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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

Sat August 9

The French Steakhouse

Good wines and simple but elegant fare are hallmarks of the French brasserie tradition, and steak is a favorite order. You’ll learn to prepare: oysters mignonette; frisée aux lardons; steak au poivre; pommes Anna and haricots verts aux champignons et noisettes.

Class Snapshot

06:00PM-09:00PM

Level 1

Staff Instructor

$150

View Class

Sun August 17

Make-and- Take Thai Dinner

Influenced by both geography and culture, the cuisine of Thailand varies widely from region to region. In this make and take class, you’ll learn to cook authentic versions of some of the country’s most popular recipes. You’ll make green papaya salad; tom yum shrimp soup and chicken pad see ew.

Class Snapshot

04:00PM-07:00PM

Level 1

Staff Instructor

$150

View Class

Sat August 9

The French Steakhouse

Class Snapshot

06:00PM-09:00PM

Level 1

Staff Instructor

$150

View Class

Sun August 17

Make-and- Take Thai Dinner

Class Snapshot

04:00PM-07:00PM

Level 1

Staff Instructor

$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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*Accreditation information listed on this website applies to ICE's career programs ICE recreational programs are not accredited by the ACCSC. Further, ICE recreational programs are not licensed by the State of New York’s Bureau of Proprietary School Supervision and are intended for personal enrichment, not vocational training.

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