The Institute of Culinary Education runs America’s largest program of “hands-on” cooking, baking and wine education classes.
Courses are offered day and night and 355 days a year. ICE is now located at Brookfield Place, 225 Liberty Street, on the 3rd Floor in lower Manhattan. The typical class runs 4 to 5 hours, with a maximum of 16 students.
Since 1975, the mission of ICE’s Recreational Program has been clear to provide a rich, fun and broad array of courses focusing on fundamental techniques, authentic & global cuisines, topical culinary concepts, and classic cooking methods. With over 1,500 courses a year, cooks at all levels from beginner to advanced can expand their palate and knowledge in our kitchens. From “Seafood Grilling”, “Knife Skills” and “Sushi Matsuri Festival” to “Classic French Macaroons”, “Chocolate Desserts and “Do Ahead Entertaining” , ICE’s menu has something for everyone. Similarly, ICE’s Wine Education Program explores grapes from around the globe. Within our broad array of classes, you’ll find many specialized areas, based on topic, or even age. This includes class for couples and kids, and unique courses for those interested in Food Media, Advanced Pastry, Culinary Walking Tours and “How to Enter” the culinary business. ICE’s course schedule is released three times per year, for Fall, Winter and Spring / Summer.
Chef–Instructors & Teachers
ICE’s Chef-Instructors come from a wide and varied background, bringing their wealth of knowledge and experience to the kitchen classroom, and you. Most of our staff instructors have significant high-end restaurant experience, and visiting instructors include cookbook authors, notable working chefs, and nationally recognized experts.
What to Expect
Courses at ICE run one to five sessions (or days), with classes generally beginning at 10am or 6pm. Multi session Techniques Courses meet either one day a week for multiple weeks, or on consecutive days the same week. We stock ICE’s pantries with the highest quality of ingredients and students will be supplied with recipe and instruction packs. Most classes conclude with a large, family-style meal, served with wine or beer; we have never known anyone to walk away hungry!
It’s no wonder that last year, 23,000 people took classes at ICE and that ICE is a past winner of the IACP “Cooking School of the Year” award. Come see what’s cooking at ICE!
Notes: Please note that a valid ID is required for entry into ICE's building. Upon arrival to 225 Liberty Street, proceed to the security desk on the 2nd floor located next to Hudson Eats to check in.
I like the artistic aspect of making sushi (putting whatever meat/fish and veggie inside) and then decorating the plate with all sorts and varieties of handmade sushi.
Dim sum meatballs were not the ones you have in Chinatown. I felt awkward asking questions because staff were in such a rush to prepare the dishes. We ended up finishing 20 minutes early. So maybe more time to address questions asked in class?
I really enjoyed this class. It was fun, informative, and we actually made dishes from scratch. I am only giving it 4 stars because I wish I had been able to make more than 2 of the dishes listed for the class. Remember to bring your class booklet home with you because they do not email the recipes/instructions afterwards. Otherwise a great experience!
Excellent class. Lots of food and fun . Learned a lot . People were great . Chef Edward was very helpful.
The instructor, Frank, was great. Very friendly and helpful. We enjoyed ourselves and learning how to make a few Indian dishes. I guess my main issue would be that I think it’s very important to eat organic and none of the ingredients were. If you’re paying $250 to take a cooking class I don’t think it’s unreasonable to expect quality ingredients no matter how skilled or unskilled the participants are.
Great class. The teacher was knowledgeable and personable. The kitchen and equipment were excellent; the ingredients provided were top quality. All in all a wonderful experience.
Very nice instructor, positive energy in the class and nobody caused problems with food preparation or outcome. My only strike is the wine they served was very cheap / subpar, despite the word "wine" being in the name!
I liked it ! It was gun
Class was well taught, but deviated a lot from the actual recipes so it was sometimes hard to follow. I hope that I can repeat these recipes again.
The instructors for this course were great! Gerry and Jack had great chemistry between them and were very helpful. The recipes were delicious, but perhaps a few too many? There was almost too many to try them all. My only complaint would be that we were all starving by the time we sat down to eat at 9:30pm.