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.
Chef Jeff was knowledgeable and engaged each one of us individually. We were paired up and asked to choose two breads. I think working in pairs is optimal. The class ran a little late, but honestly I’d rather a class run too long than too short. I’d definitely take another class here.
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 fin20 minutes . So maybe more time to address questions asked in class?
The instructor was great but wish there was more repetition of intrustions.
In the start I found it a little overwhelming: however after a few minutes the Chef explained the recipes and the sequence of the preparing the ingredients and cooking the dishes and this was reassuring. I feel that the team work was great. The techniques of each dish which the Chef demonstrated was effective and can be replicated at home.The professional kitchen environment was a very good experience.I look forward to many more classes in the future.Thanks.
We had a great time. Learned a lot and enjoyed a good meal.
Instructor/Chef was great and his assistant was phenomenal. Both were very active throughout the entire class; accommodating all of the students and their needs. My issue with the class was the amount of work involved. This was a couples course but I felt like I was in a gauntlet. There were so many tasks and recipes that needed to be completed. And unfortunately the ingredients were not always available. We were limited at times and when the equipment was not functioning; this class became a flop. I think that if they were to give a task/recipe to each team we would have had a feast, learned a lot more, and performed at an easygoing pace with more prideful accomplishments. Also, the class might have been a lot more simple and time wouldn't have been a factor. By the end of the class, I was exhausted and my partner was nervous. That's another issue; the class was not beginner friendly (chef DID provide direction and instruction), however this class isn't for people who have never cooked as the tasks become technical at times. Perhaps next time, each team can be given a recipe and we then all share as we ended up doing at the end.
Informative and enjoyable. We had a wonderful experience.
very well organized and key tips
Excellent Chef! Great menu. We loved it and will be back to try out another cooking class for sure!
Had a great time. Chef was great and food was delicious. Only downside is that teams finished at very different times and by the time we all sat down to eat, our food was very cold.