Institute of Culinary Education
{{Short description|Culinary college}}
{{Notability|date=May 2024}}
{{Infobox university
| name = Institute of Culinary Education
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| image_name = Institute of Culinary Education logo.svg
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| established = 1975
| closed =
| type = Private for-profit culinary school
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| president = Rick Smilow
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| city = New York
| state = New York
| country = United States
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| former_names = Peter Kump's New York Cooking School
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| website = {{url|https://www.ice.edu|ice.edu}}
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The Institute of Culinary Education (ICE) is a private for-profit culinary school with locations in New York City and Los Angeles, accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).{{cite web|title=ACCSC|url=http://www.accsc.org/DirectorySearchResults.aspx?SearchRequest=Institute%20of%20culinary%20Education&Locations=&Programs=&Credentials=&Categorys=|publisher=ACCSC|access-date=31 March 2011|archive-date=24 July 2011|archive-url=https://web.archive.org/web/20110724200657/http://www.accsc.org/DirectorySearchResults.aspx?SearchRequest=Institute%20of%20culinary%20Education&Locations=&Programs=&Credentials=&Categorys=|url-status=dead}} It offers career training, diploma and associate degree programs in the culinary arts both in person and online. Fields of study include culinary arts, pastry and baking arts, plant-based culinary arts, restaurant and culinary management and hospitality management. The school also runs one of the largest hands-on recreational cooking, baking and beverage programs in the United States.
History
= Early history =
ICE traces its roots to 1975, when Peter Kump opened Peter Kump's New York Cooking School in his Upper West Side apartment, creating one of the first culinary schools in New York City. Kump's philosophy was to concentrate on teaching cooking techniques and flavor development at a time when most other cooking schools were only teaching recipes.{{cite book |last1=Smith |first1=Andrew |title=Savoring Gotham |date=11 November 2015 |publisher=Oxford University Press |isbn=978-0-19-026363-8 |url=https://books.google.com/books?id=hCegCgAAQBAJ&dq=%22Peter+Kump%22+1975&pg=PA290 |access-date=14 January 2024}} In 1979, the school was relocated from his apartment to 307 East 92nd Street. In 1983, Kump inaugurated a professional program to train aspiring chefs. A number of his former teachers, including James Beard, Simone Beck, Marcella Hazan and Diana Kennedy taught classes.{{cite news |last1=Wells |first1=Patricia |title=A Guide To New York Cooking Schools |url=https://www.nytimes.com/1979/09/12/archives/a-guide-to-new-york-cooking-schools-new-yorks-cooking-schools.html |access-date=14 January 2024 |work=The New York Times |date=12 September 1979}} Other notable chefs, including Julia Child, James Peterson, David Bouley, and Jacques Pépin, were frequent guest instructors.{{cite news |title=Institute for Culinary Education's hard-working instructors |url=https://www.nydailynews.com/2017/08/04/institute-for-culinary-educations-hard-working-instructors-hope-joining-uft-can-help-them-earn-more-than-scraps/ |access-date=14 January 2024 |work=New York Daily News |date=4 August 2017}}
When Kump died in 1995, the school was acquired by Rick Smilow, an entrepreneur with an interest in education and the culinary arts.{{cite book |last1=David |first1=Joe |title=Gourmet Getaways |date=2009 |publisher=Globe Peguot |isbn=978-0-7627-5789-3 |url=https://books.google.com/books?id=XA_1c_PCoy0C&dq=rick+smilow+1995+ice&pg=PA78 |access-date=14 January 2024}} The school programs expanded and it moved to a new location in the Flatiron neighborhood of the Manhattan borough of New York City. It expanded in this location twice, once in 1999 and again in 2004, growing to 45,000 square feet over seven floors.
In 2001, the school's name was changed to The Institute of Culinary Education.{{cite book |last1=Reinhart |first1=Peter |title=The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread |date=2016 |publisher=Clarkson Potter Ten Speed |isbn=978-1-60774-865-6 |url=https://books.google.com/books?id=GHjNDAAAQBAJ&dq=peter+kump+cooking+school+changes+name+to+ice+2001&pg=PA10 |access-date=14 January 2024}}
= 2015-present =
In 2015, the school relocated to a 74,000 square foot facility in Battery Park City that includes such amenities as the nation's first education-focused bean-to-bar chocolate lab, a hydroponic herb and vegetable garden, a culinary technology lab, and a mixology bar.{{Cite web|url=https://www.ice.edu/newyork/about-ice/facilities-and-technology|title=Facilities and Technology | About ICE | New York Campus | ICE|website=www.ice.edu}} It expanded in 2018 and opened a second campus in Pasadena, California.{{cite news |last1=Elliott |first1=Farley |title=LA's First New Accredited Culinary School in Years Will Open in Early 2018 |url=https://la.eater.com/2017/11/7/16620848/nyc-institute-of-culinary-education-pasadena-opening |access-date=14 January 2023 |publisher=Eater Los Angeles |date=7 November 2017}} In 2019 the school began offering plant-based nutrition-focused culinary education at both campuses which was previously offered through the Natural Gourmet Institute.
In 2020, the Institute of Culinary Education acquired the International Culinary Center (ICC), a private, for-profit culinary school headquartered in New York City. ICC was founded as The French Culinary Institute by Dorothy Cann Hamilton in 1984.{{cite news|last1=Norrie|first1=Brenda|title=Campbell facility: Don't stay out of the kitchen|url=http://www.campbellexpress.com/online/20140625.pdf|access-date=1 September 2014|agency=Campbell Express|volume=64|issue=26|date=June 25, 2014|archive-date=3 September 2014|archive-url=https://web.archive.org/web/20140903143755/http://www.campbellexpress.com/online/20140625.pdf|url-status=dead}}
In 2021, the Institute of Culinary Education launched an online diploma program in culinary arts. The same year, it launched a college-level associate degree program at its Los Angeles campus.{{cite web |title=Institute of Culinary Education Announces New Associate Degree Program at Pasadena Location |url=https://www.pasadenanow.com/weekendr/institute-of-culinary-education-announces-new-associate-degree-program-at-pasadena-location/ |website=Pasadena Now |date=31 March 2021}}
Academics
The Institute of Culinary Education offers both in person and online culinary programs at its campuses in New York City and Los Angeles.{{cite web |title=The 10 Best Culinary Schools in America |url=https://hospitalitymanagementdegrees.net/rankings/the-best-culinary-schools-in-america/ |website=Hospitality Management Degrees}} Programs include culinary arts, pastry and baking, plant-based culinary arts, restaurant and culinary management and hospitality management. It also provides continuing education and professional development courses in bread baking, cake decorating, and sommelier training.{{cite web |title=Two Top New York City Culinary Schools Join Forces |url=https://www.nytimes.com/2020/07/06/dining/icc-ice-cooking-school-merger.html |website=NYT |date=July 6, 2020}}{{cite news |title=Restaurant News Jon and Vinny's in Brentwood |url=https://www.latimes.com/food/la-fo-re-newsfeed-jon-and-vinnys-20190122-story.html |newspaper=LA Times |date=January 22, 2019}}{{cite web |last1=Fabricant |first1=Florence |title=Violet Opens, With Rhode Island-Inspired Pizza From Matthew and Emily Hyland |url=https://www.nytimes.com/2019/01/08/dining/nyc-restaurant-news.html |website=NYT |date=January 8, 2019}} It also offers associate degree programs at its California campus in various culinary fields.
Facilities and faculty
The Institute of Culinary Education has campuses in both New York City and Los Angeles. In New York City, ICE operates out of a 74,000 square foot facility in Brookfield Place at 225 Liberty, across from the World Trade Center that includes 10 teaching kitchens, a demonstration kitchen, three traditional classrooms and various amenities. In Los Angeles, its campus is 38,000 square feet with teaching kitchens, academic classrooms, and a learning resource center.{{cite news |title=Institute of Culinary Education Launches Natural Gourmet Center in Pasadena |url=https://www.pasadenanow.com/main/institute-of-culinary-education-launches-natural-gourmet-center-in-pasadena |access-date=14 January 2024 |publisher=Pasadena Now |date=23 January 2019}}
The faculty at Institute of Culinary Education includes chefs trained internationally and have included Barry Tonkinson,{{cite web |last1=Kendrick |first1=Julie |title=The Best Time Of Day To Have Christmas Dinner, According To Brits Who Know |url=https://www.huffpost.com/entry/the-best-time-of-day-to-have-christmas-dinner-according-to-brits-who-know_l_65806286e4b0e142c0beac7b |website=HuffingtonPost|date=24 December 2023 }} Herve Malivert,{{cite web |last1=Baker |first1=Nashi |title=The Right Way to Season a Cast-Iron Skillet |url=https://www.marthastewart.com/337376/seasoning-a-skillet |website=Martha Stewart}} Michael Laiskonis,{{cite web |title=Michael Laiskonis: Teaching and Inspiring a New Generation of Pastry Chefs |url=https://pastryartsmag.com/podcast/michael-laiskonis/ |website=Pastryarts Magazine|date=26 August 2022 }} Penny Stankiewicz,{{cite web |last1=Stevens |first1=Ashlie |title=An expert pastry chef deconstructs the perfect strawberry shortcake |url=https://www.salon.com/2021/06/09/an-expert-pastry-chef-deconstructs-the-perfect-strawberry-shortcake/ |website=Salon|date=9 June 2021 }} and Rick Camac.{{cite web |last1=Durbin |first1=Dee-Ann |title=Pay-Per-Chew: More restaurants trying subscription programs |url=https://apnews.com/article/business-7012f0ee968e761b257818658c515648 |website=Associated Press|date=22 February 2023 }}
References
{{Reflist}}
External links
- [http://www.ice.edu Official website]
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{{Coord|40|44|31.51|N|73|59|30.61|W|region:US-NY|display=title}}
Category:Cooking schools in the United States
Category:Educational institutions established in 1975
Category:Hospitality schools in the United States
Category:1975 establishments in New York City