Beyond our professional programs, ICE's hands-on recreational cooking, baking and wine education courses train an additional 26,000 students each year. Our special events division also hosts hundreds of corporate and private cooking events from client entertaining and sales dinners to press events, product launches and film shoots.
"America's Best Culinary School"
The Institute of Culinary Education has launched more than 14,000 careers in the food and hospitality industries.
Over 40 years of culinary excellence.
Founded in 1975 by Peter Kump, ICE offers highly regarded six to 12-month career training programs in Culinary Arts, Pastry & Baking Arts, Restaurant & Culinary Management, Hospitality & Hotel Management, Artisan Bread Baking and Professional Cake Decorating, as well as continuing education programs for culinary professionals. Our bi-coastal facilities in New York and Los Angeles offer ICE students the opportunity to develop their careers in two of the nation's most exciting food cities. With a global curriculum, dedicated chef-instructors, a strong record in job placements and a clear entrepreneurial focus, ICE is recognized by top chefs and hospitality professionals as a leading pathway to begin or continue a wide range of culinary careers.
Get to Know ICE
In 2015, ICE won the IACP award for “Culinary School of Excellence,” an honor we had previously received in 2003, 2008 and 2011. Additionally, ICE staff and alumni regularly win or are nominated for top industry awards, such as James Beard Awards, Food & Wine's Best New Chefs in America and Dessert Professionals’ Top Ten Pastry Chefs. Noteworthy alumni include Gail Simmons, Mark Murphy, Claudia Fleming, Maxime Bilet, Vivian Howard, Missy Robbins and more.