The U.S. Bureau of Labor Statistics estimates that jobs for chefs and kitchen workers will grow by 15% through 2031, much faster than the industry average! Enrolling at a prestigious culinary institution like the Institute of Culinary Education is the perfect choice for those aspiring to succeed in the culinary field, kitchen management, food and beverage management, and other related roles in the travel, tourism, and hospitality industries.
Established in 1975, the Institute of Culinary Education is an esteemed culinary and hospitality institute with campuses in New York and Los Angeles, as well as a growing online program. ICE empowers the next generation of culinary professionals to find their culinary voice through a wide range of exceptional courses.
The Incredible Journey and Pivotal Moments
ICE’s inspiring journey began with five students in a small apartment; it grew over the years and emerged as one of the industry’s most respected institutions. Since Peter Kump laid the foundation of this cooking school almost five decades ago, it has undergone a remarkable transformation. Initially, ICE taught culinary arts, but it soon evolved with the industry to include programs in pastry and baking arts; restaurant and culinary management; tourism, travel, and hospitality management; and plant-based culinary arts. The school has also created certificate programs in artisan bread baking, the art of cake decorating, and intensive sommelier training.
Besides its course offerings, ICE has flourished in size, moving from Peter Kump’s small New York City apartment to today’s campuses in two of the world’s largest culinary capitals – Los Angeles and New York City. The institution has also successfully expanded its offerings to include associate degrees and multiple online programs to serve students better.
The Distinctive Educational Philosophy of ICE
ICE provides a quality education that extends to all facets of its programs, including curriculum, chef-instructors and faculty, student experience, ingredients, equipment, externships, and job placement services. The curriculum focuses on mastering technique and palate development as the foundation of creative and professional cooking and baking. Talking about ICE’s noteworthy development, ICE attributes its success to “Empowering students to find their culinary voice (the unique way they express themselves through food)” as the key driving force behind this growth.
At the Vanguard of the Latest Trends and Technologies
ICE is constantly expanding and innovating. In the last six years, the school has opened a West Coast campus in Los Angeles, launched a plant-based culinary arts programs through a licensing agreement with the Natural Gourmet Institute, acquired the French Culinary Institute (FCI) through a licensing agreement, expanded its curriculum to include associate degree programs, launched a program in intensive sommelier training, as well as an online curriculum.
The online diploma programs provide students with at-home professional training. ICE faculty and staff also have strong connections to the food and hospitality industries in both of the nation’s culinary capitals—New York City and Los Angeles—which allows them to remain abreast of and aware of evolving industry trends.
Support Systems to Help Students Succeed
The ICE instructors and Career Services Advisors hold deep industry experience and connections that help students better understand the food and hospitality industry and kickstart a career. ICE’s dedicated Career Services team individually works with students to help match their career aspirations, goals, and abilities to the right externship, job placement, and future career advancement. The chefs and faculty here are not just experts; they are caring teachers and mentors committed to students’ success during their time in school and as they grow in their careers.
Fostering a Community of Graduates with its Alumni Network
ICE proudly boasts a diverse and active community of more than 18,000 alumni, including award-winners, trendsetters, and leaders in America’s culinary world. The ICE team hosts alumni events and fosters communication and connection across the alumni network with weekly email newsletters and social media updates.
Innovative Practices and Programs by ICE
ICE regularly hosts special events for students and alumni that feature an array of topics, speakers, and industry trends, including the latest culinary techniques, specialty food producers, and pressing industry issues. Students and guests can watch a live cooking demonstration or listen to a panel of pros and then pose questions to them directly. These activities perfectly complement ICE’s comprehensive career program curricula.
One such program is the Meet the Culinary Entrepreneurs series, which is an exclusive lecture series featuring some of America’s top food business experts. These events are held throughout the year at both campuses, streamed live for online students, and introduce students and the public to the world’s leading chefs, restaurateurs, and other culinary and hospitality business proprietors. ICE also features a Guest Chef Series where masters of technique and cuisine from highly acclaimed restaurants (many Michelin-starred) demonstrate selected dishes. Students and alumni get to meet and watch some of the industry’s most talented chefs, who share the stories behind their approaches and styles in an intimate setting conducive to career-inspiring conversations.
Revolutionizing Online Culinary and Hospitality Education
After more than four decades of teaching in two of the top gastronomic capitals in the United States, ICE brings top-tier culinary and hospitality education to students across the nation. Their 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 are revolutionizing the medium of online culinary and hospitality education. They offer a variety of programs that offer thorough, expertly designed curricula that include teaching theoretical and technical skills, business management, and much more, depending on the student’s state of residence. Students in these programs also benefit from personalized one-on-one feedback from educators and weekly lessons available to students live or on their own time, which allows for flexible scheduling.
Education with the Incorporation of Global Culinary Traditions
ICE’s curriculum is truly a global program grounded in classical French techniques. Students explore the methods, ingredients, and distinct flavors of international cuisines, like those from Italy, Greece, North Africa, Thailand, India, China, and Japan.
Empowering Students: “Find Your Culinary Voice”
ICE is dedicated to empowering students to reach their full potential—and find their culinary voice—through an education emphasizing excellence, discipline, professionalism, passion, and creativity. The team equips learners with foundational knowledge and competencies that can be applied to different culinary, travel, tourism and hospitality career paths. Through this education, they empower students to find their culinary voice and as they identify their “voice,” they find the key to their success. ICE graduates will define success in many ways, and their mission is to set alumni on the path to finding their own.
