Find your cullinary voice

Professional Development

Continuing Your Culinary Education (New York Campus)

Not only will an ICE education provide the foundation for your culinary future, but our continuing education programs will help you stay on the cutting edge in your developing career. ICE’s School of Professional Development provides advanced training in such fields as cake decorating, bread baking, chocolate making, wine classes, mixology, restaurant management and food media. Discover our menu of intensive programs led by industry experts.

It is no secret that growing your knowledge and skill set is instrumental to expanding your culinary career opportunities. Very few schools offer as broad range of professional development programs for culinary professionals as ICE. Our position in the New York City food scene keeps us on the forefront of innovation and, as educators, we take pride in sharing the knowledge, insight and craftsmanship that our full-time staff and guest lecturers possess. For ICE career students, these programs also provide a means to remain part of the ICE community long after graduation.

Whether you're looking to refine a restaurant business plan, perfect your cake decorating skills, launch a food blog or to craft the artisanal bread that will keep crowds lined up out the door, ICE's School of Professional Development offers the ongoing training and education you need. It’s just one more way that we help you find your culinary voice.

Professional Development course categories include:

Advanced Culinary Studies

One thing all great chefs have in common? An appetite for knowledge and lifelong learning. In the culinary field, the ever-evolving menu of techniques and tools mean that there are always new things to learn. From modernist techniques like sous vide and hydrocolloids to historic cooking methods (check out our tandoor and hearth oven!), we cater to the your interests and help you evolve your culinary career.

Advanced Pastry Studies

Chocolate, sugar sculpture, cake design and specialty baking are all areas where higher levels of mastery and art are possible. ICE's advanced pastry course offerings include multiday Center for Advanced Pastry Studies (CAPS) guest lectures as well as master classes with ICE’s James Beard Award-winning Creative Director, Michael Laiskonis.

Food Media Courses

The public's vast appetite for culinary news has only grown with the development of new technology and digital content. Whether you're interested in food styling, photography, blogging or social media, take advantage of these new professional culinary opportunities through our Food Media workshops.

Culinary Management & Business

Every kitchen is also a business. As you advance your entrepreneurial efforts, there is a range of skills you’ll need to grow and succeed, from mastering new technology and human resources or legal issues to understanding financial statements or writing the perfect business plan.

The Art of Cake Decorating

ICE offers a dedicated 60-lesson, 240-hour program in The Art of Cake Decorating, developed by award-winning ICE Chef Instructor Toba Garrett. In addition to instruction with Chef Toba, our cake decorating courses includes sessions with modern cake designer (and ICE alum!) Elisa Strauss, as well as other guest lecturers.

The Techniques of Artisan Bread Baking

There has never been a more exciting time for bread in America, and The Techniques of Artisan Bread Baking program provides culinary professionals with the techniques and knowledge they need to take advantage of this emerging market. Developed and taught by legendary New York City baker Sim Cass—the founding baker of Balthazar bakery—this program is an exceptional opportunity for students who want to make bread the focus of their culinary careers.

Artisanal Chocolate Workshops

Experience ICE’s brand new bean-to-bar Chocolate Lab in this two-day chocolate experience. Designed for current pastry and culinary professionals, this course offers students the chance to roast, winnow, grind, formulate and refine artisan quality couverture, in addition to pressing cocoa butter, tempering chocolate and molding bonbons. Students will also apply the finished chocolate to a range of applications, gaining insight into the many variables presented by each step of the bean-to-bar process.

For specific schedules of all upcoming Professional Development classes, lectures and demonstrations, please click here.

*Accreditation information listed on this website applies to ICE's career programs. ICE professional development programs are not accredited by the ACCSC.