Designing Kitchens for #FutureChefs

From by Institute of Culinary Education
Designing Kitchens for #FutureChefs

When ICE Vice President of Education Richard Simpson took on the duty of overseeing the build-out of ICE’s new, 74,000 square foot facility at Brookfield Place, he knew he was undertaking a project whose scope was unprecedented in New York City. With 12 teaching kitchens extending across a single floor of an A-class office building, the project required the manpower and logistics of opening 12 restaurants simultaneously—plus the complications of coordinating construction with prestigious neighbors Equinox and Saks Fifth Avenue.


While the average New York City restaurant kitchen might be built for efficiency and maximizing dining room space, the teaching kitchens at ICE have an entirely different set of requirements. At ICE, multiple gas, electric and French top ranges are distributed throughout each culinary kitchen, providing students with a diversity of equipment rarely seen on a single restaurant’s hot line. On the pastry side, our expansive kitchens mimic the high-volume production spaces of wholesale bakeries with oversized mixers, steam-injection deck ovens and professional sheeters.

Read on for behind-the-scenes stories from the construction of ICE's new Brookfield Place location.

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