Lifestyle The new Institute of Culinary Education gets cooking downtown By MEREDITH DELISO June 21, 2015 3:34 PM Print Share fbShare Tweet Email 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... Photo Credit: Institute of Culinary Education 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. ...and pastry teaching kitchens Photo Credit: Institute of Culinary Education The pastry teaching kitchens also feature steam injection deck ovens, convection ovens, induction burners and large-scale mixers. Tech-equipped classrooms Photo Credit: Institute of Culinary Education 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: Culinary technology lab Photo Credit: Institute of Culinary Education 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. Chocolate lab Photo Credit: Institute of Culinary Education 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. Stock-making and smoking kitchen Photo Credit: Institute of Culinary Education 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. Mixology and beverage center Photo Credit: Institute of Culinary Education 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. By MEREDITH DELISO Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.