We are a proud partner of the Institute of Culinary Education in New York City! The Cacao Cucina® equipment line at their newly-launched bean-to-bar chocolate making studio at Brookfield Place in Lower Manhattan!
The Institute of Culinary Education (ICE) has launched more than 10,000 creative careers in food. Founded in 1975 by Peter Kump, the school offers highly regarded eight to 13-month career training programs in Culinary Arts, Pastry & Baking, Culinary Management, and Hospitality Management. With an in-depth global curriculum, dedicated chef-instructors, a strong record in job placements, and a clear entrepreneurial focus, ICE is widely recognized by top industry organizations as a premier pathway to begin or continue a culinary career.
ICE’s wide range of hands-on recreational cooking, baking and wine education courses train an additional 26,000 students each year, in addition to hosting hundreds of corporate and private cooking events.
When ICE was designing a brand new center for culinary innovation at Brookfield Place, it became clear that recent innovations in chocolate production demanded a groundbreaking new center for confectionery research. Over the past 10 years, the number of bean-to-bar operations in the United States has grown exponentially. Yet no American culinary school has invested in a chocolate lab where pastry students and seasoned professionals can experience the full cycle of bean-to-bar production…until now.
ICE Creative Director, Chef Michael Laiskonis, instructs students in the nation’s first teaching bean-to-bar chocolate studio. ICE has partnered with Cacao Cucina® to offer students this one-of-a-kind chocolate making curriculum. Learn more about our partnership with ICE on their website!