About Institute of Culinary Education

The Institute of Culinary Education (ICE®) is New York City's largest and most active center for culinary education. Founded in 1975 by the late Peter Kump, the school offers highly regarded 6- to 11-month career training programs in culinary arts, pastry and baking, and culinary management. ICE® also runs the largest program of hands-on recreational cooking and baking classes and wine education in the country, in addition to hosting hundreds of corporate and private cooking events a year.

ICE® was a finalist and winner of the International Association of Culinary Professionals' 2002, 2003 and 2006 Awards of Excellence for Culinary Schools. Its students and alumni regularly are nominated for or win top industry awards, such as James Beard Awards, Food & Wine's Best New Chefs in America, and Pastry Art & Design's Ten Best Pastry Chefs.

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Services We Offer

The Institute of Culinary Education (ICE®) offers highly regarded, accredited 6- to 11-month career training programs in culinary arts, pastry and baking arts and culinary management. With a gender ratio of approximately 50/50, ICE® students come from all over the United States and the world. Class sizes average 12 students in the culinary arts and pastry and baking programs, and 17 students in culinary management. Convenient schedules allow students to take morning, afternoon, evening, or weekend classes depending on their needs. Externships and job placement, frequently in New York City's finest restaurants, are an integral part of the school's program. ICE®'s students and alumni regularly are nominated for or win top industry awards, such as James Beard Awards, Food & Wine's Best New Chefs in America, and Pastry Art & Design's Ten Best Pastry Chefs.

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