Our Story

What started with five students in an Upper West Side studio apartment has grown into one of the industry’s most respected institutions. Culinary icon Peter Kump launched his cooking school with a vision for teaching people not just to follow a recipe, but to internalize technique so they could reach their highest culinary potential. When current ICE CEO and Chairman Rick Smilow took over, he continued that commitment. He grew the school into what it is today, a revered bi-costal tour de force that keeps a finger on the pulse of the culinary and hospitality world’s ever-changing landscape by developing new programs and learning environments to meet the needs of today’s marketplace.

Being ranked as “No. 1 Culinary School in America*” was an honor, but this distinction is just one in a long line of awards and honors ICE and its faculty and administration have amassed throughout the years. From the recognition of major media companies, to distinctions of ‘excellence’ from culinary societies and top accolades from school accreditors, ICE, it’s faculty, students and alumni are continuously recognized as leaders in the both the culinary and education fields.

Though our students and faculty come from different backgrounds, cultures, experiences and locations around the globe, they all share the desire to express themselves through food and hospitality. This creative drive is their Culinary Voice, and ICE is committed to helping every student find theirs. From industry professionals, to aspiring culinary students and hobbyists, their culinary voice is uniquely theirs and we’re here to nurture it.

The world of food and hospitality is, at its core, about caring for others and ICE looks to embody that mentality through our commitment to giving back to our local, national and international communities. With a focus on hunger relief, disaster relief, education, training and general community enhancement, ICE prides itself on giving back.