Cision PR Newswire

-- The Institute of Culinary Education Celebrates 50 Years of Training World-Class Chefs and Advancing Culinary Arts at NYC and LA Campuses --

NEW YORK and LOS ANGELES, Feb. 3, 2025 /PRNewswire/ -- The Institute of Culinary Education (ICE), one of the nation's most prestigious culinary schools and a longtime launchpad for superstars like Gail Simmons and Chef Mashama Bailey, is celebrating its 50th anniversary in 2025. For half a century, ICE has played a pivotal role in shaping the food landscape—offering innovative programs that combine hands-on training with world-class instruction—and produced top-tier chefs, restaurateurs, pastry experts, and food professionals who have won awards, earned media acclaim, and contributed to America's culinary community and culture.

To commemorate this milestone, ICE will host special programming throughout the year at its two campuses in New York City and Los Angeles that honors its rich legacy, celebrates the achievements of its distinguished alumni, and reinforces its commitment to excellence in culinary education.

"Reaching ICE's 50th anniversary, and my 30^th as principal owner, is a testament to the passion and dedication of our students, faculty, staff and alumni who continue to push the boundaries of what's possible," said Rick Smilow, Chairman and CEO of ICE. "Our mission has always been to provide focused and sophisticated training that helps students find their culinary voice—their way of expressing their identity, taste and imagination through food—and prepares them for successful, long-term careers in the industry."

History of ICE
ICE was founded in 1975 by Peter Kump and was originally known as Peter Kump's New York Cooking School. Kump's vision was to teach fundamental cooking techniques at a time when other schools focused on recipes. After realizing success with a smaller recreational program, the school grew to include career training diploma programs. Kump was also the founder of the James Beard Foundation and frequently brought acclaimed chefs, such as Julia Child, to the school.

In 1995, ICE Chairman and CEO Rick Smilow acquired the school and expanded its offerings, adding new courses of study, creating specially-designed facilities, expanding geographically and regularly updating the curriculum to reflect the ever-evolving culinary industry. To that end, specialty programs in restaurant management, hospitality management, sommelier training, bread baking and cake decorating were added.

With Smilow at the helm, the school strengthened its ties with the culinary world. Over the years, notable instructors have included Sara Moulton, Anne Burrell, Alex Guarnaschelli, Michael Laiskonis, David Waltuck and James Petersen. The school's externship program is known for placing students at leading restaurants, including those of Daniel Boulud, Wolfgang Puck, Jean-Georges Vongerichten, Tom Colicchio and Danny Meyer.

In a period of rapid growth starting in 2017, ICE expanded significantly. The school opened a new campus in Los Angeles, and acquired the renowned International Culinary Center (formerly the French Culinary Institute) and the Natural Gourmet Institute, solidifying its position as the leading culinary school in New York City. In 2021, the school launched an innovative online program to make culinary education accessible nationwide, and ICE's LA campus became a degree-granting college.

Over the years, ICE has trained nearly 20,000 students from all over the world. Its alumni network spans Michelin-starred chefs, restaurateurs, cookbook authors, media personalities and entrepreneurs who have shaped the food industry. To celebrate this milestone, ICE released a short documentary video showcasing the story of the school and the transformative power of culinary education.

Honoring 50 Distinguished Alumni
A key highlight of the 50^th anniversary celebrations will be the recognition of 50 distinguished alumni honorees, who represent the diversity of ICE's programs and exemplify the success that can be achieved with an ICE education.

Among the honorees are many of the culinary industry's most prominent figures. These include:

• Gail Simmons: food critic and TV personality, best known for her role as a permanent judge on Bravo's Top Chef
• Chef Mashama Bailey: recipient of multiple James Beard Awards, including Outstanding Chef in 2022, and chef-owner of The Grey in Savannah, GA
• Chef Marc Murphy: celebrity chef and restaurateur
• Chef Maxime Bilet: leading chef and food innovator who co-authored Modernist Cuisine
• Chef Missy Robbins: award-winning chef-owner of Lilia and Misi in Brooklyn, known for her mastery of Italian cuisine
• Nate Wood: director of culinary medicine, Yale School of Medicine
• See the full list of honorees here.

Events in New York City and Los Angeles
Throughout 2025, ICE will host events at both campus locations —in New York City and Los Angeles—bringing together students, alumni, and industry leaders to celebrate the institution's impact and look toward the future of culinary education. These events will include industry celebrations, cooking demonstrations and panel discussions.

50^th Anniversary Scholarships
ICE will offer five scholarships, each honoring a decade of the school's history. These scholarships, each worth up to $25,000 in value, will provide financial assistance to select students, empowering them to pursue their culinary dreams and make a lasting impact on the industry.

"We are extremely proud of our past and the incredible success of our alumni, but we are equally focused on the future," said Matt Petersen, President of ICE. "The next generation of chefs, restaurateurs, and innovators will continue to push boundaries, and ICE is committed to providing them with the tools and knowledge they need to thrive in an ever-changing culinary landscape."

"I'm confident that the last five decades have been incredibly rewarding for many of the people who have been part of ICE's journey," said Smilow. "And for me, to work for 30 years as an entrepreneur, building an institution dedicated to helping students find their culinary voices; it has been an unexpected, rewarding and joyous career."

Join the celebration! Follow @iceculinary on social media for updates and anniversary events, exclusive interviews with alumni, and behind-the-scenes glimpses into the world of culinary education. For more information about the school visit ice.edu.

About the Institute of Culinary Education
The Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world with campuses in New York and Los Angeles. Established in 1975, ICE offers award-winning six- to 16-month in-person and online career training programs in Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts, Restaurant & Culinary Management, and Tourism, Travel & Hospitality Management, in addition to professional development in Techniques of Artisan Bread Baking, The Art of Cake Decorating and Intensive Sommelier Training — with nearly 20,000 alumni, many of whom are leaders in the industry. 

ICE also offers continuing education for culinary professionals, hosts more than 300 special events each year, and is home to one of the world's largest recreational cooking, baking, and beverage programs. ICE's 74,000-square-foot, cutting-edge campus in New York City and its 38,000-square-foot Los Angeles campus were designed for inspiration, creativity, and community. Visit us at ice.edu or join us on Instagram, Facebook, TikTok, X and YouTube at @iceculinary to find your culinary voice™.

CONTACT:          
Stephanie Fraiman
Public Relations Director
Institute of Culinary Education
(212) 847-0703
sfraiman@ice.edu

Cory Sale
Senior Public Relations Manager
Institute of Culinary Education
(212) 847-0742
csale@ice.edu

Shari Bayer
Bayer Public Relations
(917) 913-4107
shari@bayerpublicrelations.com

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SOURCE The Institute of Culinary Education