Finding the right culinary career for your interests, skills, and experience is a thrilling, if perhaps at times nerve-racking, challenge. The options are endless, from traditional cooking and baking jobs in restaurant kitchens to food media to sales and entrepreneurship. As you begin to pursue your passion, which, if any, educational programs should you consider? This evening's session is designed to address these questions in two ways. First, you will receive a copy of ICE's book, "Culinary Careers: How to Get Your Dream Job in Food" (Clarkson Potter), written by ICE President Rick Smilow and coauthor Anne McBride. Second, Smilow will lead a panel discussion that explores these topics, including how ICE's programs can be part of your culinary career development journey. Joining Rick is a panel that includes Maureen Drum Fagin (ICE's Director of Placement/Externships), Steve Zagor (Dean of Culinary Business and Industry Studies), Hillery Wheeler (Associate Director of Admissions), and a guest alumni speaker to speak about their recent successes and the career path that they encountered. Our goal is for you to leave this class with a clear(er) idea of what to do next to find the culinary career that will fulfill you both professionally and personally. Rick Smilow is the president of ICE, which he acquired in 1995, and coauthor of "Culinary Careers." Before ICE, he was an entrepreneur in the food industry and held marketing positions at Nabisco Brands. He is a director of C-CAP (Careers through Culinary Arts Programs) and City Harvest, and is on the advisory board of Action Against Hunger.
One 2 Hour Lesson
Level 1
$0
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
The lush, green Pacific Northwest is famous for its wild salmon, oysters and beers, but that's just the tip of the gastronomic iceberg. Its forests are home to mushrooms and berries that turn up in countless recipes. Cedar planks become grilling beds for fish, meat and vegetables, imparting them with the unmistakable flavor of the Northwest. You will learn how to use these techniques and ingredients to make: Pacific oysters with mignonette; pan seared salmon with crispy skin and blackberry sauce; sautéed mushrooms and herbs; salt-and-vinegar potatoes; and kale, hazelnut and goat cheese salad. You will enjoy those with a selection of wines from the region.
In this new cinnamon rolls and hot cross buns class, you’ll bake two treats guaranteed to wow your brunch guests (and guaranteed to solidify your position in the friend group as “host with the most”). Aromatic and comforting, cinnamon rolls and hot cross buns are joy-filled food hugs. Sign up to bake them today!
Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agricultural regions of Italy. It is known for its pasta, balsamic vinegar, Parma ham and Parmigiano-Reggiano, among a wealth of other products. While enjoying wines such as Sangiovese and Barbera, you will learn to make traditional dishes that include: brodetto fish stew; cotechino con lenticchie; chicken cacciatore with creamy polenta; and warm zabaglione with Marsala wine for dessert.
New York City has some of the most famous steakhouses in the country. These classic establishments are known for a distinctive homey atmosphere and a trademark cuisine that has been pleasing diners for decades. Spend an evening learning the techniques and recipes you need to replicate your favorite steakhouse experience at home. You'll make and enjoy classic shrimp cocktail; Caesar salad; grilled New York strip with beurre Maître d'Hôtel; creamed spinach and truffled mashed potatoes.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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