Institute of Culinary Education
"The Institute of Culinary Education (ICE) teaches students from around the world the skills needed to enter the culinary arts and hospitality industry. ICE's New York City campus features a 74,000-square-foot facility with professional kitchens and the latest equipment students need to explore culinary arts, plant-based culinary arts, pastry & baking, restaurant & hotel management, sommelier training, and more. Our highly experienced chef-instructors emphasize cuisines and techniques from across the globe. Online programs are available for students in select states. Financial aid and veterans benefits are available for those who qualify. Apply for the Institute of Culinary Education at 225 Liberty Street, 3rd Floor, New York, NY 10281."
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Title: New York | ICE Campuses
URL Source: https://www.ice.edu/newyork
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New York | ICE Campuses | Institute of Culinary Education
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- Plant-Based Culinary Arts
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- Associate Degree: Culinary Arts
- Associate Degree: Plant-Based Culinary Arts
- Associate Degree: Pastry & Baking Arts
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Culinary Arts & Food Operations
- Plant-Based Culinary Arts & Food Operations
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- Tourism, Travel & Hospitality Management
- Associate Degree: Culinary Arts & Food Operations
- Associate Degree: Plant-Based Culinary Arts & Food Operations
- Associate Degree: Baking and Pastry Arts & Food Operations
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- Advanced Contemporary Cuisine
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Welcome to the Institute of Culinary Education in New York
Ranked No. 1 Culinary School in America*
Welcome to New York City — one of the world's culinary and hospitality capitals, and one of the most creative food cities in America. Our 74,000-square-foot facility in Lower Manhattan's Brookfield Place is an environment that encourages creativity and innovation, integrating all of ICE's award-winning culinary offerings.
# 1
"America's Best Culinary School"
The Institute of Culinary Education, its faculty and alumni have been awarded top honors by the James Beard Foundation, the IACP, USA Today, The Daily Meal and more. Find out why an ICE education puts you in amazing company. [1]
Learn about our campus programs
19 K
Alumni
Our alumni run top kitchens around the globe, winning awards and transforming the future of culinary innovation. 88% report that their ICE education has proved somewhat or extremely important to their careers. [2]
50
Years
With 50 years of experience launching culinary careers, the Institute of Culinary Education is among the most respected culinary schools in New York and in America. In the last two years, ICE placed students in over 300 establishments, prompting praise from industry leaders. [3]
Discover Where ICE Can Take You
Earn Your Diploma at ICE New York
Culinary Arts
Pastry & Baking Arts
Plant-Based Culinary Arts
Restaurant & Culinary Management
Tourism, Travel & Hospitality Management
Continuing Education at ICE New York
Intensive Sommelier Training
Techniques of Artisan Bread Baking
The Art of Cake Decorating
Advanced Contemporary Cuisine & Technique
Culinary Leaders Praise ICE
Previous
Ivy Stark
Chef & Owner, BKLYNwild and Méxology, ICE Culinary Arts '95
I chose ICE as a postgraduate education. I wanted to be a chef but didn't need to pursue another degree — I wanted to work! I needed a strong foundation in classic technique taught in a relatively short time, that I could take to any restaurant and build my skills on, and that's exactly what I got at ICE.
Michael Laiskonis
ICE Creative Director, Former Executive Pastry Chef, Le Bernardin
After a successful 20 years in some amazing kitchens, I'd earned a lot of opportunities - and I chose to join the team at ICE. I have always admired ICE, and education is the perfect opportunity for me to give back, to inspire the next generation of chefs to enjoy and excel in a career in culinary or pastry arts.
Wolfgang Puck
Award-Winning Chef & Restaurateur, Wolfgang Puck Restaurants
I was thrilled to learn that the Institute of Culinary Education is expanding and opening its second location in Los Angeles. It is a hub of culinary innovation, and having a culinary school of ICE’s caliber in this market will only enhance the city’s standing as a major culinary center in the U.S.
Eric Ripert
Award-Winning Chef & Co-Owner, Three-Michelin-Starred Le Bernardin
I have had the privilege of working with ICE students for many years at Le Bernardin. These aspiring chefs consistently show dedication, a strong work ethic and a genuine passion for the culinary arts.
Shenarri Freeman
Executive Chef, Cadence, ICE Plant-Based Culinary Arts, '20
My time at ICE provided me with all of the necessary essential cooking skills and techniques to progress in my field. Taking the Health-Supportive Culinary Arts program, a plant-forward approach to cooking, taught me a more holistic approach to cooking without processed foods. My role in this industry wouldn’t be as polished without this program.
Danny Meyer
Founder & Executive Chairman, Union Square Hospitality Group
“For fifty years, [ICE] has trained generations of chefs, restaurateurs and hospitality professionals who have greatly enriched the national culinary conversation. The education provided by ICE has lit the way for its thousands of graduates and contributed abundantly to the pleasures of dining out.”
Chintan Pandya
James Beard Award-Winning Chef & Founder, Unapologetic Foods
ICE continues to set the tone for building industry expertise and talent in Culinary Arts. At the most recent ICE event, it was refreshing to see candidates' experience and passion for their craft. We are proud of our very own ICE alumni, Isha Thakkar, who oversees the Penn Station Rowdy Rooster restaurant.
Mary Attea
Chef & Owner, The Musket Room and Raf's, ICE Culinary Arts '11
"My time at the Institute of Culinary Education was an invaluable experience that set me on a strong path forward in my career. It provided me with the foundation I needed to feel confident and ready to take on the challenges that awaited. From the coursework to the instructors, I felt that care was taken in making sure I was prepared to enter the culinary industry. I am extremely grateful for my time at ICE."
Daniel Humm
Chef & Owner, Three-Michelin-Starred Eleven Madison Park
“When looking for the next generation of great chefs, ICE is one of the first places that we turn to. Not only does the school provide the foundational skills needed to excel in a Michelin-level kitchen, but it is also a home for culinary innovation — promoting new and more sustainable approaches to our craft through programs like the Plant-Based Culinary Arts Diploma.”
Tom Colicchio
Award-Winning Chef & Restaurateur, Head Judge of "Top Chef"
I’ve been working with ICE students in New York for years and they are consistently among the best young chefs in my restaurants.
Gail Simmons
Special Projects Editor at Food & Wine, and "Top Chef" Judge, ICE Culinary Arts '99
Having the strong culinary background that I learned from ICE really helped me with everything I have done since school. It gave me credibility in the industry, and gave me the language and the skills I needed to later stand beside some of the greatest chefs in the world.
Daniel Boulud
Award-Winning Chef & Restaurateur, The Dinex Group
The Institute of Culinary Education has proven to be an excellent resource for us for many years. With its world class programs and curriculum, I know I will continue to rely on ICE to recruit skilled, ambitious young professionals.
Jean-Georges Vongerichten
Award Winning Chef & Restaurateur, Jean-Georges Restaurants
ICE instills in its alumni the highest standards and discipline, which is always shown through their work. At Jean-Georges and other restaurants, we look forward to seeing ICE on an applicant's resume and are always impressed by their determination, imagination and devotion to the culinary arts.
Marc Murphy
Chef, Author & TV Personality, ICE Culinary Arts '90
ICE helped lay the foundations of my education as a chef. It was there that I learned the basics, and those lessons have stayed with me throughout my entire career, from Paris to Monte Carlo to New York City.
Michael Anthony
Executive Chef & Partner, One-Michelin-Starred Gramercy Tavern
The talented chef-instructors at ICE clearly teach students skills that prepare them for the reality of working at the highest level in the restaurant industry. We rely on ICE as an integral partner in recruiting well-trained new staff, full of potential!
Maxime Bilet
Head Chef/Inventor, The Cooking Lab, ICE Culinary Arts '05
My experience at ICE was shaped by the tremendous quality of the ICE instructors and the wisdom, experience and passion they bestowed on their students. Chefs Einav Gefen and Ted Siegel remain mentors to this day. I believe ICE is a dynamic and forward-thinking hub of culinary education.
Drew Nieporent
James Beard Award-Winning Restaurateur, Myriad Restaurant Group
The graduates and externs we have hired over the years from the Institute of Culinary Education have always come to us informed, eager to work and well-trained.
Ivy Stark
Chef & Owner, BKLYNwild and Méxology, ICE Culinary Arts '95
I chose ICE as a postgraduate education. I wanted to be a chef but didn't need to pursue another degree — I wanted to work! I needed a strong foundation in classic technique taught in a relatively short time, that I could take to any restaurant and build my skills on, and that's exactly what I got at ICE.
Michael Laiskonis
ICE Creative Director, Former Executive Pastry Chef, Le Bernardin
After a successful 20 years in some amazing kitchens, I'd earned a lot of opportunities - and I chose to join the team at ICE. I have always admired ICE, and education is the perfect opportunity for me to give back, to inspire the next generation of chefs to enjoy and excel in a career in culinary or pastry arts.
Wolfgang Puck
Award-Winning Chef & Restaurateur, Wolfgang Puck Restaurants
I was thrilled to learn that the Institute of Culinary Education is expanding and opening its second location in Los Angeles. It is a hub of culinary innovation, and having a culinary school of ICE’s caliber in this market will only enhance the city’s standing as a major culinary center in the U.S.
Eric Ripert
Award-Winning Chef & Co-Owner, Three-Michelin-Starred Le Bernardin
I have had the privilege of working with ICE students for many years at Le Bernardin. These aspiring chefs consistently show dedication, a strong work ethic and a genuine passion for the culinary arts.
Shenarri Freeman
Executive Chef, Cadence, ICE Plant-Based Culinary Arts, '20
My time at ICE provided me with all of the necessary essential cooking skills and techniques to progress in my field. Taking the Health-Supportive Culinary Arts program, a plant-forward approach to cooking, taught me a more holistic approach to cooking without processed foods. My role in this industry wouldn’t be as polished without this program.
Danny Meyer
Founder & Executive Chairman, Union Square Hospitality Group
“For fifty years, [ICE] has trained generations of chefs, restaurateurs and hospitality professionals who have greatly enriched the national culinary conversation. The education provided by ICE has lit the way for its thousands of graduates and contributed abundantly to the pleasures of dining out.”
Chintan Pandya
James Beard Award-Winning Chef & Founder, Unapologetic Foods
ICE continues to set the tone for building industry expertise and talent in Culinary Arts. At the most recent ICE event, it was refreshing to see candidates' experience and passion for their craft. We are proud of our very own ICE alumni, Isha Thakkar, who oversees the Penn Station Rowdy Rooster restaurant.
Mary Attea
Chef & Owner, The Musket Room and Raf's, ICE Culinary Arts '11
"My time at the Institute of Culinary Education was an invaluable experience that set me on a strong path forward in my career. It provided me with the foundation I needed to feel confident and ready to take on the challenges that awaited. From the coursework to the instructors, I felt that care was taken in making sure I was prepared to enter the culinary industry. I am extremely grateful for my time at ICE."
Daniel Humm
Chef & Owner, Three-Michelin-Starred Eleven Madison Park
“When looking for the next generation of great chefs, ICE is one of the first places that we turn to. Not only does the school provide the foundational skills needed to excel in a Michelin-level kitchen, but it is also a home for culinary innovation — promoting new and more sustainable approaches to our craft through programs like the Plant-Based Culinary Arts Diploma.”
Tom Colicchio
Award-Winning Chef & Restaurateur, Head Judge of "Top Chef"
I’ve been working with ICE students in New York for years and they are consistently among the best young chefs in my restaurants.
Gail Simmons
Special Projects Editor at Food & Wine, and "Top Chef" Judge, ICE Culinary Arts '99
Having the strong culinary background that I learned from ICE really helped me with everything I have done since school. It gave me credibility in the industry, and gave me the language and the skills I needed to later stand beside some of the greatest chefs in the world.
Daniel Boulud
Award-Winning Chef & Restaurateur, The Dinex Group
The Institute of Culinary Education has proven to be an excellent resource for us for many years. With its world class programs and curriculum, I know I will continue to rely on ICE to recruit skilled, ambitious young professionals.
Jean-Georges Vongerichten
Award Winning Chef & Restaurateur, Jean-Georges Restaurants
ICE instills in its alumni the highest standards and discipline, which is always shown through their work. At Jean-Georges and other restaurants, we look forward to seeing ICE on an applicant's resume and are always impressed by their determination, imagination and devotion to the culinary arts.
Marc Murphy
Chef, Author & TV Personality, ICE Culinary Arts '90
ICE helped lay the foundations of my education as a chef. It was there that I learned the basics, and those lessons have stayed with me throughout my entire career, from Paris to Monte Carlo to New York City.
Michael Anthony
Executive Chef & Partner, One-Michelin-Starred Gramercy Tavern
The talented chef-instructors at ICE clearly teach students skills that prepare them for the reality of working at the highest level in the restaurant industry. We rely on ICE as an integral partner in recruiting well-trained new staff, full of potential!
Maxime Bilet
Head Chef/Inventor, The Cooking Lab, ICE Culinary Arts '05
My experience at ICE was shaped by the tremendous quality of the ICE instructors and the wisdom, experience and passion they bestowed on their students. Chefs Einav Gefen and Ted Siegel remain mentors to this day. I believe ICE is a dynamic and forward-thinking hub of culinary education.
Drew Nieporent
James Beard Award-Winning Restaurateur, Myriad Restaurant Group
The graduates and externs we have hired over the years from the Institute of Culinary Education have always come to us informed, eager to work and well-trained.
Ivy Stark
Chef & Owner, BKLYNwild and Méxology, ICE Culinary Arts '95
I chose ICE as a postgraduate education. I wanted to be a chef but didn't need to pursue another degree — I wanted to work! I needed a strong foundation in classic technique taught in a relatively short time, that I could take to any restaurant and build my skills on, and that's exactly what I got at ICE.
Michael Laiskonis
ICE Creative Director, Former Executive Pastry Chef, Le Bernardin
After a successful 20 years in some amazing kitchens, I'd earned a lot of opportunities - and I chose to join the team at ICE. I have always admired ICE, and education is the perfect opportunity for me to give back, to inspire the next generation of chefs to enjoy and excel in a career in culinary or pastry arts.
Wolfgang Puck
Award-Winning Chef & Restaurateur, Wolfgang Puck Restaurants
I was thrilled to learn that the Institute of Culinary Education is expanding and opening its second location in Los Angeles. It is a hub of culinary innovation, and having a culinary school of ICE’s caliber in this market will only enhance the city’s standing as a major culinary center in the U.S.
Eric Ripert
Award-Winning Chef & Co-Owner, Three-Michelin-Starred Le Bernardin
I have had the privilege of working with ICE students for many years at Le Bernardin. These aspiring chefs consistently show dedication, a strong work ethic and a genuine passion for the culinary arts.
Next
Take a Class
What do you want to cook? It's on our menu.
ICE New York is home to a hands-on recreational cooking program and a continuing education program that includes culinary courses, baking courses, wine and beverage programs and much more. Thousands of people and industry professionals discover new techniques, skills and experience global flavors and cuisines. Our continuing education programs and recreational cooking classes are offered day and night, year-round.
Continuing Education
Not only will ICE give you the foundation for your culinary future, it will help to continue your pursuit of excellence in your chosen path. Whether it’s sommelier training, cake decorating or bread baking, our roster of continuing education programs will help you stay on the cutting edge in developing your culinary career.
Recreational Classes
Take hands-on cooking classes in the heart of New York City. Travel the culinary world from the comfort of our kitchens. Whisk, knead and frost to your heart's content in our pastry and baking classes. Bring your wine, beer and spirit senses to new heights with beverage classes at every level. There's something for everyone at ICE.
Tour Our NYC Facilities
Designed for creativity and community, our New York City facility has 12 teaching kitchens and six lecture spaces that extend over a single expansive floor, focusing the energy of our cooking classes and enhancing our students' day-to-day educational experience. With a bean-to-bar Chocolate Lab, Hydroponic Garden, Mixology Center and Culinary Technology Lab, ICE students experience a range of opportunities for culinary discovery and innovation. Watch the video to take a tour — better yet, come in and see for yourself.
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Take advantage of ICE
Network with Experts
ICE offers a unique real-life view into what makes food businesses successful by providing students with the opportunity to network with guest lecturers and to go on field trips to notable locations in New York City.
Host Your Event
Combining a cocktail party, a hands-on cooking class and an informal banquet, ICE cooking parties and group cooking events are the perfect way to celebrate and entertain. Host your next big get-together at ICE.
Come To ICE
If you have questions about attending culinary school, would like to visit the ICE campus in New York City, or if you are a chef or culinary business owner interested in presenting to our students, we want to hear from you.
News & Events
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14
May2025
Cava Sparkling Wine & Jamón Serrano Tasting with Chef Doreen Colondres
12
Jun2025
Open House: Career Programs
Demos & Lectures
14
May2025
Cava Sparkling Wine & Jamón Serrano Tasting with Chef Doreen Colondres
Stories By ICE
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Attn Food Writers: Katie Barreira, the Force Behind Your Fave Cooking Magazines, Has Good Advice
May 7, 2025
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If you're a food person and you own a TV or computer, you've likely heard about "Nonnas," a Netflix feel-good film that centers on food and family and premieres this Friday (May 9) — just in time for...
May 7, 2025
With Emma's Torch, ICE Alum Kerry Brodie Lights the Way for Refugees Seeking Careers In Food
To celebrate 50 years of ICE, we're honoring 50 distinguished ICE alumni. Meet Kerry Brodie, the founder of a nonprofit empowering refugees through food.
April 30, 2025
Start your journey today.
Request free information about our award-winning career training programs, speak with an ICE admissions representative about your goals and questions or schedule a personal tour — however you'd like to start your journey, we're here to help.
For over five decades, the Institute of Culinary Education has been a leader in culinary and hospitality education. Let us help you find your culinary voice.
New York Campus:
225 Liberty Street, 3rd Floor, New York, NY 10281
(888) 354-CHEF
Los Angeles Campus:
521 East Green Street, Pasadena, CA 91101
(888) 718-CHEF
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- [1]USA Today 2019; The Daily Meal 2016
- [2]ICE Alumni Survey;
- [3]For individual program graduation and employment rates, please see the catalog.
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ICE's Pastry & Baking Arts program combines classic techniques, modern artisan trends, foundational skills & knowledge to prepare you for a culinary career.
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