NYC's Oldest Culinary School is Now its Newest
In May 2015, ICE relocated from our longtime home in the Flatiron district to 225 Liberty Street in Brookfield Place. Our new downtown location extends across 74,000 square feet, with Hudson River views to the west and World Trade Center views to the east.
Click here to view photos of our new space.
Click here for a detailed map and directions to ICE.
This move, coinciding with ICE’s 40th anniversary, is the exciting next chapter in a long history of culinary education that parallels the evolution of the food inudstry in New York. This will mark the third significant move since the school’s inception in founder Peter Kump’s apartment in 1975, following a first relocation to a three story walk-up on East 92nd Street, and then to our 23rd Street facility in 1999.
Read why the media is excited about the new ICE: Food & Wine, New York Times, NY1, amNY, Metro New York, Downtown Magazine
Designed for Creativity and Community
At our new facility, twelve teaching kitchens and six lecture spaces extend over a single expansive floor, focusing the energy of our cooking classes and enhancing our students' day-to-day educational experience. It's an environment that encourages exchange and innovation, integrating all of ICE's culinary offerings: four accredited career training programs, continuing education for chefs and industry professionals, classes for home cooks and special events.
Our career students also enjoy a greater sense of community through expanded social and study spaces, including a culinary student lounge with floor-to-ceiling windows and a new food library—all just steps from Brookfield's riverfront park with spaces for dining, meetings and relaxation.
Innovation and Technology
ICE’s new facility provides students with access to equipment from leading food industry brands and facilities that represent the highest professional standard in culinary creativity and technology:
Career students receive iPads, equipped with textbooks, lesson plans, recipes and easy access to curriculum-relevant content (varies by program). Students may provide or buy their own iPad for ICE to configure.
Culinary classrooms equipped with gas, French top and induction burners, representing the full range of preferred cooking methods across the globe
Pastry kitchens outfitted with Hobart mixers, steam-injected triple deck ovens, specialty chocolate equipment, blast freezers, high volume dough sheeters and more
Culinary Technology Lab featuring modernist cooking equipment, as well as specialty tandoor, plancha, rotisserie and stone hearth ovens
A featured culinary kitchen outfitted with a Jade island range – ideal for teaching “brigade” style cooking
For Culinary and Hospitality Management students, programs employ the Aloha point of sale and Open Table reservation systems. The hospitality program also features training in the OPERA hotel management software.
Dedicated spaces for mixology and wine studies
An indoor hydroponic herb garden and vegetable farm
An Artisanal Approach to Education
Thousands of pounds of flour, fish, eggs, poultry, produce, spices and other high quality ingredients pass through ICE’s stewarding department, seven days a week. At our new facility, we also go beyond the provision of ready-to-use ingredients, recognizingthat artisanal production and “housemade” ingredients have surpassed the status of trends and constitute an essential area of culinary study. ICE will provide culinary students access to these methods via:
Chocolate Lab featuring “bean to bar” production equipment
Space and specialty equipment for charcuterie curing, drying and aging
A dedicated kitchen for large format smoking and stock-making
Special Events & Demonstration Classes
With full waterfront views, ICE’s spacious demonstration kitchen, adjacent bar and reception space make ICE an ideal choice for influential food organizations and corporate entertaining. Google and Apple executives, producers from "Top Chef" and "The Apprentice," and even former mayor Bloomberg have met, entertained or taped segments in ICE’s food event space.
The Company We Keep
At ICE’s new home in Brookfield Place, our neighbors include such esteemed companies as Time Publishing, American Express, Bank of America and retailers Saks Fifth Avenue, Burberry and Ferragamo. In the culinary and dining area, Brookfield Place will feature an immersive French market called Le District, the already acclaimed Hudson Eats food terrace, and independent restaurants from such esteemed restaurateurs as Joël Robuchon, the Torrisi Brothers and Jose Garces.
Neighborhood and Transportation
Beyond its impressive architecture, our Brookfield Place location features a five-acre outdoor plaza and marina—one of New York City’s premier spots for Hudson River access and views. The Brookfield building itself includes a soaring four story, palm tree-filled atrium called the “Winter Garden.”
What’s more, Brookfield is situated at the center of New York City’s next major transportation hub, featuring connections to 11 subway lines, 33 bus routes, the PATH train system and 3 ferries. A brand new underground passage is in the works, which will connect the future World Trade Center Transportation Hub and Fulton Street Transit Center under West Street with a dedicated entrance into Brookfield Place. Click here for a PDF map of transportation to Brookfield Place, and directions to ICE's location at 225 Liberty Street.
This exciting and extraordinary investment in culinary education is an opportunity for thousands of future students to learn in a world-class, vibrant culinary facility—an invitation to find their own, individual culinary voice.
We look forward to welcoming, teaching and inspiring you in our new home!
Recent News & Press
ICE’s award-winning real estate deal and move to this new facility has been covered across a wide range of media outlets, including New York Times, Grub Street, New York Post, The Real Deal, Eater, Real Estate Weekly, Downtown Magazine, and Tribeca Citizen.