Last updated on June 22nd, 2015 at 12:40 pm
The Institute of Culinary Education (ICE) has opened its new location at Brookfield Place in Lower Manhattan. The historic move marks the school’s 40th anniversary and follows record-high career student enrollment. It also is the largest culinary education facility built in a major American city in more than a decade.
The new 74,000-s.f. facility is considerably larger than ICE’s former 45,000-s.f. Flatiron facility. The new center features a culinary technology lab, indoor hydroponic farm, dedicated student lounge and Chocolate Lab featuring “bean-to-bar” education.
“With a 20-year lease and millions invested in building this exceptional culinary school, ICE is positioned to be one of the world’s leading culinary education centers for decades to come,” said Rick Smilow, ICE president and CEO. “This year marks my 20th as ICE’s president and the third expansion since the school’s inception, and I am proud to open this outstanding new facility and mark another chapter in ICE’s history.”
ICE’s new school, which includes 12 teaching kitchens and six lecture halls, offers various features that will enrich students’ daily educational experiences and support programmatically diverse course offerings. All culinary teaching kitchens are equipped with gas, induction and French top burners, representing the full range of preferred cooking methods across the globe. Likewise, all pastry teaching kitchens are equipped with high-volume professional equipment, including steam injection deck ovens, proofers, large-scale mixers and more.
