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Kale, Quinoa and Community

Kale, Quinoa and Community

The new Natural Gourmet Center at ICE offers a seven- to 13-month, plant-based Health-Supportive Culinary Arts career training program promoting nutrition, wellness, whole foods, sustainability and the relationship between food and healing.

A Path Optimizing the Power of Plants:

The Natural Gourmet Center is centered on Dr. Annemarie Colbin’s seven principles for food selection: whole, fresh, seasonal, traditional, balanced, local and delicious.
Health-supportive cooking can accommodate plant-based, vegetarian and vegan lifestyles; individual diets; and food for healing practices.
Classes utilize ICE’s indoor hydroponic herb garden and vegetable farm.
Explore plant-based cuisine, grains and legumes, sea vegetables, raw foods, and even spa and retreat specialties.
ICE has launched more than 14,000 culinary careers. Yours should be next!

Ranked No. 1 among America’s Best Culinary Schools.*
Campuses in New York City and Los Angeles, the nation’s culinary capitals.
Chef-instructors from top restaurants and food businesses.
432 classroom hours covering essential cooking techniques with high-quality ingredients and digital course materials.
Hands-on, 200-hour externships and networking opportunities.
Business and hospitality training for food entrepreneurs.
Ongoing job placement services and alumni support.
Our Student Housing program offers options for every budget and lifestyle, from dorms to apartments to home stays.