Our advanced culinary classes and events are aimed at professional development for the modern chef.ICE offers continuing education courses for chefs looking to grow their skills, knowledge and experience within diverse culinary arts disciplines, offering a variety of courses taught by acclaimed chefs and artisans at the forefront of their respective fields. In advanced culinary classes, you can develop new skills, practice innovative techniques and work with world-renowned culinary artists in ICE’s high-tech facilities, all designed to help working professionals excel.
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.
Because of the hands-on nature of the workshops, these classes have a limited enrollment and fill quickly.
Call (800) 522- 4610 to learn more. Students and alumni should register with customer service at (212) 847-0770 or email NYcredits@ice.edu. ICE alumni receive 15% off!
Please note: ICE's dress code requires all students to wear black 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 Customer Service Department.
Director of Culinary Research and Development Barry Tonkinson invites high-level chefs from around the world to our New York campus for advanced demonstrations of their signature techniques and dishes. The monthly demos began in October 2019 and have featured the likes of Fredrik Berselius, Eunji Lee, Paul Liebrandt, Ana Ros and Nicolas Sale. Students and alumni can attend for free by registering in advance.
In ICE’s Culinary Technology Lab, students have the chance to explore the culinary craft with modern equipment and techniques. From our tandoor oven to our plancha, hearth oven and vertical rotisserie, the lab’s 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 from Polyscience. Director of Culinary Research and Development Barry Tonkinson hosts Open Lab Days with guided demonstrations using this equipment.
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 study under the guidance of modernist cuisine experts, including ICE’s Director of Culinary Research and Development Barry Tonkinson, whose mantra is to "always keep pushing."
