Welcome to the No. 1 Ranked Culinary School in America*

Find Your Culinary Voice

In as little as 8 months, you could change your life — that’s how long it takes to earn a Culinary Arts or Plant-Based Culinary Arts diploma at the Institute of Culinary Education. ICE’s award-winning alumni are thriving throughout the culinary industry — from restaurants, test kitchens and private chefs, to catering, nutritionists, food media, and more! Just imagine what you could do!

*USA Today 2019

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Culinary Arts students trying their food after class.

Culinary Arts: Establish a Foundation and Explore Global Cuisines

  • Start with knife skills, palate development and herb identification.
  • Practice making stock, soups, sauces, reductions and emulsifications.
  • Explore dry and moist heat methods, including braising, grilling and roasting.
  • Get experience with ingredients, techniques and dishes from China, France, India, Italy, Japan, Spain and Thailand.
  • Experiment with charcuterie, fermentation, plating and sous vide cooking.

Plant-Based Culinary Arts: Harvest a Health-Forward Future

  • Get foundational, professional training in the techniques and art of cooking with a focus on plant-based cuisine, whole foods and sustainability.
  • Start with knife skills, palate development and herb identification.
  • Practice making vegan and vegetarian stocks, soups, sauces, plus reductions and emulsifications.
  • Explore culinary techniques including sauté, roast, blanch, braise and pressure cook.
  • Appeals to students living a vegetarian, vegan or health-conscious lifestyle who want a comprehensive culinary education.

Excellence at ICE

  • Chef-instructors from prominent restaurants and food businesses.
  • Culinary technology labs outfitted with a tandoor, hearth oven, vertical rotisserie and modernist equipment at each campus.
  • Hands-on externships and networking opportunities at a wide array of businesses, from recognized kitchens to award-winning food media outlets to premier hotels. 
  • Stellar job placement services and ongoing alumni support.

Discounted Dual Diploma Opportunity

  • Combine business and culinary programs to maximize your opportunities.
  • ICE’s programs and schedules are designed to accommodate students studying Culinary Arts or Plant-Based Culinary Arts at the same time as Restaurant & Culinary Management.

Campuses in Two Culinary Capitals

  • Campuses in dynamic and exciting food cities — New York City and Los Angeles
  • 74,000-square-foot facility in New York City
  • 38,000-square-foot facility in Los Angeles
  • Award-winning culinary curricula at each campus
  • Bean-to-bar chocolate lab 
  • Indoor hydroponic garden growing herbs, edible flowers and more ingredients.
  • Polyscience equipment for research and development.