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Featured Recipe
Chef Missy Robbins formerly of Spiaggia – Chicago, IL
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Continuing on the core foundation of the school, each student begins his or her coursework by learning the basic elements of taste. The curriculum is grounded in ICE’s five-point model of skill development: theory, technique, palate training, speed and teamwork. Covering a wide range of foods and flavors, students are immersed in techniques such as knife skills, dry- and moist-heat cooking methods, sauce making, restaurant simulations, and pastry and baking. As they learn more complex cooking methods, students also learn to design complete menus. The Culinary Arts program consists of 650 instructional hours: 440 hours spent in the classroom and 210 hours spent in externships at renowned restaurants.
Created and overseen by executive pastry chef Nick Malgieri, the Pastry & Baking program is also grounded in ICE's five-point model of skill development: theory, technique, palate training, speed and teamwork. Covering a breadth of topics, including international pastry trends and techniques, the curriculum covers everything from breads to frozen desserts. The Pastry and Baking Arts program consists of 610 instructional hours: 400 hours are spent in the classroom and 210 hours are spent on an externship.
ICE also offers a unique Culinary Management program for those students whose passion lies in the business side of the culinary world. The New York State Department of Education has licensed the program as a "business diploma,” and unlike other business programs offered at culinary schools, this particular program goes beyond the restaurant world. Whichever path a student chooses - whether it be catering, restaurant consulting or opening a gourmet store - students are encouraged to think like entrepreneurs as they establish a real-world business plan over the course of the program.
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