The Institute of Culinary Education (ICE) Tuesday announced that the school has signed an agreement with the International Culinary Center (ICC) to join two historic forces in culinary education on one strong and dynamic national platform at the Institute of Culinary Education in New York City and Los Angeles. The agreement will create the preeminent, private culinary school in the country with a collective 30,000+ alumni worldwide.
“ICC is widely recognized as a pioneer and leader in culinary education, and we are proud and excited to bring aspects of the school’s expertise, unique offerings and heritage to ICE,” says Rick Smilow, ICE’s president and CEO. “The ICC ethos will live on at ICE, and I’m delighted to welcome ICC’s community to our campuses.”
When New York City enters Phase 4 of the reopening, ICC will resume its operations, subject to regulatory approval, to safely complete on-campus instruction of all active students’ programs through the end of the year and thereafter close the doors to its famed Soho campus in New York City. ICE will incorporate the best of ICC into its award-winning educational offerings.
“Through ICE, ICC’s mission will continue, and we cannot imagine a better institution to entrust with our legacy,” says Bruce McCann, ICC’s CEO. “Since our inception, we’ve endured the fallout from economic crises, natural disasters, 9/11 and more, but nothing could have prepared us for COVID-19. ICE is a powerhouse in culinary education, and we are honored that the foundation built by Dorothy Cann Hamilton more than three decades ago will have a new home at the school.”
Hamilton founded ICC, formerly The French Culinary Institute (FCI), in 1984. Throughout three decades, the school educated some of the biggest names in food, including Bobby Flay (who was a member of the school’s first graduating class), Dan Barber, David Chang, Angie Mar and Christina Tosi. Hamilton became a force in the food world, authoring award-winning books, hosting the chef-based television and radio show “Chef’s Story,” and in 2015, becoming one of only four Americans to receive the Legion of Honor from the French government for promoting French cuisine in the United States. The school’s founding deans include culinary legends Jacques Pépin, Alain Sailhac, André Soltner and Jacques Torres.
ICE prides itself on a tradition of innovating in the culinary arts and looks forward to integrating elements of ICC. “We’re intrigued by ICC’s sommelier training program and the farm-to-classroom experience that the school has offered with Chef Dan Barber from Blue Hill at Stone Barns,” says Richard Simpson, ICE’s vice president of education. “Likewise, I’m excited about the prospects of inviting ICC’s Dean Jacques Torres into the ICE Bean-to-Bar Chocolate Lab with Michael Laiskonis or extending their relationship with Ron Ben-Israel to collaborate with Toba Garrett on cake decorating. These potential enhancements could add layers of flavor to the ICE experience.”
“I am proud of the work my dear friends Dorothy Cann Hamilton, André Soltner, Alain Sailhac, Jacques Torres and myself have accomplished over the years to create a timeless hands-on curriculum for generations of FCI/ICC students,” says Jacques Pépin, ICC’s dean of special programs. “I’m pleased that the school’s heritage and legacy will live on for future culinary professionals at ICE.”
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.