Culinary Technology Lab

In the history of cooking, the first spark of creativity came with man’s discovery of fire.

Since then, home cooks and professional chefs around the globe have refined the craft of heat-based cooking with a wide range of tools and techniques.

In the Culinary Technology Lab at the Institute of Culinary Education in New York, students have the chance to explore the global history of the culinary craft using Woodstone equipment, from our tandoor oven to our plancha, hearth oven and vertical rotisserie. Overseen by ICE’s Vice President of Culinary Operations, Chef Barry Tonkinson, the lab also boasts equipment for modernist techniques, from sous vide technology to a rotary evaporator, ultrasonic homogenizer and more from Polyscience.

For ICE students, access to these rarified cooking elements offers opportunities to expand professional ambitions. Whether preparing naan in a 900 F tandoor, watching a pizza bubble in the hearth oven’s enveloping heat or roasting meat among the fire-licked walls of the vertical rotisserie, every moment is a hands-on educational experience. Our broad range of culinary technology distinguishes our students' opportunities for creative expression, skill development and growth.

Check out the continuing education courses at ICE.

Learn more about about special event opportunities in the Lab.