ICE Culinary Wins #1 Culinary School Award* — But Does It Matter?
If you’re thinking about attending culinary school, you’re probably also thinking about which culinary school is best. But “best” can be tricky — because it varies across data and people. Consider, for example, the oft-heard, “best for whom?” It’s a question worth asking… and answering.
A good starting point is identifying the factors most likely to determine a culinary school’s stature. Here, things like curriculum, faculty, location and career opportunities come to mind.
These are the criteria that news publications and educational auditors use to make recommendations and issue awards — whether the schools they’re reviewing are academic (as in university programs) or professional (as in culinary arts programs).
When, for example, prospective college students consider which university they might like to attend, the annual U.S. News & World Report rankings are often one of the first places they turn. The same is true for culinary schools, with rankings from auditors like Chef’s Pencil, USA Today and various food and drink magazines holding strong sway.
Winning awards is the most important factor… right?
Just last week, Chef’s Pencil named ICE the #1 Culinary School in America.*
It’s quite a win, so full disclosure, we’re posting it on our website, social platforms, and pretty much anywhere we own digital real estate (including this article). According to Chef’s Pencil, the award’s criteria and scope are stringent and comprehensive — a combination of student success data, post-graduation job placement rates; feedback from industry experts; and potential income after graduation. (Graduates report the highest earnings of any culinary certificate program in New York.)
As such, it’s no small feat to be named #1.
But, does it matter? And by that, I mean, are these the true criteria by which a culinary school — or any school, really — should be judged?
IMHO, these criteria do matter, but they’re not the whole story. Things like alumni endorsements; student testimonials; industry networking and volunteer opportunities; school history, legacy and associations; and plain old “Did you enjoy it and learn more than you would have without it?” are just as — and perhaps, more — important.
What do your students and grads say about you?
Endorsements matter; or more specifically, the endorsements of those who know matter. Here, “those who know” are the school’s students and alumni. So, for example, when Food Network’s Marc Murphy says “ICE helped lay the foundations of my education as a chef,” it feels meaningful because he’s an alum. The same is true of Gail Simmons, ICE alum and "Top Chef" Exec Producer, who says ICE gave her “credibility in the industry.”
Marc and Gail are industry vets, but more recent grads give similar reports. 2024 Pastry & Baking Arts graduate Kristen Olsen said ICE is “the perfect balance of discipline and creativity,” and 2025 Online Culinary Arts grad Jericho Chun-lai said "The knowledge I gained through these courses — through the lectures, labs, readings and discussions — are immeasurable in value to [him]."
So… awards are nice. But this is the real real.
Is the school respected by “big-names” (i.e. people who can employ graduates)?
The stamp of approval from the country’s culinary leaders is also significant.
In the case of ICE Culinary, Chef Daniel Boulud says he relies on the school “to recruit skilled, ambitious young professionals;” Chef Jean-Georges Vongerichten says he and his team “look forward to seeing ICE on an applicant’s resume;” and Chef Tom Colicchio says he’s “been working with ICE students in New York for years and they are consistently among the best young chefs in [his] restaurants.
But do students have access to “big names?”
Of all the benefits of attending culinary school in NYC, one of the most powerful is access — specifically, access to the events, chefs and industry leaders who hold the keys to the country's premier food scene. While schools outside of major metropolitan areas — and thus, outside of America’s culinary capitals — can have networking and career opportunities, they are not at their doorstep (as they are for schools in culture hubs like New York).
As an example, ICE campuses in Los Angeles and New York regularly host events with award-winning chefs and hospitality industry decision-makers in attendance. Recently, these have included the New York Wine and Food Festival; the International Wagyu Sommelier Certification Course; and The Chef’s Conference, among others.
At each of these, ICE students both attended and volunteered, granting them valuable networking opportunities.
ICE alumni also return to campus for panels, demonstrations, and video and photo shoots. Chefs and James Beard Award nominees Sohui Kim and Ayesha Nurdjaja taught select students how to make their favorite dishes (watch the videos), and Chef Shenarri Freeman, also a James Beard Award nominee, offered advice for running a restaurant.
Has the school been around for a while?
Let’s be frank: legacy matters. This doesn’t mean that Harvard is inherently better than a state school. In fact, this has been proven false across many criteria (and argued vociferously by Malcolm Gladwell). It does mean, however, that a school’s age and history must be considered.
Did they pop up online yesterday, or have they been around for decades? Do they operate from a corporate office, or do they have qualified real estate equipped with professional-grade equipment in an environment that’s conducive to learning? Are their graduates visible, impressive, and employed?
All of these are vital considerations. With this in mind, here are ICE’s answers to said questions:
Did they pop up online yesterday or have they been around for decades?
Do they operate from a tiny office or do they have qualified real estate equipped with professional-grade equipment in an environment that’s conducive to learning?
The Institute has two physical campuses — one in New York City and one in LA — and online programs for those who cannot attend in person. Curriculum is career-focused, with graduation yielding either a degree, a diploma or a certificate (depending on location and program). Taken together, ICE campuses comprise 112,000 feet of professional culinary space.
Are their graduates visible, impressive, and employed?
The Institute boasts nearly 20,000 alumni. Among its ranks are James Beard Award winners and nominees; owners of Michelin-starred restaurants; best-selling cookbook authors and food writers; and prolific influencers and television show hosts.
And the Award Goes To…
In its 50 year history, ICE has won a lot of awards — certainly too many to list here without boring you to tears. (If you want that, though, click the preceding link — and grab a Kleenex.)
There are a few awards in the list, however, that are more notable than others. Chef’s Pencil is a biggie — and btw, ICE Culinary was awarded two Chef's Pencil awards, one for each of its campuses — and since I’ve already addressed it, I’ll say no more.
The other biggies are USA Today naming ICE the #1 Culinary School in America; Successful Student's selection of ICE as its #1 Culinary School in America; and Daily Meal’s inclusion of ICE in its list of America’s Best Culinary Schools.
As a longtime food reporter who has worked closely with the industry’s key players, I can safely say that these three honors are significant to those “in the know.”
But what do you think? Do awards matter when choosing a school? Only you can judge.
