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 Chef Tracy Wilk,
Lead Rec Instructor/Recipe Editor
, as our Employee of the Month for March 2019!

Tracy was nominated by Kate McCue, Joe Pace and Frank Proto:

"We are nominating Chef Tracy Wilk for EOM for March 2019. Aside from being a generous colleague and fabulous baker, Tracy has most recently been a driving force behind the newly launched COA training initiative. She created both an equipment dictionary and classroom set up guide, along with a Training materials and test. She has taken a leading role in kitchen and equipment maintenance. Her willingness to teach, direct and share her knowledge and experience make her a true asset to ICE and a very worthy EOM candidate."


Rick Smilow