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The Institute of Culinary Education (ICE) is New York City's largest and most active center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded career training programs in Culinary Arts, Pastry & Baking, Culinary Management and Hospitality Management.
In just 6 to 13 months, aspiring chefs, pastry chefs, restaurateurs, and culinary professionals can study a variety of regional and international cuisines, gain real-world experience, earn a diploma and begin a rewarding career doing what they love. ICE's 45,000 square-foot professional facility features small, attentive hands-on classes with distinguished Chef Instructors and staff that pride themselves on the personal attention they give to students.
Flexible morning, afternoon, evening and weekend classes are available to fit your schedule, with start dates each month through the calendar year. With its unique externship program, clear entrepreneurial focus (teaching you how to own or operate your own food business) and successful career placement services, ICE has been recognized for 35 years as an ideal place to being your culinary or hospitality career.
ICE also runs the largest program of hands-on recreational cooking and baking classes and wine education in the country, in addition to hosting hundreds of corporate and private cooking events a year.
ICE was a finalist and winner of the International Association of Culinary Professionals' 2002, 2003, 2006 and 2008 Awards of Excellence for Culinary Schools. ICE students and alumni regularly are nominated for or win top industry awards, such as James Beard Awards, Food & Wine's Best New Chefs in America, and Dessert Professionals’ Top Ten Pastry Chefs.
The Chef’s Academy at Harrison College takes a different approach to culinary education. We pride ourselves on truly knowing our students – their obstacles, challenges and motivations. We also know their potential, which is why our mission is to provide a supportive, empowering environment for our students to succeed. With Harrison College’s legacy of more than 100 years of service, we know that our students’ success doesn’t just benefit their lives – it impacts their families, friends and communities. That’s what makes us different.
The Chef’s Academy gives food-inspired students the opportunity to grow their passion into a career. With campuses in Indiana and North Carolina, our unique and collaborative environment provides students with a hands-on experience in the kitchen starting the first day of class. Whether students are nurturing a lifelong passion or exploring a new career path, The Chef’s Academy offers motivated individuals a chance to build a fulfilling career in culinary arts or pastry arts.
The Chef’s Academy team is committed to helping students achieve success and improve their lives. What kind of success? Not just job success, but life success – happiness, pride and personal fulfillment. Our students’ stories, challenges and triumphs inspire our faculty and staff every day. These relationships are our foundation.
Our approach to education is focused on providing a support system that helps our students achieve their own success through hard work and dedication. From our experienced chefs and caring faculty to our involvement in the community, we offer students the real world experience they need to feel confident as they pursue a career in the food industry.
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