ICE and the Food Studies Program at The New School have partnered to provide innovative educational initiatives both to their students and the general public, fostering discussions about urgent issues in the culinary industry as well as in the food system at large.
ICE is dedicated to inspiring students to follow their passions and reach their full career potential. That’s why ICE has helped launch more than 13,000 culinary and hospitality careers, beginning with first-rate training in our award-winning career programs: Culinary Arts, Pastry & Baking Arts, Restaurant & Culinary Management, Hospitality Management, Bread Baking and Cake Decorating. What's more, ICE runs the largest recreational cooking, baking and wine education program in the world, and hosts over 700 culinary special events each year, welcoming more than 20,000 guests into its facilities.
Named the “Best Culinary School in America” by The Daily Meal in 2016, ICE has helped thousands of students to find their culinary voice. With over 74,000 square feet of state-of-the-art facilities in downtown Manhattan and hands-on training with acclaimed chef instructors, we are dedicated to our students’ growth and career development. Whether you’re interested in owning your own restaurant, launching a sustainable food company or traveling the globe as a hospitality professional, ICE will help you reach your goals.
The New School in New York City is the only comprehensive university where a world-renowned design school, Parsons, joins a liberal arts college, a performing arts college, and graduate programs and schools to seek out new ways to create a more just, more beautiful and better-designed world.
The New School offers a bachelor's degree program in food studies that examines the connections between food, culture, social policy, and the environment. Led by our expert faculty, students explore subjects ranging from food-growing practices and food marketing to global food security and public health issues like obesity and malnutrition. Partnerships with advocacy organizations and culinary schools enable learners to supplement their classes with hands-on experience. Drawing on a number of disciplines, including anthropology, economics, gastronomy, systems design, and public policy analysis, the program prepares students to implement positive changes in food systems by engaging with processes of production, distribution, consumption, and regulation.
The Food Studies program organizes public panel discussions, talks, and conferences around various aspects of food. You can watch videos from our past events. Additionally, in November 2015, we hosted the Second International Conference on Food Design, organized in collaboration with The International Food Design Society and Food Design North America. You can download the proceedings of the conference here.