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
The Institute of Culinary Education (ICE) is an elite culinary arts school in the United States, offering a diverse range of career training diploma and associate degree programs in culinary arts, plant-based culinary arts, pastry & baking arts, as well as business-minded diploma programs in restaurant & culinary management and hospitality management.
Established in 1975, ICE has grown into one of America’s premier training facilities for students wishing to build a successful career in the hospitality and culinary sectors. It is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
Today the school has campuses in two culinary capitals of the United States, New York City and Los Angeles. Each city is an urban oasis for food and restaurant lovers. With its finger on the pulse of the food and hospitality scene, the school helps students gain access to exciting opportunities in a wide array of businesses, from recognized kitchens to award-winning food media outlets and premier hotels.
ICE’s New York campus is located in lower Manhattan and includes 74,000 square feet of culinary facilities and teaching spaces, with spectacular views of the Hudson River. The Los Angeles campus is located in a historic neighborhood in Pasadena and includes 38,000 square feet of modern facilities. Comprehensive online training options are also available through ICE’s Los Angeles campus.
Around 1,200 students of all ages and nationalities come to ICE each year to launch careers in the culinary world, both inside and outside the kitchen. Students also come to ICE to advance their existing careers through continuing education in areas like sommelier training, artisanal bread baking and advanced cake decorating
Top chefs and entrepreneurs often come to ICE, including the likes of Daniel Boulud, Eric Ripert, Jacques Pépin and Wolfgang Puck. ICE has also won a host of awards, including being ranked the No. 1 Culinary School in America by USAToday, 2019.
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.
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:
Throughout the year, ICE welcomes students to two campuses, which are centrally located in culinary capitals of the United States— New York City and Los Angeles. Having campuses in these dynamic and exciting food cities enables ICE to bring students to the forefront of the food and hospitality industries.
The New York campus, which overlooks the Hudson River in lower Manhattan, is designed for creativity and community. The campus has 12 teaching kitchens and six lecture spaces that extend over a single expansive floor, focusing the energy of cooking classes and enhancing 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. Take a video tour of ICE NY.
The ICE Los Angeles campus is located in a historic district of Pasadena and includes seven fully equipped teaching kitchens filled with modern kitchen equipment. The campus also features dedicated academic classrooms and an expansive Learning Resource Center, plus additional tutoring rooms, providing students with community spaces to gather and study or to socialize between classes. Take a video tour of ICE LA.
