The nation's first education-focused bean-to-bar facility, the Chocolate Lab features the full range of equipment to take raw beans from roasting to winnowing to tempering and beyond. The lab is also outfitted with artisanal tools for chocolate finishing, from single origin bars to bon bons, truffles and more.
Culinary Arts Kitchen 1
This space is exemplary among ICE’s professional culinary kitchens. This space features a Jade island range designed to facilitate student communication and kitchen production, as seen in some of the world's finest restaurants. This heightens collaboration and mirrors the leading, contemporary fine dining restaurants.
Culinary Arts Kitchen 2
All culinary teaching kitchens are equipped with gas, induction and French top burners, representing the full range of preferred professional cooking methods across the globe.
Culinary Arts Kitchen 3
ICE’s facility is outfitted with 38 ranges, 42 hoods, 54 sinks and 66 refrigerators/freezers—the equivalent of 18 restaurants! Moreover, the finishings and interior design far exceeds that typically found in a school, with special attention paid to lighting, tiling and other architectural features.
Culinary Technology Lab
Featuring specialized equipment like a hearth oven, tandoor, plancha and vertical rotisserie, as well as such modernist equipment as a rotary evaporator and a centrifuge—this lab provides students with an overview of the evolution of cooking technology over time.
Demonstration & Event Kitchen
Enhanced by river views, this space welcomes students for live cooking demonstrations and special events and can also be rented out for private cooking parties, corporate entertaining, team building, product launches, press events, TV productions and more.
The Institute of Culinary Education is one of the most diverse culinary schools in the world. Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management and boasts more than 11,000 successful alumni, many of whom are leaders in the industry. ICE also offers continuing education for culinary professionals, hosts more than 500 special events each year, and is home to one of the world’s largest recreational cooking, baking and wine programs, with more than 25,000 students annually.
Spread across 74,000 square feet in Lower Manhattan, ICE’s new home is the largest culinary education facility built in a major American city in more than 10 years.
Lecture Hall & Classroom
ICE is one of the first culinary schools in the nation to use iPads to distribute text books and lesson plans. All kitchens and classrooms are designed with the capability for overhead projection, linking directly to iPads for the discussion of digital course materials. Culinary Management & Hospitality Management students also have unique access to industry-standard technology like NCR/Aloha and OpenTable.
Mixology & Beverage Center
Offering the opportunity to train in professional mixology and beverage management techniques, this specialized bar was designed by cocktail experts to encourage an efficient, professional space in which to create modern drinks.
Pastry & Baking Arts Kitchen
All pastry teaching kitchens are equipped with the leading high volume professional equipment found in fine dining kitchens and bakeries, including steam injection deck ovens, proofers, large-scale mixers and more.
Upon entering ICE, guests are invited to mingle with current students and staff in a reception lounge adjacent to our demonstration and event kitchens.
ICE hosts more than 25,000 students each year for recreational cooking, baking and wine classes from knife skills to steakhouse classics to global favorites and more.
ICE’s new facility was designed with creativity and community in mind. Amidst ICE's 12 kitchens and six classrooms—which extend over a single, expansive floor—students are encouraged to mingle, relax and study in a central student lounge that features floor-to-ceiling windows overlooking a dynamic cityscape.