The Main Course - Winter 2020 - 4

4

CAREERDIVISION
PROGRAM OVERVIEW
The Career Division offers six- to 13-month diploma programs in Culinary Arts,
Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary
Management, and Hospitality & Hotel 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. This is the place 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 28 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, Health-Supportive Culinary Arts
and Hospitality & Hotel Management programs each include an externship
in a 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 dual diploma with our Culinary Arts,
Pastry & Baking Arts or Health-Supportive Culinary Arts
programs and our Restaurant & Culinary Management
program. The combined program consists of 926 or 966
hours of education (716 or 756 classroom hours and a 210hour externship). 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.
Students with culinary experience will find our challenging
curriculum an opportunity to sharpen and broaden their
skills and answer all the "whys" that often cannot be
answered through kitchen experience alone. With the level
of professionalism and sophistication in our industry
constantly rising, culinary school credentials give an
advantage to those who want to grow.

ICE CAREER PROGRAM
QUICK FACTS
3
3
3
3

6- to 13-month diploma programs
18 students or less per class
12 teaching kitchens
Flexible class schedules

students' day-to-day educational experience. It's an environment that
encourages exchange and innovation, integrating all of ICE's culinary
offerings: five accredited career training programs, professional
development opportunities, recreational cooking workshops, and special
events.

OUR CAMPUS IN LOS ANGELES
In March 2018, ICE opened a second campus for the Los Angeles market.
Located at 521 Green Street in Pasadena, this branch campus offers
accredited diploma programs in Culinary Arts, Pastry & Baking Arts, HealthSupportive Culinary Arts and Restaurant & Culinary Management, with
morning, afternoon and evening schedules. The school's initial graduates
have completed their externships and taken jobs at a range of area
restaurants and bakereries including Spago, The French Laundry, Redbird,
Bavel, Nobu, Milk Bar, Rossoblu, Dominique Ansel Bakery and Majordomo.
As of spring 2019, it is the largest culinary school serving the L.A. market.
See our website for more information.

"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/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

OUR CAMPUS 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 views to the west and World Trade Center
views to the east. 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

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 in this business."
remains a gold standard in the field."

GAIL SIMMONS

DANNY MEYER

Culinary Expert/Author/Television Personality

Restaurateur/CEO
Union Square Hospitality Group

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."

"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

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.

"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."

MARCUS SAMUELSSON

DANIEL BOULUD

Chef Restaurateur/Author

Chef Restaurateur/Author
The Dinex Group

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.

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

The Main Course - Winter 2020

Table of Contents for the Digital Edition of The Main Course - Winter 2020

Program Overview
Frequently Asked Questions
Culinary Arts Program
Pastry & Baking Arts Program
Health-Supportive Culinary Arts
Culinary Management Program
Hospitality Management Program
Bread Baking
Cake Decorating
Demonstrations; First Fridays
CAPS@ICE
Classes with Michael Laiskonis
Food Media
Culinary Management & Business
Beverage Management Program
Program Overview
Knife Skills; Technique
Techniques of Cooking
Butcher Block; Meat & Poultry
Fish & Seafood; Surf & Turf
American; Basics
Ingredient Focused
Italian; Pasta; Pizza
Latin
French; Asian; Alumni News
The Essential Cuisines
International; Holiday
Brunch & Entertaining
Health-Supportive
Vegan & Gluten-Free
Couples´ Cooking
Techniques of Pastry & Baking
Cake Decorating
Pastry & Baking; Chocolate
Bread; Sugar; Macarons
Wine; Wine & Food Pairing
Essentials of Wine; Mixology
Beverages; Professional Mixology
The Main Course - Winter 2020 - Cover1
The Main Course - Winter 2020 - 2
The Main Course - Winter 2020 - 3
The Main Course - Winter 2020 - Program Overview
The Main Course - Winter 2020 - Frequently Asked Questions
The Main Course - Winter 2020 - Culinary Arts Program
The Main Course - Winter 2020 - Pastry & Baking Arts Program
The Main Course - Winter 2020 - Health-Supportive Culinary Arts
The Main Course - Winter 2020 - Culinary Management Program
The Main Course - Winter 2020 - Hospitality Management Program
The Main Course - Winter 2020 - Cake Decorating
The Main Course - Winter 2020 - Demonstrations; First Fridays
The Main Course - Winter 2020 - Classes with Michael Laiskonis
The Main Course - Winter 2020 - Culinary Management & Business
The Main Course - Winter 2020 - Beverage Management Program
The Main Course - Winter 2020 - Program Overview
The Main Course - Winter 2020 - Knife Skills; Technique
The Main Course - Winter 2020 - Techniques of Cooking
The Main Course - Winter 2020 - 19
The Main Course - Winter 2020 - Butcher Block; Meat & Poultry
The Main Course - Winter 2020 - Fish & Seafood; Surf & Turf
The Main Course - Winter 2020 - American; Basics
The Main Course - Winter 2020 - Ingredient Focused
The Main Course - Winter 2020 - Italian; Pasta; Pizza
The Main Course - Winter 2020 - Latin
The Main Course - Winter 2020 - French; Asian; Alumni News
The Main Course - Winter 2020 - The Essential Cuisines
The Main Course - Winter 2020 - International; Holiday
The Main Course - Winter 2020 - Brunch & Entertaining
The Main Course - Winter 2020 - Health-Supportive
The Main Course - Winter 2020 - Vegan & Gluten-Free
The Main Course - Winter 2020 - 32
The Main Course - Winter 2020 - Couples´ Cooking
The Main Course - Winter 2020 - Techniques of Pastry & Baking
The Main Course - Winter 2020 - Cake Decorating
The Main Course - Winter 2020 - Pastry & Baking; Chocolate
The Main Course - Winter 2020 - Bread; Sugar; Macarons
The Main Course - Winter 2020 - Wine; Wine & Food Pairing
The Main Course - Winter 2020 - Essentials of Wine; Mixology
The Main Course - Winter 2020 - Beverages; Professional Mixology
The Main Course - Winter 2020 - 41
The Main Course - Winter 2020 - 42
The Main Course - Winter 2020 - 43
The Main Course - Winter 2020 - Cover4
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