It All Begins With Just One Call
The admissions process is the start of a lasting relationship with ICE. Your admissions representative will introduce you to the personal experience the school is known for. His or her mission is to understand your career goals, help you select the right program to fit your needs, and ensure you find a class schedule that suits your lifestyle.
Students Say They Just "Felt Right" at ICE
Seeing is believing. A personal tour of ICE makes it all real and ignites the creative senses. Most importantly, you’ll see ICE in action—your admissions representative can arrange for you to meet with faculty, career counselors or even sit-in on an actual class to experience life as a student firsthand
The best way to learn about being here is to visit in person - but here’s a taste of what’s happening every day at NYC’s premier center for culinary education.
Click here to schedule a personal tour – we have flexible morning, evening and weekend hours!
Financial Aid Is Just a Call, Click or Visit Away
Your education is an investment. Our Financial Aid advisors provide personalized counseling to help make your culinary school dreams a reality. Please email FinancialAid@ice.edu or ask your admissions representative to set an appointment for you with our Financial Aid team. At ICE, financial aid is available to all that qualify.
Apply for Admission Online 24/7
Apply now in three easy steps, and you’ll be en route to a new career at ICE in less time than it takes to read your Facebook newsfeed. You’ve thought about it for a while now. Go ahead. Find your culinary voice™.
Hungry for More?
Submit a request for free information or a personal tour by clicking here or by calling (888) 354-CHEF. Our admissions staff can also answer your individual questions and reserve you a seat for our next open house. (Did you know?, we wrote the book on culinary careers, literally, and have a limited amount of free copies for prospective students. Be sure to ask your admissions representative for details.)
"My experience at ICE was shaped by the tremendous quality of the ICE instructors and the wisdom, experience, and passion they bestowed on their students." Head Chef/Inventor The Cooking Lab. Co-author of "Modernist Cuisine: The Art and Science of Cooking"