 New! Enjoy a personal tour of ICE 7 days a week
flexible morning & evening hours too!
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
NYC: THE CULINARY CAPITAL |
| |
|
|
|
| |
|
|
|
| |
Quick,
think of the best food city in the country. Most people would say New
York. It's America's Paris. And like Paris, it attracts the most talented
chefs, bakers, culinary artists and restaurateurs from around the world.
Headlines, careers and fortunes are made here. So, naturally, New York
City is an incredible place to attend culinary school.
In the city, students at The Institute of Culinary Education have
access to year-round outdoor markets, purveyors of everything
from aged beef and vintage wines to foie gras and French cookware,
as well as more world-renowned restaurants than any other city.
Because New York is a culinary melting pot, our students enjoy
and learn from the abundance of foreign cuisines - from Turkish
and Brazilian to Thai and Indian, among others. And the famous
Union Square Greenmarket, as well as the legendary gourmet
food shops Dean & DeLuca, Citarella and Zabar's, has proven
to be continually fascinating! |
|
|
| |
|
|
|
| |
 "Working
in New York City, new Institute graduates have access
to an incredible ‘network.' .If I am impressed
with the work an extern or entry-level cook does for
me, I can reach out to some of the best restaurants
in the world to help get them their next job." |
Chef Marcus Samuelsson, Executive Chef
Aquavit, Scandinavia House
|
|
|
| |
|
|
|
| |
In addition to offering our students a wealth of extracurricular activities,
the city also acts as an extended classroom. I.C.E. has developed strong
relationships with restaurants in order to enhance the education of
every student. For example, our externship program, one of the finest
in the nation, places students in top restaurants and pastry shops
as a way for them to hone their skills. In fact, our students are often
offered jobs by these very same businesses even before they finish
their externship. Also, New York has the highest concentration of media
headquarters, from best-selling food magazines to the Food Network,
giving our students entrée to some of the industry's best and
brightest food leaders.
What's more, New York City is home to the James Beard Foundation, an organization
that was created by Peter Kump, the founder of I.C.E. Several times a week
our students get the chance to work side by side with the best chefs in
the country, helping to prepare outstanding meals for some of New York's
most sophisticated palates. It's an experience few pass up.
Our 50 West 23rd Street address, in the Flatiron district, is in the center
of Manhattan. Students find our convenient location to be the perfect starting
point for exploring the city's culinary scene. |
|
 |
| |
|
|
|
|
| |
|
|
|
|
|
|
|
|
|
