Look what's brewing at Brookfield Place.

The 40-year-old Institute of Culinary Education has a new home, bringing its career training programs and recreational classes in the culinary arts, pastry and baking arts, culinary management and hospitality management to the Battery Park complex earlier this month.

The new digs are nearly double the size of its old Flatiron facility, at 74,000 square feet, and consolidates its kitchens and classrooms from six floors to one.

Up-to-date culinary teaching kitchens...

The teaching kitchens at the new location of
The teaching kitchens at the new location of the school, whose notable alumni include Marc Murphy and Gail Simmons, are equipped with brand-new equipment featured in professional kitchens, including gas, induction and French top burners in the culinary teaching kitchens. (Credit: Institute of Culinary Education)

...and pastry teaching kitchens

The pastry teaching kitchens also feature steam injection
The pastry teaching kitchens also feature steam injection deck ovens, convection ovens, induction burners and large-scale mixers. (Credit: Institute of Culinary Education)

Tech-equipped classrooms

The kitchens and classrooms also are designed with

The kitchens and classrooms also are designed with overhead projectors that link to iPads, which students receive along with their toque and knives in lieu of textbooks and lesson plans.

In addition to teaching kitchens and lecture halls, the school's new location includes:

(Credit: Institute of Culinary Education)

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Culinary technology lab

Students can explore the evolution of cooking technology
Students can explore the evolution of cooking technology through traditional methods and equipment including a hearth oven, tandoor, plancha and vertical rotisserie, as well as more modern tools such as a centrifuge and rotary evaporator. (Credit: Institute of Culinary Education)

Chocolate lab

This education-based artisanal chocolate studio ? the first
This education-based artisanal chocolate studio ? the first of its kind in the nation, according to ICE ? features the tools needed to make chocolate from bean to bar, from roasting the beans to tempering and molding. (Credit: Institute of Culinary Education)

Stock-making and smoking kitchen

Stocks are essential for every chef-in-training to learn,
Stocks are essential for every chef-in-training to learn, and here students will prepare hundreds of gallons of stock a month for use in the classroom. They will also learn how to smoke meats, vegetables and spices. (Credit: Institute of Culinary Education)

Mixology and beverage center

Budding mixologists can learn the latest tools of

Budding mixologists can learn the latest tools of the trade at a bar designed by professional mixologists.

There's more to come, too. Opening later this summer, an organic indoor hydroponic herb garden and vegetable garden will eventually produce several hundred pounds of herbs, micro greens, fruits and vegetables for use at the school.

(Credit: Institute of Culinary Education)