An ICE partnership means unprecedented access to ICE’s culinary ecosystem and wealth of knowledge and content, offering new ways to activate brands and engage audiences.
In turn, these relationships help ICE offer its students and guests the best equipment, resources and opportunities for creativity and innovation in the culinary and hospitality industries. Below is a taste of some of these great culinary partnerships.
To learn how you can activate your brand and develop an ICE partnership, please contact ICE's VP of Marketing and Communications, Cathy Boyle, at (212) 847-0793.
ICE and Zwilling J.A. Henckels have partnered to train the next generation of culinary professionals using the highest-quality kitchen equipment. As a leader in culinary education, ICE is proud to teach students using Zwilling’s cookware, flatware and glassware.
At ICE, we’re blending culinary education with the highest quality kitchen equipment. That’s why our kitchen classrooms are equipped with Vitamix blenders — the “gold standard in the industry,” according to Chef-Instructor Robert Ramsey.
When it comes to oven technology, Rational is leading the charge, and we're thrilled ICE students can explore Rational's top-of-the-line kitchen equipment.
We've developed a culinary partnership with meez, the first-of-its-kind, interactive, digital recipe tool for professional chefs, to provide unprecedented culinary technology for our on-campus and online diploma program. meez’s built-in operational empathy and myriad functionalities allow for a complementary digital education platform to help power ICE's already exceptional curriculum.
ICE collaborated with IBM researchers to test the limits of ingredient pairings and develop strategies to implement cognitive cooking in the culinary arts.
When it comes to building a successful restaurant or food business, who better to turn to than the expert consultants and Culinary Management instructors at ICE? In this four-part video series, created in collaboration with American Express, we invited aspiring and current restaurant owners to explore the world of restaurant management with tips, advice and insider information that can help ensure your success.
An ICE cooking partnership with the New York Jets saw the school offer a series of classes that helped students take their game day dishes to the next level, whether they were tailgating or home-gating! Students cooked alongside Jets legends and players, and were trained by ICE’s all-pro chefs.
The Institute of Culinary Education and The New School partnered to roll out the Zero Waste Food conference to focus on how we can discover better methods for the way we produce, distribute, consume and dispose of food in the environments where we cook and where we eat. The conference featured perspectives from academia, activism, food business, chefs and food producers.