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

Find your Culinary Voice

In 8-12 months, your life can change — that’s how long it takes to earn a Culinary Arts diploma at the Institute of Culinary Education. ICE’s award-winning alumni are thriving throughout the culinary industry — from restaurants and test kitchens, to catering, cookbooks, food media and more!

Establish a Foundation and Explore Global Cuisines

Start with knife skills, palate development and herb identification.
Practice making stock, soups, sauces, reductions and emulsifications and explore dry and moist heat methods.
Get experience with ingredients, techniques and dishes from China, France, India, Italy, Japan, Spain and Thailand.

Excellence at ICE

Chef-instructors from prominent restaurants.
Culinary technology labs outfitted with modernist equipment.
Hands-on externships and networking opportunities.

Dual Diploma Opportunity

ICE’s programs and schedules are designed to accommodate students studying Culinary Arts at the same time as Restaurant & Culinary Management — with a valuable tuition incentive — for those aspiring to own, operate or manage a food business.

Our New York City campus offers advanced opportunities for creativity and community:

The first education-focused bean-to-bar chocolate lab in the country.
An indoor hydroponic garden growing herbs, edible flowers and more ingredients.
Digital course materials.

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Our Los Angeles campus offers a local, vibrant food scene that thrives on innovation:

Named an ACCSC School of Excellence in 2019.**
Globally inspired curriculum that reflects the local culture, diversity and flavor of the Los Angeles food scene, featuring recipes from famous local chefs.
Option to attend school in Los Angeles and extern in New York City or vice versa.

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Culinary school is what I would call the language course and then the full immersion happened when I went into restaurants.

Rose Noel (Culinary, ‘13)
Executive Chef at Mailino Mare in Washington, D.C.