Institute of Culinary Education Revenue
Food and Beverage Services • 
Manhattan, New York, United States • 201-500 Employees
Institute of Culinary Education revenue & valuation
| Annual revenue | $19,600,000 |
| Revenue per employee | $57,000 |
| Estimated valuation?This valuation is estimated based on industry average for the Food and Beverage Services industry and current estimated revenues | $62,800,000 |
| Total funding | No funding |
Key Contacts at Institute of Culinary Education
Master Chef Herve Malivert
Director Of Culinary Research
Herve Guillard
Director Of Education
Mishel Ledoux
Director Of Hospitality & Restaurant Management
Stephanie Fraiman
Public Relations Director
Mario Novo
Director Of Compliance
Brian Konopka
Dean Of Culinary Management | Director Strategic Operations
Amanda Cargill
Director Of Content
Antoinette Liquet
Associate Director Of Student Financial Services
John Shields
Director Of Information Technology
Ama Adusei
Director Of Student Financial Services And Compliance
Company overview
| Headquarters | 225 Liberty St, New York, 10281, US |
| Phone number | +12128470700 |
| Website | |
| NAICS | 311 |
| SIC | 822 |
| Keywords | Professional Development, Hospitality Management, Culinary Arts, Culinary Management, Pastry & Baking Arts, Private & Corporate Events, Recreational Cooking Classes |
| Employees | 201-500 |
| Socials |
Institute of Culinary Education Email Formats
Institute of Culinary Education uses 5 email formats. The most common is {first name}{last name} (e.g., johndoe@iceculinary.com), used 35.2% of the time.
| Format | Example | Percentage |
|---|---|---|
{first name}{last name} | johndoe@iceculinary.com | 65.9% |
{first initial}{last name} | jdoe@ice.edu | 28.4% |
{first initial}{last name}{last name} | jdoedoe@ice.edu | 2.3% |
About Institute of Culinary Education
The Institute of Culinary Education (ICE) has launched more than 19,000 culinary careers in food and hospitality. Founded in 1975 by Peter Kump, the school offers highly regarded six to 13-month career training programs in Culinary Arts, Pastry & Baking, Culinary Management and Hospitality Management, as well as continuing education programs for culinary professionals. Our bi-coastal facilities in New York and Los Angeles offer ICE students the opportunity to develop their careers in two of the nation's most exciting food cities. With a global curriculum, dedicated chef instructors, a strong record in job placements and a clear entrepreneurial focus, ICE is recognized by top chefs and hospitality professionals as a leading pathway to begin or continue a wide range of culinary careers. Beyond our professional programs, ICE's hands-on recreational cooking, baking and wine education courses train an additional 26,000 students each year. Our special events division also hosts hundreds of corporate and private cooking events from client entertaining and sales dinners to press events, product launches and film shoots. In 2015, ICE won the IACP award for “Culinary School of Excellence,” an honor we had previously received in 2003, 2008 and 2011. Additionally, ICE staff and alumni regularly win or are nominated for top industry awards, such as James Beard awards, Food & Wine's Best New Chefs in America and Dessert Professionals’ Top Ten Pastry Chefs. Noteworthy alumni include Gail Simmons, Mark Murphy, Claudia Fleming, Maxime Bilet, Vivian Howard, Missy Robbins and more. New York City Campus 225 Liberty Street - 3rd Floor New York, NY 10281 Los Angeles Campus 521 East Green Street Pasadena, CA 91101
Employees by Management Level
Total employees: 201-500
Seniority
Employees
Employees by Department
Institute of Culinary Education has 104 employees across 10 departments.
Departments
Number of employees
Funding Data
Institute of Culinary Education has never raised funding before.
Institute of Culinary Education Tech Stack
Discover the technologies and tools that power Institute of Culinary Education's digital infrastructure, from frameworks to analytics platforms.
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