Institute of Culinary Education
From Wikipedia, the free encyclopedia
| The Institute of Culinary Education | |
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| Established: | 1975 |
| Type: | Private |
| President: | Rick Smilow |
| Students: | 700 |
| Location: | New York City, New York, USA |
| Affiliations: | ACCSCT |
| Website: | http://www.iceculinary.com |
The Institute of Culinary Education (ICE) is a culinary school located in New York City, New York, USA. Accredited by the Accrediting Commission of Career Schools and Colleges of Technology, the school specializes in Pastry & Baking Arts, Career Culinary Arts, and Culinary Management.[1]
Founded in 1975 by Peter Kump, ICE offers classes for both career culinary and recreational students.[2] It also hosts hundreds of corporate and private hands-on cooking events a year. In 2008, the Institutes's avocational program was recognized as “offering the planet’s most extensive program of instruction in recreational cooking” by Saveur magazine.[3]
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[edit] History
The Institute of Culinary Education traces its roots to 1975, when founder Peter Kump opened Peter Kump's New York Cooking School. It was was 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. 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. A number of other notable chefs such as Julia Child, James Peterson, David Bouley, and Jacques Pépin, were frequent guest instructors.
When Peter Kump passed away in 1995, the school was acquired by Rick Smilow, an entrepreneur with an interest in education and the culinary arts. After the acquisition, the school’s professional programs expanded, requiring a move to its current location in Chelsea, Manhattan. The Institute currently operates out of a five-floor 42,000-square-foot (3,900 m²) facility that includes twelve modern kitchens and four lecture rooms. In 2001, the school's name was changed to the Institute of Culinary Education.
The school is active in culinary community outreach, supporting organizations such as Share Our Strength, City Harvest, Action Against Hunger, The Black Culinarians Alliance, and the Careers Through Culinary Arts Program.
[edit] Education
[edit] Career program
ICE's career culinary programs range from six to eleven months. Class sizes average 12 students in the Career Culinary Arts, and Pastry & Baking programs, and 17 students in Culinary Management programs. Approximately 700 students are currently enrolled in the school's career program. Students come from all over the United States and the world.
The Institute of Culinary Education's career program was one of three finalists in the International Association of Culinary Professionals’ Culinary School of the Year award in 2008. In 2006, the school was highlighted as one of three top culinary schools in America by New York Restaurant Insider.
[edit] Recreational program
The Institute offers a wide range of recreational classes in skill levels from the beginner to advanced.
Class instructors include ICE’s full-time teaching staff, culinary experts from around the country as well as alumni and dozens of special guests from notable chefs to award-winning cookbook authors with expertise in specific cuisines or techniques. Guest instructors have included Daniel Boulud, Elizabeth Karmel, Pichet Ong and Sara Moulton.
[edit] References
- ^ Directory Search Results - Institute of Culinary Education. Accrediting Commission of Career Schools and Colleges of Technology. Retrieved on 2008-04-17.
- ^ Tallmer, Jerry (Spring 2006), “A visit to New York's Institute of Culinary Education”, Promenade, <http://iceculinary.com/news/promenade.pdf>.
- ^ “The 2008 SAVEUR 100”, Saveur, January 2008, <http://www.saveur.com/back-issue/miscellaneous/2008-saveur-100-21046800.html#inst>.
