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.
This was a really good class! Chef Wai Chu is awesome.
Great xourse to increase personal cooking technique with various sauce. Well explained. Fun, great receipt, taste excellent. Highly recommend
Extremely fun, very well taught, All receipt is useful and easy. I feel like i am ready to host big party.
Excellent class. Learned a lot, great menu, and we thought Chef Ingrid was informative, helpful and funny.
This was a basic course great for anyone who has no kitchen experience/confidence.
This class was awesome. Must take this class. Wai (instructor) has tons of knowledge, tons of patience and makes this class enjoyable.
Chef Wai and Regis were so nice and taught the class very well. I never tried to make my own sushi or dumplings, but after taking this class, I can see with a bit of preparation, it's actually quite easy! Thanks Chef Wai and Regis!!
It was a fun class. I thought it would be a bit more instructional as it went along, but you independently follow the provided recipes after the initial instructions on chopping/cutting. I would take another class at ICE.
This was a solid class - the instructor was thorough and enthusiastic and the expense of the class has a lot to do with the fact that they are providing high-quality meats, fish, and produce per-person. I only wish that there had been some take-aways from the class, meaning some sort of a take-away, sheet or something that reminds you of the steps so that when you go home, it's easier to remember. But otherwise, everything was great!