The Institute for Culinary Education
The Institute for Culinary Education is a private culinary arts school located in New York City, New York. The institute offers a number of classes for recreational students and career culinary students. The Institute for Culinary Education specializes in career culinary arts, culinary management, and pastry and baking arts.
The Institute for Culinary Education traces its roots back to 1975, where it was known from this point as Peter Kump's New York Cooking School. Peter Kump began his endeavor by teaching five students basic cooking techniques. As opposed to just teaching recipes as seen in other schools, Kump was focused on teaching cooking techniques and flavor development. After a favorable review from the New York Times and responses from interested potential students, Peter's Kump's New York Cooking School began.
A number of Kump's former teachers taught classes when Kump began a professional program in 1983 to train chefs. In subsequent years a number of food world figures such as julia Child, James Peterson, David Bouley, and Sara Moulton were guest instructors at the institute. The school's baking program was launched in 1986 by Chef Nick Malgieri. In 1985, Kump and Child established the James Bear Foundation in order to showcase and inspire chefs with culinary festivals, dinners, publications, and a prestigious awards program. In 1995 Kump passed away.
In 1995 the school was acquired by Rick Smilow. An entrepreneur with interests in education and the culinary arts, the school began expanding in its professional programs. It was moved to its current location, found in the Chelsea neighborhood of the Manhattan borough of New York City. The school's name was changed to The Instituted of Culinary Education in 2001.
The Institute for Culinary Education was accredited by the American Commission of Career Schools and Colleges of Technology (ACCSCT) in 2000. The institute was honored for four separate areas of "levels of excellence," in student satisfaction, facilities and equipment, faculty and instructors, and community service.
The Institute for Culinary Education, its graduates, and its instructors have been given a number of awards and honors since 1997. Peter Kump's was named the "best cooking school in New York" in the New York magazine in 1997. The magazine subsequently included the school in its "Black Book...the World's Best Addresses" in 1998. Pastry & Baking Program Director Nick Malgieri was named by Pastry Art & Design magazine as one of "America's Ten Best Pastry Chefs" as was inducted into the James Beard Foundation's "Who's Who of Food & Beverage in America." In 2008 Joseph Wrede was listed as one of the "best new chefs in America" by Food & Wine magazine. James Beard Foundation Outstanding Chef awards were granted to graduates Stephen Durfee and Claudia Fleming in 1998 and 2000, respectively.
The theory, practice, and art of cooking is covered in the Institute for Culinary Education's Culinary Arts Diploma Program. Grounded in skill development theory, technique, palate training, speed, and teamwork, the program utilizes a comprehensive 650-hour curriculum.
The program progressively builds in subject. The first step is allowing the students to taste. As subtleties in a wide variety of foods are understood, techniques such as knife skills, cooking methods, sauce making, restaurant simulations, and pastry and baking techniques are grasped. Students grow into learning how to prepare complex dishes and create menus.
The program involves a 210-hour externship, which allows students to put their skills to the test in a setting such as a restaurant, hotel, or catering kitchen. While it is based in French technique, the program uses ingredients and techniques from countries around the world.
The Institute of Culinary Education's Pastry & Baking Diploma is created and overseen by Chef Nick Malgieri. Malgieri is a TV personality, world-renowned author, and former executive chef at Windows on the World. Malgieri also has a number of accomplishments and culinary honors in his name.
The program grants hands-on experience in breads, cakes, confections, and frozen desserts, among others. Group testing and a critique of the work done by the chef-instructor ends most lessons, so students are able to develop their palates, identify successes, and learn to solve related problems. Homework is given to make students aware of upcoming topics. This program also utilizes a 210-hour externship.
The Institute of Culinary Education's Culinary Management Diploma is a program designed for those who wish to manage, grow, open, or own a culinary business. The program is centered in a practical focus and entrepreneurial standpoint. The program is also applicable to many businesses; The New York State Department of Education has licensed the program as a "business diploma."
The program attracts a diversified set of students. Areas such as menu, marketing, supervision, finance, law, sanitation, cost control, communication, and facilities, among others, are found in the class. The program offers a number of aspects for students looking for a number of culinary opportunities.
The Institute of Culinary Education also offers recreation culinary classes. These classes are appropriate for professionals who wish to extend their abilities, as well as those who would like to learn some aspect for their own enjoyment. Cooking and baking classes, along with wine and beverages, are common areas in which the classes cover.