ICE Chef Instructor teaches new york culinary school students at the Institute of Culinary Education

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An ICE chef instructor teaches a recreational class at the Institute of Culinary Education

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Our New York culinary school campus is home to 2,400 hands-on recreational cooking classes, baking classes, wine classes and mixology classes. Over 26,000 people a year try new techniques and skills and experience global flavors and cuisines. Our professional development and recreational cooking classes are offered day and night, 355 days a year.

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Designed for creativity and community, our New York City facility has 12 teaching kitchens and six lecture spaces that extend over a single expansive floor, focusing the energy of our cooking classes and enhancing our students' day-to-day educational experience. With a bean-to-bar Chocolate Lab, Hydroponic Garden, Mixology Center and Culinary Technology Lab, ICE students experience a range of opportunities for culinary discovery and innovation. Watch the video to take a tour — better yet, come in and see for yourself.

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A rhubarb galette with bright red filling sits on a white plate

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Chef Michael's composed cheese course.

How to Approach a Composed Cheese Course

I’ll admit that even as a pastry chef, sometimes the last thing I’m looking for in a “last course” is something sweet. While I think it’s important to always save room for dessert, I’m often swayed by...

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