ICE Launches Culinary School Dream Scholarship — Apply by February 8
The Institute of Culinary Education is proud to announce the Culinary School Dream Scholarship, which will award one full-tuition scholarship to a career-training program student in Culinary Arts, Health-Centered Culinary Arts or Pastry & Baking Arts. Created in partnership with alum Steven Gao, the scholarship highlights both the school’s and its alumnis' investment in the next generation of culinary professionals. Applications are open January 1, 2026 through February 8, 2026.
The Culinary School Dream Scholarship
The Culinary School Dream Scholarship is designed as a stepping stone for aspiring culinary professionals who may otherwise be unable to attend. Equipped with hands-on training and education, many of our alumni have achieved success as chefs, TV personalities, food writers, cookbook authors and more*.
Interested applicants can find the scholarship’s eligibility criteria and entry form on our Scholarships page. (This page lists additional scholarships, as well. Among these are the High School Senior Scholarship and the Yellow Ribbon Scholarship.)
The winner of the Culinary School Dream Scholarship will be announced by February 28, 2026.
50 Years of Supporting Students
This scholarship continues the school's legacy of providing the next generation of chefs, restaurateurs and innovators the tools and knowledge they need to thrive in an ever-changing culinary landscape.
Last year, the Institute awarded nearly $600,000 to 59 students across its Los Angeles and New York campuses. This included five scholarships created to commemorate the school's 50th Anniversary — one for each decade of its history.
The Institute of Culinary Education has a long history of honoring its distinguished alumni via tuition awards to new students. Prior bespoke scholarships paired the school with James Beard Award-winning Chef Mashama Bailey and founder and executive director of non-profit Emma’s Torch Kerry Brodie. Steven Gao's Culinary School Dream Scholarship is yet another ICE-plus-ICE alum scholarship award.
Meet ICE Graduate Steven Gao
Culinary school students, alumni and Instagram users may recognize Gao from his popular “Day in the Life of a Culinary School Student” reels.
Life Moves Quickly
After graduating from Rutgers in 2023 with a degree in computer science and graphic design, Gao realized his true passion was cooking, so he enrolled in ICE NYC’s Culinary Arts program.
As a culinary school student, Gao’s “day-in-the-life” videos, which showcased the skills and techniques he practiced in class, went viral — quickly amassing more than 300,000 Instagram followers. (Today, that number exceeds 1 million.)
Taking advantage of the Institute's accelerated programs designed to fast-track culinary careers, Gao went from student to extern at Per Se to full-time commis / prep cook at Per Se — all in under one year.
(Per Se, by the way, is Chef Thomas Keller’s three-Michelin-starred jewel in the heart of New York City.)
Now, Gao is focusing on content creation.
Recently, he reflected on his social media journey: “It was never about the number of followers… My focus was always on learning and being able to share my true experience with others. As the number [of followers] grew larger, I had to become more intentional because all of a sudden my words and message began to carry weight with peers and the new generation of aspiring home cooks and chefs alike.”
Working at a Michelin-Starred Restaurant
Many graduates go on to work in — and run — top kitchens across New York City. Think: Gage & Tollner’s Chef Sohui Kim, Lola’s Chef Suzanne Cupps, and Raf’s Chef Mary Attea, all of whom earned a spot on The New York Times’ 100 Best Restaurants in New York City 2025.
Having one of America’s best food cities as the backdrop for your culinary education is just one benefit of attending ICE.
As Gao explained, “While I ended up aiming for Michelin stars, there is genuinely a restaurant for anybody’s interests in the city, and [there are] so many chefs who are willing to take eager, aspiring cooks under their wing.”
Also important was walking straight out of class and into “the food scene in New York City.” That access and immediacy “helps shape your perception and culinary dream much faster,” Gao said.
As for his culinary school training, he emphasized that it helped lay a foundation of both technical and soft skills.
“The Institute offered the resources and the opportunity to build the proper mindset for approaching a serious culinary career, or a job at a restaurant like Per Se,” he said. “The foundation of French technique, along with the pace of the curriculum, always forced me to be digesting and learning new information, which made a big impact on my urgency to learn.”
All Eyes on the Next Generation
Gao is now shifting his focus toward the next generation of culinary professionals – hence, the Culinary School Dream Scholarship.
Before attending culinary school, he wasn’t sure what his culinary voice was. Today, he uses his platform to support those who love to cook but lack the means to study.
“My career would have looked very different if I attended any other culinary school,” he said, referencing the school's flexible scheduling options, the curriculum’s structure, and the ability to share his experience on social media.
“Without everything ICE offered, I would not be able to offer [the Culinary School Dream Scholarship], and so I credit ICE with launching my culinary journey.”
Ready to apply? Submit your application by February 8 to take the next step in your culinary journey.
*Experience varies by student, with outcomes contingent on factors including graduate aptitude, job market, place of residence and work history, among others.
