Advanced Culinary Studies

David Waltuck is a renowned chef, cookbook author and consultant, with over forty years of experience in the culinary field. His restaurant, Chanterelle, was at 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.

In ICE’s Culinary Technology Lab, students have the chance to explore the global history of the culinary craft. From our tandoor oven to our plancha, hearth oven and vertical rotisserie, the lab’s state-of-the-art Wood Stone equipment serves up a wealth of fresh, flavorful opportunities. The lab also boasts equipment for the leading modernist techniques, from sous vide technology to rotary vacuum evaporators, ultrasonic homogenizers and more.

At ICE, students have the opportunity to explore the latest culinary techniques using state-of-the-art culinary technology, coaxing essential flavors out of ordinary and exotic ingredients using sous vide cooking, whipping canisters and a variety of modern techniques. Students learn under the guidance of modernist cuisine experts, including ICE’s Director of Culinary Research, James Briscione. 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.