The culinary industry is constantly changing. To stay competitive, you have to stay current. That’s why ICC, a global leader in education for more than 30 years, has created a three-day program—with an option to trail for a night in a highly rated NYC restaurant*—expressly for professionals who want to gain an edge in the marketplace.
Taught by veteran chef-instructors at ICC’s flagship NYC location, this course offers advanced instruction in two relevant areas: modern ingredients and technology and classic pastry techniques for contemporary plated desserts. Whether you are considering a new venture, updating your menu or you simply want to up your game, our hands-on intensive will take you to the next level.
Students will make a forcemeat that will be used in making a duck galantine. Our chef-instructors will introduce you to the world of modern culinary technology (for example, cooking the forcemeat using an immersion circulator to achieve optimal cooking temperature), and cover equipment and principles such as sous vide, iSi canisters, smoking guns and HACCP for Safety.
Next, students will shape and combine proteins together using transglutaminase (meat glue), and then, after butchering a chicken, use that knowledge to re-configure and create a modern example of a roasted chicken.
Students will bring a classic recipe, such as roasted beets and goat cheese salad, into the 21st century by employing a variety of hydrocolloids and modern techniques. They will use equipment (such as siphons) to bring enhanced flavor and color to vegetables. Students will take what they’ve made and complete the chicken dish from day one, using modern plating techniques. The day concludes with a demo and tasting of a modern cocktail, using a centrifuge to clarify the juice, sous vide to infuse flavor.
On the final day, you’ll perfect techniques such as folding, piping, saucing and single-spoon quenelle shaping. You will create various garnishes, learn how to prepare sorbets in a batch freezer—utilizing proper sanitation—and create seasonal desserts. Chef-instructors will cover the components and development of modern plated desserts with a focus on texture development and flavor pairing.
*Students in our advanced chef training program are eligible to participate in a one-night trail, arranged by ICC, at one of New York City’s highly regarded restaurants. If you are interested, please email the Admission Department (firstname.lastname@example.org) to request your trail by January 5, and select a date between January 12 and January 18. Trails cannot be rescheduled and trails requested after January 5 are not guaranteed.
Tuition and Prerequisites:
- NOTE: 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.
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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.
05/24/2017 – $1,030
Mon-Fri 8:30 am – 2:30 pm
06/26/2017 – $8,230
Mon-Fri 9:30 am – 2:30 pm
06/03/2017 – $1,195
Thur-Sat 9:00 am – 4:00 pm
06/09/2017 – $1,625
Mon-Fri 5:45 pm – 10:45 pm
06/09/2017 – Sold Out
Mon-Fri 9:00 am – 2:00 pm
06/16/2017 – $1,495
Mon-Fri 5:45 pm – 10:45 pm
06/27/2017 – $1,750
Tue & Thurs 5:45 pm – 10:45 pm
06/17/2017 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm
06/23/2017 – $1,575
Mon-Fri 8:30 am – 3:00 pm
06/21/2017 – $495
Mon Tues & Wed 9:00 am – 2:00 pm