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.
I felt like working at a restaurant kitchen rather than learning cooking. Hope they reduce dishes to cook at one class so that everyone can learn the process.
I had a really good time. And I learned a lot of thing about sushi. Thx
The class was amazing! The instructors were incredibly helpful and provided clear instructions and individual help. The food that we ate was amazing!
I loved this class. The chef inspired much more independence in students than any other class I've taken around the city. She ran through the recipes in the beginning of class and then sent us off in groups to make everything. She walked around the kitchen to answer questions, but we were very much free to do what we wanted for the next few hours. The food was spicy and delicious!
The teacher was informative and hilarious! Had a great time.
Class was fine, teacher was great, but it was VERY beginner. I had been in class with people who had never cooked before and it got a bit frustrating. IF you are new to cooking/baking and want to make pizza, go for it. Everyone else, stay away.
This class was great. The instructor walked us through the recipes, and showed us tips and tricks while cooking. We had a great group, and the all-in meal at the end was a fantastic way to end the class.
It felt like just a cooking session without actual learning points.
Fantastic instruction, learned how to actually hold and use a knife properly. Really fantastic food and easy to manage recipes. Also, the alcohol doesn't hurt.
The chef and sois chef were such kind and knowledgeable people. However, not everyone was able to cook everything. You were really assigned only one dish. We were given all the recipes but not able to execute them. I would cut the recipes to provide more teachable moments and gain more experience.