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 Ä¢¹½ÊÓƵ. 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!
*
Request Information Ä¢¹½ÊÓƵ 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.
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.
