The Institute of Culinary Education is located at the heart of the culinary industry on both coasts of the United States: New York City and Los Angeles. For our students, that means ongoing opportunities to work alongside the biggest names in food and hospitality. ICE itself is a hub of culinary networking opportunities, whether hosting a high-profile cookbook launch in our demonstration kitchen or inviting an acclaimed entrepreneur to share his or her secrets of success.
What's more, beyond our walls, our Office of Student Affairs coordinates volunteer opportunities at food events that get you face-to-face access to some of the top talents in the industry. These events offer students practical, real world experience and invaluable culinary networking opportunities, and the scope of these placements is impressive! In 2016 alone, nearly 200 ICE students participated in 50 different culinary events.
To maintain this network, our faculty and staff actively participate in a wide range of professional groups and not-for-profit associations related to the food and hospitality industry, including the James Beard Foundation, IACP, Les Dames d’Escoffier, AIWF, Culintro, New York Women’s Culinary Alliance, City Harvest, Slow Food, Action Against Hunger, National Restaurant Association, and more. Our connections are your connections, forming a framework that will support you throughout your culinary career.
Each year, ICE students take part in the following high profile events:
At this star-studded philanthropic gala, students volunteered alongside celebrity chefs to raise money to provide food for thousands of elderly New Yorkers.
Food & Wine Best New Chefs
Over the past 24 years, Food & Wine Magazine has recognized up-and-coming chefs ranging from David Chang to Thomas Keller to Nancy Silverton. Students assisted Best New Chef winners particpating in the annual awards ceremony.
This annual celebration of America's best pastry chefs has been held at ICE for more than ten years, with students helping chefs with set up, food preparation, plating and service.
The Beard Awards are the highest honor for food and beverage professionals working in North America. Each year that the event has been in New York, ICE students have assisted with food preparataion for the gala reception and dinner, as well as the Book, Broadcast & Journalism awards Dinner.
This three-day culinary symposium brings together more than 140 of the world's leading chefs, pastry chefs, mixologists and sommeliers each year. ICE students regularly assist these culinary innovators with their presentations on the latest techniques and concepts in the field.
At City Harvest's annual walk-around tasting, student volunteers assist more than seventy chefs from New York City's best restaurants. The event has raised millions of dollars to assist hungry New Yorkers across the five boroughs.