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Chef Gill Boyd

Chef Bio

Meet Gill Boyd

A Certified Culinary Educator by the ACF and Johnson & Wales graduate, Chef Gill Boyd has over 30 years of experience in teaching culinary arts. Chef Gill taught at Le Cordon Bleu College of Culinary Arts in Los Angeles, teaching fundamental knife skills, sauce making, meat and fish fabrication, as well as serving as an externship adjunct, advising students on their career paths. Chef Gill also has a Master’s of Business Administration from the American Intercontinental University. The Reston, Virginia native has a knack for American Southern and seasonal farm-to-table fare, and can make a beef Wellington with his eyes closed. At ICE, you’ll find him teaching Culinary Arts, Plant-Based Culinary Arts and Recreational classes.

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Class Calendar

Courses By Gill Boyd

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Class Experience Levels

Level 1: Basic

We are providing beginner home cooks the foundational education to begin feeling more comfortable at home in the kitchen.

Level 2: Intermediate

Classes for those who are a little more comfortable in the kitchen and are looking to advance their culinary and baking knowledge.

Level 3: Advanced

Classes for those who have taken various levels of classes here before or are students who have had some kitchen experience.

Level 4: Professional

Food professionals learn the ins and outs on how to advance their professional career: perfect a specialized skill, search for new paths in the industry, and network with their peers.

Featured Classes

Check out these Saturday and Sunday night classes.

Full Calendar

Sun January 12

Essentials of Indian Cooking

Class Snapshot

06:00PM-09:00PM

Level 1

Rich LaMarita

$150

View Class

Sat January 18

Classic Italian Desserts

Evoke the Old World with these nonna-approved classic desserts, creating flavors that instantly transport you to Italy (or Little Italy!). We'll use pignoli nuts to bake perfectly light cookies, set the custard for a rich panna cotta and more! Your traditional dessert menu includes: tiramisu; panna...

Class Snapshot

06:00PM-09:00PM

Level 1

Joe Hayes

$150

View Class

Sun January 12

Essentials of Indian Cooking

From the Portuguese-influenced cuisine of Goa to the wonderful sweets of Bengal, Indian cuisine has multiple regional variations, and is generally characterized by perfect spice and flavor combinations. You will learn to identify these spices, along with shopping and storing tips, and will make a masala spice blend. Your menu is vegetarian and will consist of: pakora; cilantro-coconut chutney; goobi (cauliflower) tikka masala; saag paneer and pulao (rice pilaf ).

Class Snapshot

06:00PM-09:00PM

Level 1

Rich LaMarita

$150

View Class

Sat January 18

Classic Italian Desserts

Class Snapshot

06:00PM-09:00PM

Level 1

Joe Hayes

$150

View Class

Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.

Brookfield Place at 225 Liberty Street,
New York, NY 10281 (800) 522-4610

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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