Institute of Culinary Education (ICE), the best culinary school

Founded in 1975 by Peter Kump, the Institute of Culinary Education (ICE) has become the largest culinary school in New York City. The Institute, which is often considered one of the best in the world, credits to its success its “Global Curriculum,” dedicated chef-instructors, clear focus, and entrepreneurial spirit ***

In 2015, ICE was named “Culinary School of the Year” by the IACP, an honor the school previously received in 2003, 2008 and 2011. The win coincides with ICE’s 40th anniversary and move to an unprecedented culinary school facility at Brookfield Place in Manhattan. ICE’s new 74,000 square foot location extends over a single floor and features Hudson River views.***
 Designed for both creativity and community, the new school features: 12 state-of-the-art teaching kitchens, the nation’s first education-focused bean-to-bar chocolate lab, a hydroponic herb and vegetable garden, a culinary technology lab, a waterfront demonstration kitchen and dedicated facilities for both wine and mixology training. No other culinary school in New York City offers as many opportunities for experimentation and innovation.***

Additionally, ICE is the first culinary school in the nation to use iPads in the class, with kitchens and classrooms designed for a rich interactive digital and social media experience.***

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