Institute of Culinary Education

The Institute of Culinary Education (ICE) stands as a landmark in American culinary education, tracing its roots back to 1975 when Peter Kump opened Peter Kump's New York Cooking School. Breaking from convention, Kump's visionary philosophy centered on teaching fundamental cooking techniques and sophisticated flavor development, rather than merely following recipes. This innovative approach quickly established it as one of the first and most respected culinary schools in New York City, setting a high standard for aspiring chefs and food enthusiasts.

From its humble beginnings in an Upper West Side apartment, the school swiftly grew in prominence and size. By 1983, it had inaugurated a professional program designed to train aspiring culinary professionals, attracting a stellar lineup of guest instructors, including legendary figures like James Beard, Julia Child, Marcella Hazan, and Jacques Pépin. This tradition of learning from the masters continues to be a cornerstone of ICE's educational excellence. Following Kump's passing in 1995, entrepreneur Rick Smilow acquired the school, propelling it into a new era of expansion and modernization.

Under Smilow's leadership, the school relocated and significantly expanded its facilities in Manhattan's vibrant Flatiron neighborhood, growing to an impressive 45,000 square feet across seven floors by 2004. This expansive, state-of-the-art environment provides an immersive and dynamic learning experience. In 2001, the institution formally adopted its current name, The Institute of Culinary Education, solidifying its identity as a premier destination for culinary and hospitality education, where students gain hands-on expertise from industry-leading instructors in a supportive and cutting-edge setting.