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.

Click here to view all upcoming CAPS classes

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 visiting 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 3-star Michelin restaurants, 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 now owns Patisserie Philippe Rigollot in Annecy, France. His dessert philosophy is to highlight fruity flavors and 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 classical 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 by Bon Appétit magazine as Pastry Chef of the Year 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 8 years, and has made multiple television appearances on shoes including 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, 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 and head,” and believes you must always be willing to work hard, to develop your skills and to be as passionate as possible.

 

Upcoming Classes

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.

Pastry chef Diego Lozano is teaching an advanced pastry workshop at the Institute of Culinary Education

The Pastry Shop

  • Diego Lozano
  • Monday-Wednesday, August 20-22, 8 am-4pm
  • $750 • 3 sessions

Chef Diego Lozano is a Brazilian pastry chef who returns to ICE to teach an entremets and petits gateaux buffet class, in which he'll share his favorite Brazilian-inspired recipes. His pastry philosophy is to create through shapes and colors, daring flavors, and innovative textures, building desserts reflective of the diversity of Brazil's plurality. Diego will share with you techniques, recipes, and flavors that you can translate to your own pastry shop, with an emphasis on profitability and sustainability. Chef Diego is one of the most talented and award-winning pastry chefs and chocolatiers in Brazil. He is the owner of Escola de Confeitaria in Sao Paolo, as well as a TV personality and host of "O Confeiteiro." He also runs an events company, and has a line of clothes for pastry chefs. He has competed internationally, representing Brazil in the World Chocolate Masters, where he was a finalist twice.

Peruvian Cake Artist Monica Muñante Legua coming to ICE.

Cake Decorating with Peruvian Cake Artist

  • Monica Muñante Legua
  • Saturday-Sunday, September 15-16, 8am-4pm
  • $495 • 2 sessions

Certified Master Sugar Artist and winner of the Oklahoma Cake Show, Chef Monica will visit us from Peru and share her award winning techniques in this hands on 2-day class focusing on carving and clothing skills.  A Master Sugar Artist as awarded by ICES, the international cake society, Chef Monica owns a cake decorating school in Lima.  She will work with you at ICE on your cake carving skills to create a baby-celebration themed cake (for a boy or a girl).  You will learn how she “dresses” the cake, and you can use these decorated-fabric skills to create your own clothing designs for your cake.  Chef Monica will also demonstrate hand made lace and booties. 

Jon Snyder of Il Laboratorio del Gelato coming to ICE.

Artisan Gelato

  • Jon Snyder
  • Monday, September 24, 8am-4pm
  • $250 • 1 session

Work with acclaimed restaurateur and owner Jon Snyder of Il Laboratorio del Gelato to hand-formulate fresh gelato. Chef Jon will discuss his path to becoming the leading gelato manufacturer in New York City. Theory, formulation, balance, and flavor will be reviewed before you work together to make a variety of gelato flavors.