Our New Home in Lower Manhattan
New York City’s oldest culinary school is now its newest. In April 2015, ICE relocated from our longtime home in the Flatiron district to 225 Liberty Street in Brookfield Place. Our new Lower Manhattan location extends across 74,000 square feet, with Hudson River views to the west and World Trade Center views to the east.
Designed for Creativity and Community
At our new facility, twelve teaching kitchens and six lecture spaces extend over a single expansive floor, focusing the energy of the school and enhancing our students' day-to-day educational experience. It's an environment that encourages exchange and innovation, integrating all of ICE's culinary offerings: four accredited career training programs, professional development opportunities, recreational cooking workshops and special events.
Career students also enjoy a greater sense of community through expanded social and study spaces, including a student lounge with floor-to-ceiling windows and a new culinary library—all just steps from Brookfield's riverfront park with spaces for dining, meetings and relaxation.
Innovation and Technology
ICE’s new facility will provide students with access to equipment from leading culinary brands and facilities that represent the highest professional standard in culinary creativity and technology:
• All career students receive personal iPads, loaded with textbooks, lesson plans, recipes and easy access to curriculum-relevant content
• Culinary classrooms equipped with gas, French top and induction burners, representing the full range of preferred cooking methods across the globe
• Pastry kitchens outfitted with Hobart mixers, steam-injected triple deck ovens, specialty chocolate equipment, blast freezers, high volume dough sheeters and more
• Culinary Technology Lab featuring modernist cooking equipment, as well as specialty tandoor, plancha, rotisserie and stone hearth ovens
• A featured kitchen outfitted with a Jade island range – ideal for teaching “brigade” style cooking
• For Culinary and Hospitality Management students, programs employ the Aloha point of sale and Open Table reservation systems. The hospitality program also features the OPERA hotel management software.
• Dedicated spaces for mixology and wine studies
• An indoor hydroponic herb garden and vegetable farm
Advanced Training for Food Artisans
Thousands of pounds of flour, fish, eggs, poultry, produce, spices and other high quality ingredients pass through ICE’s stewarding department, seven days a week. At our new facility, we go beyond the provision of ready-to-use ingredients to recognize that artisanal production and “housemade” ingredients have surpassed the status of trends and constitute an essential area of culinary study. ICE will provide students access to these methods via:
• Artisanal chocolate studio featuring “bean to bar” production equipment
• Space and specialty equipment for charcuterie curing, drying and aging
• A dedicated kitchen for large format smoking and stock-making