ICE offers advanced coursework, demonstrations and workshops at our New York campus for students looking to grow their skills, knowledge and experience within diverse culinary arts disciplines. In advanced culinary studies classes, you can develop new skills, practice innovative techniques and work with respected culinary artists in ICE’s professional-grade kitchens.
ICE brings high-level chefs from around the world to our New York and Los Angeles campuses for advanced culinary studies demonstrations, highlighting their signature techniques and dishes. These demos have featured the likes of Fredrik Berselius, Eunji Lee, Paul Liebrandt, Michael Cimarusti, Tony Esnault and Kevin Meehan. These events are streamed live on unless noted.
In ICE’s Culinary Technology Labs on both campuses, students have the chance to explore the culinary craft with modern equipment and techniques. From our tandoor oven to our plancha, hearth oven and vertical rotisserie, the lab’s Wood Stone equipment serves up a wealth of fresh, flavorful opportunities. The labs also boast equipment for the leading modernist techniques, from sous vide technology to rotary vacuum evaporators, ultrasonic homogenizers and more from Polyscience.
Designed to help working professionals excel, ICE’s single and multi-day continuing education workshops are taught by acclaimed chefs and artisans from all over the world.
Because of the hands-on nature of the workshops, these classes have a limited enrollment and fill quickly.
Call (800) 522- 4610 to learn more. Students and alumni should register with customer service at (212) 847-0770 or email NYcredits@ice.edu. ICE alumni receive 15% off!