November 16, 2015
2015 was a momentous year for the Institute of Culinary Education. In May, the school moved from its long time home in the Flatiron District to our new sparkling facility at Brookfield Place. The construction was executed in two phases, and as of October 2015 a whole new ICE was fully up and running.
For the staff and students of ICE, there was even more to celebrate as 2015 came to a close:
• The school’s 40th anniversary (founded in 1975 by Peter Kump)
• Rick Smilow’s 20th anniversary as the school’s President and CTO (Chief Tasting Officer)
• The distinction of being named the 2015 “Culinary School of the Year” by the International Association of Culinary Professionals (IACP)
For all these reasons, in November of 2015, we opened our doors to alumni and influential culinary leaders for a grand opening and anniversary party. Many of the prestigious guests—Danny Meyer, Drew Nieporent, Marc Murphy, Sara Moulton, Daniel Boulud and Gail Simmons, to name a few—have been part of our growth and that of the larger NYC culinary community. So in a sense, the party celebrated more than ICE’s milestones—it honored all those members of the food and hospitality industries who collectively continue to make New York City America’s culinary capital. The following is a taste of the night’s festivities:
Quotes from our friends about the new facilities:
Danny Meyer:"This school is outrageous! I've never seen this much space anywhere in NYC for anything in my life."
Daniel Boulud:"Brookfield Place, I really think this is the epicenter of downtown. I can see the school being here 50 years from now!"
Drew Nieporent: "ICE has always been the cutting edge school, placing students that are so well trained in the industry. I'm very impressed with everything that ICE has done for so many years."
Sara Moulton: "That chocolate room—and the garden—oh my god! We're in the middle of New York City—we just don't have things like this. It's very exciting!"
Zac Young: "My first impression was, 'Can I come back to school?' because all of this technology, the brand new kitchens…I wish this was in my restaurant!"