The Institute of Culinary Education Announces its Second Location - To Open in Los Angeles in Early 2018
ICE’s Recipe for Success Heads to the West Coast
After 42 years in New York City, ICE is opening a second location in Los Angeles — an urban oasis for food and restaurant lovers and without a doubt one of the most exciting food cities in America. Having taken over the facility previously occupied by Le Cordon Bleu in Pasadena, we’re currently reimagining the space as a center for learning, innovation and creativity, staying true to the vision embodied by our New York flagship. With ribbon cutting scheduled for early 2018, both the ICE and food community couldn’t be more thrilled.
“LA is a natural next step for ICE, as it has the confluence of food culture, diversity, creativity, market size and a vibrant culinary community to replicate ICE’s success in the NYC market,” said Rick Smilow, ICE’s president and CEO. “ICE will be the ideal option for creative students who want to start or change careers, advance in the food industry or are cost- and time-conscious in their education approach, but demand a high-caliber, chef-driven education.”
Industry leaders are excited to welcome ICE to the west coast. “I’ve been working with ICE students in New York for years and they are consistently among the best young chefs in my restaurants,” said Tom Colicchio, celebrated chef/restaurateur and host of the hit television series Top Chef. “I’m very much looking forward to having an institution like ICE produce the same level of talent for my LA and Las Vegas restaurants, and to what their next generation of culinary leaders do for the west coast food scene.”
“I was thrilled to learn that the Institute of Culinary Education is expanding and opening its second location in Los Angeles,” said prolific chef and restaurateur Wolfgang Puck. “LA is a hub of culinary innovation, and having a culinary school of ICE’s caliber in this market will only enhance the city’s standing as a major culinary center in the United States.”
Local officials and community leaders have showed their support as well. “California has always been a trendsetter when it comes to the culinary arts,” said Panorea Avdis, Director of the Governor’s Office of Business and Economic Development. “ICE’s new LA campus will ensure future generations of top chefs are pushing the boundaries of our state’s long established variety of cuisines and locally sourced ingredients, which gives us that added advantage as a global destination for adventure seekers, business travelers and entrepreneurs, alike.”
Initially, ICE’s Los Angeles campus will feature its career training programs in Culinary Arts, Pastry & Baking Arts and Restaurant & Culinary Management. The Hospitality Management program will be added later in 2018. The school will aim to create the same sense of community, creativity and campus life offered in NYC, adapted to the thriving LA food scene. Once career program classes are up and running, ICE will build on its platform for inspiration and is considering options to offer specialized amenities and features similar to the NYC campus, such as a chocolate lab, culinary technology lab and an extension of its “farm to classroom” program, and later on, recreational classes and special culinary events.
The school will employ top tier culinary professionals to teach ICE’s award-winning curriculum and education. While an ICE education is grounded in classical French technique, it also offers the opportunity to explore food globally, including the cuisines of Italy, China, Thailand, India and more. ICE will work to evolve its globally inspired curriculum to reflect the local culture, diversity and flavor of LA. What’s more, ICE will use its time-tested career services approach to help graduates achieve their career goals and provide ample networking opportunities. Many ICE alumni have launched successful businesses in the Los Angeles area, including: Zoe Nathan (Rustic Canyon), Steve Samson (Sotto and Rossoblu) and Vic Casanova (Gusto). With ICE’s new LA location, this list is sure to grow exponentially.
“At ICE, our mission is to enable the creative light within each individual, empowering them to find rewarding careers in the culinary and hospitality industries,” said Smilow. “We’ve helped more than 14,000 alumni find their culinary and hospitality voices, and are thrilled to be able to bring that mission to the west coast and Los Angeles area.”
Learn more about how you can launch an exciting culinary or hospitality career with ICE — in New York City or Los Angeles!