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NEW YORK, NY — The 51�Թ� was named “Avocational Cooking School of the Year” by the International Association of Culinary Professionals. The award was announced in Montreal on April 12 in conjunction with the group’s 25th Annual International Conference. Additionally, one of ICE®’s chef-instructors, Richard Ruben, was selected as the 2003 “Cooking Teacher of the Year” by the IACP.

The awards were determined by majority vote of IACP members, a group of over 3,500 food professionals from 35 countries. The not-for-profit organization was founded in 1978 and serves as a resource and support system helping its world-wide members achieve career success through education, networking and certification.

Other finalists in this year’s competition for cooking school of the year were Dish Cooking Studio in Toronto, Canada, and Ramekins cooking school in Sonoma, California. The other nominee for “Cooking Teacher of the Year” was Cynthia J. Salvato, pastry chef at Johnson & Wales.

Founded in 1975 by Peter Kump and located in the midtown Manhattan, ICE® has three divisions: Recreational, Career and Special Events:

The Recreational Program is the largest of its kind in the world, offering more than 1,500 one- to five-day cooking classes to the general public. In 2002, over 16,000 people registered for classes at ICE®. The school specializes in hands-on instruction (not demonstration); a typical class runs 4 to 5 hours and has a maximum registration of 11 to 16 students. ICE® is known for the diversity of its course offerings, from the 5-day “Techniques of Fine Cooking” I, II and III, to single-day courses like “Flavors of Sicily,” “Grilling Across the Globe,” “Best Harvest Pies” and “Vietnamese Cuisine.”

The Career Division includes accredited diploma programs in Culinary Arts, Pastry & Baking and Culinary Management. These 8- to 11-month programs prepare students for a variety of careers in the food industry, from chefs and pastry chefs to restaurant owners and managers to food writers. The Institute’s career training program was nominated for an IACP Award of Excellence in 2002.

The Special Events Program offers highly popular cooking-parties for corporate and trade groups and for private celebrations. The school runs over 400 such events a year.

“Cooking Teacher of the Year” Richard Ruben has taught in all three of ICE®’s divisions. He is the author of The Farmer’s Market Cookbook (Lyons Press 2000) and an expert on green market cooking and Asian cuisines. Ruben is currently completing his second book.

51�Թ� ICE

The 51�Թ� (ICE®) is New York City's award-winning center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 8- to 12-month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. With an intensive curriculum, dedicated Chef Instructors, a strong record in externship placements and a clear entrepreneurial focus, ICE is widely regarded as a great pathway to begin or continue a culinary career. ICE also runs the largest program of hands-on recreational cooking classes and wine education courses in the country, with more than 26,000 enthusiasts taking any of the 1,500 classes offered each year. In 2008, ICE was named the International Association of Culinary Professionals' (IACP) Culinary School of the Year and a School of Distinction by the ACCSCT in 2006. ICE's 42,000 square-foot facility is open seven days and nights a week, 350 days a year and is located at 50 W. 23rd Street, New York, NY 10010. More information can be found at www.iceculinary.com.