About School: Founded in 1974, offering accredited diploma programs in Culinary Arts, Pastry and Baking and Culinary Management, as well as hands-on cooking courses, wine tasting and walking tours for the general public. The Institute of Culinary Education (ICE®) is New York City\'s largest and most active center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 8- to 13-month career training programs in Culinary Arts, Pastry & Baking, Culinary Management and Hospitality Management. With an in-depth global curriculum, dedicated Chef Instructors a strong record in job placements and a clear entrepreneurial focus, ICE is widely recognized by top industry organizations as a premier pathway to begin or continue a culinary career.

ICE also runs the largest program of hands-on recreational cooking and baking classes and wine education in the country, in addition to hosting hundreds of corporate and private cooking events a year.

ICE was a finalist and winner of the International Association of Culinary Professionals\' 2002, 2003, 2006 and 2008 Awards of Excellence for Culinary Schools. ICE students and alumni regularly are nominated for or win top industry awards, such as James Beard Awards, Food & Wine\'s Best New Chefs in America, and Dessert Professionals’ Top Ten Pastry Chefs.

Awards and Honors
ICE was the winner of the International Association of Culinary Professionals\' (IACP) Vocational (2008) and Avocational (2003) Culinary School of the Year awards. In 2011, ICE President Rick Smilow was awarded the IACP Award of Excellence for Entrepreneur of the Year. In the culinary world, this is like winning an Oscar!

ICE’s extensive program of recreational cooking courses was included in the 2008, Saveur Magazine Top 100 (“Culinary things we love”).

ICE Chef Instructor Michelle Tampakis was designated as one of the Top Ten Pastry Chefs of 2010 and ICE Chef Instructor Toba Garrett was voted as one of the Top Ten Cake Designers in North America by Dessert Professional.

FACILITIES
To offer our students the best possible education, we\'ve designed a state of the art 43,000-square-foot facility. It features 11 teaching kitchens, a demonstration kitchen, three traditional classrooms and a wine studies center.

Our culinary kitchens are outfitted with topof- the-line equipment including Vulcan ranges, grills, salamanders and convection ovens, an Alto Sham combi-oven, as well as Traulsen refrigerators and Hobart mixers. In keeping with our philosophy of innovative education, we\'ve designed special worktables that move easily around the kitchens and fit together to create a variety of configurations, from team islands to line simulations.

The centerpieces of our pastry and baking kitchens are steam-injected Bongard triple-deck ovens, an Irinox blast freezer and professional-quality dough sheeters for rolling perfect puff pastry. Our 900-squarefoot wine center is equipped with bright incandescent light and white tabletops for accurate wine viewing. For Culinary Management and Hospitality Management students, the school utilizes SMART Board interactive whiteboards. Additionally, the Management programs employ the Aloha point of sale system and Open Table reservation software. The Hospitality Program uses the OPERA hotel management software system. The school also houses a culinary library that includes a comprehensive catalog of reference books, cookbooks and magazines as well as a digital access to over 1,000 journals, periodicals and texts.

Contact
The Institute of Culinary Education
50 West 23rd Street
New York, NY 10010
(212) 847-0700

Career Training Division
For more information on ICE\'s Culinary Arts, Pastry and Baking, Culinary Management and Hospitality
Management career training programs, please click here
or call (888) 354-CHEF. Special and Private Events
For more information on hosting a special event at ICE, please click here or call (800) 543-8834.

Recreational Division
For more information on ICE\'s recreational classes,
please call (800) 522-4610. Job Placement
For more information about hiring ICE\'s students and alumni, please e-mail placement@iceculinary.com.

Business Development, Strategic Alliances &
Entertainment Opportunities
Brian Aronowitz
Chief Marketing Officer
(212) 847-0793
brian@iceculinary.com Press & Media Inquiries
Stephanie Bourgeois
Public Relations & Social Media Associate
(212) 847-0775
stephanie@iceculinary.com

Marketing & Advertising Opportunities
Kelly Lombardi
Director of Marketing
(212) 847-0730
klombardi@iceculinary.com Charitable Support & Donations
Susan Mason
212-847-0700, x869
smason@iceculinary.com