Since our founding in 1975, America and New York City’s importance and influence in the culinary world has progressively grown. So has ICE. Today, we are widely recognized as one of America's leading destinations for anyone who wants to explore their passion for all facets of the culinary arts, from cooking and baking to wine studies and restaurant and hospitality management.
As a school and an institution, we are vibrant and focused—and still driven by ideals. ICE students are diverse, have unique talents and individual quests. Our role at ICE is to help our students develop and find their culinary voice.
The foundations of ICE are our career programs in Culinary Arts, Pastry & Baking Arts, Restaurant & Culinary Management and Hospitality Management. Whether our students’ goals are to become four-star chefs, restaurateurs, food journalists, artisan bread bakers or hotel general managers, our programs provide the right foundation. ICE’s programs are sophisticated, intensive, student-centric and can be completed in less than one year.
On the specific measure of student retention and placement we have remarkable success: 88% of students who start our career programs go on to graduate, with 81% employed within the industry after graduation. More recently, in fall 2016, both The Daily Meal and Edinformatics wrote articles listing ICE as the #1 culinary school in America! The network of ICE alumni, employers, and friends throughout the nation is truly impressive.
Moreover, we are one of the only schools in the nation—and the only real choice in New York City—for aspiring culinary entrepreneurs. Our innovative Restaurant & Culinary Management program is team-taught by an experienced group of restaurant owners and consultants who use the city as their classroom. We have structured our schedules, curriculum and tuition to facilitate “double majors,” whereby students combine business and culinary training.
ICE’s externs and graduates are recruited by New York City’s finest chefs, who are among the most famous in America. And it’s no surprise that over the years, ICE and its alumni and faculty have won top industry awards, reviews, and accolades, including the 2015 IACP “Culinary School Award of Excellence".
Over the past 40 years, ICE has truly become the most active culinary center in New York City. Our brand new home at 225 Liberty Street is open day and night, seven days a week, hosting career training, a dizzying array of recreational and professional development courses, special events and guest speakers. Beyond this, ICE has a spirit and atmosphere that we don’t think you will find in many other schools. Walk through our halls and you will see students, staff, chef-instructors and faculty whose attitude is serious, dedicated, focused and fun.
It is very hard to characterize a school, or a business, in a few words. But at its core, ICE is all about its students. Whether they are with us for a day, a week, or a year, students tell us that our school is an exciting, joyful place where they are inspired to learn and succeed. Being part of that success is our passion.
Rick Smilow, President
Richard Simpson, Vice President - Education