The Institute of Culinary Education (ICE®) is New York City's largest and most active center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 7- to 12-month career training programs in Culinary Arts, Pastry & Baking, Culinary Management and Hospitality Management. ICE also runs the largest program of hands-on recreational cooking and baking classes and wine education in the country, in addition to hosting hundreds of corporate and private cooking events a year.

ICE was a finalist and winner of the International Association of Culinary Professionals' 2002, 2003, 2006 and 2008 Awards of Excellence for Culinary Schools. Its students and alumni regularly are nominated for or win top industry awards, such as James Beard Awards, Food & Wine's Best New Chefs in America, and Pastry Art & Design's Ten Best Pastry Chefs.


ICE also hosts private parties and special events, including hands-on cooking parties, private wine tastings, and mixology classes. Dozens of leading financial, consulting, legal and media firms and families have learned that a cooking party is the ideal way to celebrate a birthday, entertain clients, or build camaraderie.

Our culinary kitchens are outfitted with topof- the-line equipment including Vulcan ranges, grills, salamanders and convection ovens, an Alto Sham combi-oven, as well as Traulsen refrigerators and Hobart mixers. In keeping with our philosophy of innovative education, we've designed special worktables that move easily around the kitchens and fit together to create a variety of configurations, from team islands to line simulations.

The centerpieces of our pastry and baking kitchens are steam-injected Bongard triple-deck ovens, an Irinox blast freezer and professional-quality dough sheeters for rolling perfect puff pastry. Our 900-squarefoot wine center is equipped with bright incandescent light and white tabletops for accurate wine viewing. For Culinary Management and Hospitality Management students, the school utilizes SMART Board interactive whiteboards. Additionally, the Management programs employ the Aloha point of sale system and Open Table reservation software. The Hospitality Program uses the OPERA hotel management software system. The school also houses a culinary library that includes a comprehensive catalog of reference books, cookbooks and magazines as well as a digital access to over 1,000 journals, periodicals and texts.

Please see a photo tour of ICE and our facilities below. Roll over the top of the slideshow to view the player settings. Click on the photo to learn more about each slide. And roll over the bottom of the slideshow to see the library of photos.

Program Description: Hands-on courses & workshops include the 5-session, 25-hour Techniques of Fine Cooking series, offered 70+ times a year, frequently on a Monday-Friday schedule, and a 5-day Cooking in New York experience.

Number of Programs/Year: 1,500+

Group Size or S:T Ratio: 12 hands-on, 30+ dem

Program Focus: American, Baking/Pastry, Confectionery, Far Eastern/Asian, French, Indian, Italian, Spanish, Vacation, Wine
Faculty: 15 staff chef-instructors & 30+ visiting guest chefs.
Costs:  Hands-on classes from $85-$535
U.S. Locations:  New York City, New York