ICEThe Institute of Culinary Education | 0 Comments
THE INSTITUTE OF CULINARY EDUCATION
If you are looking to savor a delicious sampling of New York City culture, The Institute of Culinary Education offers a scrumptious spread of more than 1,500 hands-on recreational cooking, baking, and wine & beverage classes in addition to its career training programs, guaranteed to satisfy your culinary cravings.
Founded by Peter Kump in 1975, ICE was one of the first cooking schools in New York City. His pioneering philosophy focused on teaching cooking techniques and flavor development at a time when most other cooking schools only taught recipes.
This rich heritage has enabled ICE to grow and evolve into one of New York City’s largest and most active center for culinary education with award-winning career training programs as well as a plethora of recreational classes.
ICE’s recreational cooking classes perfectly complement its comprehensive career training programs offered in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. ICE has developed a reputation of excellence in the industry, attracting illustrious food-world figures over the years including Julia Child, David Bouley and Marcus Samuelsson.
With an intensive curriculum, dedicated Chef Instructors, a strong record in externships and placements and a clear entrepreneurial focus, ICE’s career training programs are widely recognized as a great pathway to begin or continue a culinary career. ICE’s career programs attract a diverse and ambitious student body that come from around the nation. While many are career changers from industries such as business and sales, nursing, construction and the arts, some students enroll right after high school. Likewise, ICE students have diverse career goals, which may include working as a chef, restaurateur, caterer, food writer, pastry chef or sommelier. Providing a solid education in a condensed timeframe, ICE’s renowned 8- to13-month programs enable students to complete their training and begin their careers rapidly.
In recent years, ICE and its alumni have won numerous awards and gained national recognition. To recognize notable alumni, the school established the Alumni of Achievement in 2005, which includes Allison Vines-Rushing, winner of the 2004 James Beard Rising Star Chef Award, Gina DePalma, winner of the 2009 James Beard Outstanding Pastry Chef Award, Randy Zweiban, executive chef of Nacional 27 in Chicago, Susan Stockton, V.P. of Culinary Productions for The Food Network and NYC star chef, Marc Murphy.
In 2008, ICE was named the International Association of Culinary Professionals’ (IACP) Vocational Culinary School of the Year and a School of Distinction by the ACCSC in 2006. The school is very active in culinary community outreach, supporting major organizations such as Share Our Strength, City Harvest, Action Against Hunger, NYC School Food and C-CAP (Careers Through Culinary Arts Program). In 2003, ICE president, Rick Smilow, was the honoree of the New York Association of Culinary Professionals. In 2010, ICE inducted 27 additional alumni into the Alumni Hall of Achievement. The new inductees include Gail Simmons, host and judge of Top Chef; Meadow Ramsey, Pastry Chef of Campanile in Los Angeles and Edward Behr, founder of The Art of Eating.
Nestled in the heart of Manhattan at 50 W 23rd Street, ICE’s facilities span seven floors across 42,000 square feet, with twelve modern kitchens and four lecture rooms designed to provide students with a stimulating and professional educational experience.
In addition to ICE’s award-winning career training programs, more than 26,000 students indulge themselves with a wide variety of fantastic recreational classes at ICE each year. From novice to expert, ICE students are diverse in their individual interests and backgrounds, they range in age from 18 to 50-plus, so it’s no surprise that ICE was celebrated for “offering the planet’s most extensive program of instruction in recreational cooking” in the Saveur 100 of 2008.
Indulging your taste buds and learning with top chefs at ICE is also affordable, and students can choose from thousands of recreational classes that cost between $85 and $125 for a single course and $325 and $595 for multiple-day courses.
The range of classes available at ICE covers everything from basics such as knife skills to more advanced techniques and specific cuisines.
From Seafood Grilling, Knife Skills and Sushi Matsuri Festival to Classic French Macarons, Chocolate Desserts and Do Ahead Entertaining, ICE’s menu has something for everyone. Similarly, ICE’s Wine Education Program explores grapes from around the globe.
Within the broad array of classes, you’ll find many specialized areas, such as unique courses for those interested in food media, advanced pastry, culinary walking tours and career development. There are lots of new and exciting classes coming up at ICE!
Wine novices looking for a quick, fun and delicious introduction to the world of wines are the perfect candidates to enjoy ICE’s two-day Introduction to Wine course. Learn fundamentals of wine, wine tasting and beyond from ICE’s Director of Wine Studies and seasoned sommelier Richard Vayda. Enjoy wining and dining in the Big Apple even more by increasing your grape vocabulary and discovering the meaning of wine concepts such as dryness, fruitiness, acidity, tannins, varietals and vintage.
For those with a sweet tooth looking to bring their baking skills to the next level, Techniques of Baking 1 & 2 provides students with a comprehensive course in everything from classic cakes, cupcakes and icings to raspberry trifle, berry financiers and chocolate masterpieces.
Single day courses are also available at ICE and cater to a mélange of skill levels, ages and culinary interests. From Pasta 101 to Essentials of Japanese Cooking, The Great New York Steakhouse, even Couples Like it Hot and kid-friendly courses like Pizza! Pizza!, there truly is something for everyone at ICE.
For the adventurous traveler hungry to explore the streets of New York, ICE also offers off-site recreational classes like Chinatown Market Cooking this September. Join private chef and Red Cook blogger Kian Lam Kho on a trip through the vibrant streets of Chinatown, here you will shop for authentic fish and seafood produce ingredients to cook with. Upon returning to ICE, dive into preparing a delicious meal with Chinese cooking techniques that include stir-frying, braising, steaming, soup making and rice preparation.
ICE has seen remarkable growth since its founding 36 years ago, but it remains true to Peter Kump’s commitment to good teaching and good food, as well as to his philosophy of studying the culinary arts through technique, not recipes. His enthusiasm and passion, along with his discipline and energy, are still felt at the school today.
Come take a bite out of the Big Apple and discover why ICE is the melting pot of culture, learning and delicious culinary in New York City.