Welcome to the No. 1 Ranked Culinary School in America*
Find Your Culinary Voice
In as little as 8 months, you could change your life — that’s how long it takes to earn a Culinary Arts or Plant-Based Culinary Arts diploma at the Institute of Culinary Education. ICE’s award-winning alumni are thriving throughout the culinary industry — from restaurants, test kitchens and private chefs, to catering, nutritionists, food media, and more! Just imagine what you could do!
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Culinary Arts: Establish a Foundation and Explore Global Cuisines
- Start with knife skills, palate development and herb identification.
- Practice making stock, soups, sauces, reductions and emulsifications.
- Explore dry and moist heat methods, including braising, grilling and roasting.
- Get experience with ingredients, techniques and dishes from China, France, India, Italy, Japan, Spain and Thailand.
- Experiment with charcuterie, fermentation, plating and sous vide cooking.
Plant-Based Culinary Arts: Harvest a Health-Forward Future
- Get foundational, professional training in the techniques and art of cooking with a focus on plant-based cuisine, whole foods and sustainability.
- Start with knife skills, palate development and herb identification.
- Practice making vegan and vegetarian stocks, soups, sauces, plus reductions and emulsifications.
- Explore culinary techniques including sauté, roast, blanch, braise and pressure cook.
- Appeals to students living a vegetarian, vegan or health-conscious lifestyle who want a comprehensive culinary education.
Excellence at ICE
- Chef-instructors from prominent restaurants and food businesses.
- Culinary technology labs outfitted with a tandoor, hearth oven, vertical rotisserie and modernist equipment at each campus.
- Hands-on externships and networking opportunities at a wide array of businesses, from recognized kitchens to award-winning food media outlets to premier hotels.
- Stellar job placement services and ongoing alumni support.
Discounted Dual Diploma Opportunity
- Combine business and culinary programs to maximize your opportunities.
- ICE’s programs and schedules are designed to accommodate students studying Culinary Arts or Plant-Based Culinary Arts at the same time as Restaurant & Culinary Management.
Campuses in Two Culinary Capitals
- Campuses in dynamic and exciting food cities — New York City and Los Angeles
- 74,000-square-foot facility in New York City
- 38,000-square-foot facility in Los Angeles
- Award-winning culinary curricula at each campus
- Bean-to-bar chocolate lab
- Indoor hydroponic garden growing herbs, edible flowers and more ingredients.
- Polyscience equipment for research and development.
