Saturday Feb 22nd, 6pm - 10pm
The Institute of Culinary Education runs America’s largest program of “hands-on” cooking, baking and wine education classes.
Courses are offered day and night and 355 days a year. ICE is located at Brookfield Place, 225 Liberty Street, on the 3rd Floor in lower Manhattan. The typical class runs 4 hours, with a maximum of 16 students.
Since 1975, the mission of ICE’s Recreational Program has been clear to provide a rich, fun and broad array of courses focusing on fundamental techniques, authentic & global cuisines, topical culinary concepts, and classic cooking methods. With over 1,500 courses a year, cooks at all levels from beginner to advanced can expand their palate and knowledge in our kitchens. From “Seafood Grilling”, “Knife Skills” and “Sushi Matsuri Festival” to “Classic French Macarons”, “Chocolate Desserts and “Do Ahead Entertaining” , ICE’s menu has something for everyone. Similarly, ICE’s Wine Education Program explores grapes from around the globe. Within our broad array of classes, you’ll find many specialized areas, based on topic, or even age. This includes class for couples and kids, and unique courses for those interested in Food Media, Advanced Pastry, Culinary Walking Tours and “How to Enter” the culinary business. ICE’s course schedule is released three times per year, for Fall, Winter and Spring / Summer.
Chef–Instructors & Teachers
ICE’s Chef-Instructors come from a wide and varied background, bringing their wealth of knowledge and experience to the kitchen classroom, and you. Most of our staff instructors have significant high-end restaurant experience, and visiting instructors include cookbook authors, notable working chefs, and nationally recognized experts.
What to Expect
Courses at ICE run one to five sessions (or days), with classes generally beginning at 10am or 6/6:30 pm. Multi session Techniques Courses meet either one day a week for multiple weeks, or on consecutive days the same week. We stock ICE’s pantries with the highest quality of ingredients and students will be supplied with recipe and instruction packs. Most classes conclude with a large, family-style meal, served with wine or beer; we have never known anyone to walk away hungry!
It’s no wonder that last year, 23,000 people took classes at ICE and that ICE is a past winner of the IACP “Cooking School of the Year” award. Come see what’s cooking at ICE!
Please note that a valid ID is required for entry into ICE's building.
Upon arrival to 225 Liberty Street, proceed to the security desk on the 2nd floor located next to Hudson Eats to check in.
If this is your first time visiting ICE, you may want to leave yourself 30 minutes to find your way to our lobby at 225 Liberty Street.
We will begin checking guests in 15 minutes before the class start time. Please note that classes will enjoy the menu at the end of class. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Additionally, for those enrolled in a pastry or knife skills class, a meal is not planned so we recommend bringing a snack. Class menus subject to change.
Skills learned are transformative!! Sue and Cati were fabulous!
This was a great class and I learned so much! The instructors were wonderful and gave everyone attention and pointers.
Jon Paul P.
Edward and Trung were great. Very informative chefs and the recipes were fantastic. Would definitely recommend this class!
This knife skills class was awesome! We learned a ton and the instructors were really helpful. I would definitely come back here for another class in the future.
The class was excellent!! From the freshness of the ingredients to the detailed explanations from Rich, we enjoyed every moment (and every bite!) from this class :)
The instructors were spot on-serious, informative with a lot of laughs! My daughter and I had an incredible experience. We are signing up for another!
This was a great intro to knife skills class. The content was focused on the fundamentals but the instructor gave lots of attention to each student, making sure everyone was learning and progressing.
Better then expected
This was my first ICE course. As an experience, it was alot of fun. As a cooking class, I was hoping to learn more and felt the way it was structured was a bit chaotic. There were just a few demos from the chef, and we were basically set loose to rush around the kitchen to cook 6 different recipes in 2.5 hours. The recipe instructions could have been more detailed, and it felt like they were being workshopped - one had a recommendation for a Worchester dipping sauce (for dumplings) that the chef instructor acknowledged was a mistake, and another recipe called for a steaming cooking method that the chef said we could skip in lieu of pan frying. Meatballs had to be steamed much longer than the recipe called for. I'd suggest for future classes a more organized approach - give attendees a brief overview of where to find everything in the kitchen. Make sure all the ingredients are adequately prepped (the wanton wrappers were not fully thawed for example and that made folding the dumplings more challenging). Use recipes that have been thoroughly reviewed/tested. The fun parts were working together - we all had to partner up with two neighbors to cook all 6 recipes in that time - and eating the delicious food together at the end. It was a fun date night for my husband and I.
There wasn’t a lot of teaching involved. The written instructions contradicted what the instructor was telling us. We did have fun but not sure it was worth the cost.
Saturday Feb 22nd, 6pm - 10pm
Friday Feb 28th, 6:30pm - 10:30pm
Monday Mar 2nd, 6:30pm - 10:30pm
Friday Mar 6th, 10am - 2pm
Saturday Mar 7th, 6pm - 10pm
Sunday Mar 8th, 6pm - 10pm
Sunday Feb 23rd, 6pm - 10pm
Friday Mar 13th, 6:30pm - 10:30pm
Saturday Mar 14th, 6pm - 10pm
Sunday Mar 15th, 10am - 2:30pm
Thursday Mar 19th, 10am - 2pm
Thursday Mar 19th, 6:30pm - 10:30pm
Tuesday Mar 17th, 6:30pm - 10:30pm
Saturday Mar 21st, 6pm - 10pm
Saturday Mar 21st, 6pm - 10pm
Sunday Mar 22nd, 10am - 2pm
Monday Mar 23rd, 6:30pm - 10:30pm
Thursday Mar 26th, 6:30pm - 10:30pm
Friday Mar 27th, 6:30pm - 10:30pm
Saturday Mar 28th, 10am - 2pm