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Videos About ICE

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Welcome to ICE

Welcome to ICE ICE is New York City's largest and most active center for culinary education. Watch to find out what happens inside our kitchens.ICE is New York City's largest and most active center for culinary education. Watch to find out what happens inside our kitchens.

Why Choose ICE? National culinary leaders and alumni explain why an ICE education is instrumental to their success. Watch to learn why aspiring chefs chose ICE.

Tour of ICE The best way to learn about ICE is to tour our 74,000 square foot facility. Before you visit in person, you can watch our Virtual Tour to learn more.

8 Reasons to Choose ICE Innovative, global, artisanal and so much more. Discover eight reasons why New York City's newest culinary school is now your new home.

ICE's Indoor Hydroponic Garden At our urban NYC campus, we're bringing students straight to the source with the opening of our indoor hydroponic garden.

School of Recreational Cooking ICE is is home to the largest program of hands-on recreational cooking, baking and wine classes in the world.

ICE Student Housing Program The ICE student housing program helps you find safe, comfortable and convenient student housing in some of New York City's most exciting and vibrant neighborhoods.

Day in the Life of a Culinary Student Curious about exactly what your class will be like as a culinary student at ICE? Watch as we take you through each moment: from the lesson introduction, to mise en place, plating, and presentation, with lessons from your Chef Instructor along the way.

Stories from ICE Students, Alumni & Guests

Student Stories: Jessica McCain After some studies switching, soul searching and a couple of spots on reality TV, Jessica McCain found herself craving more for her career. Jess always had a passion for food, and knew it was time to take that leap—so she called ICE, and 10 days later, she began her first day of culinary school.

Alumni Spotlight: Dom Tesoriero Listen to Dom as he discusses his journey from young culinary grad to food trucks and eventually, a spot on prime time television—proving the sky's the limit when you follow your passion.

Student Stories: Basic Training ICE students come from all walks of life. In the case of Brooklyn native Christian Souvenir, it took many years in the military before the desire to attend culinary school took hold.

Are you ready? In just 6-13 months, a life change can happen. ICE will help you follow your passion for cooking and find your culinary voice. Are you ready?

You should be next There are endless career possibilities in the food world today. ICE has launched more than 10,000 careers in the culinary field. You should be next.

Alumni Spotlight: Jen Tafuri Like many chefs, ICE alum Jennifer Tafuri didn't start out in the culinary industry. Yet after graduating college with a degree in anthropology, Jen knew that something just wasn't right.

Alumni Spotlight: Matt Hyland When it comes to buzzworthy pizza in New York City, few pie-slingers have achieved a cult following as quickly as Culinary Arts alum Matt Hyland.

Alumni Spotlight: Vivian Howard ICE graduate Vivian Howard returns to ICE to share a taste of her signature Eastern North Carolina cuisine and reflects on her culinary voice.

Rick Bayless Shares His Advice 'Top Chef Masters' and James Beard Award winner Rick Bayless stops by ICE to share candid professional advice with students as part of ICE's "Meet the Culinary Entrepreneurs" lecture series.

Student Stories: No Time To Waste Culinary student Lizzie Powell was on the road to a dynamic career in public relations when she decided, instead, to pursue her passion for food.

Student Stories: Balancing Act ICE student Lauren Katz already had a great job as an editorial assistant at Rachel Ray Every Day magazine. Yet she knew she could boost both her culinary career—and her confidence—with hands-on training at ICE.

MTCE: 2015 Guest Speakers Industry leaders and top chefs—including Marcus Samuelsson and Rick Bayless—share their words of wisdom with students at ICE.

Student Stories: Hone Your Skills ICE Student Peter Martinez explains why he wanted formal training despite having already worked in the culinary industry.

Career Training Programs

Culinary Arts As one of the nation's top Culinary Arts programs, ICE's award-winning curriculum is designed to teach you the practice and art of cooking.

Pastry & Baking Arts Recognized as one of the top Pastry & Baking programs in the country, ICE will teach you how to succeed as a professional baker or pastry chef.


Culinary Management ICE is home to the largest culinary management program in NYC, giving you what you need to achieve your dream – and keep it successful.

Hospitality Management ICE’s Hospitality Management program will put you on the fast track to success in the ever-evolving field of travel, hospitality, and tourism.

Partnership with Excelsior College ICE is excited to announce our new partnership with Excelsior College and what it means for prospective hospitality management students.


School of Professional Development

Professional Development ICE’s Professional Development program provides enrichment for culinary professionals looking to expand their knowledge.

Chocolate Lab ICE opens the nation's first education-focused bean-to-bar chocolate lab where students and professionals can experience full bean-to-bar production.

Professional Cake Decorating ICE opens the nation's first education-focused bean-to-bar chocolate lab where students and professionals can experience full bean-to-bar production.

Professional Bread Baking ICE opens the nation's first education-focused bean-to-bar chocolate lab where students and professionals can experience full bean-to-bar production.

Mixology Center At ICE's Mixology Center, students have the unique opportunity to immerse themselves in the world of craft cocktails, culinary mixology and more.

Culinary Technology Lab In the ICE Culinary Technology Lab, we’re exploring the evolution of cooking, bridging the gap between ancient and modern techniques.

Professional Cheese Studies For the ambitious enthusiast, current food professional or aspiring career changer, this 6-week intensive is an incredible opportunity to explore one of the world’s most beloved foodstuffs.

Chocolate: Bean-to-Bar in 60 Sec. What does it take to go from cacao bean to chocolate bar? Chef Michael Laiskonis takes you through each step of the process in the ICE Chocolate Lab.

Farm to Classroom Cuisine ICE has built a state-of-the-art indoor hydroponic garden, intended to give culinary students access to the freshest herbs and produce as well as provide the opportunity to take part in the latest urban agriculture trends.

Events at ICE

Host Your Event ICE hosts over 700 culinary events each year combining the best elements of a cocktail party, hands-on cooking class and a business dinner.

ICE and IBM ICE has partnered with IBM to explore 'Computational Creativity' in the kitchen, developing a machine that can create surprising yet flavorful recipes.

Jets Cooking School ICE and the NY Jets launch The Official Jets Cooking School, hands-on cooking classes held at ICE and MetLife Stadium.

ICE at 40 2015 was a momentous year for the ICE. The school celebrated its 40th anniversary as well as its move from the Flatiron District to its new facility at Brookfield Place. 

Food & Wine

Culinary Techniques: Charring It happens to everyone: you get distracted, set the timer for too long or set the temperature too high. But these days, chefs are burning food on purpose—charring is a smoking hot trend!

Culinary Techniques: Dehydrator People have always dried food in the sun as a means of preservation. Today, dehydrators have never been more popularin creating crispy textures and concentrated flavors!

Martini Master Class The Classic Martini is the quintessential cocktail, and the variations are nearly endless. Learn the techniques for using the jigger, measuring, pouring, stirring & shaking.

Limoncello & Grilled Thyme A martini is a timeless gin cocktail with endless opportunities for variation. Learn how to make a modern gin martini with earthy thyme notes and sweet limoncello.

Ginger Jalapeno Collins Today’s top mixologists are always reinventing and breathing new life into classic cocktails. Learn how to create an updated version of the Tom Collins; the Ginger Jalapeno Collins.

Ramos Gin Fizz ICE puts a new twist on the Ramos Gin Fizz. So grab your gin, cream, egg, lemon juice, lime juice, sugar, soda water and orange blossom water, because we're making a float!

Bread Baking: Sourdough Bread is a notoriously challenging culinary pursuit, but bread baker Sim Cass shares his passion for sourdough, manipulating the magic of slow, natural fermentation to create distinct flavors.

Bread Baking: Focaccia Culinary experts—Dana Cowin included—tend to leave bread baking to the experts. But with bakers like Chad Pagano on our faculty at ICE, we knew we could help demystify the fascinating craft of bread baking.

Chocolate: Tempering Dana Cowin never had the chance to try artisanal chocolate making. Luckily, no trip to ICE would be complete without a lesson in ICE's new bean-to-bar chocolate lab.

Chocolate: 100 Grand Dana Cowin's favorite chocolate bar has always been the 100 Grand Bar. Watch as ICE's Creative Director Michael Laiskonis makes this classic candy bar from scratch.

The Craft of Plating

5 Must-Have Tools for Plating Join Chef James Briscione for a primer on plating essentials that includes many tools you may already have in your kitchen.

One Dessert, Three Ways When it comes to dessert, nothing says “classic” like a decadent chocolate cake. Yet in the hands of James Beard award-winning pastry chef, Michael Laiskonis, a chocolate cake becomes anything but.

One Entree, Three Ways Plating isn't just an aesthetic choice. It controls the way we interact with our food, from first glimpse to final forkful. Watch as Chef James Briscione reimagines roast duck, from classic French technique to new Nordic and linear styles of plating.

Essential Elements of Plating Like all fine arts, the presentation of food is based on theory and best practices. From texture to shape, composition to balance, join ICE Creative Director Michael Laiskonis on an exploration of the philosophy of plating.

Buying Restaurant Dinnerware When developing a restaurant concept, it’s essential to think through every detail of the guest experience. Will they be seated at long communal tables or café-style two-tops? Will there be white tablecloth service or a more casual approach?

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