Orange entremets made in Diego Lozano's pastry workshop at the Institute of Culinary Education

Center for Advanced Pastry Studies (CAPS)

Continuing Education Classes for Pastry Professionals

The Center for Advanced Pastry Studies (CAPS) at ICE is designed for current industry professionals, offering single- and multi-day continuing education workshops taught by master chefs and critically acclaimed artists from all over the world.

At CAPS, you will refine your skills, learn new and innovative techniques, and expand your current repertoire with hands-on classes among peers. What's more, all CAPS classes are approved for American Culinary Federation-certified education hours.

CAPS Discounts

  • Current Mod 4 Students can use class credits and receive 15% off
  • Alumni (PA and CA) can use class credits and receive 15% off
  • Referral: Sign up with a co-worker or friend and receive 20% off both registration fees
  • Sign up for more than one CAPS class in a calendar year & get 15% off subsequent classes

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.

Questions? Contact Chef Kathryn at kgordon@ice.edu or call (800)-522-4610 to learn more.

Want to receive updates on upcoming CAPS classes? Join our email list

Past Pastry Pros Include:

MOF Philippe Rigollot demonstrates his famous pastry techniques for ICE students

Chef Philippe Rigollot

Critically acclaimed "King of Pastry," Chef Philippe Rigollot, M.O.F., has visited the school multiple times to teach his award-winning pastry techniques to ICE students in a series of hands-on, multi-day workshops. Chef Rigollot has worked for two restaurants with three Michelin stars, including Maison Pic where he met his chocolatier wife, Elodie. Chef Rigollot became a world champion in the 2005 Coupe du Monde du Patisserie and received his Meilleur Ouvrier de France medal in 2007 (when he was a featured chef in the documentary "Kings of Pastry"). He owns Patisserie Philippe Rigollot in Annecy, France, and his dessert philosophy is to highlight fruity flavors, not emphasize sweetness. He tries to play with different textures and temperatures, and aims for simple presentation.

Chef Peter Yuen teaches his viennoisserie techniques to ICE students.

Chef Peter Yuen

Chef Peter Yuen is a master of laminated doughs, Asian baked goods and classic French pastries, and he has brought his world-renowned techniques to ICE for multiple viennoisserie workshops. After emigrating from Hong Kong at age 11, Chef Peter’s family opened a bakery where he worked part time. As a young adult he returned to Hong Kong and apprenticed under many master bakers for a decade. After graduating from the French Pastry School in Chicago, he worked at the French Mill Bakery, the Four Seasons Chicago and the Sofitel Chicago Water Tower. In 2004, he opened his own bakery, LaPatisserie P Bakery. Chef Yuen placed first in the Viennoisserie category at the Coupe de Monde de la Boulangerie with the Bread Bakers Guild Team USA in 2008. He was a member of the USA Viennoiserie Masters de la Boulangerie 2010 team that won second place.

Pastry chef Gale Gand shares her award-winning techniques with ICE students

Chef Gale Gand

Chef Gale Gand is a nationally acclaimed pastry chef, restaurateur, cookbook author, television personality, teacher and entrepreneur. Chef Gand has been recognized as Outstanding Pastry Chef of the Year by the James Beard Foundation and Pastry Chef of the Year by Bon Appétit magazine, and has been inducted into the Chicago Chefs Hall of Fame. Gale is the founding pastry chef and partner of the beloved, Michelin-starred Chicago restaurant Tru, opened with long-time culinary partner Chef Rick Tramonto and restaurateur Rich Melman in 1999. She hosted the Food Network series, “Sweet Dreams" for eight years and has made multiple television appearances, including on "The Martha Stewart Show" and "Oprah". She competed on "Iron Chef America" and has been featured as a celebrity judge on "Food Network Challenge", "Last Cake Standing", "Top Chef" and "Top Chef Just Desserts".

Pastry Chef Anil Rohira shares his pastry techniques with ICE students.

Chef Anil Rohira

Currently the Corporate Pastry Chef for Felchlin Switzerland, Chef Anil is based in Mumbai, India, and is in charge of demonstrations, teaching and seminars all over the world. Chef Anil has shared his expansive repertoire of skills and enthusiasm with CAPS students in multiple classes at ICE, including a hands-on chocolate immersion experience. Among his impressive positions, Chef Anil Rohira was the Executive Pastry Chef at The Chevy Club in Washington, D.C., and the Coupe du Monde du Patisserie championship U.S. team captain in 2003, winning Best Sugar Showpiece. He has been named one of the Top 10 Pastry Chefs in America by Dessert Professional magazine, and awarded Pastry Chef of the Year at the World Pastry Team Championship in 2009. Chef Anil attributes his success to his strong belief in balancing the “hear, hand and head,” and believes you must always be willing to work hard, to develop your skills and to be as passionate as possible.