Established in 1975, the Institute of Culinary Education (ICE) is a premier destination for culinary training, turning passion into a rewarding career. As a top-ranked culinary and hospitality school in the United States, ICE offers accelerated programs that combine art, science, and business, equipping students with the skills and knowledge necessary to thrive in the culinary and hospitality industries. With campuses in New York City and Los Angeles and online programs, ICE is widely regarded as one of America’s best culinary schools. The school’s focus and commitment to quality training, student success, and extensive industry connections make ICE an excellent choice for those seeking a career in food or hospitality.
The Differentiating Factor
Ranked as the top culinary school in America by many sources, including USA Today, The Daily Meal, and Best Choice Schools, ICE stands out from other culinary schools. Most ICE diplomas can be earned in under a year, providing students with a fast-tracked yet comprehensive education that lays the foundation for success in the industry. ICE students have access to two of the country’s culinary and hospitality focal points as a result of the campus locations in New York City and Los Angeles. Renowned chefs and restaurateurs frequently visit ICE for demonstrations and discussions with students, and many actively recruit graduates from the school. ICE has helped nearly 20,000 graduates pursue their culinary passions, and alumni consistently recommend the school as an excellent launchpad for starting a career in the culinary and hospitality fields.
Essential Skills for Today’s Culinary and Hospitality Students
All of ICE’s hands-on career training programs, whether pursued in-person or online, are designed to equip students with professional techniques for food preparation and creation. In addition to technical training, the curriculum emphasizes a deep understanding of culinary theory, food science, and palate development. For those pursuing culinary management and hospitality, the focus extends to developing effective management skills and obtaining a working knowledge of what it takes to make a culinary business profitable.
Redefining Culinary and Hospitality Education
ICE has prepared close to 20,000 graduates for careers in the culinary and hospitality sectors. Many of the school’s alumni have excelled, establishing their own kitchens and culinary businesses while leaving a unique impact on the industry. Here’s what some industry experts have to say:
Mary Attea, executive chef of The Musket Room and Raf’s, Food & Wine’s Best New Chef of 2024, and ICE alum: “My time at the Institute of Culinary Education was an invaluable experience that set me on a strong path forward in my career. It provided me with the foundation I needed to feel confident and ready to take on the challenges that awaited. From the coursework to the instructors, I felt that care was taken in making sure I was prepared to enter the culinary industry. I am extremely grateful for my time at ICE.”
Tom Coliccho, chef, restaurateur, and head judge on 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.”
Placing Students at the Heart of Innovation and Food Trends
New York City and Los Angeles – two of the world’s culinary capitals – offer ICE students unique advantages by placing them at the heart of innovation and food trends. Top chefs with acclaimed restaurants in both cities often visit the ICE campus to demonstrate signature dishes and culinary techniques. They also share insights about their experience in the industry and what they seek when hiring new talent. Both ICE campuses regularly host events featuring culinary entrepreneurs, cookbook authors, food media professionals, and more, showcasing the diverse career paths available in the industry. Recent guests have included chefs and industry experts such as Angie Mar, Stephanie Izard, Daniel Boulud, Jeong Kwan, Nancy Silverton, Ellen Bennett, and Todd Birnbaum. ICE’s Career Services team builds strong connections with these industry leaders to facilitate externships and employment opportunities for students.
ICE’s prime locations also give students access to major culinary events, including the New York City Wine & Food Festival, Salon du Chocolat, LA Times Food Bowl, City Harvest fundraisers, and San Pellegrino’s Young Chef of the Year competition, which students can attend and volunteer at to gain real-world experience and make key industry connections.
Keeping the Curriculum Relevant and Aligned with Industry Standards
ICE extends its programs beyond traditional classroom and textbook instruction by incorporating interactive simulations that allow students to learn in a gamified environment. “Restaurant simulations” enable students to grasp back-of-house organization and experience the fast-paced dynamics of restaurant cooking. Guest lectures inform students about current trends and best practices, and immersive field trips leverage ICE’s campus locations and connections in New York City and Los Angeles.
ICE provides dual diploma opportunities and exclusive discounts to support students and alumni in adding management and business skills to their hands-on training. By pursuing a Restaurant & Culinary Management or Tourism, Travel & Hospitality Management diploma, students gain knowledge that prepares them for careers in restaurant management, culinary business, travel, tourism, hotels, event planning, and more. These programs emphasize the development of comprehensive business plans, collaboration with investors, and understanding the financial, legal, and technical aspects of the industry.
Balancing Traditional Culinary Techniques with Modern Trends
ICE offers comprehensive culinary education, blending traditional and modern cooking techniques to prepare students to work in a dynamic industry. This curriculum includes low-temperature cooking, hydrocolloids, suspensions, and emulsions, and classic French techniques. ICE’s state-of-the-art facilities are equipped with various cooking equipment, including a tandoor oven, a plancha, a vertical rotisserie, and Rational appliances such as the iCombi Pro and iVario. This diverse array of equipment allows students to gain hands-on experience with both traditional and contemporary cooking methods.
The Significance of Technology in Teaching and Curriculum
ICE offers online programs in Culinary Arts & Food Operations, Plant-Based Culinary Arts & Food Operations, Baking and Pastry Arts & Food Operations, Restaurant & Culinary Management, and Tourism, Travel & Hospitality Management. These programs enable students to pursue their culinary passions without needing to relocate to New York City or Los Angeles. The curriculum emphasizes in-depth theory, technique, and food science and is enhanced by hands-on labs. Online students receive personalized one-on-one feedback from instructors and have the flexibility to study and cook at their own pace. Additionally, on-campus events are regularly streamed for online students to watch.
Enhancing Student Learning through Collaboration
ICE offers extracurricular demonstrations and lectures featuring prominent chefs, restaurateurs, specialty food retailers, caterers, and top food business experts. These high-caliber guests share their industry experiences, reflect on industry trends, and provide valuable advice for students starting their careers. These sessions also serve as excellent student networking opportunities, helping students secure externships and job opportunities.
Most ICE students are required to complete an externship, where they gain real-world, resume-worthy experience. ICE’s Career Services team has strong connections across the tri-state area and southern California, providing students with valuable career advice and connections to leading employers. ICE students have secured externships and job placements in the kitchens of culinary icons such as Daniel Boulud, Tom Colicchio, Danny Meyer, Wolfgang Puck, Missy Robbins, Marcus Samuelsson, Christina Tosi, and Jean-Georges Vongerichten.
Creating Opportunities for Women and Minorities
ICE actively supports and amplifies the voices of its diverse student body and chef-instructors both in-person through class and extracurricular events, as well as across its blog and social media channels. For instance, in celebration of Women’s History Month, ICE recently hosted a panel event featuring culinary leaders Chef Sohui Kim and Chef Shenarri Freeman (both of whom are also alumni). They shared insights about building their businesses and their experiences as women in the industry.
Making Culinary Education More Accessible
ICE offers a variety of scheduling options to accommodate both full-time students and working professionals interested in on-campus learning, including morning, afternoon, evening, and weekend-only classes. For those unable to relocate to either campus, the five core programs are available online for remote learning. ICE also provides associate degree programs that combine culinary management with hands-on training programs in Culinary Arts, Plant-Based Culinary Arts, and Pastry & Baking Arts, along with essential general education courses.
Additionally, ICE offers several free virtual cooking and baking classes each year, offering the general public informative culinary demonstrations and the opportunity to ask questions to a professional chef. Many of the school’s chef demonstrations and guest lectures at both campuses are streamed on ICE’s YouTube page for anyone to enjoy. Moreover, the school provides scholarship opportunities to help students launch successful careers in food and hospitality.
Over the Next Decade
Since its inception, ICE has paved the way for nearly 20,000 graduates, and this number will only continue to grow. The percentage of women enrolling in culinary school, as well as those holding leadership roles in the industry, is also on the rise. ICE has made significant investments in quality online education opportunities, and the school is committed to continuously enhancing the educational experience in practical ways.
To learn more about ICE, visit www.ice.edu
