Culinary Arts Institute Cook Book
Culinary Arts Institute Cook Book
The Institute of Culinary Education ( ICE ) is a American culinary school located in New York City, New York.
Accredited by the Accrediting Commission of Career Schools and Colleges of Technology, the institute specializes in pastry and baking arts, career culinary arts and culinary management.
The institute offers classes for both career culinary and recreational students. It also hosts hundreds of corporate and private hands-on cooking events each year.
History
The institute traces its roots to 1975, when Peter Kump opened Peter Kump's New York Cooking School , one of the first culinary schools in New York City. Kump's philosophy was to concentrate on teaching cooking techniques and flavor development at a time when most other cooking schools were only teaching recipes.
In 1983, Kump inaugurated a professional program to train aspiring chefs. A number of his former teachers, including James Beard, Simone Beck, Marcella Hazan and Diana Kennedy taught classes. A number of other notable chefs, including Julia Child, James Peterson, David Bouley and Jacques Pépin, were frequent guest instructors.
When Kump died in 1995, the school was acquired by Rick Smilow, an entrepreneur with an interest in education and the culinary arts.
After the acquisition, the school’s professional programs expanded, requiring a move to its current location in the Chelsea neighborhood of the Manhattan borough of New York City.
In 2001, the school's name was changed to The Institute of Culinary Education .
Academics
Culinary diploma programs
The institute's culinary-diploma programs range from six to eleven months. Class sizes average twelve students in the Career Culinary Arts; and Pastry and Baking programs, and seventeen students in Culinary Management programs. All programs are grounded in the five-point model of culinary-skill development — theory, technique, palate training, skill and teamwork.
Career Culinary Arts diploma — In this program, students are taught a wide variety of knowledge and skill in culinary arts. Cooking techniques from a range of countries and cultures are presented along with basic food-preparation skills. Approximately 700 students are currently enrolled in the school's career program. Students come from all over the U.S. and the world.
Pastry and Baking Arts diploma — This program was founded and is currently overseen by pastry chef Nick Malgieri. Hands-on education is emphasized in this program, as students learn to bake and design desserts, along with developing their palates for this genre of culinary arts.
Culinary Management diploma — This program prepares students for a career outside the kitchen. The diploma requires 316 credit hours and includes courses in restaurant management, catering management, menu selection, legal issues and a broad array of business aspects to working in the food industry.
Students in the Culinary Arts; and Pastry and Baking programs must complete an externship as part of their diploma requirement. This experience provides real world training, allows students to focus on a particular culinary interest area, and gets their "foot in the door" at some of America's top restaurants.
2008 was a record-breaking year for the institute's externship program. The institute's Career Services Department placed 578 students in 327 establishments in twelve states and three countries. Gramercy Tavern — The James Beard Foundation's "2008 Outstanding Restaurant Award" winner — was the top externship location with twenty-one student placements.
Equally impressive, the multiple restaurants headed or owned by chefs Mario Batali, Jean-Georges Vongerichten, Daniel Boulud, Thomas Keller and restaurateur Danny Meyer took a combined eighty-three student externs in 2008.
Outside of the New York City region, some of the nationally acclaimed restaurants that took externs include Charlie Trotter's in Chicago, Illinois; Radius in Boston, Massachusetts; and Orson in San Francisco, California.
Continuing education
For working culinary professionals, the institute offers several continuing-education programs.
Center for Advanced Pastry Studies — This series of three-day classes features some of the world’s leading pastry chefs, offering courses such as "Advanced Sugar Artistry" and "Chocolate Showpieces" with such experts in the field as Masie Parrish, Laurant Branlard, and Norman Love.
Food Media Studies — A year-round series of classes and workshops on subjects that include recipe development, food writing, culinary travel writing, food styling, blogging, cookbook proposal development and related topics.
Recreational program
For the general public, the institute offers over 1,700 courses a year. From beginners to advanced, the institute’s courses cover all tastes, including Italian, Asian, Spanish, French and Latin-American cuisine as well as pastry techniques, home entertaining, knife skills, wine education and greenmarket cooking.
Class instructors include a full-time teaching staff, culinary experts from around the country as well as alumni and dozens of special guests from notable chefs to award-winning cookbook authors with expertise in specific cuisines or techniques. Guest instructors have included Boulud, Elizabeth Karmel, Pichet Ong and Sara Moulton.
Facilities
The institute operates out of a five-floor, 42,000-square-foot (3,900 m 2 ) facility that includes twelve modern kitchens and four lecture rooms.
Community outreach
The institute is active in culinary community outreach, supporting organizations such as Share Our Strength, City Harvest, Action Against Hunger, The Black Culinarians Alliance and the Careers Through Culinary Arts Program.
Awards and recognition
In 2006, the institutes was highlighted, along with the Culinary Institute of America and Johnson & Wales University, as one of three top culinary schools in America by New York Restaurant Insider .
In 2008, the institute's career program won the International Association of Culinary Professionals Award of Excellence for Best Vocational School and the Culinary School of the Year award.
Also in 2008, Saveur magazine recognized the institute as "offering the planet's most extensive program of instruction in recreational cooking".
References
- ^ "Directory Search Results - Institute of Culinary Education". Accrediting Commission of Career Schools and Colleges of Technology . http://www.accsct.org/DirectorySearchResults.aspx?SearchRequest=Institute%20of%20Culinary%20Education&Locations=&Programs=&Credentials= . Retrieved 2008-04-17 .
- ^ Tallmer, Jerry (Spring 2006). "A Visit to New York's Institute of Culinary Education" (PDF format; 847kb). Promenade (article hosted on the Institute of Culinary Education's website) . http://iceculinary.com/news/promenade.pdf . Retrieved January 5, 2010 .
- ^ Staff writer (January 2008). "The 2008 Saveur 100". Saveur . http://www.saveur.com/back-issue/miscellaneous/2008-saveur-100-21046800.html#inst . Retrieved January 5, 2010 . .
External links
- iceculinary.com, The Institute of Culinary Education official website
- blog.iceculinary.com, DICED — The Official Blog of the Institute of Culinary Education
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