Institute of Culinary Education

Institute of Culinary Education

Infobox University
name = The Institute of Culinary Education
native_name =

image_size = 200 px
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established = 1975
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type = Private
affiliation =
endowment =
officer_in_charge =
chairman =
chancellor =
president = Rick Smilow
faculty =
staff =
students =700
undergrad =
postgrad =
doctoral =
other =
city = New York City
state = New York
country = USA
campus =
former_names =
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affiliations = ACCSCT
website =

footnotes =

The Institute of Culinary Education (ICE) is a culinary school located in New York City, New York, USA. Accredited by the Accrediting Commission of Career Schools and Colleges of Technology, the school specializes in Pastry & Baking Arts, Career Culinary Arts, and Culinary Management.cite web | title = Directory Search Results - Institute of Culinary Education
publisher = Accrediting Commission of Career Schools and Colleges of Technology
url =
accessdate =2008-04-17

Founded in 1975 by Peter Kump, ICE offers classes for both career culinary and recreational students.Citation | last = Tallmer | first = Jerry |format = PDF| title = A visit to New York's Institute of Culinary Education | newspaper = Promenade | year = 2006 | date = Spring 2006
url =
.] It also hosts hundreds of corporate and private hands-on cooking events a year. In 2008, the Institutes's avocational program was recognizedas “offering the planet’s most extensive program of instruction in recreational cooking” by "Saveur" magazine.Citation | last = | first = | title = The 2008 SAVEUR 100 | newspaper = Saveur | year = 2008 | date = January 2008 | url =]


The Institute of Culinary Education traces its roots to 1975, when founder Peter Kump opened Peter Kump's New York Cooking School. It was 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 such as Julia Child, James Peterson, David Bouley, and Jacques Pépin, were frequent guest instructors.

When Peter Kump passed away 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 its current location in Chelsea, Manhattan. The Institute currently operates out of a five-floor convert|42000|sqft|m2|sing=on facility that includes twelve modern kitchens and four lecture rooms. In 2001, the school's name was changed to the Institute of Culinary Education.

The school is active in culinary community outreach, supporting organizations such as Share Our Strength, City Harvest, Action Against Hunger, The Black Culinarians Alliance, and the Careers Through Culinary Arts Program.


Career program

ICE's career culinary programs range from six to eleven months. Class sizes average 12 students in the Career Culinary Arts, and Pastry & Baking programs, and 17 students in Culinary Management programs. Approximately 700 students are currently enrolled in the school's career program. Students come from all over the United States and the world.

The Institute of Culinary Education's career program was one of three finalists in the International Association of Culinary Professionals’ Culinary School of the Year award in 2008. In 2006, the school was highlighted as one of three top culinary schools in America by New York Restaurant Insider.

Recreational program

The Institute offers a wide range of recreational classes in skill levels from the beginner to advanced.

Class instructors include ICE’s full-time teaching staff, culinary experts from around the country as well as alumni and dozens of special guests from notable chefs to award-winning cookbook authors with expertise in specific cuisines or techniques. Guest instructors have included Daniel Boulud, Elizabeth Karmel, Pichet Ong and Sara Moulton.


External links

* [ The Institute of Culinary Education]

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