Culinary Continuing Education Classes
Advanced Culinary Center (ACC)
The Advanced Culinary Center at ICE offers continuing education courses for chefs looking to grow their skills, knowledge and experience within diverse culinary arts disciplines. Headed by ICE Chef Robert Ramsey, the ACC offers a variety of courses taught by acclaimed chefs and artisans at the forefront of their respective fields. In ACC classes, you will develop new skills, learn innovative techniques and work with world-renowned culinary artists in ICE’s state-of-the-art facilities, all designed to help the working professionals excel. Click here to view the class listings.
Classes in Modernist Cuisine with James Briscione
Chef James Briscione, ICE’s Director of Culinary Development, is a nationally recognized expert in modernist cooking techniques. Having continued his own professional development alongside European masters of sous vide cooking in Venice, Italy, Chef James is a firm believer that a vital part of culinary education and professional success is to never stop learning. As Director of Culinary Development, Chef James is always searching for new methods and styles of cooking to explore and share with ICE students so they too can push the boundaries in the kitchen and explore their own unique culinary passions. In his classes in modernist cuisine, Chef James will demonstrate how to coax essential flavors out of ordinary and exotic ingredients using sous vide cooking, whipping canisters, and a variety of modern techniques. Click here for upcoming classes with Chef James.
Four-Star American Cuisine Series with David Waltuck
David Waltuck is a renowned chef, cookbook author, and consultant, with over forty years of experience in the culinary field. His restaurant, Chanterelle, was in the forefront of the movement to create a distinctly American style of cuisine and service, and it endured as an iconic New York restaurant for thirty years. In this series, Chef David shares his culinary knowledge and insight with a focus on areas of particular interest and expertise including his personal takes on wild mushroom, seafood, and offal cookery. Click here for view the class listings.