For five decades, the Institute of Culinary Education (ICE) has been a driving force behind the evolution of culinary education, adapting to the shifting tides of the restaurant and foodservice industry. From its humble beginnings as a small cooking school to a bi-coastal institution with a global reach, ICE has continually redefined what it means to train the next generation of chefs, restaurateurs, and food entrepreneurs.
At the heart of this transformation is Rick Smilow, President and CEO of ICE, who has played a pivotal role in steering the school through industry changes, ensuring its curriculum remains relevant and impactful. “When we acquired the school 30 years ago, culinary education was evolving rapidly, and we had to evolve with it,” Smilow noted. “We went from a small, hands-on cooking school to a major institution with campuses in New York and Los Angeles, offering diverse programs that reflect the industry’s demands.”
ICE was founded in 1975 by Peter Kump, a visionary in culinary education. Over the years, it has expanded its offerings from traditional culinary arts programs to include plant-based cuisine, hospitality management, restaurant operations, and even online culinary education. Under Smilow’s leadership, ICE has become a launchpad for thousands of culinary professionals, including renowned chefs, food entrepreneurs, and industry leaders.
“We’ve always been focused on staying ahead of industry trends,” Smilow explained. “From the rise of farm-to-table dining to the growing importance of sustainability, our programs have adapted to ensure our students are prepared for what’s next.”
Key milestones in ICE’s transformation include the expansion to Los Angeles in 2018, providing access to culinary training on the West Coast, the launch of an online culinary program to meet the needs of students who can’t attend in person, and the development of advanced specialty programs, from artisanal bread baking to sommelier training.
As the foodservice landscape has shifted, so too has ICE’s approach to education. With the rise of plant-based cuisine, sustainability, and food technology, ICE has integrated new courses to prepare students for the modern kitchen. “Our goal has always been to teach foundational skills that can be applied to any career in food,” Smilow detailed. “But we’ve also expanded into areas like food business entrepreneurship, food media, and culinary technology to meet new industry demands.”
With a focus on hands-on learning, ICE maintains state-of-the-art kitchens, professional instructors, and real-world training through externship programs in top restaurants. One of ICE’s greatest strengths is its alumni community, which spans some of the most prestigious kitchens and food businesses worldwide. Graduates have gone on to win James Beard Awards, Michelin stars, and lead innovative food ventures.
“We take pride in the strong connections we maintain with our alumni,” Smilow said. “Whether they’re opening a bakery, launching a food startup, or becoming an executive chef, we want to be part of their journey.” Notable ICE alumni include Mashama Bailey, the James Beard Award-winning chef at The Grey in Savannah; Missy Robbins, acclaimed chef and owner of Lilia and Misi in NYC; Gail Simmons, food writer and long-time judge on Top Chef; Guy Vaknin, founder of City Roots Hospitality and a Shark Tank alum; and Andrew Rigie, executive director of the New York Hospitality Alliance. “Some of our graduates have gone on to redefine what it means to be a chef,” Smilow explained. “But just as many have found success in food media, entrepreneurship, and even culinary medicine.”
One of the biggest shifts in culinary education has been the emphasis on business skills. ICE offers comprehensive restaurant and hospitality management programs, ensuring that graduates understand the business side of food.
ICE’s Restaurant Management Program serves as a mini-MBA for aspiring entrepreneurs, equipping them with the skills to launch food businesses, manage restaurants, and innovate in the hospitality space. “Even if you don’t want to own a restaurant, understanding how a business runs is crucial,” Smilow detailed. “We teach our students how to create a business plan, manage costs, and adapt to industry trends.”
With the rise of online education, ICE has balanced traditional, in-person training with modern technology. While digital learning can teach theory and business skills, culinary arts still require hands-on practice. “You can’t learn how to cook without cooking,” Smilow concluded. “That’s why our online program integrates interactive assignments, instructor feedback, and real-world application.” ICE’s online program has helped students across the country gain culinary training without needing to relocate. But the institution remains committed to in-person education as the gold standard for culinary training.
ICE has hosted a remarkable range of special events, showcasing its commitment to diverse and dynamic hospitality education. From an exclusive NFL Players Association seminar on opening restaurants and bars—guiding athletes toward successful ventures—to the highly anticipated New York City debut of Modernist Cuisine, ICE continues to be a hub for innovation. These events span culinary artistry, business strategy, and industry trends, offering students and professionals firsthand exposure to influential leaders. By curating experiences that bridge education with real-world expertise, ICE reinforces its role as a leading institution shaping the future of hospitality, food, and
entrepreneurship.
As ICE celebrates its 50th anniversary, Smilow is already looking toward the future. Culinary education is set to evolve with a greater focus on sustainability and plant-based cuisine, more technology integration in kitchens and food businesses, and expanded online and hybrid learning models.
“The food industry is changing rapidly, and culinary schools need to change with it,” Smilow noted. “Our goal for the next 50 years is to continue leading that evolution.”
ICE doesn’t just train future chefs—it also works with restaurants, hotels, and foodservice businesses to provide ongoing staff training, skill refreshers, and professional development programs. “If a restaurant or foodservice operator wants to enhance their team’s skills, we can create customized training programs,” Smilow explained. “From back-of-house technique refreshers to front-of-house hospitality training, we’re here to help.”
The role of education in hospitality is evolving faster than ever, driven by shifting industry demands, technological advancements, and changing consumer expectations. Great educators have had to remain agile, continuously listening to the marketplace to refine curricula and skill development. Institutions like ICE and Smilow have met this challenge head-on, adapting their programs to equip students with real-world expertise. By embracing innovation and industry trends, they ensure graduates are prepared for dynamic careers in hospitality. Their commitment to evolution not only benefits students but also strengthens the industry as a whole, shaping the future of hospitality education.
Learn more about the Institute of Culinary Education (ICE) at their website.
