Institute of Culinary Education

The Institute of Culinary Education (ICE) is a private for-profit culinary college in New York City. ICE is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC),[2] and offers career training diploma programs in the culinary arts. The school runs one of the largest program of hands-on recreational cooking classes and wine education courses in the country with more than 26,000 enthusiasts taking any of the 1,500 classes offered each year.

The Institute of Culinary Education
Institute of Culinary Education Logo.jpg
Former names
Peter Kump's New York Cooking School
TypePrivate for-profit culinary college
PresidentRick Smilow
Location, ,
United States


ICE traces its roots to 1975, when Peter Kump opened Peter Kump's New York Cooking School, one of the first culinary schools in New York City. Kump's philosophy was to concentrate on teaching cooking techniques and flavor development at a time when most other cooking schools were only teaching recipes.

In 1983, Kump inaugurated a professional program to train aspiring chefs. A number of his former teachers, including James Beard, Simone Beck, Marcella Hazan and Diana Kennedy taught classes. A number of other notable chefs, including Julia Child, James Peterson, David Bouley, and Jacques Pépin, were frequent guest instructors.

When Kump died in 1995, the school was acquired by Rick Smilow, an entrepreneur with an interest in education and the culinary arts.

After the acquisition, the school's professional programs expanded, requiring a move to a new location in the Flatiron neighborhood of the Manhattan borough of New York City at 50 W. 23rd Street, where it then expanded twice, in 1999 and 2004, growing to 45,000 square feet over seven floors. In 1999, the older East 92nd Street facility was closed.

In 2001, the school's name was changed to The Institute of Culinary Education.

In 2015, the school relocated to a brand new, 74,000 square foot facility in Battery Park City that includes such amenities as the nation's first education-focused bean-to-bar chocolate lab, a hydroponic herb and vegetable garden, a culinary technology lab, and a state-of-the-art mixology bar.[3]

The International Culinary Center (ICC), a private, for-profit culinary school headquartered in New York City, merged into the Institute of Culinary Education in 2020. The ICC was founded as The French Culinary Institute by Dorothy Cann Hamilton in 1984.[4]


ICE operates out of a single floor, 74,000 square foot facility that includes 12 teaching kitchens, a demonstration kitchen, three traditional classrooms and various special amenities, including:[3]

  • Culinary classrooms equipped with gas, French top and induction burners, representing the full range of preferred cooking methods across the globe
  • Pastry kitchens outfitted with Hobart mixers, steam-injected triple deck ovens, specialty chocolate equipment, blast freezers, high volume dough sheeters and more
  • Culinary Technology Lab featuring modernist cooking equipment, as well as specialty tandoor, plancha, rotisserie and stone hearth ovens
  • A featured kitchen outfitted with a Jade island range – ideal for teaching “brigade” style cooking
  • The nation's first education-focused bean-to-bar chocolate lab
  • Dedicated spaces for mixology and wine studies
  • An indoor hydroponic herb garden and vegetable farm

Awards and honorsEdit

  • In 2016, ICE was named the best culinary school in America by The Daily Meal website.[5]
  • In 2015, ICE received the International Association of Culinary Professionals (IACP) award for "Culinary School of Excellence." ICE has previously won IACP awards in 2003, 2008 and 2011 including “Best Vocational Culinary Institute” and “Best Recreational Cooking School."
  • In 2006, ICE was named a “School of Distinction” by the school's accrediting agency, the ACCSC, and in 2010 ICE's Career Services Department received an ACCSC commendation for excellence.

Notable alumniEdit


  1. ^ "Contact Us & Directions | New York Campus | ICE".
  2. ^ "ACCSC". ACCSC. ACCSC. Retrieved 31 March 2011.
  3. ^ a b "Facilities and Technology | About ICE | New York Campus | ICE".
  4. ^ Norrie, Brenda (June 25, 2014). "Campbell facility: Don't stay out of the kitchen" (PDF) (Volume 64, #26). Campbell Express. Retrieved 1 September 2014.
  5. ^ Pack, Rachael (September 23, 2016). "The 10 Best Culinary Schools in America". The Daily Meal.

External linksEdit

Coordinates: 40°44′31.51″N 73°59′30.61″W / 40.7420861°N 73.9918361°W / 40.7420861; -73.9918361