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Start you culinary education in New York City or Los Angeles
The Institute of Culinary Education (ICE) is one of New York’s top culinary education establishments. Having earned a number of awards, including the James Beard Awards and Food & Wine Magazine’s Best New Chefs in America, ICE is an ideal location to begin your career in culinary arts.
Attending culinary arts school is a great step forward in your career, and you’ve probably got some questions. Is there scholarship money available? How long will it take? Where do I start? Let us help you fill in the blanks to any questions you might have.
About The Institute of Culinary Education
ICE is considered both the oldest and the largest culinary school in New York City. It was founded in 1975 under the name Peter Kump’s New York Cooking School.
Starting out with only five students learning basic cooking techniques in a small apartment kitchen, the school now boasts a number of diploma programs with flexible class times and state-of-the art facilities. In fact, renovations performed in 2004 expanded the kitchen and classroom facilities as well as the library and resource center.
The Institute of Culinary Education prides itself on teaching taste and improvisation. Instead of focusing on following recipes and tried-and-true methods, the emphasis is placed on independent thinking, the development of personal taste, and cooking principles as well as basic techniques.
To that end, guest instructors throughout the years have included Julia Child, James Peterson, and David Bouley. The addition on Chef Nick Malgieri in 1986 served to include baking and pastry into the school’s curriculum.
The school has been a finalist and winner of the prestigious International Association of Culinary Professionals Award of Excellence Awards in 2002, 2003 and 2006. You’ll find many of its alumni nominated and winning top culinary industry awards including James Beard, Food & Wine’s Best New Chefs in America and Pastry Art & Design’s Ten Best Pastry Chefs.
With an intense diploma curriculum, some students have been able to enter the culinary industry in as little as 7 months.They often find themselves in an off-site externship at places like Gramercy Tavern, Le Bernardin, Restaurant Daniel, Nobu, Aquiavit and many other big name New York establishments.
ICE offers a variety of diploma options. Students can choose between a single Diploma in Culinary Arts, Pastry and Baking Arts, or Culinary Management. The school also offers double Diplomas in Culinary Arts/Culinary Management and Pastry and Baking Arts/Culinary Management.
About the Culinary Arts Program
The Culinary Arts Diploma Program lasts for a total of 650 hours. The bulk of this (440 hours) is spent in the classroom and kitchen; the rest of the time is spent in an off-site externship.
The course moves students through the beginning skills of critical taste development and basic techniques to menu development and complex cooking. While the curriculum is based in classic French skills, the course encompasses international cuisine and the latest advances in culinary technology.
About the Pastry and Baking Arts Program
The Pastry and Baking Arts Diploma Program draws from the skills and techniques of the pastry capitals of Europe. Students learn with hands-on training and intensive palate development in a total of 610 hours, including an externship similar to the one required in the Culinary Arts Diploma Program.
About the Culinary Management Program
The Culinary Management Diploma goes beyond kitchen skills to include training in the management and operation of a culinary business or restaurant. It focuses primarily on the entrepreneurial skills necessary for running any business – whether or not it includes the culinary arts.
Courses include menu development, purchasing and supply, supervision, finance, sanitation, and even legal issues. It includes a total of 316 hours spread out over 26 to 35 weeks. The Double Diplomas offered through ICE include Culinary Management and are timed so that the diplomas are received concurrently.
ICE is licensed through the New York State Educational Board and is accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT). This recognition goes further to include the “School of Distinction” award from the ACCSCT, making ICE one of only ten culinary schools to receive this distinction in the last five years.
The school is also the 2002, 2003, and 2006 winner of the Awards of Excellence for Culinary Schools from the International Association of Culinary Professionals.
There are a number of scholarship opportunities available through ICE and independent organizations. These include those offered through the James Beard Foundation, Les Dames d’Escoffier, the Culinary Trust, and the American Institute of Wine and Food.
Students can learn more about the full-tuition scholarships as well as application procedures through the Admissions Department at ICE. There are also numerous work-study opportunities to help students work their way through the school.
The faculty members at ICE are chef-instructors from a variety of fields and award-winning restaurants. They have been selected for their commitment to the culinary world as well as outstanding records of success as culinary entrepreneurs.
For example, the director of the Baking Programs, Nick Malgieri, is a recipient of the Julia Child Cookbook Award. All courses are overseen by a Chef’s Advisory Council, which is made up of some of the most successful and creative chefs in the country.
The Institute of Culinary Education boasts over 42,000 square feet in the middle of Manhattan. With recent renovations, most of the twelve kitchens and four classrooms are new and have the most up-to-date Calphalon equipment available. The facilities include two professional pastry kitchens and a 900 square foot wine room.
Read, Read and Read Some MoreOne of the best suggestions I have for anyone thinking of going to culinary school or just getting into the restaurant industry is to read everything you can get your hands on. Learn from professional chefs who have worked in the industry and those who have taught in culinary schools.
There are many great books available to get you started in your culinary education and I suggest you read as much as possible before making that big decision to make sure this is the right move for you. Below is just a sample of books you might be interested in checking out.
For a much more comprehensive list of books for aspiring culinary, baking and restaurant management students, I suggest checking out my post on books for future culinary students and chefs.
Going to School in New York, NY
New York City is one of the most exciting cities in the world. It abounds with museums and galleries, shopping and sight-seeing. It is the site of world-famous landmarks such as the Empire State Building, Times Square, the Statue of Liberty and Ellis Island.
It is the home of Columbia University and New York University and a world-renowned center of finance and commerce. At its heart is the 843 acre Central Park where visitors can go ice skating, take a carriage ride, visit the zoo, and enjoy a snack or a formal dinner at one of the many dining establishments.
New York City is located on the island of Manhattan on the banks of the Hudson River in the southeast corner of New York State. It is surrounded by its equally well-known boroughs: the Bronx, Brooklyn, Queens, and Staten Island and is connected by bridges and tunnels to New Jersey to the west.
The The Institute of Culinary Education is located in the heart of New York City. As such, students can’t get much closer to the culinary delights of this amazing city than they can here. In addition to some of the finest restaurants and hotels in the world, students can simply explore the cultural and ethnic diversity of the area.
Going to School in Los Angeles, CA
Los Angeles is considered an Alpha city, which means that its economy and society have a big impact on the rest of the world. Other Alpha cities include New York, Tokyo, London, Paris, and Chicago.
Los Angeles is truly a world city, containing an astonishing variety of traditions and cultures. With residents from all over the world, speaking 224 different languages, LA is the most diverse county in the country.
The city boasts a Mediterranean climate, with warm to hot summers and mild winters. This, along with its many attractions, makes LA a prime tourism spot. For residents, LA offers a diverse economy and job opportunities. ACC graduates will find ample opportunities to find meaningful, challenging, and rewarding employment.
If you are interested in any of these programs and would like to find out more, please request information from the The Institute of Culinary Education – New York, NY or Los Angeles, CA