people walking in lobby of ICE New York campus

A Look Inside ICE's New York Campus

The Institute of Culinary Education's New York campus, located in lower Manhattan, offers 74,000 square feet of classrooms, kitchens and modern facilities. Let's take a look around.

Culinary Arts Kitchen

students cooking in career kitchen

ICE's Culinary Arts and Pastry & Baking Arts kitchens are where career students apply the theory and science of cooking to hone their skills and learn fundamental techniques. ICE's New York campus has 12 of these teaching kitchens, plus a Culinary Technology Lab equipped with the latest kitchen restaurant-grade equipment.

Modern, spacious and fully-equipped to accommodate a comprehensive curriculum, the career kitchen is where students work alongside their peers and under the direction of ICE's chef-instructors to receive personalized feedback, improve their skills and gain confidence in the kitchen. Television monitors mounted around the kitchen are used by chef-instructors to project demonstrations or display information during class and a central workspace facilitates collaboration and community. 

Pursue your culinary dreams at ICE.

Hydroponic Farm

students in hydroponic farm

When walking down hallway in a lower Manhattan office building, the last thing you may expect to see is a vibrant green garden at the end of it. However, ICE's indoor hydroponic farm is exactly that. A green oasis, boasting dozens of crop varieties, supported by an irrigation system and LED lights. 

Students explore the farm with their chef-instructors and ICE's farm manager, gaining hands-on experience with farm-to-table cuisine. The garden includes herbs, produce and edible flowers, all of which are available to students to use in the dishes they prepare in class. Students become familiar with sustainable farming practices and expand their palate by having access to freshly-sourced ingredients. 


inside of culinary library with books and tables

Tucked away from the hustle and bustle of the career kitchens, with wall-length windows giving a glimpse into the greenery of the hydroponic farm, ICE’s culinary library provides a quiet and comfortable space to explore its wide collection of culinary literature.

This collection includes cookbooks and chef biographies, books on food history and science and a range of newspaper and magazine subscriptions. The library is also equipped with several desktop computers, where students can access the online catalog. ICE’s academic librarian helps students sort through the library’s vast collection to find exactly what they’re looking for — and maybe discover something new as well.

Chocolate Lab

student and instructor in chocolate lab classroom

The Chocolate Lab opened on ICE's campus in 2015. ICE was the first culinary school in the nation to invest in a facility designed to give students a hands-on education in bean-to-bar chocolate production.The lab contains an artisanal chocolate studio for small-batch production and bean-to-bar production equipment, like tempering machines and an enrobing line. This space is designed to accommodate every step in the chocolate making process. From roasting beans to tempering and molding chocolate bars. 

ICE partnered with leading brands, including Cacao Cucina and Tomric Systems, to design and equip the lab. Learning the ins and out of chocolate production while still in the classroom gives students an advantage when they begin their professional careers. Chocolate is a widely used ingredient, but many chefs that work with are not familiar with how it's made. Developing a deeper understanding of the varieties of cacao beans and their differing flavors allows students to set their chocolate dishes apart from the rest.

Recreational Kitchen

two women cooking in recreational kitchen

The recreational kitchen at ICE’s New York campus hosts the largest selection of specialty recreational cooking classes, offering more than 1,500 classes every year. Classes held in the recreational kitchen are also open to the public, and ICE encourages all career students to utilize the space with a discount. Recreational classes are led by ICE’s chef-instructors, as well as guest chefs and culinary scholars. The wide range of equipment available in the recreational kitchen allows for a diverse course catalog, which explores global culinary traditions and reflects current industry trends.

Check out the full list of upcoming courses here.

Student Lounge

chairs and table in student lounge

The student lounge in ICE’s New York campus provides a space for students to gather and relax between classes. With floor-to-ceiling windows overlooking the Hudson River and the street below, the lounge includes a coffee maker and mini fridge, and it’s not uncommon to see an array of students’ buffets or centerpieces on display in the lounge.

From students at the start of their career to current industry professionals looking to elevate their skills, ICE's student body is diverse. The opportunity to connect and build a professional network with classmates pursuing a variety of career paths is an important part of the student experience at ICE. Collaborative spaces like the student lounge help to facilitate these connections, in addition to a range of networking and volunteering events both on and off campus.

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