has 12 teaching kitchens and six lecture spaces that extend over a single expansive floor, focusing the energy of our cooking classes and enhancing our students' day-to-day educational experience. With a bean-to-bar Chocolate Lab, Hydroponic Garden, Mixology Center and Culinary Technology Lab, ICE students experience a range of opportunities for culinary discovery and innovation. Watch the video to take a tour — better yet, come in and see for 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

Connect with the Best

We partner with recognized brands, teams and publications to offer custom culinary content, experiences and activations, and help them find their culinary voices.

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News & Events

Featured Article

ICE Makes 5-Foot Cake for The Phantom of The Opera’s 35th Anniversary on Broadway

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Latest Articles

These ICE Alumni Are Semifinalists for the 2023 James Beard Awards

On February 25, the James Beard Foundation announced the semifinalists for their Restaurant and Chef Awards, and among them, a number of ICE alumni.

This ICE Alumna Opened the Sandwich Shop of Her Dreams on the Alabama Coast

On the short stretch of Alabama coastline that meets the Gulf of Mexico stands a turquoise beach house with large colorful signage that reads “The Beli.”

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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.

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