Stack Your Skills with Advanced Contemporary Cuisine & Technique

...at the No. 1 Ranked Culinary School*

Explore the advanced techniques, modern equipment and sophisticated plating applications used in today’s fine-dining kitchens. Work with expert Chef-Instructors to refine skills and develop the technical proficiency required in high-end culinary environments. This advanced course is exclusively available to senior-level students, alumni and industry professionals.

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an ICE Chef-Instructor helps an Advanced Contemporary Cuisine & Technique student

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Next-Level Culinary Craftsmanship

This five-week course is designed for senior-level students and culinary professionals seeking exposure to the advanced ingredients, techniques and equipment used in today's modern kitchens.
Classes are taught by Chef-instructors with fine-dining experience who remain closely connected to current culinary trends and practices.
Students work with advanced tools such as ISI siphons, immersion circulators, vacuum sealers and other modern kitchen equipment to build confidence in sophisticated culinary environments.
In addition to technique like fermentation, sous vide and spherification, the course explores refined plating methods that balance texture, flavor, and visual presentation, including foams, gels and emulsifications.
The curriculum supports skill development and creative thinking for careers in fine-dining kitchens, research and development and food-focused innovations roles.

Continuing Education Courses

Advanced Contemporary Cuisine & Technique is offered at our New York City and Los Angeles campuses.

Eligible participants include:

Students enrolled in Culinary Arts, Pastry & Baking Arts or Health-Centered Culinary Arts diploma or degree programs.
Alumni who have graduated with a Culinary Arts, Pastry & Baking Arts or Health-Centered Culinary Arts** degree or diploma.
Industry professionals who are not graduates but can demonstrate significant culinary experience, subject to approval by a Chef-Instructor.

**this includes graduates of Health-Supportive Culinary Arts and Plant-Based Culinary Arts

Inspiring Culinary Communities in LA & NYC

Our New York City and Los Angeles campuses provide advanced resources and professional environments that support creativity, technique and growth. Students benefit from:

A culinary school ranked "No. 1 Culinary School"*
Professional kitchens equipped with industry-standard tools and technology
Cutting-edge instructional spaces, including a food-focused bean-to-bar chocolate lab (NYC campus only)
An indoor hydroponic herb garden and vegetable farm (NYC campus only)

series of photos showing techniques covered in ICE's Advanced Contemporary Cuisine & Technique course