From the south of Germany to the streets of Manhattan, the pretzel has developed a worldwide following that has stood the test of time. In this class, Pastry Chef Chad Pagano will teach you to knead, shape, boil, and bake your own artisan pretzels, which you will sprinkle with a variety of toppings. For good measure, you will also make handmade dips and create a savory pretzel sandwich. On your menu: Soft and Hard Pretzels; Rods, Sticks, and Nuggets; Black Forest Ham Pretzel Sandwich with All the Trimmings; and Cheddar and Milk Chocolate Dipping Sauces.
One 4 Hour Lesson
Level 1
$115
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.
Let Pastry Chef and Chocolatier, Daniel Joseph Corpuz give you a complete, one-of-a-kind introduction and overview to the bean-to-bar chocolate making process in our fully equipped Chocolate Lab. Having owned his chocolate shop since 2021, and toured and worked on multiple cacao producing countries all through our Southeast Asia this lecture/demonstration class will start with a discussion of the cacao bean – its origin and treatment from farm to factory. Students will observe each stage of production, from roasting of the cacao beans, winnowing, and grinding the winnowed nibs into chocolate liquor, to refining, sifting, and final production of finished molded chocolate bars. Chef Corpuz will close with a short, guided tasting of several chocolates of varying origin and formulation. Students will leave the class with samples of the chocolate produced in the Lab, including exclusive bars available only at ICE
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.
Bordered by both the Mediterranean and the Atlantic, with snow-capped peaks and lush green valleys, the diverse geography of France offers the best ingredients from the land and sea. You'll get a taste of the best of all those regions in this class. For your Francophile meal, you will prepare and enjoy frisée salad with shallot-bacon vinaigrette; steak frites (sautéed steak with hand-cut french fries); bouillabaisse (seafood soup from Marseille); and honey lavender blanc mange.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
Login/Register
Calendar
Gift Cards
Login/Register
