Since our founding in 1975, America and New York City’s importance and influence in the culinary world has progressively grown. So has ICE. Today, we are widely recognized as one of America's leading destinations for anyone who wants to explore their passion for all facets of the culinary arts and hospitality, from cooking, baking and wine studies to restaurant and hospitality management.
As a school and an institution, we are vibrant, focused and driven by ideals. ICE students are diverse, and have unique talents and individual quests. Our role at ICE is to help our students develop and find their culinary voice. New York City’s leading culinary school, ICE’s influence will expand further still in the first half of 2018, as we officially open the doors of our new branch campus in Los Angeles.
The foundations of ICE are our career programs in Culinary Arts, Pastry & Baking Arts, Restaurant & Culinary Management and Hospitality Management. Whether our students’ goals are to become four-star chefs, restaurateurs, food journalists, artisan bread bakers or hotel general managers, our programs provide a comprehensive foundation. ICE’s programs are sophisticated, intensive, student-centric and can be completed in less than one year.
It’s no surprise that over the years, ICE and its alumni and faculty have won top industry awards, reviews and accolades, including the 2015 IACP “Culinary School Award of Excellence." More recently, in fall 2016, both The Daily Meal and Edinformatics named ICE as the #1 culinary school in America! ICE’s externs and graduates have been recruited by New York City’s and the country’s most celebrated chefs. The same will be true for students and graduates of our Los Angeles campus. The network of ICE alumni, employers and friends throughout the nation is truly impressive. On the specific measure of student retention and placement, we have remarkable success: 88% of students who start our career programs go on to graduate, with 81% employed within the industry after graduation.
Moreover, we are one of the only schools in the nation that has designed an in-depth educational program for aspiring culinary entrepreneurs — be they future food startup founders or restaurant operations directors. Our innovative Restaurant & Culinary Management program is taught by an experienced group of former restaurant owners and consultants who use the real-world as their classroom. We have also structured our schedules, curriculum and tuition to facilitate “double majors,” whereby students can easily combine business and culinary training.
The school’s New York City campus at 225 Liberty Street is open day and night, seven days a week, and hosts career training, a dizzying array of recreational and professional development courses, special events and guest speakers. As 2018 roles forward, many of these same programs will be introduced at our west coast campus.
Beyond the awards and facilities, we know that ICE has a spirit and atmosphere that you won’t find in many other schools. Walk through our halls and you will see students, staff, chef-instructors and faculty whose attitudes are serious, dedicated, focused and fun. It’s difficult to characterize a school or business in a few words, but at its core, ICE is about its students. Whether they are with us for a day, a week or a year, students tell us that our school is an exciting, joyful place where they are inspired to learn and succeed. Being part of that success is our passion.
Rick Smilow, President
Richard Simpson, Vice President - Education