 New! Enjoy a personal tour of ICE 7 days a week
flexible morning & evening hours too!
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OUR FOOD |
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Food at The Institute
of Culinary Education is more than just an exercise; it is an expression
of our commitment to excellence. We take great pride
in the food made at the school, night and day, seven days a week. It is
a result of four important factors: |
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Our
Chef - Instructors and Our Location — Our
Instructors all have extensive experience in New York City, home of some
of the most demanding and highly regarded restaurants in the world. They
carry into the classroom the same high standards and expertise they learned
on the job. |
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Our
Heritage — For
thirty years the Institute of Culinary Education has been a leader in
culinary training. We are committed to upholding the standard of excellence
set by Peter Kump, who was the founder of the school and of the James
Beard Foundation. Through its activities and awards, the James Beard
Foundation has played a leading role in recognizing chefs' accomplishments
and outstanding cuisine in America. |
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Our
Management — All
members of our management staff are food-savvy. In fact, many of them
have either run high-level kitchens or owned successful restaurants.
And strong chef connections, including an outstanding advisory
council, ensure that the Institute of Culinary
Education's standards remain high. |
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Our
Curriculum — Our
programs are specifically designed to introduce our students first to
the ingredients and techniques of classic French cooking and baking.
As they progress in their studies, they become acquainted with global
foods, flavors and techniques - from Thai and Indian to Italian and Latin
- to keep pace with the expanding, ever-curious American appetite. |
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| Below, we are proud to
show you a brief gallery of some of the things you will learn
and make at the Institute. |
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Pumpkin
Bisque with Country Ham and Crème Fraîche
CULINARY MODULE 1:
LESSON 17
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Stuffed
Vegetables (Onion, Tomato, Eggplant)
CULINARY MODULE 2:
LESSON 24
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Potato
Galette with Smoked Salmon & Caviar
CULINARY MODULE 3:
LESSON 55
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Osso
Buco with Risotto Milanese
CULINARY MODULE 5:
LESSON 86
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Crisp
Velvet Shrimp with Walnuts and Shitakes
CULINARY MODULE 5:
LESSON 89
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Grilled
Red Snapper with Sweet Corn Coulis and Basil
CULINARY MODULE 5:
LESSON 96
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Tiered
Cake Decorated with Gum Paste and Rolled Fondant
PASTRY & BAKING
MODULE 4:
LESSON 71
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Nicoise
Lemon Tart, Berry Salad and Tarragon Syrup
PASTRY & BAKING
MODULE 5:
LESSON 88
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Truffles
and Hollow Molded Chocolates
PASTRY & BAKING
MODULE 3:
LESSON 57
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