The Institute of Culinary Education

Cooking
Financial District, New York, New York
(646 Reviews)

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.

Courses

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.

Reviews of The Institute of Culinary Education

(646 Reviews)

2/12/2018
Victoria Y.

Attended: All About Technique: Sushi


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.

2/12/2018
Victoria Y.

Attended: Dim Sum


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?

2/5/2018
Anonymous

Attended: Sweet on Citrus


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!

2/3/2018
Nancy S.

Attended: Pasta 101


Excellent class. Lots of food and fun . Learned a lot . People were great . Chef Edward was very helpful.

2/3/2018
Anonymous

Attended: Couples Cooking: Indian Favorites


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.

1/29/2018
Jean G.

Attended: California Wine Country: American Regional Favorites


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.

1/28/2018
Anonymous

Attended: California Wine Country: American Regional Favorites


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!

1/15/2018
Saida M.

Attended: Couples Cooking: Pizza & Wine Bar


I liked it ! It was gun

1/7/2018
Victoria Y.

Attended: Cuban Surf and Turf


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.

1/7/2018
Stephanie E.

Attended: Essentials of Tuscan Cooking


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.

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Questions about this school?
Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
The Institute of Culinary Education
Financial District, Manhattan
Brookfield Place, 225 Liberty St, 3rd Floor
At West St
New York, New York 10281

Teachers at The Institute of Culinary Education

Adam Sobel Adrienne Cheatham Amanda Cushman Andrea Tutunjian Anita Jacobson Ann Rossi Anna Bullett Anna Arfaras Annette Tomei Annmarie Loffredo Anthony Caporale Anthony Sasso April Wachtel Ashley Santoro Ashton Keefe Brendan McDermott Bryce & Eamon Shuman & Rockey Cara Tannenbaum Carla Contreras Carmine Arroyo Cathy Kaufman Chad Pagano Charles Granquist Chef Instructor Chris Gesualdi Daniel Stone Daniel Rosati Daniela Hurtado Castro Dave Herman David Rosengarten David Goldstein Denisse Oller Diana Kuan Diana Kuan Edward Martinez Einat Mazor Einav Gefen Emily Peterson Faith Drobbin Fran Costigan Frank Proto Gabe Thompson Gail Katz Gerri Sarnataro Gina Stipo Giovanna Bellia La Marca Greer Nuttall Herve Riou Ingrid Wright Jackie Newgent James Briscione James Distefano James Briscione & Brooke Parkhurst James Briscione & Chad Pagano James Briscione and Anthony Caporale Jeff Yoskowitz Jennifer Iserloh Jennifer Abadi Jennifer McCoy Joel Gargano Karen DeMasco Kathryn Gordon Kian Lam Kho Kristen Miglore Leah Koenig Leticia Moreinos Schwartz Lisa Witkowski Liz Thorpe Liz Young Loren Banco Lourdes Reynoso Mamie Nishide Marge Perry Margot Olshan Maria Tampakis Max McCalman Melanie Cecilio Melanie Underwood Michael Garrett Michael Cecconi Michael Laiskonis Michelle Tampakis Mike Handal Miro Uskokovic Molly Stevens Nick Malgieri Pablo Sanchez Paula Shoyer Peter Berley Peter Johnson Quinn Ventura Regina Aragon-Espino Renee Marton Richard Vayda Rob Liang Rob Laing Robert Ramsey Rupen Rao Sabrina Sexton Sam Kadko Samuel Merritt Sandy Murzin Sarah Chaminade Sarah Chaminade Scott McMillen Scott Barton Staff Instructor Stefanie Paganini Stephanie Teekaram Stephen Zagor Sue Gonsalves Ted Siegel Tia Cannon Vicki Wells Vicki Caparulo W. Tish Wai Hon Chu Warren Bobrow Youngson Lee
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