Institute of Culinary Education – Recreational Cooking, Baking & Wine Classes
225 Liberty St, New York, NY 10281
About
Institute of Culinary Education – Recreational Cooking, Baking & Wine Classes offers hands-on cooking, baking and wine classes, including options such as Knife Skills, Pasta 101, Classic French Macaroons, Sushi Matsuri Festival, a pâte à choux workshop, and a make-and-take Thai dinner. The program also offers plant-based classes, vegan baking workshops, health-supportive advanced studies, Culinary Nutrition and Food Therapy certificates, meatless meal planning and recipe testing, and a wine education program. Classes are available for couples and kids, as well as advanced culinary and pastry classes, evening cooking classes for corporate entertaining and team building, closing dinner classes, cooking classes for personal celebrations such as birthdays or special reunions, private culinary events, and personal tours.
• Schedule: Courses are offered day and night almost every day of the year, typically in one to five sessions, with most classes running 3–6 hours and generally beginning at 9 am or 6 pm.
• Price: Example class prices include $150 for “Essentials of Middle Eastern Cooking,” $150 for “The Pacific Northwest: American Regional Favorites,” $150 for “Pate a Choux Workshop,” and $150 for “Make-and-Take Thai Dinner,” with payment in full required at registration and cancellation transaction fees ranging from $20–$50 based on class price.
Since 1975, the mission of ICE’s Recreational Program has been to provide a rich, fun and broad array of courses focusing on fundamental techniques, authentic and global cuisines, topical culinary concepts and classic cooking methods. ICE has one of the largest programs of hands-on recreational cooking, baking and wine classes in the world, offering over 1,500 courses a year and training an additional 26,000 students each year beyond its professional programs, with specialized areas based on topic or age and classes for cooks at all levels from beginner to advanced. All classes are hands-on, participants cook in teams, ICE provides aprons, knives and recipes, students keep the recipe packet and are encouraged to take leftovers home, and most classes end with a large meal served family-style, often with wine or beer served only after cooking, with no outside alcoholic beverages allowed.
Many of the Chef-Instructors have significant high-end restaurant experience, and the leadership team includes Stephen Mandracchia (Director of Culinary Operations), Catherine Boyle (Vice President of Marketing and Communications), Stephanie Fraiman (Public Relations & Communications Director), and Diana Allan (Director of Events). The Institute of Culinary Education has campuses in New York and Los Angeles, and its recreational classes are available in both cities. ICE has been ranked as America’s Best Culinary School by USAToday in 2019, and its recreational programs are not accredited by the ACCSC and are not licensed by the State of New York’s Bureau of Proprietary School Supervision and are intended for personal enrichment, not vocational training. Gift cards are available, and the program also hosts over 200 culinary events each year, serving more than 5,000 guests.
Parent and student feedback includes comments such as “I absolutely loved the classes” and a description of recreational classes leading to enrollment in a diploma program from Selena L., a report of “a great time” and plans to return for more classes from Jason M., and a statement that “the recreational classes at ICE are great,” with delicious dishes and “really hands on” instruction from Niketkumar P.
Last updated April 17, 2026.
• Schedule: Courses are offered day and night almost every day of the year, typically in one to five sessions, with most classes running 3–6 hours and generally beginning at 9 am or 6 pm.
• Price: Example class prices include $150 for “Essentials of Middle Eastern Cooking,” $150 for “The Pacific Northwest: American Regional Favorites,” $150 for “Pate a Choux Workshop,” and $150 for “Make-and-Take Thai Dinner,” with payment in full required at registration and cancellation transaction fees ranging from $20–$50 based on class price.
Since 1975, the mission of ICE’s Recreational Program has been to provide a rich, fun and broad array of courses focusing on fundamental techniques, authentic and global cuisines, topical culinary concepts and classic cooking methods. ICE has one of the largest programs of hands-on recreational cooking, baking and wine classes in the world, offering over 1,500 courses a year and training an additional 26,000 students each year beyond its professional programs, with specialized areas based on topic or age and classes for cooks at all levels from beginner to advanced. All classes are hands-on, participants cook in teams, ICE provides aprons, knives and recipes, students keep the recipe packet and are encouraged to take leftovers home, and most classes end with a large meal served family-style, often with wine or beer served only after cooking, with no outside alcoholic beverages allowed.
Many of the Chef-Instructors have significant high-end restaurant experience, and the leadership team includes Stephen Mandracchia (Director of Culinary Operations), Catherine Boyle (Vice President of Marketing and Communications), Stephanie Fraiman (Public Relations & Communications Director), and Diana Allan (Director of Events). The Institute of Culinary Education has campuses in New York and Los Angeles, and its recreational classes are available in both cities. ICE has been ranked as America’s Best Culinary School by USAToday in 2019, and its recreational programs are not accredited by the ACCSC and are not licensed by the State of New York’s Bureau of Proprietary School Supervision and are intended for personal enrichment, not vocational training. Gift cards are available, and the program also hosts over 200 culinary events each year, serving more than 5,000 guests.
Parent and student feedback includes comments such as “I absolutely loved the classes” and a description of recreational classes leading to enrollment in a diploma program from Selena L., a report of “a great time” and plans to return for more classes from Jason M., and a statement that “the recreational classes at ICE are great,” with delicious dishes and “really hands on” instruction from Niketkumar P.
Last updated April 17, 2026.
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