ICE’s Health-Supportive Culinary Arts program is rooted in the guiding principles that food should be whole, local, seasonal, fresh, organic, indigenous and delicious, as established by the Natural Gourmet Institute's late founder Annemarie Colbin. No lesson captures that essence more than Day 84: Spa and Retreat Cooking.

Caleb Raff’s unconventional path to plants includes a bachelor’s degree in English literature and a handful of restaurant gigs. His passion for food, knack for hands-on work and interest in sustainability led him to urban farming. Now, he acts as ICE’s hydroponic farm manager, where he innovates with greenery on a daily basis.

In July, we announced a collaboration with the International Culinary Center (ICC) to incorporate the best elements of the historic school at our campuses in New York and Los Angeles as ICC plans to close at the end of the year. In October, we'll debut the first offering that's part of this agreement: Intensive Sommelier Training at ICE.

“One of the goals at the Ģ����Ƶ is to prepare students for chef-driven, aspirational dining,” explains Los Angeles campus President Lachlan Sands. This goal culminates with Course 8 in Culinary Arts: Advanced Cuisine.