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.
Enjoy Spain right here in New York as you feast on tapas --- one of the great pleasures of Spanish culture. You'll make merry with these classic and contemporary small plates featuring all the flavors of the Mediterranean. After we cook, the party begins. We'll enjoy: pan con tomate with salt-cured anchovies; patatas bravas with aioli and chives; jamón croquetas; gambas al ajillo; and red wine sangria.
Whether you're making a casual dinner or a gourmet multicourse meal. We'll cover techniques including poaching, sautéing, grilling and cooking risotto. Using your newly acquired skills, we'll make and dine on a complete meal of: grilled vegetable gratin; mushroom risotto; pan-seared steak with compound butter and mesclun salad with Dijon vinaigrette.
Any time is the right time to brush up on your chocolate skills! In this part hands-on and part demonstration-based class, students will review the basics of chocolate tempering and formulating chocolate centers, with an array of fillings and confections for use in truffles, molded chocolates, and candies. It features recipes you’ll want to make year-round – and will make you everybody’s favorite holiday house guest!
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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