Request information to learn more about our culinary programs
By submitting this form, you agree that we may contact you regarding our programs using email, phone or text, including periodic use of automated technology for calls and texts, primarily, to set up and confirm appointments (message & data rates apply). This consent is not required to attend ICE. Visit our Privacy Policy for information or to change preferences.
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]
Our alumni lead the industry — running top kitchens around the globe, winning awards and transforming the future of culinary innovation. 88% of alumni report* that their ICE education has proved somewhat or very important to their careers. [2]
With more than 45 years of experience launching culinary careers, ICE is among the most respected culinary schools in America. In the last two years, ICE placed students in over 300 establishments, prompting praise from industry leaders. [3]
Award-winning, vibrant, and diverse, the Institute of Culinary Education has helped thousands of students find their culinary voices — and we are ready to help you find yours. With campuses in two of America’s largest culinary capitals — New York City and Los Angeles — ICE works at the forefront of the food and hospitality industries.
Consider how much there is to learn and how far you want to go. Recognized as one of the top culinary arts programs in the nation, our award-winning curriculum is designed to teach you the actual practice and art of cooking through theory, technique, palate training, speed, and teamwork - skills that will help you launch an exciting culinary career.
From award-winning chefs and food media pros to test kitchen directors and food entrepreneurs, our alumni remain actively involved at ICE while achieving success in the culinary and hospitality industries.
- Special Projects Manager, Food & Wine Magazine
- Judge, Top Chef
ICE was far more difficult and demanding than I had imagined. But for me it was heaven. I had finally found my people and my place.
- Owner, Benchmarc 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.
- Chef, Beauty & Essex
ICE is so extensive. The program hits on so many different angles and scenarios. When you leave, you will be well-rounded because you have knowledge of everything food-related, period.
Request information to learn more about our culinary programs
By submitting this form, you agree that we may contact you regarding our programs using email, phone or text, including periodic use of automated technology for calls and texts, primarily, to set up and confirm appointments (message & data rates apply). This consent is not required to attend ICE. Visit our Privacy Policy for information or to change preferences.
