Find your cullinary voice

Classes in Modernist Cuisine with James Briscione

(New York Campus)

Students and alumni should register with customer service at 212-847-0770 or email


Advanced Hydrocolloids

Monday, April 30, 6-10pm
$60 students/alumni • $125 general public

Take your knowledge and abilities with hydrocolloids to the next level. You’ll learn advanced techniques with some of the same hydrocolloids covered in Introduction to
Hydrocolloids, plus new ones including gellan, locust bean gum, and methylcellulose. Dishes prepared will include: Liquid "Noodles"; Clear Sheets and Wrappers; Flexible Gels; and Eggless Meringues.

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Introduction to Hydrocolloids

Monday, March 19, 6-10pm
$60 students/alumni • $125 general public
Unlock the mysteries and uses of hydrocolloids—ingredients that transform texture by altering viscosity and density. ICE's Director of Creative Development, Chef James Briscione, will demonstrate exactly how xanthan gum, carrageenan, and agar agar can be used in a professional kitchen, and how they can be applied to a myriad of techniques. You will learn the proper ways to work with these ingredients by making "caviar" pearls, liquid-filled spheres, and other transformative foods. Don't miss this unique class!

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Get more info

Request a free info packet or schedule a personal tour

Speak to an admissions rep:
New York (888) 354-2433
Los Angeles (888) 718-2433

Find your cullinary voice