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The Institute of Culinary Education is NYC’s largest and oldest Culinary Education center, with an 11 kitchen “campus” in Brookfield Place at 225 Liberty Street in lower Manhattan. ICE provides foundational training in the art, science and business of cooking, baking, hospitality and related specialties.  ICE’s core offerings are 8-11 month accredited diploma programs in Culinary Arts, Pastry & Baking, Plant-Based Culinary Arts and Restaurant Management. The school offers morning, afternoon, evening and weekend schedules to facilitate diverse personal and work schedules.  

Since 2019, ICE has grown substantially, by acquiring by license, the former French Culinary Institute and Natural Gourmet Institute.  ICE Alumni have won numerous national and local awards, developed successful restaurant concepts, written cookbooks and used their ICE education  to launch unique culinary ventures. In terms of rankings, ICE has been ranked the no.1 Culinary School in America by USA Today, Daily Meal and Best Choice Schools.

NYC Hospitality Alliance members may be particularly interested in three programs that are well suited for continuing education for member employees. Those are:

  1. Restaurant & Culinary Management Diploma - 30 weeks, 316 hours

  2. Artisan Bread Baking Certificate  - 8 weeks, 200 hours

  3. Intensive Sommelier Training - 10 weeks, 200 hours

Since 2018, ICE has also opened a campus in Los Angeles in, and from that location offers both Associate degrees, and fully on-line diploma programs. 


Rick Smilow