Find your cullinary voice

Advanced Culinary Center (ACC)

For the Fall of 2016, the Advanced Culinary Center (ACC), our newest program aimed at professional development for the modern chef, will offer our first season of courses, with many more to come in 2017! Designed for industry professionals, these single and multi-day continuing education workshops are hands-on and taught by award winning and acclaimed chefs and artisans from all over the world. Not only will you be learning from master chefs, but all ACC classes are American Culinary Federation certified for continuing education hours.

Because of the hands-on nature of the workshops, these classes have a limited enrollment and fill quickly. ICE alumni receive 15% off!

Please note: ICE's dress code requires all students to wear black, khaki or checkered pants, a chef's coat and black closed-toe shoes. There are no exceptions. Students who come to class without a chef's coat will be required to purchase one from the Admissions Department.

2016 Class Offerings - Call (800) 522- 4610 to learn more

Master Class with Chef Mario Sandoval

Thursday, October 27th, 2016, 11am-3pm
$175  • 1 session

Join ICE for a hands-on workshop hosted by Spain's premier chef, Mario Sandoval. Chef Sandoval, who has been nominated for “Best Chef” by the Spanish Royal Academy of Gastronomy, also holds 2 Michelin stars at his restaurant Coque, in Madrid. Additionally, he owns and operates a bakery, catering company, a bistro and has published five cookbooks. He also is the founder of Dream Food Innovación y Gastronomía, focused on food research. Chef Sandoval is especially renowned for his innovative take on the classic spanish suckling pig, which will be a major focus of the workshop.

This is a very rare opportunity to work with one of the best chefs in Spain and the world. Seats in the hands-on workshop will be limited and are open to working culinary professionals.  

Click here to register for this class.

Past Classes - A Sample of Previous ACC Classes Offered at ICE

The Modern Pickle: Preservation Techniques with Shamus Jones

As founder and "executive briner" of Brooklyn Brine, Shamus Jones has changed the way we look at the humble pickle. His craft pickle company has expanded from making 100 jars of handmade pickles per week to over 15,000 per week in just seven years, all while continuing to develop some of the most interesting and creative pickles on the market. In spite of this massive growth, all the pickles, from the signature Damn Spicy to the Whiskey Sour, are hand cut and packed every day. These days, Shamus is working with Dogfish Head Brewery and Finger Lakes Distillery to produce out-of-this-world pickles like the Off-Centered Beer Pickle. In this professional hands-on class, Shamus will share his unique style, focusing on advanced techniques in pickling and brining. You'll learn innovative techniques, use top-quality ingredients, and create pickles with a modern twist.

Click here to read more about the class.