“In my 22 years of cooking and teaching, I’ve never been presented with such a perfect opportunity to learn and grow as an industry with fellow chefs. My time at ICC was exciting.” – Chef Brooks Hart, Cape Breton Island Tourism Board

Put our 30 years of culinary experience to work for your company with ICC’s Custom Training. Whether you’d like to train your staff in the latest technology, elevate classic skills or encourage team-building, we tailor an experience to suit your needs. Classes can run anywhere from a single day to several weeks and can encompass almost any subject.

Founded as The French Culinary Institute, ICC has been a leader in culinary education since 1984. We’ve trained thousands of professionals—who work in every facet of the industry—for career success. Our flagship in New York City’s Soho, a food mecca, is home to accomplished instructors who can take your group to the next level.

That’s why major tourism boards and national markets turn to us when they need custom training for their employees.

Taught to the same exacting standards as our career programs, classes can be scheduled for day, evening or weekend sessions and accommodate any skill level. You can work with our Education Department on crafting a specific program or let them custom build an itinerary for you from the list below. On-site consultations are available and training can take place at the ICC or at your facility.

If you are interesting in ICC’s Custom Training, please contact Rob Seixas, Director of Education, at 646-254-8588 or rseixas@culinarycenter.com.

Custom Training Classes


Knife Skills: Students will practice and perfect their knife work (taillage) on different products, learning why knife skills affect how food is cooked, their visual appeal, etc. Knife sharpening is also covered.

Sous Vide and Low-Temperature Cooking: Learn how sous-vide and low-temperature cooking techniques can enhance flavor and texture beyond the limits of traditional cooking methods.

Fundamentals of Butchery: How to debone and break down various animal parts; an overview of anatomy and tools included.

French “Mother” Sauces: The five pillars of French cooking are the “mother” sauces.  Students will learn to properly prepare the sauces, with knowledge of pairing them with certain dishes.

Confits, Pates, Terrines: Learn the techniques behind preparing confits, pates and terrines.  Examples of recipes include duck confit, country pate and foie gras terrine.

Cured Products/Sausages: Gain knowledge in preservation and repurposing meats by learning methods of preparing items such as prosciutto, bratwurst and other sausages.

Hydrocolloids: Understand how and why hydrocolloids are used for certain foods; prepare items featuring  hydrocolloids such as xanthan gum, carrageenan, agar agar, locust bean gum, gelatin.

Sushi: Gain hands-on experience of the correct techniques for preparing sushi. Topics covered include the proper methods for rice preparation, seasoning and knife work.

Fish and Shellfish: Identification, butchery and styles of cooking are covered through demo and hands-on training.

Poultry: Identification, butchery and styles of cooking are covered through demo and hands-on training.


Fundamentals of Chocolate Decorating: Learn the science and methods of chocolate tempering, which can be utilized to create basic chocolate decorations such as cut-outs, curls, bows and ribbons.

Advanced Chocolate Decorations: Explore techniques that incorporate the use of cocoa colors. Discover how to make granite, cocoa piping and modeling chocolate to create stunning showpieces. (Course requires tempering knowledge.)

Cake Decorating: Buttercream: Learn the steps of making classic buttercream and then practice piping borders, rosettes, and even the basket weave.

Cake Decorating: Fondant: Gain the proper techniques to work with rolled fondant to cover cakes, and create, apply and adhere borders, cut-outs and bows.

Macarons: Make classic French-style macarons, as well as ways to create creative fillings and flavors.

Introduction to Viennoiserie: Learn various production methods of classic enriched breads, such as brioche, croissants and pain au chocolat.

Advanced Sugar Work: Pour, pull and blow sugar in a various colors to create beautiful shapes, ribbons, and flowers and impressive showpieces.

Bonbons and Candy-Making: Learn to create sugar confections, such as caramels and marshmallows, incorporating them into chocolate treats, plus the steps to create molded chocolate bonbons and their fillings. (Course requires prior tempering knowledge.)

Modern Individual Desserts: Create sophisticated plated desserts, by using various techniques to create multiple textures, temperatures and visual appeal.


Baguettes : Get hands-on experience in mixing, fermenting, folding and shaping your dough with Old-World techniques before scoring and finishing it in the oven.

Croissants: Learn how to make, roll out, shape and bake your own croissants. Chef-instructors will cover fermentation and lamination–the science behind the distinctive flaky layers.


“Reading” a Wine List: Perfect your pronunciation while gaining fluency in wine regions, vintages, labels and grape varieties.

Wine Tasting: Gain knowledge in the technical aspects of wine tasting and the language used to describe wines.

Wine Service : Enhance service skills through lecture, demo and hands-on training. Topics covered include how to properly open a bottle; pouring; decanting; sparkling wine service; proper placement of glassware; clearing glassware; and how to navigate a table.


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