At Institute of Culinary Education
At Institute of Culinary Education
At Institute of Culinary Education
At Institute of Culinary Education
At Institute of Culinary Education
At Institute of Culinary Education
At Institute of Culinary Education
At INSTITUTE OF CULINARY EDUCATION (ICE)
At Institute of Culinary Education
Founded in 1975, the Institute of Culinary Education (ICE) is today an acknowledged leader in culinary education. ICE has campuses in two of the USA’s culinary capitals – New York City and Los Angeles – as well as comprehensive online training options. Students enrolling in ICE to pursue a career in the restaurant and hospitality industries can earn certificates, diplomas or degrees in a wide variety of study disciplines.
ICE has a reputation for excellence and has established a vibrant network that includes thought-leaders across the field of food and beverage. These connections help ICE graduates as they seek positions in top restaurants and hotels, or prepare to launch businesses of their own.
ICE operates in a passionate and disciplined environment that acts as a breeding ground for critical thinking, excellence and creativity. The school and its instructors are committed to helping students find their ‘culinary voice’ – the creative force that determines how an individual expresses themself through food. Small class sizes allow for intimate learning and personalized attention and make it easier for students’ individual needs to be catered to.
Students at ICE are frequently encouraged to volunteer at industry events and charitable functions. The institute’s special events division also organizes culinary and press events on campus, from high-profile cookbook launches to demonstrations with acclaimed chefs.
ICE delivers a comprehensive education designed to help students build a career in one of many culinary and hospitality-related professions. ICE graduates have secured positions across the food industry, including positions as sous chef, chef de cuisine, pastry chef, sommelier, restaurant manager, food and beverage director, hotel manager, line cook, event planner, food stylist, cookbook author, food influencer and more. An ICE education can also be an important part of the pathway for individuals who aspire to launch an entrepreneurial culinary or hospitality business of their own.
The strength and value of an ICE education can be seen in the achievements of its alumni, with several graduates going on to become executive chefs, chefs de cuisine, taking leadership positions at prestigious restaurants, hotels and resorts, opening successful businesses, publishing books, and winning national awards.
ICE students are able to earn a diploma in as little as 8 months or an associate degree in just 14 months. The school provides affordable tuition and a variety of tuition discounts, including a dual diploma discount which enables students to earn a second diploma at a discounted rate.
The ICE Career Services team presents students with a wide range of externship and job placement opportunities, and the ICE alumni network extends far beyond the classroom and can be used as a network of professional contacts. Each ICE student is assigned a Career Services Advisor, who is there from day one to encourage and guide students into their career pathways.
ICE enjoys a high graduate employment rate, and 88 percent of alumni report that their ICE education has proved important to their careers (ICE Alumni Survey). To date, over 17,900 students have graduated from ICE and this number is set to grow far into the future.
Mashama Bailey, a graduate of the Institute of Culinary Education and now owner of ‘The Grey’ in Savannah, won the prestigious ‘Outstanding Chef’ award at the 2022 James Beard Awards.
The top honor recognized Bailey’s excellence across cuisine, community engagement, and team building. After graduating from ICE’s Culinary Arts program in 2000, she moved up through a number of kitchen positions before opening ‘The Grey’ in a restored Greyhound bus station. This is the second James Beard award Bailey has earned since graduation and her future is bright as she has recently expanded her culinary footprint with a new restaurant and market in Austin, Texas. In 2024, Chef Bailey intends to open a restaurant in Paris, France.
The New York Times is known and respected worldwide for quality news reporting, including reporting on the best restaurants in New York City. In 2022, the news outlet’s popular “100 Best Restaurants in New York City” included multiple establishments with ICE alumni on staff. Notably, the executive chefs at four of the top 10 restaurants in the New York Times’ list were graduates of ICE. Additionally, ICE’s Career Services team has placed students in nearly 40 of the top 100 restaurants as part of their ICE education.
For decades, the Institute of Culinary Education has attracted students from around the world. 2023 is no exception with students from from 44+ countries choose ICE for their career training. With international students having the opportunity to gain knowledge and hands-on experience in America’s major food cities, it’s no wonder students come from around the world to Find Their Culinary VoiceTM at ICE.
ICE is a well-resourced school which works hard to provide culinary scholarship opportunities so students can focus on their studies and prepare themselves for careers in the food and hospitality industries.
ICE’s scholarships and tuition discounts are available to students who qualify. Four funding opportunities that may be of interest to international students include:
Application requirements and eligibility criteria may vary between different scholarships and discounts. Students can find additional information about these scholarships and the tuition discounts through the ICE website, or an ICE Admissions Representative.
ICE has been an industry leader in culinary education for nearly 50 years, providing a diversity of opportunities to prospective students who wish to get a top culinary education.
ICE has a team of Admissions Representatives who work with individual students to assess their interests, aspirations, and long-term career goals to find a program which best suits these criteria.
To enroll at the school, applicants must be high school graduates or have equivalent qualifications. At least one of the following educational documents is required:
Applicants must also demonstrate that they are legally permitted to study in the United States. As courses are delivered in English, there is a minimum standard of proficiency which must also be met. For additional details, refer to ICE’s International Student Guidelines.
The teaching staff at ICE are made up of a large team of skilled and seasoned Chef-Instructors and educators, coming from a range of backgrounds and professional workplaces.
Many have built successful careers in highly regarded American eateries, while some have won professional awards, launched and managed their own food or hospitality ventures, or managed top restaurants and culinary establishments in the United States and abroad. ICE's faculty members are widely experienced and often cited as experts in magazines and national media, commenting on a variety of culinary and gastronomic topics.
Students continually benefit from the expertise and experience of their instructors. The instructors’ connections to successful institutions across the culinary industry enable them to share valuable insights into the trends influencing hospitality and culinary professions.
ICE’s team of instructors teach students the foundational skills of culinary arts, pastry-making, plant-based cuisine, hospitality business management, winemaking, wine tasting, and professional beverage service techniques. They have enthusiasm for their work and are committed to the success of their students.
ICE delivers a wide range of culinary and hospitality programs at associate degree and diploma levels of study. Courses are sophisticated, intensive and student-centric, providing thorough preparation for a culinary career in the United States or abroad.
ICE’s diploma programs give students a comprehensive education which includes hours of practical hands-on learning in ICE’s kitchen classrooms, externships in successful culinary and hospitality businesses, job placement assistance, electives and extracurricular options, so students can create a bespoke educational program which suits their interests and professional ambitions.
Diploma programs can be completed in as little as 8 months. Options include:
Associate degree programs are offered exclusively at the ICE LA campus, and can be completed in 14 months. Options include:
