Kale, Quinoa and Community

The new Natural Gourmet Center at ICE offers a seven- to 13-month, plant-based Health-Supportive Culinary Arts career training program promoting nutrition, wellness, whole foods, sustainability and the relationship between food and healing.

Begin your journey today…

To learn more about our career training and professional development programs, tell us a little more about yourself.

An admissions representative will contact you to discuss your career goals, arrange a personal tour of the school and answer your questions.


A Path Optimizing the Power of Plants:

  • The Natural Gourmet Center is centered on Dr. Annemarie Colbin’s seven principles for food selection: whole, fresh, seasonal, traditional, balanced, local and delicious.
  • Health-supportive cooking can accommodate plant-based, vegetarian and vegan lifestyles; individual diets; and food for healing practices.
  • Classes on the New York campus utilize ICE’s indoor hydroponic herb and vegetable garden.
  • Explore plant-based cuisine, grains and legumes, sea vegetables, raw foods, and even spa and retreat specialties.

ICE has launched more than 14,000 culinary careers. Yours should be next!

  • Ranked No. 1 among America’s Best Culinary Schools.*
  • Campuses in New York City and Los Angeles, the nation’s culinary capitals.
  • Chef-instructors from top restaurants and food businesses.
  • 432 classroom hours covering essential cooking techniques with high-quality ingredients and digital course materials.
  • Hands-on, 200-hour externships and networking opportunities.
  • Business and hospitality training for food entrepreneurs.
  • Ongoing job placement services and alumni support.
  • Our Student Housing program offers options for every budget and lifestyle, from dorms to apartments to home stays.

Kale and quinoa cooks join the ICE community:

  • Natural Gourmet and ICE's communities have embodied thought leadership, integrity, innovation, excellence, respect, independent thinking and tradition for more than 40 years.
  • NGI’s industry-leading chef-instructors bring their expertise in nutrition and health to ICE's New York and Los Angeles campuses, continuing to teach concepts such as whole foods dynamics, living foods and nutrition.
  • Students can pursue careers as health- or plant-forward restaurant chefs, personal chefs, nutritionists, cookbook authors, entrepreneurs or even vegetable managers with an education in health-supportive cooking.

Natural Gourmet Center

* Best culinary school 2016: The Daily Meal, The Best Schools and Edinformatics; 2015: IACP 2015. Digital course materials delivered via iPad currently at NYC campus.