The Main Course - Summer 2017 - 4

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CAREERDIVISION
PROGRAM OVERVIEW
The Career Division offers 6- to 13-month diploma programs in Culinary Arts, Pastry
& Baking Arts, Restaurant and Culinary Management, and Hospitality Management
for aspiring chefs, caterers, bakers, restaurant owners, and managers. Graduates of
the school have gone on to win national awards, open top restaurants, edit leading
food magazines, and start successful careers throughout the culinary world. Now
more than ever is the perfect time to get an education doing what you love!
Reach your potential fast
Our fast-paced, intensive curriculum enables students to enter the culinary
world in as few as 21 weeks. This efficiency does not come at the expense of
thoroughness; our small class size and experienced chef instructors enable
each student to reach her or his potential swiftly. To meet the needs of our
students, we offer a wide range of class schedules. These include morning,
afternoon, evening, and weekend programs. Classes start monthly
throughout the year.
The Culinary Arts, Pastry & Baking Arts and Hospitality Management
programs each include an externship in a highly regarded New York
restaurant or hotel. We view the externship program as an essential aspect
of the educational process that allows students to integrate and further hone
the skills acquired at ICE. Externships also allow students to focus on the
type of restaurant or cuisine most in line with their future interests. Our
advisors meet with students individually to discuss career goals and
aspirations, and determine the type of establishment that will be
appropriate.
Our admissions policy helps ensure a diverse,
motivated student body, with financing options
available to incoming students who qualify. Job
placement assistance is available to all graduates.

Expand your knowledge
We also offer a unique combination between our
Culinary Arts or Pastry & Baking Arts Programs and our
Restaurant and Culinary Management program. The
combined program consists of 926 or 966 hours of
education (716 or 756 classroom hours and a 210-hour
externship), and is an offering unique to our school. ICE
students also attend classes in our extensive wine
program, and can choose elective courses and
extracurricular workshops among the largest offering of
special-interest classes in the country.

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ICE CAREER PROGRAM
QUICK FACTS
6- to 13-month diploma programs
16 to 18 students per class
12 teaching kitchens
Over 74,000 square feet

views to the west and World Trade Center views to the east. This move,
coinciding with ICE's 40th anniversary, is the exciting next chapter in a long
history that parallels the growth of culinary culture in New York.
Our facility has 12 teaching kitchens and six lecture spaces extending 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.
Today more than ever, a career in the culinary industry offers a world of
possibilities. And there is no better place to embark on a career than in New
York City, the food capital of the world. More than 11,000 students have
already found their future in food and hospitality at ICE. Will you be next?

"As a career changer, ICE's Double Diploma program spoke perfectly to both sides of
my brain. With Culinary Arts, I learned the proper techniques to express my creativity
through food, and with Culinary Management, I gained practical knowledge about the
food business to turn my creativity into a profitable career."
- Zach Gray (Culinary Arts & Culinary Management '16), Resident Chef at Sur La Table in
Cleveland, OH

"ICE has given me all the tools I need to succeed in this industry. My externship placement
at DoubleTree Suites by Hilton Times Square was the ideal site for me. I was hired on
afterward as a Guest Service Agent and, after a year, was promoted to Guest Service
Manager. I can't thank ICE and its faculty and staff enough throughout the entire process,
from the very first day until now, as a proud alumnus."
- Manuel Pastrana, Hospitality '12, Housekeeping Manager, 1 Hotels, South Beach, FL

Students with culinary experience will find our
challenging curriculum an opportunity to sharpen and
broaden their skills, and answer all the "whys" that
cannot be answered through kitchen experience alone.
With the level of professionalism and sophistication in
our industry constantly rising, culinary school
credentials give an added advantage to those who want
to grow.

Our Facility at Brookfield Place
Our students also benefit from facilities that are
constantly improving to ensure the quality of their
education. In 2015, ICE moved from our longtime home
in the Flatiron district to 225 Liberty Street in
Brookfield Place. Our Lower Manhattan location
extends across 74,000 square feet, with Hudson River

CULINARY LEADERS
PRAISE ICE

While we're proudest of our students' satisfaction, ICE is especially proud of its reputation in the industry. Culinary leaders
of New York and across America have seen that ICE alumni are key players in all areas, from cooking to management.

"ICE gave me the solid
foundation I needed
to embark on a
successful and unique
culinary career. The
instructors, facilities,
curriculum, and
industry access are of
the highest quality,
and I left the program
having gained an
invaluable education.
Since becoming a
leader myself, I have
gone on to hire several
other alumni, all of
whom have impressed
me greatly.
The technical competency and overall maturity
of the student population remains a gold standard in the field."

"Year after year, Union
Square Hospitality
Group's restaurants have
benefited enormously
from an infusion of
talented alumni from
ICE's Culinary
Management Program.
It's really amazing to see
what kind of important
contributions ICE alumni
have made to our
restaurants-from fine
dining to casual. When
an applicant comes to us
from ICE, we know
they've been schooled in
both the technical and
hospitality skills so crucial to succeed in this business."

GAIL SIMMONS

DANNY MEYER

Culinary Expert/Author/Television Personality

Permanent judge on Emmy-winning series
"Top Chef," the top-rated food show on cable;
host of "Top Chef: Just Desserts." "Food &
Wine" special projects director, including the
annual "Food & Wine" Classic in Aspen.
Former special events manager for Chef Daniel
Boulud's restaurant empire. Author
of "Talking With My Mouth Full."
ICE graduate '99

ice.edu/CareerTraining

"What can be better for a
young person interested in
the culinary arts than to be
in the heart of diverse New
York City, working with
great chef-instructors and
modern facilities? This is
ICE at its core."

MARCUS SAMUELSSON

Restaurateur/CEO
Union Square Hospitality Group

Operates over 20 restaurants, including NYC
stars Union Square Café, Gramercy Tavern, The
Modern, Untitled, Porchlight, Blue Smoke and
creator of Shake Shack. Past winner, James Beard
Foundation and "Bon Appétit's" Restaurateur of
the Year. USHG restaurants have collectively won
over 10 individual James Beard Awards, and several have been voted NYC's Most Popular Restaurant by Zagat.

Chef Restaurateur/Author

Operates Red Rooster and five other restaurants.
Award winner for James Beard Foundation's Best
Chef: New York City. Winner of Bravo's "Top Chef
Masters" and "Chopped All-Stars." Author of three
books. Former executive chef of Aquavit. Marcus
cooked President Barak Obama's first State Dinner
for the Prime Minister of India.

"The Institute of Culinary
Education has proven to be
an excellent resource for us
for many years. With its
world class programs and
curriculum, I know I will
continue to rely on ICE to
recruit skilled, ambitious
young professionals."

DANIEL BOULUD

Chef Restaurateur/Author
The Dinex Group

Operates over 12 restaurants in the U.S., England,
China, and Canada. Past winner, James Beard
Foundation and Bon Appétit Chef of the Year, as
well as Outstanding Restaurant and Best Chef:
New York City. Flagship restaurant, Daniel, named
a "top ten in the world" by the International Herald
Tribune and the chef has received a Légion d'
honneur from the President of France.


http://www.ice.edu/CareerTraining

Table of Contents for the Digital Edition of The Main Course - Summer 2017

Table of Contents
Program Overview
Frequently Asked Questions
Culinary Arts Program
Pastry & Baking Arts Program
Culinary Management Program
Hospitality Management Program
Alumni News
Bread Baking
Cake Decorating; School News
Demonstrations; First Fridays
CAPS@ICE
Classes with Michael Laiskonis
Classes in Food Media
Professional Development
Alumni & Student Profiles
Program Overview
Basics; Knife Skills
Techniques of Cooking
American; Meat & Steakhouse
Sauces
Fish & Seafood
Surf & Turf; ICE on Location
Italian; French
ICE Pro Series
Asian; Latin
The Essential Cuisines
Foreign Flavors; Local & Seasonal
Entertaining
Healthful & Vegetarian; Gluten-Free
International Trips
Couples’ Cooking
Family & Teen
Techniques of Pastry & Baking
Cake Decorating; Pastry & Baking
Cake Baking & Decorating
Chocolate; Bread
Gluten-Free Baking
Private Cooking Parties
Wine
Cocktails, Spirits & Beer; Mixology
Calendar
Walking Tours
The Main Course - Summer 2017 - Cover1
The Main Course - Summer 2017 - Table of Contents
The Main Course - Summer 2017 - 3
The Main Course - Summer 2017 - Program Overview
The Main Course - Summer 2017 - Frequently Asked Questions
The Main Course - Summer 2017 - Culinary Arts Program
The Main Course - Summer 2017 - Pastry & Baking Arts Program
The Main Course - Summer 2017 - Culinary Management Program
The Main Course - Summer 2017 - Alumni News
The Main Course - Summer 2017 - Bread Baking
The Main Course - Summer 2017 - Cake Decorating; School News
The Main Course - Summer 2017 - Demonstrations; First Fridays
The Main Course - Summer 2017 - Classes with Michael Laiskonis
The Main Course - Summer 2017 - Professional Development
The Main Course - Summer 2017 - Alumni & Student Profiles
The Main Course - Summer 2017 - Program Overview
The Main Course - Summer 2017 - Basics; Knife Skills
The Main Course - Summer 2017 - Techniques of Cooking
The Main Course - Summer 2017 - 19
The Main Course - Summer 2017 - American; Meat & Steakhouse
The Main Course - Summer 2017 - Sauces
The Main Course - Summer 2017 - Fish & Seafood
The Main Course - Summer 2017 - Surf & Turf; ICE on Location
The Main Course - Summer 2017 - Italian; French
The Main Course - Summer 2017 - ICE Pro Series
The Main Course - Summer 2017 - Asian; Latin
The Main Course - Summer 2017 - The Essential Cuisines
The Main Course - Summer 2017 - Foreign Flavors; Local & Seasonal
The Main Course - Summer 2017 - Entertaining
The Main Course - Summer 2017 - Healthful & Vegetarian; Gluten-Free
The Main Course - Summer 2017 - International Trips
The Main Course - Summer 2017 - Couples’ Cooking
The Main Course - Summer 2017 - Family & Teen
The Main Course - Summer 2017 - Techniques of Pastry & Baking
The Main Course - Summer 2017 - Cake Decorating; Pastry & Baking
The Main Course - Summer 2017 - Cake Baking & Decorating
The Main Course - Summer 2017 - Chocolate; Bread
The Main Course - Summer 2017 - Gluten-Free Baking
The Main Course - Summer 2017 - Private Cooking Parties
The Main Course - Summer 2017 - Wine
The Main Course - Summer 2017 - Cocktails, Spirits & Beer; Mixology
The Main Course - Summer 2017 - Calendar
The Main Course - Summer 2017 - 43
The Main Course - Summer 2017 - Walking Tours
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