the institute of culinary education

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IT Support

To submit a ticket, click here and log on to your account.

Hours of Operation:
Monday-Friday 8am-6pm
Critical issues will be addressed if tickets are opened during non-business hours.

Emergency Contact Information:
212-847-0777 or x777 internally

How to submit an IT ticket
How to check on your ticket status
How to access webmail

Campus Management Support

Please contact the ICE IT Help Desk for your username and password.

Phone System Support

For Vuesion software setup related issues on your desktop please submit a trouble ticket by clicking here.

For new phone setup, Vuesion login setup or changes, extension changes, phone hardware problems, or any other phone system related issues contact IT at x777.

Vuesion self help docs
Changing Vuesion Views
Vuesion Voicemail Quick Reference Guide
Vuesion Call Center Client Guide

Application Support

Install this application to allow an IT Support Professional connect to your computer for remote troubleshooting and assistance. Follow the prompts when installing and leave the default selections.

Use this tool to obtain information about your computer to provide to your IT Support Professional. Click "Run" twice when prompted.

Click here for the Fax Finder client.
Server IP address:
user name: admin password: admin

Please join me in congratulating Faustino Nemecio,
Facilities Supervisor
, as our Employee of the Month for January 2020!

Faustino was nominated by Chef Herve Guillard, Dean of Students/Lead Instructor for Pastry & Baking:

"Since we opened the LA campus Faustino has shown his value as an exemplary employee on a daily basis. He is not only an example of internal customer service but he is an incredibly knowledgeable man in all the areas of maintenance in the building and the equipment. His skill set has saved us from calling outside maintenance companies countless times saving us valuable time and money. As the campus grows for the past few months that has generated some unexpected needs, he has helped in making this transition seamless. He is thorough and always a pleasure to work with.

He deserves recognition for all his hard work."


Rick Smilow