ICE Culinary school students working in the kitchen at the Institute of Culinary Education

Facilities and Technology

A Modern Space for Learning & Innovation

In May 2015, ICE relocated from our longtime home in the Flatiron district to 225 Liberty Street in Brookfield Place.

BPNY%20map_375x375.jpgOur lower Manhattan location extends across 74,000 square feet, with Hudson River views to the west and World Trade Center views to the east.

Want to see photos of our New York campus? Click here.

This move, coinciding with ICE’s 40th anniversary, was an exciting chapter in ICE's long history of culinary education. It also marked the school's third significant move in New York City since its inception in founder Peter Kump’s apartment in 1975, following a first relocation to a three story walk-up on East 92nd Street, and then to our 23rd Street facility in 1999.

Address:

225 Liberty Street
3rd Floor 
New York, NY 10281
(212) 847-0770

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Detailed map and directions to ICE's New York campus

Learn more about our New York City Campus

Designed for Creativity and Community

At our New York facility, 12 teaching kitchens and six lecture spaces extend over a single floor, focusing the energy of our cooking classes and enhancing our students' day-to-day educational experience. It's an environment that encourages exchange and innovation, integrating all of ICE's culinary offerings: four accredited career training programs, two professional certificate programs, continuing education for chefs and industry professionals, classes for home cooks and special events.

Our New York career students also enjoy a greater sense of community through expanded social and study spaces, including a student lounge with floor-to-ceiling windows and a comprehensive culinary library — all just steps from Brookfield's riverfront park with spaces for dining, meetings and relaxation.

Innovation & Technology

ICE’s New York facility provides students with access to equipment and technology from recognized food industry brands generating creativity and fostering innovation.

  • Career students receive iPads, equipped with textbooks, lesson plans, recipes and curriculum content (varies by program)
  • A featured culinary kitchen outfitted with a Jade island range – ideal for teaching “brigade” style cooking
  • Dedicated spaces for culinary technology, mixology and wine studies and an indoor hydroponic herb garden.

An Artisanal Approach to Education

Thousands of pounds of fish, poultry, produce, spices and other high quality ingredients pass through ICE’s stewarding department each day. We go beyond the provision of ready-to-use ingredients, recognizing that artisanal production constitutes an essential area of culinary study, which is why ICE provides:

  • Chocolate Lab featuring "bean to bar" production equipment
  • A dedicated kitchen for large format smoking and stock-making
Learn more about the ICE Chocolate Lab
A state-of-the-art teaching kitchen at ICE.

Special Events & Demonstration Classes

With full waterfront views, ICE’s spacious demonstration kitchen, adjacent bar and reception space make ICE an ideal choice for influential food organizations and corporate entertaining. Google and Apple executives, producers from "Top Chef" and even former mayor Bloomberg have met, entertained or taped segments in ICE’s food event space.

Host Your Next Event at ICE
Culinary students sitting in the lobby at the Institute of CUlinary Education

The Company We Keep

At ICE's New York campus in Brookfield Place, our neighbors include such esteemed companies as Meredith, American Express, Bank of America and retailers Saks Fifth Avenue, Burberry and Ferragamo. In the culinary and dining area, Brookfield Place features an immersive French market called Le District, the acclaimed Hudson Eats food terrace and independent restaurants from such esteemed restaurateurs as the Torrisi Brothers and Jose Garces.

Brookfield Place, where ICE is located.

Neighborhood & Transportation

Beyond its impressive architecture, our Brookfield Place location features a five-acre outdoor plaza and marina — one of New York City’s premier spots for Hudson River access and views. The Brookfield building itself includes a soaring four story, palm tree-filled atrium called the “Winter Garden.”

What’s more, Brookfield is situated at the center of one of New York City’s major transportation hubs, featuring connections to 11 subway lines, 33 bus routes, the PATH train system and 3 ferries. An underground passage connects the World Trade Center Transportation Hub and Fulton Street Transit Center under West Street with a dedicated entrance into Brookfield Place.

Look inside ICE

ICE's state-of-the-art Chocolate LabThis space is exemplary among ICE’s professional culinary kitchens.The hallway outside of the hydroponic garden at the Institute of Culinary EducationCulinary School students working in the hydroponic garden at the Institute of Culinary EducationICE’s facility is outfitted with the equivalent of 18 restaurants.ICE's culinary technology lab features specialized equipment.Culinary students cooking in a demo kitchen.The reception desk at ICE.A hallway at ICE.A management classroom at ICE.Culinary students in the mixology lab at ICE.Culinary students in a pastry classroom at ICE.Culinary students in the ICE lobby.Students in a recreational cooking class at ICE.Culinary students in the lounge at ICE.
ICE's state-of-the-art Chocolate Lab

The nation's first education-focused bean-to-bar facility, the Chocolate Lab features the full range of equipment to take raw beans from roasting to winnowing to tempering and beyond. The lab is also outfitted with artisanal tools for chocolate finishing, from single origin bars to bon bons, truffles and more.

This space is exemplary among ICE’s professional culinary kitchens.

This space is exemplary among ICE’s professional culinary kitchens. This space features a Jade island range designed to facilitate student communication and kitchen production, as seen in some of the world's finest restaurants. This heightens collaboration and mirrors the leading, contemporary fine dining restaurants.

The hallway outside of the hydroponic garden at the Institute of Culinary Education
Culinary School students working in the hydroponic garden at the Institute of Culinary Education
ICE’s facility is outfitted with the equivalent of 18 restaurants.

ICE’s facility is outfitted with 38 ranges, 42 hoods, 54 sinks and 66 refrigerators/freezers—the equivalent of 18 restaurants! Moreover, the finishings and interior design far exceeds that typically found in a school, with special attention paid to lighting, tiling and other architectural features.

ICE's culinary technology lab features specialized equipment.

Featuring specialized equipment like a hearth oven, tandoor, plancha and vertical rotisserie, as well as such modernist equipment as a rotary evaporator and a centrifuge—this lab provides students with an overview of the evolution of cooking technology over time.

Culinary students cooking in a demo kitchen.

Enhanced by river views, this space welcomes students for live cooking demonstrations and special events and can also be rented out for private cooking parties, corporate entertaining, team building, product launches, press events, TV productions and more.

The reception desk at ICE.

The Institute of Culinary Education is one of the most diverse culinary schools in the world. Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management and boasts more than 11,000 successful alumni, many of whom are leaders in the industry. ICE also offers continuing education for culinary professionals, hosts more than 500 special events each year, and is home to one of the world’s largest recreational cooking, baking and wine programs, with more than 25,000 students annually.

A hallway at ICE.

Spread across 74,000 square feet in Lower Manhattan, ICE’s new home is the largest culinary education facility built in a major American city in more than 10 years. 

A management classroom at ICE.

ICE is one of the first culinary schools in the nation to use iPads to distribute text books and lesson plans. All kitchens and classrooms are designed with the capability for overhead projection, linking directly to iPads for the discussion of digital course materials. Culinary Management & Hospitality Management students also have unique access to industry-standard technology like NCR/Aloha and OpenTable.

Culinary students in the mixology lab at ICE.

Offering the opportunity to train in professional mixology and beverage management techniques, this specialized bar was designed by cocktail experts to encourage an efficient, professional space in which to create modern drinks. 

Culinary students in a pastry classroom at ICE.

All pastry teaching kitchens are equipped with the leading high volume professional equipment found in fine dining kitchens and bakeries, including steam injection deck ovens, proofers, large-scale mixers and more.

Culinary students in the ICE lobby.

Upon entering ICE, guests are invited to mingle with current students and staff in a reception lounge adjacent to our demonstration and event kitchens.

Students in a recreational cooking class at ICE.

ICE hosts more than 25,000 students each year for recreational cooking, baking and wine classes from knife skills to steakhouse classics to global favorites and more.

Culinary students in the lounge at ICE.

ICE’s new facility was designed with creativity and community in mind. Amidst ICE's 12 kitchens and six classrooms—which extend over a single, expansive floor—students are encouraged to mingle, relax and study in a central student lounge that features floor-to-ceiling windows overlooking a dynamic cityscape.