Tour the Institute of Culinary Education in NYC

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 today.

38 thoughts on “Tour the Institute of Culinary Education in NYC”

  1. For Rick Smilow
    Rick, as you know I am no longer in the restaurant business, I am working on an Italian Culinary Education project. I am going to be in New York next week and would like to get together with you. My email [email protected]
    Happy New Year, Tony May

  2. My dream to become a chef..I want to join but I have language problem…english is not my first language…you have any option about it

  3. I am now 13 years old and my dream is to be chef.My mom said that I will go there when I become 19 years old.I forgot to say that I am from Croatia in Europa.

  4. my god I want to go there so interested and when I grow up I will apply to this colloge and it so cool the teaching skills and stargeiez it very talent and good I'm only 14 so 4 years to go hooray 🙂

  5. craaap…I live in Leipzig, Germany 🙁 in a whole city it's only one Mishelin restaurant which actually sucks …

  6. What are different culinary art and culinary management. I want to be a good professional chef . What is course for me. How much tuitions fee for 12 months. I am from Bangladesh.

  7. Many tried it, but many was disappointed. Waste of money.
    Many suggest that you better work as cook in a good restaurant

  8. I graduated from the schools flagship school on East 92nd street in 1999 with a "Blue ribbon" from their pastry arts program!

    It was an awesome experience!
    Everything is 💯different and more pro now!
    Anyone whos thinking about attending, Go for it!

  9. What about student loans, can I pay you after the course or just pay your course monthly 😢I got the talent but I am from third world country, I just need little financial aid, but I am not poor.

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