Institute of Culinary Education (New York City)-New Location --State of the Art Facilities- - The Institute of Culinary Education (ICE) is New York City's largest and most active center for culinary education. We rank ICE as one of the best culinary schools in America. Founded in 1975 by Peter Kump, the school offers highly regarded six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. Programs include an externship (paid or unpaid) that cater to students’ individual career goals and offer real world experience in the job market. With an in-depth global curriculum, strong record in job placement and an entrepreneurial focus, ICE is widely recognized by top chefs and industry leaders as the premier pathway to begin or continue a culinary career. In 2015, ICE was named “Culinary School of the Year” by the IACP, and the school celebrated its 40th anniversary with a move to a brand new facility at Brookfield Place in Manhattan. The school’s new, expansive layout was designed for creativity and community, stretching across 74,000 square feet on a single floor and featuring Hudson River views. Outfitted with the latest culinary technology, it offers students unique opportunities for discovery, including a bean-to-bar chocolate lab, a hydroponic farm and a center for wine and mixology studies. ICE chef instructors, staff and alumni have won top industry honors, from James Beard awards to Food & Wine Best New Chefs and Dessert Professional’s Top Ten Pastry Chefs in America. ICE’s mission is to help every student find their culinary voice. Click here to schedule a personal tour.
Culinary Arts at ICE (New York) – Designed for both aspiring chefs and students interested in culinary careers outside restaurant kitchens (private dining, catering, food media, public relations, marketing, cookbooks, and more). Training focuses on theory, teamwork and the foundation of critical skills, while providing an in-depth education on classic techniques, an overview of global cuisine and the cuisines of modern culinary masters. Instructors include 2015 IACP “Culinary Educator of the Year” Chris Gesualdi and 2-time Chopped champion James Briscione. Includes externship. Click
here to for a personal tour.
Pastry & Baking Arts at ICE (New York) – Supports the ambitions of aspiring pastry chefs, bakery owners, bread bakers, cake decorators, cookbook authors and more. Instruction covers hundreds of techniques, from the creation of artisanal baked goods to plated desserts, cake decoration, ice cream production and chocolate confections. The curriculum is overseen by James Beard Award winner Michael Laiskonis, founding baker of Balthazar Bakery Sim Cass and celebrated cake designer Toba Garrett. Includes externship. Click here to schedule a personal tour
International Culinary Center (New York City and California) --FORMERLY THE FRENCH CULINARY INSTITUTE-- ICC is one of the most award-winning schools for a professional fast-track culinary or wine education. We rank ICC as one of the best culinary schools in America With programs in Culinary Arts (with paid externship), Pastry Arts, Culinary + Farm-To-Table,, Bread Baking, Cake Techniques, Sommelier Training and Culinary Entrepreneurship (Management), (Food Business) our Total Immersion, hands-on curriculum transforms students from novice to professional skill levels in months, supplemented by unlimited Culinary Business workshops and personal career services long after students graduate in a wide range of food-related careers. The school is known for its original curriculum, small student-to-teacher ratio and individual workstations, along with support not found at larger schools. Alumni include Bobby Flay, David Chang, Dan Barber, Christina Tosi and 15,000 more who make headlines daily in small towns and large cities across the world in a range of culinary careers, including TIME’s 100 Most Influential People, Mind of a Chef, James Beard Awards, Food & Wine’s “People’s Best New Chefs,” Forbes’ “30 Under 30,” Eater’s “Young Guns” and more than 50 grads on Chopped. ICC's legendary talents who serve as deans (Jacques Pepin, Jacques Torres and Jose Andres among them) and entrepreneurial alumni have racked up more than 137 Michelin stars, the ultimate accolade for a chef. Study at a place named "Best Vocational Cooking School of the Year" by IACP multiple times, and that holds the highest honor, School of Excellence, by the accrediting commission ACCSC.
New York City Campus-- One of the top culinary destinations in the world. ICC's NYC campus, easily accessible from all areas of Manhattan, is located in Soho, New York City, known for high style, eclectic restaurants and cobblestone-street charm. Programs include: Culinary Arts· Farm-To-Table · Pastry Arts· Bread Baking · Cake Techniques · Sommelier Training · Culinary Entrepreneurship-- Schedule a private tour today!
A College Degree + Culinary Diploma from ICC
Students at ICC can transfer as many as 60 credits toward a Bachelor's Degree or 30 credits toward an Associate Degree to The New School, a highly respected NYC university with divisions including Parsons School of Design. Scheduling is flexible with full-time, part-time and online options.
Culinary Institute at Hyde Park New York(Culinary Institute of America)- With 300 companies recruiting on campus each year, this continues to remain one of the best culinary schools in America. The school has degrees in Culinary Arts and Baking and Pastry Arts, and a Bachelor's and Associate Degree programs. The school has a high-profile alumni and has long been considered one of the Best Culinary Schools in the World. The Culinary Institute of America (main campus at Hyde Park) is the oldest culinary school in the United States and is a degree-granting college dedicated exclusively to culinary and baking and pastry arts education. Note: the CIA has four enrollment seasons to choose from. The CIA offers associate degrees in culinary arts or baking and pastry arts, and bachelor's degrees in management, culinary science, and applied food studies. The college's 170-acre New York campus provides all the benefits of a major college campus. A CIA credential is highly sought-after by foodservice and hospitality employers, and the college's 48,000-strong network of alumni - many of whom are industry leaders and innovators - is a testament to that. Note: All the award-winning restaurants at the CIA in Hyde Park are part of the students' educational experience. Each student spends time in both the front and back of the house to learn and master the full scope of restaurant operations. Under the guidance of our expert chef-instructors and maîtres d'hotel, students execute the meal and service to the exacting standards set by the CIA.Request Information
College -- The School of Hospitality and Culinary Arts)-
Just minutes away from New York City, the dining and entertainment capital
of the world, Monroe College offers students a hospitality management and
culinary arts education that encompasses passion, professionalism, and pride.
Located in New Rochelle, the Monroe College School of Hospitality Management and Culinary Arts is one of the largest programs of its kind in the United States. It is also one of the most selective. Our faculty of experienced chefs, executive pastry chefs and hospitality managers understand that success in service industries requires pride, passion and professionalism. Students who clearly exhibit a commitment to these values will not only be welcomed into the program, they will get started on a path toward career success.... Request Information