May 21, 2004 — The Institute of Culinary Education (ICE®) has acquired an additional 16,000 square feet at 50 W. 23rd Street and has started an expansion that will be completed this summer. This is the school's third expansion in nine years, and a direct response to increased interest in all three of its divisions: career training, recreational cooking classes and special events. "What started 29 years ago as a modest one-kitchen school has grown to be the most diverse, and one of the largest, culinary education centers in the country," says Institute President Rick Smilow. "With over 26,000 people a year cooking here, participation surpasses any other single-location school in the nation." ICE®'s new space will allow for the addition of two new teaching kitchens, two versatile classroom/event spaces, a new student library and resource center and expanded administrative space. This gives ICE® a total of 12 teaching kitchens, four lecture rooms and a wine studies center spread over 42,000 square feet on five floors. The space will facilitate the growth of existing programs and the development of new programs at the school. Under consideration are a new hospitality management diploma program, a culinary travel division, and a long-distance learning initiative. Additionally, more classes in the school's recreational program, which currently offers 1,500 hands-on cooking classes a year, will be scheduled.
The Institute of Culinary Education (ICE®) is New York City's award-winning center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 8- to 12-month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. With an intensive curriculum, dedicated Chef Instructors, a strong record in externship placements and a clear entrepreneurial focus, ICE is widely regarded as a great pathway to begin or continue a culinary career. ICE also runs the largest program of hands-on recreational cooking classes and wine education courses in the country, with more than 26,000 enthusiasts taking any of the 1,500 classes offered each year. In 2008, ICE was named the International Association of Culinary Professionals' (IACP) Culinary School of the Year and a School of Distinction by the ACCSCT in 2006. ICE's 42,000 square-foot facility is open seven days and nights a week, 350 days a year and is located at 50 W. 23rd Street, New York, NY 10010. More information can be found at www.iceculinary.com.