Find your cullinary voice

The Culinary World in NYC

ICE is a vital part of NYC - the culinary capital of the world.New York is your classroom. ICE is a big part of the New York food scene.

You read about it in magazines or have seen its energy light up your television screen. Bright lights and soaring billboards showcase its impact on society and its ravenous appetite for innovation and growth. The energy of New York City is like no other— palpable, evolving and wholly unstoppable. It’s no surprise that New York is among the world’s most dynamic culinary captials—and there’s no better place to launch your hospitality or food career.

The Culinary World Today

The field of culinary arts is not only teeming with opportunity, but is also in need of people possessing an eclectic mix of skills. The food industry is incredibly diverse, requiring highly trained staff from a vast array of disciplines, including cooking, pastry & baking, culinary, hospitality, beverage management, events and so much more.

What does that mean for the employment prospects of ambitious culinary professionals? Exponential growth. To say we’ve only seen the tip of the iceberg is a true understatement!

So what's fueling all this growth and energy? Travelers are sampling the world's cuisines and are returning home with an insatiable curiosity. The demand for locally produced, seasonal and exotic ingredients continues to grow. Busy schedules are encouraging people to eat more meals outside of the home. Not to mention that the mass exposure of the food media now places food personalities on the same level as rock stars or top Hollywood talent.

With the public’s nearly insatiable appetite for restaurant meals, food products and culinary content, there are not enough well-trained culinary professionals to meet the demand. We see how this plays out every day at ICE, as, on average, ICE students choose from no less than six job offers after graduation. Yet having an abundance of job offers means nothing without the proper training. Our comprehensive, rigorous programs are designed to prepare our students for the real world with the theory, techniques and hands-on experience they need to meet their culinary career goals.

Beyond the obvious career path of restaurant cooking, there is an ever increasing number of avenues for creative employment in catering, food writing, recipe development, publishing, private chef services, corporate dining, food styling, wholesale and retail baking, consulting and beverage program management.

The City Is Your Classroom

Welcome to the culinary capital of the world. ICE's cutting-edge facility offers day and evening classes seven days a week to ensure that every individual has the opportunity to pursue their culinary passions. Learn to develop your skills and refine your palate with flexible schedules designed to fit your busy lifestyle.

In the City That Never Sleeps, Neither Do We.

In addition to offering students a wealth of extracurricular activities, the city is our extended classroom. ICE students have access to year-round markets—purveyors of everything from aged beef and vintage wines to foie gras and French cookware—as well as more world-renowned restaurants than any other city. Just steps from ICE’s Brookfield Place location are an expansive French gourmet market, the acclaimed Hudson Eats food court and restaurants from such celebrated chefs as Joël Robuchon, the Torrisi Brothers and Jose Garces.

New York City is also home to the James Beard Foundation, an organization that was established by Peter Kump, the founder of ICE. Several times a week, our students have the chance to work side by side with the best chefs in the country, helping to prepare outstanding meals for some of New York's most sophisticated palates. This volunteer opportunity it just one of the many ways ICE helps students network in the sector of the food industry that fits their personal career goals.

Beyond the James Beard House, no culinary school has a stronger connections with New York City’s top restaurants than ICE. Our externship program, one of the finest in the nation, places students in the city’s top establishments, including Gramercy Tavern, Le Bernardin, Restaurant Daniel, Morimoto and Del Posto, as well as some of New York’s most incredible bakeries,pastry shops and hotels. Our students commonly secure positions at their externship sites even before finishing their externship.

Chef Marcus Samuelsson Praises "Working in New York City, ICE graduates have access to an incredible network. If I am impressed with the work an extern or entry-level cook does for me, I can reach out to some of the best restaurants in the world to help them get their next job." Marcus samuelssonChef/Restaurateur/Author/TV Personality, operates Red Rooster and five other restaurants.

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Find your cullinary voice