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 Health-Centered 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}

Culinary Arts students trying their food after class.

Request Information About Our Culinary Programs

Do you currently have a high school diploma or equivalent?

Expected Year of High School Graduation

Choose program

Choose Campus

Would you like information on ICE's Student Housing?

By submitting this form, you agree that we may contact you regarding our programs using email or phone, including periodic use of automated technology for calls regarding your potential enrollment and for general informational purposes. This consent is not required to attend ICE. Visit our Privacy Policy for information or to change preferences.

I agree to receive automated calls and texts from the Institute of Culinary Education regarding my potential enrollment and other general information. Message & data rates may apply. Message frequency varies. Reply STOP to opt-out; and HELP for help.

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.

Health-Centered Culinary Arts: Harvest a Sustainable & Nutritious Future

Get foundational, professional training in culinary techniques with a holistic curriculum focused on nutrition, wellness, sustainability and healing.
Designed for a broad spectrum of culinarians, including those focused on plant-forward cuisine and those who work with animal-based proteins.
Start with knife skills, palate development and herb identification.
Practice making stocks, soups, sauces, plus reductions and emulsifications.
Explore culinary techniques including sauté, roast, blanch, braise and pressure cook.

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 Health-Centered 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.

footer