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.
We divided into teams so not everyone learned every skill. Seems like this teacher (while good, friendly, passionate) was a last minute substitute.
My fiance and I had a ton of fun at this class. The drinks were delicious and it was great learning to make gyoza, shumai, and the sushi! We even went home and made the gyoza again only 2 days later.
The class was excellent, but could have been even better. Chef was amazing -- enthusiastic, knowledgeable, personable. The assistants were pleasant, but not sufficiently engaged. The room was too small for 12 students and 3 instructors. The food was absolutely delicious.
Loved the class! Had a fantastic chef who not only walked us through the different techniques needed to make the cheese, but gave us amazing recipes to use our new cheeses! Highly recommend this class.
The class was overall really great. We had a lot of fun learning to make sushi and sides. The staff was very stressed running the class which made them a bit snappy. This was a bit unpleasant...
The chef was great. I think it would be better, however, if some of the mis en place such as cutting if vegetables etc) was done in advance so there was more actual cooking technique experience. Also it was 90 plus degree day and I would have anticipated some lighter fare or seafood and not hot lamb dish and beef stew. The chef made it all worthwhile by charting and sharing his take on all sorts of food and cooking related questions.
I took the Best Homeade Pizza course and Melanie was phenomenal as a teacher. The course was fun and I definitely walked away with some new knowledge of food. I will be returning for other classes.
Instructors were both wonderful, very informed and very eager to share their enthusiasm on the subject matter. They were very thoughtful and considered us and our experience at every turn. They are very congenial and supportive people. The class provided an opportunity to taste a multitude of new and exciting flavors. Wonderful experience. In addition, we were provided with a gift box filled with some of the herbs to use in our own kitchens.