Chef Herve Malivert demonstrates culinary technology using liquid nitrogen to create instant ice cream.

Culinary Technology in the Classroom

A solid understanding of classic culinary techniques is essential to succeeding in the culinary industry, but it’s also important for culinary professionals to look to the future. Founded in 1984 by renowned culinary leader Dorothy Cann Hamilton, the International Culinary Center has been a leader in culinary innovation for more than 30 years. By integrating new culinary technology and trends into our classic curriculum, we bring students to the cutting-edge of the culinary industry while still maintaining a focus on our core principles. ICC’s strong commitment to technique, both classical and modern, helps prepare our students for success.

Culinary Technology for Professional Culinary Arts

Before many other culinary schools, and even restaurants, began experimenting with culinary techniques like low-temperature cooking and the use of immersion circulators, ICC’s Professional Culinary Arts program (available in both New York and California) was already exposing students to such culinary technology. In addition to studying immersion circulators and low-temperature cooking methods, students enrolled in the Professional Culinary Arts program gain experience using modern culinary technology and techniques including:

  • Vacuum chambers (for texture modification)
  • iSi bottles (CO2 for aeration)
  • Smoking guns (hand-held food smokers)
  • Liquid nitrogen (for flash freezing)
  • Sous vide cooking

The use of such culinary technology has become universal in the last several years, both in high-end and more casual restaurants and food businesses. ICC’s emphasis on arming Professional Culinary Arts students with modern technology skills helps prepare them to work in today’s culinary industry.

Get a look at culinary technology in action as ICC Director of Food Technology and Culinary Coordinator, Chef Hervé Malivert, demonstrates sous vide cooking methods for Gear Patrol magazine: High Pressure: Cooking Sous Vide With a Master.

Culinary Technology for Professional Pastry Arts

ICC’s Professional Pastry Arts program (available in both New York and California) also includes an emphasis on modern culinary technology. Students spend the first units of the program learning classic pastry techniques and developing their foundational skills. In the last unit of the program, Desserts 2 – Advanced, students are introduced to modern culinary technology, equipment and ingredients to expand on what they’ve learned and further refine their skills.

Students enrolled in the Professional Pastry Arts program learn how to develop and manipulate textures to achieve more variety in complex plated desserts using equipment and techniques, such as:

  • Sous-vide (for infusion, texture modification and de-airing with a vacuum machine)
  • iSi canisters (CO2 for aeration)
  • Low-temperature cooking (with immersion circulators)
  • Hydrocolloids (including agar agar, tapioca maltodextrin, sodium alginate, commercial ice cream and sorbet stabilizers)

By arming students with modern culinary technology skills, ICC’s Professional Pastry Arts course prepares graduates to integrate technology into their future jobs and develop the vocabulary and conceptual understanding they need to build a successful culinary career.

Advance Your Skills in Culinary Technology at ICC

The culinary industry is constantly changing, and ICC’s Professional Culinary Arts and Professional Pastry Arts programs evolve along with it. The ability to adapt to new technology is key to thriving in such an exciting field, and we want our graduates to feel confident in the modern workplace. A thorough understanding of modern culinary technology also gives our alumni a competitive edge upon graduation.

To find out how culinary technology can help you take your culinary skills to the next level, just complete the form on this page.