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Get Expert Training In

The Art Of Plant-Based Cooking

Find your Culinary Voice

ICE’s Plant-Based Culinary Arts (formerly known as Health-Supportive Culinary Arts) career training program promotes nutrition, wellness, whole foods, sustainability and the relationship between food and healing

A Path Optimizing

The Power of Plants

Expert Chef-Instructors focus on the health-supportive qualities of ingredients and cooking techniques.

ICE's seven ingredient-sourcing criteria - whole, fresh, seasonal, traditional, balanced, local and delicious - promote a sustainable food system, empowering chefs and cooks to lead the conversation about food, wellness and health.

The plant-forward, health-conscious curriculum appeals to students living a vegetarian or vegan lifestyle who want a comprehensive culinary education.

Explore plant-based cuisine, grains and legumes, sea vegetables, raw foods, and even spa and retreat specialties.

ICE Has Helped Launch More Than 16,000 Culinary Careers

Yours should be next!

Ranked the "No. 1 Culinary School in America"*
Ongoing job placement services and alumni support.
Hands-on, 200-hour externship and networking opportunities.

Campuses in New York City and Los Angeles, two of the nation's culinary capitals.
Chef-instructors with restaurant and food business experience.
632 classroom hours covering essential cooking techniques with high-quality ingredients.

“My favorite parts of the program were learning better skills and habits around the kitchen as well as making personal and professional connections with other like-minded individuals.”

Tiffani Wells (Health-Supportive/Management Dual Diploma) Recipe developer and personal chef at Veggies at Tiffani’s