ice.eduInstitute of Culinary Education | Ranked #1 Top Culinary School in America

Check out our New ICE Merch !Click to access the menu Close this panel Search the Institute of Culinary Education Go MERGED -Programs Culinary Arts Plant-Based Culinary Arts Pastry & Baking Arts Restaurant & Culinary Management Hospitality & Hotel Management Associate Degree: Culinary Arts Associate Degree: Plant-Based Culinary Arts Associate Degree: Pastry & Baking Arts Dual Diploma Discount Online Culinary Arts & Food Operations Plant-Based Culinary Arts & Food Operations Baking and Pastry Arts & Food Operations Restaurant & Culinary Management Hospitality & Hotel Management Continuing Ed Intensive Sommelier Training Artisan Bread Baking Art of Cake Decorating Advanced Culinary Studies Plant-Based Classes Wine & Beverage Studies Campuses New York Los Angeles Online Admissions Open House Meet Admissions Staff Housing Transfer College Credits School Counselors How to Enroll Tuition & Aid Tuition, Fees & Discounts Financial Aid Financial Aid Options Scholarships Tax Benefits For New Students Why ICE? Alumni Testimonials Student Experience High School Graduates Military & Veterans Career Changers College Graduates International Students About Our Story Alumni Profiles Faculty Events News & Media Blog Administration Commencement Careers at ICE Career Resources Career Services Job Placement Alumni Resources Partner with ICE Disclosures MERGED - Above Utility Menu Apply Request Info MERGED - Utility Menu Blog Campuses Recreational Classes Host Your Event Upcoming Events Get Info Call Text Chat Apply Events Welcome to the Institute of Culinary Education Ranked No. 1 Culinary School in America* With a global curriculum, dedicated chef-instructors, a strong job placement record and a clear entrepreneurial focus, ICE is recognized by top chefs and hospitality professionals as a leading pathway to beginning or continuing a wide range of culinary and hospitality careers. # 1 "America’s Best Culinary School" ICE, 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 18 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] Meet our successful alumni 45 + Years With more than 45 years of experience launching culinary careers, ICE 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 Diploma Programs Culinary Arts Pastry & Baking Arts Plant-Based Culinary Arts Restaurant & Culinary Management Hospitality & Hotel Management Online - Culinary Arts & Food Operations Online - Plant-Based Culinary Arts & Food Operations Degree Programs Culinary Arts Associate Degree Pastry & Baking Arts Associate Degree Plant-Based Culinary Arts Associate Degree Continuing Education Programs Intensive Sommelier Training Techniques of Artisan Bread Baking The Art of Cake Decorating Culinary Leaders Praise ICE I’m honored that my alma mater has named a scholarship in my honor. I’m pleased that it is tied to the recipient having a focus on regional cooking, as I want to inspire others to that direction.” Mashama Bailey Chef & Co-Founder, The Grey, ICE Culinary Arts ’01 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.” Daniel Humm Chef & Owner, Eleven Madison Park I’ve been working with ICE students in New York for years and they are consistently among the best young chefs in my restaurants. Tom Colicchio Chef, Restaurateur and Head Judge of "Top Chef" 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. Gail Simmons Special Projects Editor at Food & Wine, and "Top Chef" Judge, ICE Culinary Arts ’99 It’s amazing to see what kind of important contributions ICE alumni have made to our restaurants. When an applicant comes to us from ICE, we know they’ve been schooled in both the technical and hospitality skills so crucial to succeed in this business. Danny Meyer Restaurateur/CEO, Union Square Hospitality 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. Daniel Boulud Chef/Restaurateur, The Dinex Group 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. Jean-Georges Vongerichten Chef/Restaurateur, Jean-Georges Restaurants 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. Marc Murphy Chef/Restaurateur, Benchmarc Restaurants, ICE Culinary Arts ’90 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! Michael Anthony Chef/Partner, Gramercy Tavern 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. Drew Nieporent Restaurateur, Myriad Restaurant Group 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. Ivy Stark Chef/Partner, El Toro Blanco, ICE Culinary Arts ’95 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. Michael Laiskonis ICE Creative Director, Former Executive Pastry Chef, Le Bernardin 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. Wolfgang Puck Chef & Restaurateur, Wolfgang Puck Companies 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.” Eric Ripert Chef & Co-Owner, Le Bernardin More rave reviews Campuses in Culinary Capitals With campuses in dynamic and exciting food cities — New York City and Los Angeles — and award-winning culinary curricula, ICE brings students to the forefront of the food and hospitality industries. New York City Our 74,000-square-foot facility in Lower Manhattan’s Brookfield Place is an environment that encourages creativity and innovation....