One main difference that sets ICE apart from other culinary schools is incorporating global food trends into the curriculum. While the Culinary Arts program is grounded by classical French techniques, the extent of the program incorporates ingredients and techniques from all the world’s great cuisines, including those of India, Japan, Thailand, China, Italy and Spain.

ICE also offers students the ability to specialize in one or more programs, essentially offering the opportunity to double major. Students are not restricted by their chosen program, but are encouraged to learn everything they find relevant to their culinary careers. An aspiring chef can take Culinary classes in the afternoon after finishing his or her Management classes that same morning.  Weekend programs are also available and, unlike most other schools, one can complete a degree in as few as 30 weeks.  Further, the externship program at ICE is truly one-of-a-kind: 210-hours in the best kitchens in New York City, where students learn real life experience at top restaurants, catering groups, bakeries and more.