Walk through ICE’s Advanced Culinary Lab with Chef Barry Tonkinson, ICE's director of culinary research and development. Learn how to use our tech-forward culinary tools, and what each one brings to the modern culinary world. Then we'll create some special dishes using these industry-leading pieces of equipment. In this class you will learn sous vide cooking on our Polyscience immersion circulators for proteins and vegetables; learn use a smoking gun; use hydrocolloids and dehydration to create crispy textures and use N2O to create light foams.
One 4 Hour Lesson
Level 2
$125
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Experience the bold, aromatic flavors of the Caribbean in this "Essentials of West Indian Cooking" class! You’ll make Haitian Soup Joumou and Jamaican Jerk Chicken; Dominican Gandules and Rice with caramelized plantains; and Trinidadian Channa Doubles (a beloved and satisfying street food). It’s a smoky-meets-spicy, sweet-plus-savory menu that gives you a taste of the islands – and the skills to replicate them at home.
The farms, orchards and of course vineyards of California's wine country combine to turn the region into one of the most bountiful in the U.S. The kitchens of Napa, Sonoma and the Russian River Valley highlight the quality of the ingredients at hand. Learn to make some of those dishes in your own kitchen, including: fig salad with sweet-spiced walnuts, Gorgonzola and Champagne vinaigrette; pork tenderloin with pan-roasted grapes; scallops with pan-roasted grapes and sauvignon blanc; and warm Dijon potatoes with fresh herbs and peas. You will enjoy these with a selection of California wines.
Sharpen your most essential cooking competency — Knife Skills! — in this hands-on workshop that teaches precision, efficiency, and professional techniques. Designed for cooks of all levels and taught by Steven Gao, Per Se alum and the content creator behind @stevenmotocooks, the workshop covers starter to more advanced executions in an approachable, real-world setting. You’ll start with fundamentals that support consistency and control. These include grip, stance, safety, and economy of movement. Steven will then demonstrate the core cuts used in professional settings, after which, you’ll roll up your sleeves and practice yourself – with fresh ingredients and personal guidance. You’ll also enjoy light bites and a selection of mocktails and cocktails, followed by a Q&A with Steven, wherein you’ll get cooking tips and insights to working in professional kitchens. This workshop is ideal for home cooks looking to build confidence; aspiring home chefs developing core skills; and anyone interested in better understanding professional culinary standards. This workshop offers a focused environment grounded in technique, clarity and practical application — because great food starts with knife skills.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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