Where can you find 10 kitchens, four classrooms, a library, a stock-making room and an indoor hydroponic garden on a single floor? Lower Manhattan. More specifically, the Institute of Culinary Education, one of America’s leading culinary schools, at Brookfield Place.
When the Institute was looking to move out of Midtown, Lower Manhattan was clearly the best option, according to Rick Smilow, president and CEO. In Brookfield Place, the Institute was able to really set up shop: In 75,000 square feet, the Institute created what Smilow calls a “culinary village.”
“Lower Manhattan is the new center of New York,” Smilow said. “It’s exciting to have Lower Manhattan as a home.”