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The Institute of Culinary Education

Financial District, New York, New York
(478 Reviews)

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.

Reviews of The Institute of Culinary Education

(478 Reviews)

Heather-Anne W.

Attended: Essential Skills

Excellent course for beginners or more experienced cooks. Choice of menu outstanding and clear, easy to follow instructions. All the dishes were hands on cooking so one could ask questions and be able to do the dishes oneself later. Handout booklet also very useful to follow through with. Very good instructor/chef who really made the course well worth while attending, his assistants also good and helpful. Highly recommended

jerome a.

Attended: Essentials of Thai Cooking

This was a great class and one of the best ways to learn new favors.

Ayesha B.

Attended: Chocolate Confections

It was a delicious class. Loved it.

Susom G.

Attended: Knife Skills 1

Great basics class...instructor was nice and though it was 6 people she still managed to provide personalized attention. Can't wait to go back for Knife Skill 2

Colleen C.

Attended: Best Homemade Pizza

Wonderful instructor, delicious pizza. Well worth every minute and every cent.

Susom G.

Attended: Seafood Classics

Had a blast in the class...amazing menu and instruction. The group was great and so were the instructors Sandy, Alyssa and Mike. Definitely going back for more classes


Attended: Favorite Classic French Bistro Dishes

Fantastic! I would have preferred to be responsible for my dish A-Z instead of in a team setting as there were different levels of experience – but Chef Nick kept everyone pointed in the right direction and it allowed us to cover a large menu.


Attended: Essentials of Basque Cooking

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.

EbruBeygu M.

Attended: Beginner Sushi Bar

I had a really good time. And I learned a lot of thing about sushi. Thx

Alison S.

Attended: Knife Skills 2: Butchery

The class was amazing! The instructors were incredibly helpful and provided clear instructions and individual help. The food that we ate was amazing!

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Brookfield Place, 225 Liberty St, 3rd Floor, New York, New York 10281
The Institute of Culinary Education
Financial District, Manhattan
Brookfield Place, 225 Liberty St, 3rd Floor
At West St
New York, New York 10281

Classes at The Institute of Culinary Education

Farm Tour Tasting with Wine & Gift Box Cupcakes Unlimited Couples: Fiesta Time Best Homemade Pizza The Mixology of Mexico Knife Skills 1 Big Easy Surf and Turf The Bacon Steakhouse Mixology Basics Intro to Indoor Farming Essentials of Thai Cooking The Basics of Emulsion Sauces Couples Cooking: Tuscan Favorites Pasta 101 Essentials of Burgundian Cooking The French Steakhouse Essentials of Tuscan Cooking II Plant Care & Harvesting Reserves from the ICE Cellar Microgreen Production Small Bites: Thai Style The Whiskey Steakhouse Modern French Commercial Urban Farming Hydroponic Systems Asian Dumplings and Sushi Knife Skills for Couples Northern Indian Dishes Gluten-Free Italian Baking Gluten-Free Pastries Essentials of Vietnamese Cooking Essential Skills Couples Cooking: Burgers & Beer New Orleans Cocktail Brunch The Tuscan Steakhouse Everyone Cooks Everything: Healthful Dishes ICE Entertaining: Cocktail Party Couples Cooking: The Bourbon Steakhouse Fresh Pasta Workshop All About Technique: Sushi Summer Icebox Pies Summer Local Cooking Seafood Classics Burgundy Grand Tasting Essential Skills 2 Couples Cooking: Pizza and Wine Bar Seafood 101 Couples Cooking: Sushi & Sake Bar Essentials of Indian Cooking The Great New York Steakhouse II Spice Blends: Key Ingredient Meat-Free Mondays: Thai Vegetarian Sangria: Party Perfect! Whiskey, Bourbon, and Scotch Tasting Chocolate Chip Cookies Cooking for Your Summer House Chocolate Confections Essentials of Chinese Cooking The South American Steakhouse The Grill-Meister Essentials of Moroccan Cooking Shortcakes & Cobblers Vegetarian Mezze Dishes Summer in Southern Italy Gluten-Free Doughnuts Spectacular Summer Grilling Picnic Party Greenmarket Cooking Tacos & Tequila The Cookie Jar Ancient Grain Meals The Summer Vegetarian Essentials of Tuscan Cooking 4th of July Macarons Fabulous Fruit Pies for Summer Simple Italian Dishes All About Technique: Grilling Cast-Iron Cooking The Great New York Steakhouse The Basics of Pan Sauces Light, Fast Dinners The Texan Steakhouse German Wine Made Easy Couples Cooking: Asian Favorites The Art of Ceviche Plus a Great Mojito A Classic Greek Dinner Asian Dumplings Summer Favorites at ICE Summer Seafood on the Grill Tapas and Spanish Wine Festival French Surf and Turf Southern Comfort: American Regional Favorites Couples Cooking: Thai Favorites Homemade Cheese Dim Sum Indian Dinner Party One-Day Breads Summer in Provence Flavors of the Mediterranean Wine Cruise Couples Cooking: Fire & ICE
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Teachers at The Institute of Culinary Education

Adam Sobel Adrienne Cheatham Amanda Cushman Andrea Tutunjian Anita Jacobson Ann Rossi Anna Bullett Anna Arfaras Annette Tomei Annmarie Loffredo Anthony Caporale Anthony Sasso April Wachtel Ashley Santoro Ashton Keefe Brendan McDermott Bryce & Eamon Shuman & Rockey Cara Tannenbaum Carla Contreras Cathy Kaufman Chad Pagano Chef Instructor Chris Gesualdi Daniel Stone Daniel Rosati Daniela Hurtado Castro Dave Herman David Rosengarten David Goldstein Denisse Oller Diana Kuan Diana Kuan Einat Mazor Einav Gefen Faith Drobbin Fran Costigan Gabe Thompson Gail Katz Gerri Sarnataro Gina Stipo Giovanna Bellia La Marca Greer Nuttall Herve Riou Jackie Newgent James Briscione James Distefano James Briscione & Brooke Parkhurst James Briscione & Chad Pagano James Briscione and Anthony Caporale Jeff Yoskowitz Jennifer Iserloh Jennifer Abadi Jennifer McCoy Joel Gargano Karen DeMasco Kathryn Gordon Kian Lam Kho Kristen Miglore Leah Koenig Leticia Moreinos Schwartz Lisa Witkowski Liz Thorpe Liz Young Loren Banco Lourdes Reynoso Mamie Nishide Marge Perry Maria Tampakis Max McCalman Melanie Cecilio Melanie Underwood Michael Garrett Michael Cecconi Michael Laiskonis Michelle Tampakis Mike Handal Molly Stevens Nick Malgieri Pablo Sanchez Paula Shoyer Peter Berley Peter Johnson Quinn Ventura Regina Aragon-Espino Renee Marton Richard Vayda Rob Laing Robert Ramsey Rupen Rao Sabrina Sexton Sam Kadko Samuel Merritt Sandy Murzin Sarah Chaminade Sarah Chaminade Scott McMillen Scott Barton Staff Instructor Stefanie Paganini Stephanie Teekaram Stephen Zagor Sue Gonsalves Ted Siegel Tia Cannon Vicki Wells Vicki Caparulo W. Tish Wai Hon Chu Warren Bobrow Youngson Lee
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