Take contemporary cuisine to the next level with a new hands-on course designed for ambitious culinary professionals.
Join us on campus in New York City to discover advanced techniques used in today's top restaurants. In this exciting new course you'll work with ICE's expert Chef-Instructors and train with state-of-the-art equipment—immersion circulators, vacuum sealers, ISI siphons, aquarium bubblers, and more—refining the precision techniques sought after in today's fine dining kitchens.
If you're ready to push boundaries, this is the course for you! You'll explore contemporary techniques, from sous vide and lactic acid fermentation to spherification and fluid gels—bringing science and artistry together on every plate. From ancient methods for flavor development, to today's most advanced tools, students will have the opportunity to balance the serious art of flavor and texture development, with a playfulness that brings joy to culinary professionals.
Please note, this course is available to senior-level students currently enrolled in one of ICE's career trainings programs (Culinary Arts, Pastry & Baking Arts, or Plant-Based Culinary Arts) and have completed at least the first three modules of the program. The course is also open to ICE alumni and those who can demonstrate significant culinary experience to an ICE Chef-Instructor.
Course Name: Advanced Contemporary Cuisine & Technique
Course Duration: 5 weeks
Class Times: afternoon
To Enroll: email NYInquiry@ice.edu or call (888)354-CHEF
The culinary world is full of opportunities, and embracing the next level of culinary techniques can help open doors into high-end restaurant kitchens, R&D positions, food labs and more—businesses looking for chefs who understand both tradition and innovation. With advanced skills in hydrocolloids, sous vide, and contemporary plating, you could gain an edge in the job market.
As a student in our Advanced Contemporary Cuisine & Technique course you are identified by a red commis cap. Your cap is a mark of ambition, skill, and dedication. It's also a symbol that you are serious about mastering contemporary cuisine and standing out in the industry.
While the tools and equipment have evolved, the ancient techniques of developing flavor and refining texture remain essential. One of the most important things students are exposed to in the Advanced Contemporary Cuisine & Technique course is low temperature cooking. Throughout the 5-week course students are taught the transformational applications of sous vide and smoking as a means to celebrate their ingredients.
Fine dining is about artistry as much as taste. In this course you'll refine plating techniques that add dimension and visual impact. Explore spherification, emulsifications, tuiles, foams, and more, crafting plates that look as stunning as they taste. In addition to creating volume and drama, students will also explore the refined art of maximizing color while prioritizing flavor balance with purees, powders and garnishes.
While advanced skills are valuable, getting comprehensive foundational training from ICE's Diploma or Degree programs can make a meaningful difference when it comes to building a successful culinary career. Our accelerated yet in-depth Culinary Arts, Pastry & Baking Arts, and Plant-Based Culinary Arts programs teach foundational knowledge and competencies that can be applied to a broader range of culinary and hospitality career paths. When combined with the Advanced Contemporary Cuisine & Technique course, students can further develop their expertise and expand their opportunities in the culinary industry.
At ICE, we believe immersive training is the best way to learn, which is why we provide hands-on culinary courses in New York City and Los Angeles—two of America’s culinary capitals. Our new Advanced Contemporary Cuisine & Technique course is a cut above the rest of our offerings; it’s designed for students who are ready to push boundaries and elevate their craft.
Take the smart next step by enrolling in Advanced Contemporary Cuisine & Technique today. Reach out to an Admissions Representative today to secure your spot. Email NYInquiry@ice.edu or call (888)354-CHEF.
The admissions process is the start of a lasting relationship with ICE. Your Admissions Representative will introduce you to the personal experience the culinary arts school is known for. Their mission is to understand your career goals and help you select the right program(s) to fit your needs and your interests.
Why Choose ICE
You know it's in you — the ambition to pursue a rewarding career in food & beverage. ICE is ready to help you Find Your Culinary Voice and achieve your career dreams.
International Students
Like the cities our campuses inhabit, ICE is a hub of multiculturalism. We’re proud to have had students from 44+ countries choose ICE for their career training and we celebrate the unique perspective an international student body provides. International students have the opportunity to gain knowledge and hands-on experience in America’s major food cities, by attending our New York City or Los Angeles campuses. It’s no wonder students come from around the world to Find Their Culinary Voice at ICE.
Resources:
Ready to take your interest in ICE further? Speak to an admissions representative about your personal goals, start your application or download our career brochure so you can access our program information anytime.
ICE's New Advanced Contemporary Cuisine & Technique course is composed of 10 lessons spread through five courses. Below are the course syllabi and some sample dishes that students will prepare with the techniques covered.
Curriculum, ingredients and recipes are examples and are subject to change at any time without notice.
