(New York Campus)
The Advanced Culinary Center (ACC) is aimed at professional development for the modern chef. 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. Not only will you be learning from master chefs, but all ACC classes are American Culinary Federation certified for continuing education hours.
Because of the hands-on nature of the workshops, these classes have a limited enrollment and fill quickly. ICE alumni receive 15% off!
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.
Call (800) 522- 4610 to learn more
Past Classes - A Sample of Previous ACC Classes Offered at ICE (New York Campus)
The Modern Pickle: Preservation Techniques with Shamus Jones
As founder and "executive briner" of Brooklyn Brine, Shamus Jones has changed the way we look at the humble pickle. His craft pickle company has expanded from making 100 jars of handmade pickles per week to over 15,000 per week in just seven years, all while continuing to develop some of the most interesting and creative pickles on the market. In spite of this massive growth, all the pickles, from the signature Damn Spicy to the Whiskey Sour, are hand cut and packed every day. These days, Shamus is working with Dogfish Head Brewery and Finger Lakes Distillery to produce out-of-this-world pickles like the Off-Centered Beer Pickle. In this professional hands-on class, Shamus will share his unique style, focusing on advanced techniques in pickling and brining. You'll learn innovative techniques, use top-quality ingredients, and create pickles with a modern twist.
Click here to read more about the class.
Master Class with Chef Mario Sandoval
ICE hosted a hands-on workshop with Spain's premier chef, Mario Sandoval. Chef Sandoval, who has been nominated for “Best Chef” by the Spanish Royal Academy of Gastronomy, also holds 2 Michelin stars at his restaurant Coque, in Madrid. Additionally, he owns and operates a bakery, catering company, a bistro and has published five cookbooks. He also is the founder of Dream Food Innovación y Gastronomía, focused on food research. Chef Sandoval is especially renowned for his innovative take on the classic spanish suckling pig, which was a major focus of the workshop.