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When Peter Kump passed away in 1995, an obituary in the New York Times proclaimed him “one of the most influential figures on the American food scene.” It was then that Rick Smilow, an entrepreneur passionate about education and the food industry, acquired the school. The Smilow family was already a notable participant in the New York City restaurant scene via its partnership with Chef Daniel Boulud and his restaurants, including Restaurant Daniel, Café Boulud and DB Bistro Moderne. Smilow remains the CEO and Chairman of the school.

In late 1995, the school opened a new Manhattan location at 50 W. 23rd Street. In 2005, the 23rd Street facility expanded further, renovated its existing kitchens and classrooms, and built a new resource library. The school ultimately occupied over 42,000 square feet in the Flatiron district, including 11 teaching kitchens.

By 1997, the school's had grown to be the largest in the nation. ICE continues to offer a wide array of hands-on cooking, baking, wine and beverage classes for home cooks each year. 

Over the years, the school, its graduates and its instructors have won numerous awards and honors. In 1997, New York magazine named the school the “best cooking school in New York.” In 1998, W Magazine included the school in its “Black Book … the World's Best Addresses.” In 1998, Pastry & Baking Arts Program Director Nick Malgieri was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America. In 1999, Chef Malgieri was named as one of America's Ten Best Pastry Chefs by Pastry Art & Design magazine.

In 2000, the school was accredited by the ACCSC (American Commission of Career Schools and Colleges). In their institutional evaluation, the ACCSC honored the school for achieving four items of excellence, a rare accomplishment. Those areas were: 100% student satisfaction (all students surveyed would recommend the school to a friend); outstanding faculty and faculty commitment to students; the school’s facilities and equipment; and the school’s involvement in community service.
 

In 2001, reflecting the school’s growth, size and stature, the school’s name was changed to the Institute of �������� Education, abbreviated as ICE. This new era also heralded the development of numerous new programs at the school, including:

• 2001 – Launched Restaurant & �������� Management Program
• 2010 – Launched Hospitality & Hotel Management Program
• 2012 – Launched School of Professional Development

In 2005, ICE was designated an ACCSC 2006 School of Distinction, an award given to recognize member schools that have demonstrated a commitment to the expectations and rigors of ACCSC accreditation, as well as a commitment to delivering quality education programs to students, graduates and employers. Then, in 2010, ICE’s Career Services department was given a commendation for excellence regarding their outstanding record of externship and job placements.

ICE also won numerous International Association of �������� Professional ”Awards of Excellence” — in 2003, 2008 and 2011. ICE’s President Rick Smilow (now Chairman and CEO) also received significant recognition. In 2003, Smilow was chosen as the annual honoree of The New York Association of �������� Professionals, joining a list of culinary leaders that includes James Beard, Julia Child, Peter Kump and Jacques Pépin, as well as Craig Claiborne and Lidia Bastianich. And in 2011, Smilow was named Entrepreneur of the Year by the IACP. ICE was also named the IACP’s 2015 “�������� School of the Year ” and longtime chef-instructor Chris Gesualdi was awarded the 2015 “�������� Educator of the Year.” 

During this time, ICE alumni emerged as leaders in the field, including numerous James Beard Award winners: Vivian Howard, Stephen Durfee, Claudia Fleming, Greta Anthony, Allison Vines-Rushing, Trish Magwood, Gina DePalma and more. Several others emerged as media stars, including Marc Murphy and Gail Simmons. To learn more about ICE alumni accomplishments, click here.