Plating Reimagined: One Entree. Three Ways.

Plating isn’t just an aesthetic choice. It controls the way we interact with our food, from first glimpse to final forkful. Watch as ICE Director of Culinary Development James Briscione reimagines roast duck, from classic French technique to new Nordic and linear styles of plating. To unleash your creativity and learn more advanced plating techniques at ICE, visit -------------------- Learn more about us at or join the conversation on social media. Find your culinary voice™: Facebook: Instagram: Twitter: LinkedIn: YouTube: -------------------- Learn more about ICE’s Career Programs: New York Campus | (888) 354-CHEF | Culinary Arts: Pastry & Baking Arts: Health-Supportive Culinary Arts: Restaurant & Culinary Management: Hospitality & Hotel Management: Artisan Bread Baking: The Art of Cake Decorating: Los Angeles Campus | (888) 718-CHEF | Culinary Arts: Pastry & Baking Arts: Health-Supportive Culinary Arts: Restaurant & Culinary Management: -------------------- Take a recreational cooking class at ICE: Read the latest stories: Host your next event at ICE: Subscribe: