The Institute of Culinary Education Elevates Culinary Instruction

Established in 1975, the Institute of Culinary Education (ICE) is a renowned culinary school with campuses in New York City and Los Angeles, as well as robust online offerings. It delivers diploma and associate degree programs in Culinary Arts, Pastry & Baking Arts, Health-Centered Culinary Arts, Restaurant & Culinary Management, and Tourism, Travel & Hospitality, among others.

ICE’s Differentiation: Elevating Culinary Excellence

ICE stands out in culinary education through a distinctive blend of classical technique, global reach, and hands-on training. Anchored in classical French technique, ICE’s curriculum integrates global cuisines, including Indian, Japanese, and Italian, among others, providing students with a complete culinary education.

ICE’s accelerated programs allow students to complete diplomas in as little as 8 months and associate degrees in as little as 15 months. With a low student-to-instructor ratio, students benefit from personalized attention and mentorship.

ICE’s New York City and Los Angeles campuses offer students unparalleled access to thriving food industries, trend-setting restaurants, and abundant job opportunities. Additionally, ICE’s platform enables students in the school’s online programs around the country to stream the school’s world-class instruction into their home kitchens, connecting them to the culinary world from anywhere.

Senior-level students and alumni can access the Advanced Contemporary Cuisine & Technique and the Advanced Pastry & Baking Technique courses with state-of-the-art methods and equipment. ICE’s dynamic learning community is diverse, including recent graduates, career changers, and industry professionals.

With over 50 years of culinary excellence (and counting), ICE has established itself as a top culinary institution with nearly 20,000 graduates.

ICE’s Bi-Coastal Advantage: A Tale of Two Cities

ICE’s bi-coastal presence in New York and Los Angeles has enhanced its educational and industry engagement capabilities. By having campuses in two of America’s culinary capitals, ICE students have access to the Institute’s deep connections in both locations. This unique advantage opens doors to opportunities for externship placements in top-tier restaurants and food businesses, and provides access to high-profile chef demonstrations, and networking events.

Many prominent chefs and restaurateurs have visited with ICE students at the school’s two campuses, including Tom Colicchio, Wolfgang Puck, Daniel Boulud, Jean-Georges Vongerichten, Michael Cimarusti, Thomas Keller, Susan Feniger, Daniel Humm, Missy Robbins, and more. Through events and externship placements, students can benefit from meeting culinary giants, hearing their advice and industry insights.

Most in-Demand Programs and Culinary Trends 

ICE has witnessed continuous demand for its food-based programs, with Culinary Arts, Pastry & Baking Arts, and Health-Centered Culinary Arts being particularly popular among prospective students. Many students opt for dual diplomas, combining these programs with business-focused ones like Restaurant & Culinary Management and Tourism, Travel and Hospitality Management.

Emerging demand indicates a growing interest in specialized courses, such as plant-based programs, sommelier training, advanced contemporary cuisine, advanced pastry & baking artisan bread, and cake decorating. The expansion of online diplomas & degrees reflects a shift towards flexible and specialized pathways, catering to students’ changing needs.

Incorporating Global Flavours in the Kitchen

ICE’s curriculum weaves diverse international techniques and flavors from around the world, including Thailand, India, Japan, and Italy, among others. This global approach is embedded in the Culinary Arts training, allowing students to explore a wide range of flavors and cooking techniques. Guest chefs and panels frequently focus on global culinary themes to enhance the experience.

Nurturing Entrepreneurial Ventures 

ICE’s Restaurant & Culinary Management program is designed for students focused on business and operations. It provides practical training in restaurant management, operations, and entrepreneurship, teaching students skills to help achieve and sustain long-term success in the culinary industry. Additionally, ICE hosts lectures and panels featuring food business leaders who provide real-world perspectives across both campuses.

Preparing Students for Modern Kitchens 

ICE is helping students achieve industry success by integrating modern tools and sustainability into its programs. ICE’s facilities include innovation labs like culinary technology labs, hydroponics, bean-to-bar chocolate labs, and fermentation labs that foster experimentation and innovation. The Advanced Contemporary Cuisine & Technique course is an important component of ICE’s curriculum, cultivating students’ familiarity with modern techniques such as spherification, emulsification, and lactic acid fermentation. Students also gain hands-on experience with state-of-the-art equipment, including immersion circulators, vacuum sealers, siphons, and more.

Through special demos, guest chefs, and R&D projects, ICE stays updated with sustainability, molecular gastronomy, and food tech trends, helping students be industry-ready and prepared to thrive.

ICE Graduates in Emerging Roles 

The food industry is constantly evolving, like all industries, and there are many new roles for ICE graduates. Roles focused on plant-based cooking, sustainability-focused culinary professionals, food tech R&D, innovation-driven pastry experts, culinary entrepreneurs, food media content creators and influencers, and private chefs are in demand.

These emerging roles are shaped by evolving industry needs, and ICE graduates are well-trained to adapt. By applying the foundational knowledge and skills gained through ICE’s curriculum, graduates can embrace industry changes and the new opportunities created.

Supporting Student Success: Career Services

ICE offers comprehensive career services to support students in pursuing their professional goals. Each student is assigned a dedicated Career Services Advisor who provides personalized guidance on externship matching, job placement, and career development. From the first week of classes, students work one-on-one with their advisor to create a customized plan for their future.

ICE’s Career Services goes beyond individual support, with each campus maintaining strong relationships with hundreds of restaurant and culinary employees in each market. Students can connect with potential employers through career fairs, where industry professionals meet students and alumni to discuss career opportunities. Upon graduation, students receive ICE’s alumni email newsletter with job opportunities in their fields.

Discovering Your Culinary Voice

ICE emphasizes helping students discover and build their unique style and identity through cooking, what the school calls each person’s “culinary voice.” ICE’s programs are designed to teach students strong foundational and specialized skills, empowering them to chart their own path in the culinary world.

Whether students aspire to fine dining, food media, business ownership, or other areas, ICE provides the tools and guidance to help them pursue their goals with confidence. With ICE’s reputation as a top culinary school and through its award-winning curriculum, students are equipped to launch their careers and make their mark in the industry. ICE helps each student find their culinary voice (their personal brand) and pursue their goals with confidence.

Preparing for the Future

As the culinary and hospitality industry continues to evolve with sustainability and plant-based cuisine, ICE is preparing students for this evolution through programs such as the Health-Centered Culinary Arts program, as well as a non-occupational diploma program in Culinary Nutrition.

As digital, hybrid, and flexible learning paths gain popularity, ICE is expanding its reach through a robust online program, offering expert-level education. The school aims to bring its top-tier culinary and hospitality education to students nationwide.