ICE culinary school students preparing food at the Institute of Culinary Education

Find Your Culinary Voice

Award-Winning Diploma Programs at ICE's New Los Angeles Campus

With a global curriculum, dedicated chef-instructors, a strong job placement record and a clear entrepreneurial focus, ICE is recognized by top chefs and hospitality professionals as a leading pathway to beginning or continuing a wide range of culinary careers.

# 1

"America's Best Culinary School"

ICE, its faculty and alumni have been awarded top honors by industry leaders like the James Beard Foundation, the IACP, The Daily Meal and more. Find out why an ICE education puts you in amazing company.

14 K


Our alumni lead the industry — running top kitchens around the globe, winning awards and transforming the future of culinary innovation. 92% report that their ICE education has proved somewhat or very important to their careers.

82 %

Employment Rate

ICE externships put you in the job market where you want to be and more than half lead to permanent job offers. In the last two years, ICE placed students in over 300 different establishments, prompting praise from industry leaders. [1]

ICE Ingredients

Earn your Diploma at ICE

A photo of the busy city lights of downtown Los Angeles at night

A Thriving Culinary Scene

The opportunities to expand your palate in L.A. while studying at ICE are endless.

The culinary world agrees: Los Angeles is the most exciting food city in America right now. With the opening of ICE Los Angeles in the historic Playhouse District of Pasadena, California, we’re excited to hang our toque in the City of Angels. Between the delicious cuisine and the vibrant culture, not to mention year-round sunny weather, Los Angeles is the ideal second location for “America’s Best Culinary School.”

A Hub of Culinary Innovation

What makes L.A. so exciting as a destination for future chefs? As Jonathan Gold — the prolific, Pulitzer Prize-winning Los Angeles Times restaurant critic — told Food & Wine, “It’s a combination of things: the mosaic of cultures, that we are at the center of a vast agricultural region and the fact that L.A. is very friendly to entry-level capitalism."

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L.A. Culinary Leaders Welcome ICE

David Chang, Dominique Ansel, Jean-George Vongerichten, Nancy Silverton, ICE — what do all of these names have in common? They’re all food industry leaders who have opened locations in Los Angeles. And many of our alumni have been running successful businesses or leading successful culinary careers in Los Angeles for some time now.

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Take a Tour of ICE's New Los Angeles Campus

ICE Los Angeles features 38,000 square feet of educational and administrative space, with seven fully equipped teaching kitchens filled with modern kitchen equipment. These spacious kitchen classrooms range between 1,500 and 1,800 square feet, with 80 linear feet of Ansul protected hood-space for stoves and ovens. The campus also features a dedicated academic classroom and an impressive 2,000-square-foot Learning Resource Center, plus additional tutoring rooms, providing students with community spaces to gather and study or to socialize between classes.

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Take advantage of ICE

Culinary Arts students celebrate their graduation from the Institute of Culinary Education

Hire Our Alumni

Whether you’re looking to add entry-level staff or source seasoned executive chefs or general managers, the ICE alumni network is your resource for talented candidates.

Professional Development classes at Institute of Culinary Education

Take a Class

ICE offers hands-on, recreational cooking, baking and wine classes for the public. Choose from basic techniques, skills workshops and professional development opportunities.

ICE Brand partners include American Express, The Daily Meal, Vitamix, IBM, Wusthof, KitchenAid, People magazine, and The New York Jets

Connect with the Best

We partner with the nation’s leading brands, teams and publications to offer unparalleled culinary content, experiences and activations and help them find their culinary voices.

News & Events

Dominique Ansel Restaurant and Bakery in Los Angeles

Featured Article

Opening a Restaurant in L.A. vs. NYC

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Richard Chu is the executive sous chef at Monsieur Benjamin in San Francisco.

Richard Chu’s Road to Executive Sous

When Richard Chu (Culinary/Management, ’17) realized he would not be completing optometry school after three years, he returned to his family’s restaurant while overcoming the setback. He’d been...

Start your journey today.

Request free information about our award-winning career training programs, speak with an ICE admissions representative about your goals and questions or schedule a personal tour — however you'd like to start your journey, we're here to help.