Wine Studies at the Institute of Culinary Education 

The Institute of Culinary Education (ICE) in Los Angeles offers one of the nation’s top-rated sommelier programs. Founded in 1984 and expanded through its merger with the International Culinary Center in 2020, ICE combines advanced facilities with expert instructors. Led by renowned professionals, including Master Sommelier Scott Carney, ICE provides extensive hands-on experience with 300 wines and uses Court of Master Sommeliers materials. Its Career Sommelier Program and other wine essentials courses set a high standard in wine education, but with limited spots available, this premier program remains exclusive to Southern California.

Background and Historical Context

The Institute of Culinary Education (ICE) is one of the most prestigious cooking schools in the United States. It also houses a distinguished wine study institution. Founded in 1984, ICE has campuses in California and New York and offers extensive programs in culinary and wine education.

Key Points

The sommelier certification programs here are unique in the world of wine education. The program is run by a regionally accredited school, which is the highest level of certification available. The program is part of its continuing education series, so anyone can register for it. The school uses the Court of Master Sommelier material as its exam material, which is far better than WSET-affiliated programming and rivals the NWS network for quality.

The program is only available in Los Angeles and is a top choice for anyone looking for sommelier certification in Southern California. While this program is excellent, only a few spots for new students are available annually. We would love to see this program expand to ICE New York and increase its offerings.

Historical and Institutional Background

• Origins and Evolution: ICE has grown significantly since beginning as The French Culinary Institute. When this school first opened its doors, it burst into the culinary scene with the visit of renowned chef Julia Child, among others. Celebrity chef Bobby Flay was one of its first graduates.
• Merger: The International Culinary Center (ICC) merged with ICE in 2020, mostly due to the challenges presented by the COVID-19 pandemic. This merger expanded the Institute of Culinary Education’s capabilities and resources, further solidifying its leading position in wine and culinary education.
• Facilities and Focus: The school features professional kitchens for hands-on cooking and baking classes. Additionally, it has wine-tasting classrooms devoted to sommelier programming and certification.

Wine Studies Program Highlights

1. Career Sommelier Program:  This signature 10-week wine course led by a Master Sommelier anchors the wine studies at ICE. With a faculty of 11 Master Sommeliers, the Institute of Culinary Education brings sure experience in sommelier education to New York and Los Angeles. This class is unique in being the only one sanctioned by the Court of Master Sommeliers Americas.
2. Extensive Wine Education: In this program, students taste and evaluate approximately 300 wines worldwide. This curriculum covers wine education, viticulture, and enology comprehensively.
3. Accreditation and Size: While regionally accredited, ICE is a small college with only 242 undergraduate students. Yet, it is one of the largest wine schools in the world. Varieties of Courses and Certificates: Besides the Career Sommelier Program, courses like Wine Essentials, Advanced Wine Essentials, and even specialized classes on regionally focused wines and food pairing are available.
4. Variety of Courses and Certificates: In addition to the Career Sommelier Program, ICE offers a range of other courses, including Wine Essentials, Advanced Wine Essentials, and specialized classes focusing on regional wines and wine-food pairings.
5. State-of-the-Art Facilities and Expert Instructors: The wine-tasting rooms are designed to provide ideal learning experiences while respected wine insiders teach the courses.

ICE’s Legacy and Commitment

More than a legacy shaped by notable visitors and successful alumni, the Institute of Culinary Education stands as a testament to excellence in culinary and wine education, committed to its mission in both word and deed. The Institute’s Wine Studies program will offer professionals and enthusiasts alike a comprehensive and enriching path toward mastery in the art and science of wine.

Wine Studies Faculty

Scott Carney, MS

Scott Carney, MS is the Dean of Wine Studies at the Institute of Culinary Education (ICE), continuing in that role after its 2020 merger with the International Culinary Center (ICC) where he held the same position. A native Bostonian, Carney entered the wine industry as a sommelier in Boston’s financial district upon graduating from Connecticut College.

He gained deep respect in the Boston wine scene with his work at the Harvest Restaurant in Harvard Square, where he combined his sommelier role with some managerial roles within the restaurant.

To further his career in the wine trade, Carney received an MBA in finance from the New York University Stern School of Business, with time spent at the French business school Hautes Études Commerciales de Paris (HEC). In the 1990s, he was a key figure in the success of the Gotham Bar & Grill. It was at the restaurant’s height that he earned his Master Sommelier pin in 1991.

Carney oversees ICE’s Intensive Sommelier Training course, incorporating his years of wine tasting and business management experience. At the institution, he not only teaches the upcoming sommeliers but also participates in developing the curriculum and approach to wine studies.

Richard Vayda

Richard Vayda is the Director of Wine and beverage Studies at ICE. Like most people at ICE, he was an industry veteran before he took on his academic role.

Starting in the restaurant scene in Chicago, he moved to New York for opera singing. His career path shifted into hospitality, where he worked as a maître d’hôtel in New York and Paris. Vayda’s academic pursuits took him to the Sorbonne in Paris and, later, as an instructor at the French Culinary Institute and New York Restaurant School, where he taught wine, service, and restaurant business courses.

In addition to his teaching career, Vayda has entrepreneurial experience, first as the owner of a catering company, then as the owner of a restaurant in Upstate New York and a café in Connecticut. He graduated from NYU with a master’s degree in culinary management and received a certificate from the Sommelier Society of America. His extensive travel to major winemaking regions reflects his deep interest and commitment to wine studies. 

Paul Sherman

 Paul Sherman is the Lead Instructor of Wine Studies at the Institute of Culinary Education LA. He has over forty years of professional hospitality experience and is ranked an Advanced Sommelier by the Court of Master Sommeliers.

Sherman held major positions in fine dining and education prior to his appointment at ICE. For nearly two decades, he was the sommelier at Valentino Ristorante in Santa Monica and a wine instructor at Le Cordon Bleu College of Culinary Arts.