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.
Provence is a gastronomic paradise where French techniques meet Mediterranean elements like garlic, basil, olives, lavender and honey. Throughout this enchanting evening, you will learn essential techniques to make simple and aromatic dishes that burst with flavor. On your menu will be: brandade de morue; chicken with potatoes, rosemary, olives and lemon; bouillabaisse with rouille and vegetable tian.
This four-session continuation of the Wine Essentials series offers in-depth exploration and tastings of some of the world’s more interesting and unusual wines. Studies will include an expanded array of lesser-known varietals and wines, as each class concentrates on one wine category and delves into the wines’ production, characteristics and uses, including discussions of food and wine pairing. Session 1: Advanced White Wines: Side-by-Side Tasting of Interesting Aromatic and Fruity Wines. Session 2: Advanced Red Wines: In-Depth Comparison of Selected Wines From Old and New World Regions. Session 3: Off-Dry to Sweet: Exploration of Elegant Rieslings to Cru Classé Sauternes. Session 4: Fortified and Aromatized Wines With Wine Service: Fascinating Wines, From Vermouths and Sherries to Madeiras and Portos.
Celebrate the season with a festive, hands-on evening of creativity and sweet holiday cheer. Join one of ICE's expert pastry chefs, Chelsea Burgess, for a delightful cookie decorating workshop that brings classic techniques-and plenty of sparkle-to your winter celebrations. You'll begin with a guided introduction to royal icing, learning how consistency, color, and simple tools can transform a plain cookie into an edible work of art. Watch a live demo showcasing piping, flooding, and decorative detailing, then roll up your sleeves and practice each technique as you decorate a curated selection of holiday cookies. Whether you're a seasoned baker or picking up a piping bag for the first time, you'll learn professional tips to elevate your cookie decorating at home. To keep the evening extra merry, we'll serve a beautifully arranged charcuterie board and festive drinks while you work. Enjoy great company, seasonal flavors, and the chance to craft a box of stunning cookies to take home, perfect for gifting, sharing, or savoring yourself. Come curious and ready to create. Leave with new pastry skills, confidence with royal icing, and a delicious assortment of your own decorated holiday cookies.
Immerse yourself in the food traditions of French cuisine with "French Classics: Coq Au Vin and Boeuf Bourguignon." You’ll make two dishes that define rustic French cooking: rich, wine-infused Coq Au Vin (learning to braise chicken to tender perfection) and hearty, slow-cooked Boeuf Bourguignon (learning to layer and amplify deep umami flavors). You’ll also make Haricots Verts Amandine and velvety Cauliflower Puree. Take a “tour-de-food” in this course that teaches essential techniques and cornerstone dishes of the French countryside
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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