Institute of Culinary Education
The Institute of Culinary Education (ICE) is a private for-profit culinary college in New York City. ICE is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and offers career training diploma programs in the culinary arts. The school runs one of the largest program of hands-on recreational cooking classes and wine education courses in the country with more than 26,000 enthusiasts taking any of the 1,500 classes offered each year. History. ICE traces its roots to 1975, when Peter Kump opened Peter Kump's New York Cooking School, 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, including Julia Child, James Peterson, David Bouley, and Jacques Pépin, were frequent guest instructors. When Kump died 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 a new location in the Flatiron neighborhood of the Manhattan borough of New York City at 50 W. 23rd Street, where it then expanded twice, in 1999 and 2004, growing to 45,000 square feet over seven floors. In 1999, the older East 92nd Street facility was closed. In 2001, the school's name was changed to The Institute of Culinary Education. In 2015, the school relocated to a brand new, 74,000 square foot facility in Battery Park City that includes such amenities as  the nation's first education-focused bean-to-bar chocolate lab, a hydroponic herb and vegetable garden, a culinary technology lab, and a state-of-the-art mixology bar. The International Culinary Center (ICC), a private, for-profit culinary school headquartered in New York City, merged into the Institute of Culinary Education in 2020. The ICC was founded as The French Culinary Institute by Dorothy Cann Hamilton in 1984. Facilities. ICE operates out of a single floor, 74,000 square foot facility that includes 12 teaching kitchens, a demonstration kitchen, three traditional classrooms and various special amenities, including: Institute of Culinary