Bring your skills to the cutting edge of technology with this innovative course. Experienced chef-instructors will cover use of gelling agents (hydrocolloids), spherification, liquid nitrogen, compression, pressure cooking, quick infusion, texture modification, how to cook “under vacuum” (sous-vide) and low-temperature cooking; in addition, students learn how to intensify the flavor and visual appeal of foods using foams and airs. Also covered are equipment identification and use, along with tips/techniques on avant-garde presentations.

  • Jamon Consomme
  • Fish Paper
  • Flash Smoked Seafood
  • Sous Vide Crème Anglaise
  • Fruit Caviar

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*One year of experience in a professional culinary environment (for example, a professional kitchen), or degree from a career culinary program; knowledge of basic knife skills and techniques required.

  • High precision scale
  • Food grade tubing
  • Caviar syringes
  • Caviar strainer
None Scheduled.
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Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.