We take great pride in the food our students prepare at The Institute of Culinary Education. Its quality is a result of four important factors.
OUR CHEF INSTRUCTORS AND LOCATION
Our Chef Instructors have extensive experience in New York City, which is home to some of the most demanding and highly regarded restaurants, hotels and bakeshops in the world. They carry into the classroom the same high standards and expertise they learned on the job.
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 to keep pace with the expanding, ever-curious American appetite.
OUR MANAGEMENT
Our management staff is food-savvy. Many of them have either run high-level kitchens, owned successful restaurants and/or have deep connections in the New York City food world. Strong chef connections, including an outstanding advisory council, ensure that ICE's standards remain high.
OUR INGREDIENTS
Ingredients can make or break a dish, so we make sure that all of our students cook with only the best. By working with top-quality ingredients our students develop their palates, perfect their technique and hone their culinary knowledge.
Tiered Wedding Cake
A sampling of the dishes made in our Pastry & Baking Arts Program
Gianduja Parfait with Praline Cream, Hazelnuts, Vanilla Ice Cream and Caramelized Bananas
Milk Chocolate and Raspberry Mousse
Chocolate Soufflé
A sampling of the dishes made in our Culinary Arts Program
Duo of Lamb with Potato Puree and Radishes
Carrot Purée with Shrimp and Avocado
Beef Tenderloin with Glazed Spring Vegetables and Parsley Puree
The Institute of Culinary Education is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC)
