Continuing Your Culinary Education
Not only will an ICE education provide the foundation for your culinary future, but our continuing education programs will help you stay on the cutting edge in your developing career. ICE’s School of Professional Development provides intensive knowledge and training in specific facets of the culinary world, through classes and intensive programs led by industry experts.
It is no secret that growing your knowledge and skill set are instrumental to expanding career opportunities in all fields. The culinary field is no exception. Yet very few places in the world offer a broad range of professional development for culinary professionals. At ICE, it’s part of our DNA. Our position in the New York food scene keeps us on the forefront of innovation within the industry. As educators, we take pride in sharing the knowledge, insight, and craftsmanship that our staff and community of resources possess. For ICE career students, these programs are also a way to remain a part of the ICE community long after your graduation.
Whether you're looking to refine a business plan for your own restaurant or catering business, to perfect your chocolate showpieces, to launch a food blog, or to craft the bread that will keep crowds lined up out the door, ICE's School of Professional Development offers the ongoing training and education you need. It’s just one more way that, at ICE, we help you find your culinary voice.
Professional Development Course Categories Include:
One thing we have noticed about great chefs is that they have an appetite for new knowledge and lifelong learning. And in the culinary field, a range of new techniques and tools mean that there are always new things to learn. "Molecular Gastronomy", "Modernist Cuisine"...10 years ago these categories did not exist!
Chocolate, sugar design, and specialty baking are all areas where higher levels of mastery and art are possible. ICE's course offerings include multi-day "CAPS" courses (Center for Advanced Pastry Studies) as well as master classes with Chef Michael Laiskonis.
The public's vast appetite for culinary news and knowledge have only grown with the development of new technology and digital content. Take advantage of these new professional opportunities through our Food Media workshops.
Every kitchen is also a business. As you advance your entrepreneurial skill set, there are a range of topics that you will want or need to know more about, from new technology and current HR/legal issues to understanding financial statements.
ICE offers a unique 60-lesson, 240-hour focused program in the Techniques and Art of Professional Cake Decorating, developed by award-winning ICE Chef-Instructor Toba Garrett. In addition to instruction with Chef Toba, the course includes sessions with modern cake artist Elisa Strauss (an ICE alum) and other guest lecturers.
ICE’s Techniques and Art of Professional Bread Baking program elevates and extends the core concepts from our award-winning Pastry & Baking Arts curriculum, for students who want to make bread the center of their culinary careers. This comprehensive, 200-hour program was developed and is led by ICE’s own Chef Sim Cass, the founding baker of New York City’s accclaimed Balthazar Bakery.
For specific schedules of all upcoming Professional Development classes, lectures and demonstrations, please click here.
*Accreditation information listed on this website applies to ICE's career programs. ICE professional development programs are not accredited by the ACCSC.