The New York-based Institute of Culinary Education (ICE) is coming to the west coast after 42 years on the east coast. In 2018, a second campus will open in Los Angeles.
ICE took over a portion of Le Cordon Bleu’s old campus in Pasadena, which will now be renovated in early 2018 to prepare for new classes sometime in the first half of the new year. ICE’s LA campus will focus on six- to 13-month career diploma programs in Culinary Arts, Pastry & Baking Arts, and Restaurant & Culinary Management, with a Hotel & Hospitality Management program to be added later in the year.
“Los Angeles is an ideal next step for ICE, as it has the confluence of food culture, diversity, job opportunities, and a nationally recognized, vibrant culinary community that ICE can support and grow just as we have in New York City,” ICE president and CEO Rick Smilow. “ICE will provide a new option for ambitious and creative students who want to start or change careers, advance in the culinary and hospitality industries, or are cost- and time- conscious in their approach to education.”
Top culinary professionals will teach programs at the school, which in turn consistently produces leaders and award-winners in the culinary field.
“I've been working with ICE students in New York for years and they are consistently among the best young chefs in my restaurants,” says Tom Colicchio, chef and restaurateur. “I'm very much looking forward to having an institution like ICE produce the same level of talent for my LA and Las Vegas restaurants and to what their next generation of culinary leaders will do for the west coast food scene.”
“I was thrilled to learn that the Institute of Culinary Education is expanding and opening its second location in Los Angeles,” says Wolfgang Puck, chef and restaurateur. “LA is a hub of culinary innovation, and having a culinary school of ICE's caliber in this market will only enhance the city's standing as a major culinary center in the United States.”