After 42 years in New York City, ICE is opening a second location in Los Angeles — an urban oasis for food and restaurant lovers and without a doubt one of the most exciting food cities in America. Having taken over the facility previously occupied by Le Cordon Bleu in Pasadena, we’re currently reimagining the space as a center for learning, innovation and creativity, staying true to the vision embodied by our New York flagship. With ribbon cutting scheduled for early 2018, both the ICE and food community couldn’t be more thrilled.
“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,” said Rick Smilow, ICE’s president and CEO. “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.”
Industry leaders are excited to welcome ICE to the west coast. “I’ve been working with ICE students in New York for years and they are consistently among the best young chefs in my restaurants,” said Tom Colicchio, celebrated chef/restaurateur and host of the hit television series Top Chef. “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,” said prolific chef and restaurateur Wolfgang Puck. “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.”
Local officials and community leaders have been generous with their support as well. “California has always been a trendsetter when it comes to the culinary arts,” said Panorea Avdis, Director of the Governor’s Office of Business and Economic Development. “ICE’s new LA campus will ensure future generations of top chefs are pushing the boundaries of our state’s long-established variety of cuisines and locally sourced ingredients, which gives us that added advantage as a global destination for adventure seekers, business travelers and entrepreneurs, alike.”
The school will offer the same sense of community, creativity and campus life as our NYC location. ICE Los Angeles will feature career-training programs in Culinary Arts, Pastry & Baking Arts and Restaurant & Culinary Management. The Hospitality Management program will be added later in the year. Once career program classes are up and running, ICE is considering options to add specialized amenities and features such as a chocolate lab, culinary technology lab and an extension of its “farm to classroom” program, and later on, recreational classes and special culinary events.
“At ICE, our mission is to enable the creative light within each individual, empowering them to find rewarding careers in the culinary and hospitality industries,” said Smilow. “We’ve helped more than 14,000 alumni find their culinary and hospitality voices, and are thrilled to be able to bring that mission to the west coast and Los Angeles area.”
Learn more about ICE’s award-winning career training programs.