New York City, New York
Culinary Arts, Pastry and Baking, Culinary Management, Hospitality Management
Background Info
What started out as a tiny 5-student operation in a private kitchen has become one of the premier cooking schools in all of North America. Its founder, the late Peter Kump, wanted the students to graduate not just with a sheaf of recipes to their name, but a sense of taste and the creativity to expand and build on their experiences. The school carries on with that philosophy in mind, and students graduate from the school not just skilled as cooks, but with vision and culinary curiosity.
Courses Offered
The Institute of Culinary Education offers 4 diploma courses.
- The Culinary Arts Diploma Program covers 650 hours, inclusive of 210 hours of externship. Class size is limited to a maximum of 16, in order to optimize the learning experience.
- The Pastry & Baking Arts Diploma Program consumes 610 hours, 210 of which will be spent in an externship. Class size maximum limit is also set at 16 students.
- The Culinary Management Diploma Program is 316 hours long, spread across 26 to 35 weeks, depending on the schedule.
- The Hospitality Management Diploma Program has 428 hours of classroom training, followed by 210 hours of externship.
ICE also offers a very wide variety of recreational cooking courses.
Notable Features
Situated in one of the most vibrant food destinations in the world, ICE makes full use of its location in New York City. From sourcing the best ingredients to acquiring high-quality industry-standard equipment, ICE ensures that the students won’t find the school lacking in the things expected of it.
The workstations in some of the kitchen in ICE are movable in order to facilitate configurations such as team islands and kitchen line simulations. This means that students can work comfortably and it also opens up the opportunity to learn how to cook in different kitchen configurations.
ICE uses a 5-point skill development philosophy, namely: theory, technique, palate training, speed, and teamwork.
Awards & Accolades
Winner of 2008 Award Of Excellence from the International Association of Culinary Professionals. Also won in 2002, 2003, and 2006. One of the most prestigious awards in the culinary world, and certainly a mark of excellence.
Students and alumni are regularly nominated for top awards in the industry, such as Food& Wine’s Best New Chefs, Dessert Professionals’ Top Ten Pastry Chefs, and James Beard awards. Some also win these coveted titles.
Awarded Best Culinary School in New York, by New York magazine.
Noted in Saveur Magazine’s Top 100 Culinary Things We Love (2008), for its extensive selection of affordable and accessible recreational cooking courses.
Notable Alumni
ICE has dedicated a publication – The Alumni Hall Of Achievement – where they select the best of their alumni and feature them. Many of these alumni are executive chefs or owners of their own restaurants and businesses. Any prospective student seeking inspiration would do well to review some of their achievements.