Become a cheese master by learning from one! Whether you are a cheese professional or an avid enthusiast, this course will expand your knowledge, enhance your palate, and sharpen your senses on every level when dealing with cheese. Max McCalman, acknowledged as one of the cheese world's living legends due to his expertise, insight, and passion for cheese, will teach this six-session, 12-hour class. Students will sample more than 40 cheeses, and all sessions will include wine pairings. Everyone will receive a diploma acknowledging their successful completion of the class. Session 1: The Basics of Cheese. The various cheese styles (e.g. washed rind, bloomy rind, tomme) and milk types (e.g., goat, sheep, cow); the influences of terroir, animal breeds, and seasons; and how cheeses are classified and categorized. The class will include a brief history of cheese, and introduce cheese nomenclature. Session 2: The Basics of Cheesemaking. Composition of dairy milks and the function of those components; how cultures and rennet fit into the process; and an introduction to cheese ripening (affinage). Students will learn how to make an initial analysis and evaluation of a cheese. Session 3: Cheese Retailing. Students will learn how to properly cut, package, store, and display cheese, and what can go wrong when those steps are done incorrectly; the business and economic sides of cheese in the retail and restaurant environments; what is an A.O.C., P.D.O., or A.O.P. cheese? Session 4: Nutrition. Is cheese good for you? This session will take an in-depth look at cheese nutrition, including how cheese compares with other foods; how milk type contributes to the nutritional content of each cheese; allergies attributed to cheese; the controversy over its fat and salt content; and the view that cheese is "the perfect food." Session 5: The Raw Milk Debate. Should all cheese be pasteurized? Conversely, should all cheese be raw? Is there an answer somewhere in between? Students will hear all sides of the debate, and learn current regulations for imported and domestic cheeses. By the end of the session, students will better know how to tell if a cheese is raw or pasteurized through taste and smell. Session 6: Cheese Tasting and Pairings. Discussions include cooking with cheese; likely accompaniments; and entertaining with cheese. Students will receive suggested readings and resources to further enhance their mastery of cheese.
Six 2 Hour Lessons
Level 4 
$575
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.
In this course, you'll learn the techniques to prepare four simple and delicious seafood dishes. The chef instructor will share tips and tricks for selecting the best seafood, and you'll sit down to your completed menu of: refreshing shrimp salad with herbal vinaigrette; Thai curry mussels; fish tacos; steamed fish en papillote with vegetable ribbons, citrus and herbs.
Fresh, warm bread is always a great way to start the day, or perfect to add to a meal or have as a quick snack. Suitable for breakfast, snacking, topping or as a side dish, quick breads deliver a lot of flavor and light, airy texture. And what if you have an intolerance to gluten? Learn how to create wheat-free flour blends to make satisfying, fluffy and, yes, gluten-free savory and sweet quick breads that deliver everything we love about their conventional, wheat-based counterparts. Once you try these gluten-free beauties, they'll become requested favorites by your family and friends. On your menu: pear-cardamom quick bread; feta-dill quick bread; Irish soda bread; and banana bread. *Please note ICE is not a gluten free facility
The Loire is France’s longest river, and also home to a large and varied wine making region. Crisp sparklers, mineral-driven whites, refreshing rosés and fruity reds, with choices from dry to sweet; this northern region seems to have it all! This tasting, led by Richard Vayda, ICE's resident sommelier, reviews some of the classic and essential wines of this ancient winemaking region. Discussions will include French wine regulations and labeling, as well as a taste of some regional cheeses, tastily illustrating the culinary adage: "What grows together, goes together"! The class will sample at least nine wines.
Step down from the barstool — and go behind the bar instead! This Mixology 101 class teaches the foundational cocktail-making skills and techniques used by professional bartenders. (Much like “knife skills” is the first course taken by aspiring culinarians, Mixology 101 is the first building block toward more comprehensive cocktail knowledge.) In this class, you will learn about and make: Shaken Drinks; Stirred Drinks; Highballs & Spritzes; and Apéritifs & Digestifs.
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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